There’s something so satisfying about whipping up your own salted caramel sauce. With just a few simple ingredients, you’ve got a rich, silky-smooth sauce that puts any store-bought version to shame.
I love this sauce simply drizzled over ice cream, over puddings, over whipped cream on top of a hot chocolate, for dipping churros and doughnuts or just eating with a spoon.
Moreover, this recipe is surprisingly simple, requiring no fancy equipment or tricky techniques—just patience and a love for all things caramel. Once you try it, you’ll wonder how you ever lived without a jar of homemade salted caramel in your fridge.
Homemade Salted Caramel Sauce
Equipment
- Glass Jug
Ingredients
- 300 g caster sugar
- 120 ml water
- 60 g unsalted butter at room temperature
- 120 ml double cream
- 1 tsp salt
Instructions
- Place the sugar and water in a pan and over medium heat allow to melt swirling occasionally.
- Allow to simmer until it turns a golden caramel colour then add the butter and stir quickly – do not be alarmed as it will bubble vigorously.
- Place back onto the hob on a medium heat just for one minute then whisk in the salt.
- Allow to cool for 30 minutes then store in a glass jar. It will keep for two weeks in the fridge.
Notes
- Be cautious when adding the butter— it will bubble up!
- You can store it for up to two weeks, but it never lasts that long in our house.
- This sauce is also perfect for dipping churros or doughnuts.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @HomeCookingWithJulieNeville on Instagram and hashtag it #CookingLikeJulie.
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