Caramel Sauce with Sea Salt

This is a great sauce that can be used over ice cream, puddings, fruit whatever you can think of.  It thickens up when it is cold to the point it makes a soft spoonful. The warmer it is the runnier it will get.

It is important not to stir it while it is boiling down. Stirring risks burning it in the trail of the spoon.  Just keep moving the pan to keep the mixture swirling.   It is also important to keep cleaning the ring of sugar that will start to crystallize on the inside of the pan. Use a spatula or a wet silicone brush to stir in any crystals.

Do not leave this pan unattended…sugar can burn really quickly and it would  be such a shame to ruin this addictive sauce!



Caramel Sauce

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Course: Dessert
Cuisine: American
Servings: 1 cups


  • 1 cup brown sugar
  • 4 Tbsp water
  • 4 Tbsp unsalted butter
  • 1/2 cup +2 Tbsps 10% cream
  • 1/2 tsp sea salt


  • Dissolve brown sugar and water in a non-stick sauce pan over medium heat. Have a spatula or brush handy to wipe down the sides of the sauce pan where sugar may crystallize.
  • When sugar is dissolved add in butter. When butter is melted add the cream. Turn heat to high and let caramel bubble. Do not stir the caramel, just shake the sauce pan periodically. Boil for about 10 minutes.
  • Remove from heat and stir in sea salt.
  • Pour into a jar or heat proof creamer.


Reheat caramel sauce gently if necessary and serve warm.

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