Salted Caramel Sauce

Silky smooth homemade Salted Caramel Sauce that uses only 4 ingredients and is ready in 10 minutes!

Silky smooth homemade Salted Caramel Sauce that uses only 4 ingredients and is ready in 10 minutes!

So rich. So smooth. So creamy.

This is my go to recipe for Salted Caramel Sauce with all the tips and tricks to get it right every single time!

No thermometers, no fancy equipment needed. Just four basic ingredients and a whole lotta patience.

Lets go!


To make the salted caramel, add granulated sugar to a heavy bottom saucepan over medium heat. Use a wooden spoon to stir to prevent the sugar from burning. The sugar will slowly start to melt and brown.

Once the sugar has completely melted, it will start to change color quite rapidly. As soon as its turns golden amber, carefully add butter to the sauce pan. Once the butter has melted, slowly pour in the cream. There may be some splashing due to the difference in temperature. Let the caramel simmer for a minute. Remove the caramel from heat and add the salt. This part is always a bit subjective. If you prefer regular sweet caramel to the salted variety add in about ¼ of a teaspoon to start, while for salted, I start with ½ a teaspoon and then adjust from there until I get the flavor I like. You can always add more salt but you cannot take away if you add too much!

Leave the caramel to cool down to room temperature. The caramel will continue to thicken. Pour cooled caramel into a jar and store in the fridge. The salted caramel will thicken as it cools, so just zap it in the microwave before using if you want it a little more ‘drizzle’ consistency.

Silky smooth homemade Salted Caramel Sauce that uses only 4 ingredients and is ready in 10 minutes!

The trick with making caramel sauce is in cooking the sugar just right.

The darker the sugar gets, the more intense caramel flavor your sauce will have. Too light and your sauce will be pale in color and taste like straight sugar. Too dark and your sauce will have a bitter taste that will ruin everything.

So as soon as the sugar reaches that picture perfect caramel shade, add the butter, immediately followed by the cream.

Below are some more tips to make the perfect salted caramel sauce every single time.


  • Use a heavy bottom and tall pan. Stainless steel works better than a nonstick pan because you’ll need to see the color of the mixture.

  • I do not recommend making any substitutions to this recipe. For example, do not substitute granulated sugar with icing sugar nor brown sugar. It just won’t work.

  • Take care not to add the cream to the sugar prematurely. If you do, the result will be more like sweetened condensed milk.

  • Make sure all your ingredients are ready to go when you start making the sauce.

  • Always keep an eye on it because the caramel knows when you’re not looking and will burn as revenge.


Once you have a batch of salted caramel on hand, you will want to drizzle it over everything! Over brownies and apple pie bars, over waffles and pancakes.

You can use it as a filling in cakes and cupcakes, or make salted caramel frosting. You can add a dollop to your coffee or you can eat it by the spoonful…

The options are endless!

Salted Caramel Sauce

Yields: 1 cup
·         1 cup (200g) granulated sugar
·         6 Tbsp (90g) salted butter, room temperature cut up into small pieces
·         1/2 cup (120ml) cream
·         1/2 to 1 tsp salt
  1. Heat sugar in a medium saucepan over medium heat, stirring constantly with a rubber spatula or wooden spoon. Sugar will start to clump together and after about 5 minutes it will melt completely into a thick amber liquid. Be careful not to let the sugar burn.
  2. Once you get the right color, immediately add in the pats of butter. Mixture will bubble up.
  3. Stir the butter into the caramel until it is completely melted.
  4. Slowly pour in the cream while stirring. There will be more bubbling and splattering in this step so again, be careful.
  5. Allow the mixture to boil for 1 minute.
  6. Remove from heat and stir in the salt. Let the sauce cool in the saucepan before transferring to a jar to store in the fridge. Caramel solidifies in the fridge. Reheat in the microwave or on the stove to desired consistency.
Covered tightly, this sauce lasts in the fridge for up to 1 month, and up to 3 months in the freezer. Thaw in the refrigerator or at room temperature, and then warm up before using.
Adjust salt according to taste.
Recipe adapted from allrecipes

Milk Chocolate Chunk Oat Cookies

Chunks of milk chocolate and rolled oats. The ultimate cookie combination! 

