Salted Caramel Sauce

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5 min


1 cup

It doesn't get more luxe than thick caramel sauce. Try it poured over ice cream for the ultimate DIY sundae.


  • ¼ cup unsalted butter
  • ½ cup packed brown sugar
  • 1 tsp vanilla
  • ½ tsp kosher salt
  • ½ cup 35% cream


  • Melt butter in a small saucepan over medium heat. Add sugar. Bring to a gentle boil, whisking occasionally. Cook for 3 min. Stir in vanilla and salt until dissolved. Remove from heat and let stand 1 min. Whisk in cream until sauce is smooth. Refrigerate for up to 10 days.

How to use it

  • Drizzle over ice cream
  • Serve as a dip with apple or pear slices
  • Pour it over apple pie
  • Spread cooled caramel between vanilla wafers to make sandwich cookies
  • Top waffles
  • Give it as a gift: seal in jars and add cute tags

Nutrition (per serving)

  • Calories
  • 76,
  • Carbohydrates
  • 7 g,
  • Fat
  • 6 g,
  • Sodium
  • 54 mg.

Originally published in the January + February 2018 issue. Photo by Craig Boyko.