Salted Caramel Sauce

51 Reviews 11 Pics
  • Prep

    5 m
  • Cook

    20 m
  • Ready In

    25 m
Chef John
Recipe by  Chef John

“It may be blasphemy to say that hot fudge isn't the ultimate warm ice cream topping, but after tasting this amazing salted caramel sauce, that's exactly what I'm suggesting.”

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Adjust Servings

Original recipe yields 0 cups



  1. Place sugar in a heavy-bottomed saucepan set over medium-high heat. Stir continuously until sugar begins to melt. Continue stirring until the sugar melts completely, begins to darken and all the chunks are dissolved, about 10 minutes. Stop stirring and continue to cook until the sugar begins to smoke and turns a dark shade of amber, 3 to 8 minutes. Remove from heat and wait 30 seconds.
  2. Whisk in butter until melted and combined. Slowly pour in 1/2 cup plus 1 tablespoon cream, taking care because it can bubble over. Sprinkle in salt and stir to combine. Transfer sauce to a jar and cool completely before refrigerating.

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Reviews (51)

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Very nice caramel sauce, but a word of caution. Once you stop stirring, don't walk away from the stove, watch it VERY closely because mine turned dark amber within 30-45 seconds. Also, do use a larger pan (as Chef John recommends in his video) because when it starts to bubble, it climbs up the saucepan. I could tell from the smell of the smoke that it was well on its way to burning...but it didn't, thankfully. Will thicken up after refrigeration, giving you a beautiful, rich, and decadent caramel sauce.



The heavy saucepan is a must for this recipe. Follow this recipe exactly as the video instructs and you'll not be sorry. The finished sauce thickens nicely and goes great with apple slices or ice cream. The flavor reminds me of caramel corn from the beach. Wonderful!



My first time making caramel sauce. I had no idea it was so easy and the results so amazing. I followed the instructions in the video exactly and had excellent results. It took less than 30 seconds of boiling without stirring for my sauce to reach the desired color. Added salt to suit my taste since I'm always complaining about all these salted caramel things you buy that you can never tell are salted. Awesome recipe, thanks!

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Amount Per Serving (8 total)

  • Calories
  • 215 cal
  • 11%
  • Fat
  • 13 g
  • 20%
  • Carbs
  • 25.4 g
  • 8%
  • Protein
  • 0.4 g
  • < 1%
  • Cholesterol
  • 41 mg
  • 14%
  • Sodium
  • 97 mg
  • 4%

Based on a 2,000 calorie diet



previous recipe:

Sue's Hot Fudge Sauce


next recipe:

Dessertlover's Classic Caramel Sauce