How to make salted caramel sauce

How to make salted caramel sauce

The Spruce / Elaine Lemm

Nutritional Guidelines (per serving)
181 Calories
9g Fat
25g Carbs
0g Protein


Nutrition Facts
Servings: 12
Amount per serving
Calories 181
% Daily Value*
Total Fat 9g 12%
Saturated Fat 6g 30%
Cholesterol 26mg 9%
Sodium 137mg 6%
Total Carbohydrate 25g 9%
Dietary Fiber 0g 0%
Total Sugars 25g
Protein 0g
Vitamin C 0mg 0%
Calcium 9mg 1%
Iron 0mg 0%
Potassium 12mg 0%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Whoever thought of adding crunchy flakes of salt to a thick, creamy, and sweet caramel sauce should be thanked profusely as it is one of the tastiest sauces ever. The sauce is a rich mixture of sugar, butter, and cream, but just a mere half teaspoon of either fleur de sel or sea salt cuts right through any sickly sweetness and rounds out the flavor perfectly.

You can use any sugar to make a caramel sauce. White (either granulated or caster sugar) is easier since it melts quickly and you can see the color changing more easily than with brown sugar.

A salted caramel sauce is incredibly versatile and can be used in many different dishes. Pour warm sauce over ice cream or stir it through a custard sauce. It can be used to decorate cakes, bars, and cookies, and can even be poured over pancakes for breakfast.

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Take your coffee to the next scrumptiously sweet level with this Homemade Salted Coffee Creamer recipe with all the sweetness of salted caramel right in your coffee.

How to make salted caramel sauce

Homemade Salted Caramel Coffee Creamer

Two homemade coffee creamer recipes in one month, you ask? Yes, it’s true. I’d apologize, but this Homemade Salted Caramel Coffee Creamer is worth it, I assure you.

I absolutely adore caramel in my coffee. I don’t know why. It’s an obsession of mine. Like pumpkin, but all year long. And salted caramel is so popular right now (and for good reason, I might add), I just thought this would be perfect. And it is.

Do you know why salted caramel is delicious? It’s because salt is kind of magical. Because, yeah, salt is salty. But it can also bring out other flavors as well. Whenever someone tells me their recipe didn’t turn out because it just tasted kind of “off,” I always suspect lack of salt is the culprit. It just does so much to help with flavor! If you’re not adding salt to recipes, definitely start. Even baked goods. I just always use salted butter so I don’t have to measure it out (Ha! Lazy, much?)

Anyway, there are TWO special cooking properties of salt that make this Homemade Salted Caramel Coffee Creamer fabulous.

  1. Salt cuts down bitterness. Since coffee is bitter, this is a good (and tasty!) thing.
  2. It can also help bring out sweetness, making salted caramel even better than your average caramel.

And so we combine these two tasty elements into one coffee creamer that I just know you’ll love as much as me!

How to make salted caramel sauce
Salted caramels are one of the most addictive snacks out there. Adding salt to sweet, buttery caramels creates just the right balance between sweet and salty and makes your mouth water (in a good way!) while eating them. I often buy these treats when I see them at stores, but it is not too difficult to make sea salt-topped caramels at home – and having a good from-scratch recipe means that you can have them any time you want! These Homemade Sea Salt Caramels are buttery caramels that are topped with a generous sprinkling of coarse sea salt. These are soft and chewy, with a nice balance of sweetness and salt. You will want a candy thermometer to ensure that you get good results, but this is a relatively easy homemade candy recipe that is definitely worth trying.

There is a small amount of salt in the caramels to flavor them, but I saved the sea salt in these caramels for the topping. Although some sea salt caramels will use sea salt in the caramel itself, I found that I didn’t notice a real flavor difference when I used the sea salt in the recipe. There is, however, a huge difference between putting table salt and coarse or flaky sea salt on top of these and it is worth getting the good stuff! Any coarse sea salt that you like will work well. I personally recommend flaky Maldon Sea Salt, which has a great flavor, excellent texture and a beautiful look.

