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Salted Caramel Sauce

 (makes about 2 cups) 


  • 170 g unsalted butter soften and cut into 5
  • 1 cup whipping cream/heavy cream bring to room temp
  • 2 cups sugar
  • 2 tsp salt
  • 2 tsp vanilla extract


  • Add sugar to a heavy sauce pan on med-high.
  • Allow sugar to melt then start to whisk as sugar melts.
  • Lower heat to med when sugar has melted and turn amber colour.
  • Add in butter one by by and whisk as you do it, it will bubble up quite vigorously.
  • Pour in heavy cream while whisking.
  • When combined remove from heat, stir in salt and vanilla extract.
  • Allow to cool for 20 mins before pouring into air-tight glass jar.
  • Store in fridge for up to 2 weeks.