Homemade Salted Caramel Sauce

This Salted Caramel Sauce is made with 4 ingredients, requires no candy thermometer, and has 0% chance of crystallisation! It's silky, rich and delicious, takes less than 15 minutes to make and goes perfectly well with any fall dessert!

5 Minutes
15 minutes
20 Minutes


  • 200 g (1 cup) granulated sugar
  • 57g (4 tbsp) unsalted butter, softened to room temperature
  • 200ml (approx.3/4 cup+2 tbsp) double cream/heavy cream (warm)
  • 1/2 tsp sea salt or pink Himalayan salt or table salt


  1. Heat the double cream/heavy cream in the microwave and set aside. Prepare all your ingredients in advance so they are ready to add to the caramel when needed.
  2. Add the sugar into a light-coloured, heavy-bottomed saucepan (stainless steel is the best). Spread it evenly and let it melt over low heat and wait for the sugar to melt (no stirring at this point, just swirl the pan).
  3. Once the sugar starts to melt and clump together, use a heatproof spatula or wooden spoon to stir it continuously until completely melted otherwise it can burn. Sugar makes clumps as it melts so no need to worry as it will gradually melt. Gently break up clumps using a spatula. Still, if there is any clump of sugar, keep stirring until all the clumps melt.
  4. Once the sugar has melted, stop stirring and swirl until a golden amber colour is achieved. Keep an eye on it as it takes only a few seconds to burn (the approximate time for the above entire process is 13-15 minutes). Please be careful, caramel can go from deep amber-coloured to a burnt one in seconds, so keep an eye on it! Don’t let it get too dark as it makes the caramel bitter.
  5. Immediately remove from the heat and add in softened butter while constantly whisking. Mix until it is thoroughly combined. Whisk carefully as the mixture will bubble up and can splutter, add cream in two batches and stir until smooth.
  6. Add in salt and stir until smooth. Put it back on low heat for 30-60 seconds. keep stirring until caramel is smooth.
  7. Pass this mixture through a strainer to remove any lumps of sugar. In this way, you can get silky and smooth caramel.
  1. Caramel sauce will be liquid when it is hot and will thicken up as it cools. Allow it to cool then transfer to an air-tight container. Store for up to 1 month in the fridge.
  2. It solidifies in the fridge. Reheat it in the microwave for a few seconds when needed.