Salted caramel sauce recipe
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Salted Caramel Sauce recipe

Author: Petro


  • 200 g = 7 oz sugar
  • 2 tablespoons water
  • 90 g = 3 oz butter
  • 200 ml = 6 oz heavy cream
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/2 teaspoon fresh lemon juice
  • Fairly deep saucepan


  • Place sugar with 2 tablespoons of cold water in a saucepan.
  • Place the pan over medium heat and let it boil.
  • Watch the saucepan until the water evaporates and the sugar becomes golden brown.
  • As soon as the sugar has reached the desired color, add the butter and stir vigorously with a whisk until butter is completely dissolved.
  • Separately, in a kettle or a saucepan, heat the cream.
  • Once the butter melts completely, pull the pan from the heat and add cream, stirring vigorously with a whisk. The composition will bubble and swell a lot at this stage.
  • Add the vanilla extract and salt and mix well. Also now add 1/2 teaspoon of lemon juice.
  • Pour the salted caramel sauce in a jar and let it cool at room temperature, then refrigerate.
  • Slightly warm up when serving the sauce.