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Christina Fogal

Christina Fogal

caramel sauce
Christina Fogal
Salted Caramel Sauce
Salted Caramel Sauce


1 cup sugar

6 tablespoons salted butter (cut into pieces)
½ cup heavy cream
½ - 1 teaspoon salt (as desired)

In a medium saucepan, heat the sugar over medium heat.  Stir constantly (I like to use a wooden spoon) as the sugar clumps and eventually melts and becomes thick and amber colored. 

Once the sugar is completely melted (2-3 minutes), add the butter and continue stirring (I switch to a metal whisk at this point) until the butter is melted. 

While stirring, drizzle in the ½ cup heavy cream.  Continue stirring as the caramel comes to a boil.  Boil and stir for 1 minute.

Remove from the heat and stir in ½ - 1 teaspoon salt.  Allow caramel to cool before using. 


Store the caramel, tightly covered, in the refrigerator.  Warm refrigerated caramel sauce before using. 

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