Go Back

How To Make Salted Caramel Sauce

A deliciously decadent (and easy!) salted caramel sauce without the need of a thermometer!

Course Dessert
Cuisine Australian
Keyword Salted Caramel Sauce
Prep Time 10 minutes
Cook Time 3 minutes
Total Time 13 minutes
Servings 1


  • 125 g Unsalted Butter chopped
  • 250 g Firmly Packed Brown Sugar
  • 125 g Thickened Cream Not the light version
  • 1/4 - 1/2 tsp Salt Add according to taste


  1. Place the butter in a saucepan over a low heat and allow it to melt completely.

  2. Once melted, add the sugar and cream. Increase the heat to medium and stir to combine the ingredients.

  3. Stir occasionally until the sugar has completely dissolved.

  4. Add the salt to taste (caution - it's super hot!).

  5. Allow the sauce to come to a gentle simmer and simmer away for two minutes (stirring occasionally).

  6. Remove the saucepan from the heat and allow to cool to room temperature.

  7. The sauce will thicken as it begins to cool.

  8. Store the leftover caramel sauce in a sterilised jar in the fridge for up to two weeks (not that it will last that long!).