Go Back
Salted caramel sauce dripping into the jar.

Homemade Salted Caramel Sauce without a Thermometer

A simple way to make salted caramel sauce. Perfect gift for a host or hostess. This recipe makes enough for three 1-cup canning type jars.
Course Dessert, snacks
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes


  • 2 cups granulated sugar white
  • 3/4 cup unsalted butter softened and cut into chunks, 12 tablespoons
  • 1 cup heavy cream room temperature
  • 1/2 tablespoon flaky sea salt also known as fleur de sel


  1. Heat the sugar in a pot with high sides under medium heat. Stir it often with a whisk, especially as it clumps and then melts. Once melted, continue whisking until it turns a medium-dark amber color. You may need a silicone spatula to pull the sugar off the sides as it melts.
  2. Once the sugar is melted and amber-colored, add in the butter chunks and continue whisking as the mixture bubbles up..
  3. Once the sugar and butter are combined, take the mixture off the heat and slowly stir in the heavy cream. Whisk the sauce continuously. It bubbles up again and then smooths out.
  4. Then add in the sea salt and whisk it until well combined.
  5. Pour into one or more heat-resistant glass jars and refrigerate.

Recipe Notes

The sauce is thin when it is hot and becomes much thicker as it cools. Once it has been refrigerated, it may be too thick to pour. You can thin it out by warming it up, either in a microwave at low or medium-low, or by warming the glass jar in a few inches of hot water.