Chunks of milk chocolate and rolled oats. The ultimate cookie combination! 

I bake cookies often. Not for any particular reason, other than I find them to be the quickest thing to whip together to satisfy my sweet cravings.

I end up baking half of the dough and stashing the rest in my freezer for the next wave of cravings.


Chunks of milk chocolate and rolled oats. The ultimate cookie combination! 

These Milk Chocolate Chunk Oat Cookies are everything you’re looking for in a cookie: slightly crisp edges, soft in the middle, and melty bits of chocolate in every bite….perfection!

The rolled oats add to gritty texture of the cookies and there are chunks of chocolate scattered throughout. You can add chopped walnuts or raisins to add an extra oomph of flavor.

Chunks of milk chocolate and rolled oats. The ultimate cookie combination! 

Chunks of milk chocolate and rolled oats. The ultimate cookie combination! 


  • Once the dry ingredients are added, don’t over-mix the dough. With cookies, the less mixing, the better (once flour has been added). This will keep them soft and chewy instead of hard and dense.
  • Don’t forget parchment paper to line your cookie sheet. Parchment paper prevents the bottom of these cookies from getting overly baked/browned, and prevents them from sticking to the baking sheet.
  • Chill the dough for at least 30 minutes before baking. Chilling gives the dough time to rest and results in a flavorful cookie with a tighter shape. If you chill the dough for more than 30 minutes, it will firm up and become difficult to handle. If this happens, simply let the dough come to temperature on the kitchen counter before using.
  • Any milk chocolate will do. You can also use dark chocolate if you prefer a more bitter edge to balance the sweetness of the cookie.
  • If you can’t find rolled oats, you can use quick cooking oats. The texture of the cookies might be a litter harder.
  • These cookies are tender right out of the oven and will firm up as they cool. Make sure you let them cool on the baking tray for at least 5-6 minutes, before moving them to the rack to cool completely.
  • Unbaked cookie dough balls freeze really well. Place them in a freezer bag and freeze for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw.

Chunks of milk chocolate and rolled oats. The ultimate cookie combination! 

Make a double batch and stash half the cookies in the freezer for another day.

It is always a wise idea to have cookie dough on hand in case of (sugar craving) emergencies 😉

Milk Chocolate Chunk Oat Cookies

Makes 24 cookies
·         1 1/2 cups (250g) flour
·         1/2 cup (50g) rolled oats
·         1 tsp cornflour
·         1 tsp baking soda
·         3/4 tsp salt
·         1/2 cup (113g) unsalted butter, at room temperature
·         1/2 cup (110g) brown sugar
·         1/2 cup (120g) granulated white sugar
·         1 large egg, at room temperature
·         1 tsp vanilla extract
·         300g milk chocolate, chopped
  1. In a medium bowl, whisk together flour, oats, cornflour, baking soda, and salt. Set aside.
  2. In a large bowl, beat butter and sugars at medium speed until creamy. Beat in egg and vanilla until combined.
  3. Reduce speed to low and gradually add flour mixture; beat just until incorporated.
  4. Fold in chocolate chunks.
  5. Cover dough and chill in the refrigerator for 30 minutes.
  6. Preheat oven to 180˚C, and line a baking sheet with parchment paper.
  7. Form 1 1/2-inch balls of dough and place two inches apart on prepared baking sheet; top cookies with additional chocolate chunks (optional), pressing gently to adhere.
  8. Bake for 10-12 minutes, until edges are set. Cool for 5 minutes on baking sheet, and then transfer to a wire rack. Let cool completely.
* If using salted butter, reduce the amount of salt to a ¼ tsp.
** Cookies stay fresh covered at room temperature for up to 1 week.