Salted Caramel Sauce

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This can be used for so many yummy things…this weekend I used it for a chocolate cake I made as well as macarons. I’ll post the recipes for those later.

Enjoy! This is a pretty small portion if you are using it for cake.

Salted Caramel Sauce




  • 2 tablespoons of butter
  • 1/2 cup brown sugar (it doesn’t matter, dark or light, dark will have a stronger molasses flavor)
  • 1/4 cup heavy cream
  • Pinch of salt
  • Vanilla (I use paste, but you can use extract)


  1. In a small/medium saucepan add all ingredients and bring to a boil, then reduce heat.
  2. Stir constantly so it doesn’t burn for 5 minutes. It will be thin, but don’t worry, it thickens after it cools
  3. Pour into a heatproof jar (or bowl) and let it cool.


  • I add more salt after it’s cooled if I want it saltier
  • I only make this when I’m going to use it all in the same day, but if you want to save it, put it in a jar or tupperware and store it in the fridge



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