Best Salted Caramel Sauce

by Editorial Staff

Summary

Prep Time	5 mins
Cook Time	15 mins
Total Time	20 mins
Course	Sauce
Cuisine	European
Servings (Default: 1)

Ingredients

200 g suar
90 g butter
1 teaspoon sea salt
120 ml cream

Instructions

Put the sugar in a small saucepan and let it melt without stirring until it turns slightly golden. Then let it melt briefly while stirring. Then add the butter piece by piece. Attention! It steams and foams! When all the butter has melted add the salt. Keep stirring. Then slowly add the cream and simmer for another minute.
Put it in a middle screw jar while still hot and let it cool down.
The sauce will keep in the refrigerator for about 2 to 3 weeks. It can be eaten on bread, warmed up and poured over a New York cheesecake or spooned straight.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.