Once the caramel is prepared, you can pour it into a 9×9 glass or pyrex baking dish. The 9×9 makes caramels of a nice thickness, but if you want to make your caramels smaller (or just make a lot more of them), you can also use a 9×13 pan and get thinner caramels. Do not forget to grease the pan with butter (or vegetable oil, though I recommend butter here) before adding the caramel! The first caramel may get slightly squished when you pry it out of the pan, but the caramels generally come out easily if you remove them immediately after slicing. Use a very sharp, warm (run under hot water and dried) knife for best results.

How to make salted caramel sauce

Homemade Sea Salt Caramels
1/3 cup water
1/4 cup corn syrup
1 1/2 cups sugar
1 cup heavy cream
1/4 cup unsalted butter
1/2 tsp salt
1 – 2 tbsp sea salt (rec. Maldon brand)

Lightly grease a 9×9 -inch glass or pyrex baking dish with butter or a thin coat of vegetable oil.
In a large saucepan, combine water, corn syrup and sugar. Bring to a boil over high heat, then continue to boil until caramel turns a deep honey color (10-14 minutes).
While sugar cooks, combine cream and butter in a microwave-safe bowl and cook for 1-2 minutes on high heat, until butter is melted. Set aside.
When sugar is a deep honey color, pour in cream mixture. Caramel will bubble up vigorously. Stir until bubbles subside slightly, then stir in salt. Attach a candy thermometer to the side of the pan and continue to cook, stirring regularly with a silicone spatula, until caramel reaches 260F (5-10 minutes).
Pour caramel into prepared dish. Allow caramel to cool completely, then sprinkle evenly with sea salt.
Cut caramels into small squares or rectangles with a warm, sharp knife.
Caramels can be served immediately or wrapped in small squares of wax paper. Caramels will keep for a few weeks at room temperature.

Makes about 3-4 dozen, depending on the size of your caramels.

This post may contain affiliate sales links. Please read my disclosure policy.

This Salted Caramel recipe is about as simple as caramel sauce gets! It only uses 6 ingredients, and it’s perfect for topping ice cream, brownies or any other dessert!

Looking for unsalted caramel sauce? Try my traditional homemade caramel recipe!

How to make salted caramel sauce

Easy Salted Caramel Sauce

Caramel is among one of my very favorite things. Whether eating it as part of a cake or straight from a spoon, it’s hard to restrain myself. And there’s no doubt that homemade caramel sauce is better than anything you’d buy in a store. The flavor is just…more. So good!

Being such a fan of caramel sauce, I’ve shared a few versions with you in the past. I have a super duper easy caramel sauce, which is really more of a toffee sauce than a true caramel, and a homemade caramel sauce that is made with the dry method. Today I’m sharing a caramel sauce that is made with the wet method. I’d say this one is kind of the compromise between the previous two. Allow me to elaborate.

The Difference Between Wet and Dry Method Caramel

As far as making the caramel sauce goes, the difference between the wet and dry method is very simple. The wet method combines water and sugar in the first step, and the dry method uses just sugar. When using just sugar, you heat the sugar and allow it to melt before proceeding with adding the butter and cream. It can be a little bit of a trickier process, sometimes leading to caramel that tastes a little burnt (if the sugar cooks for too long) and can seize up when you add the butter and sugar (if the are too cool). I’ve been making this caramel sauce for years and love it, but it can trip people up a little bit.

The wet method is more straight forward and – as far as caramel sauce goes – easy. Unless you walk off and don’t pay attention to it, it shouldn’t burn. The added water prevents the likelihood of a burning it and getting a burnt taste, and allows you to add butter and cream that are cooler without it seizing up. So that’s what we’re using in this caramel sauce.

Other than the difference in method, there’s not a big difference in taste between the methods. Both produce a delicious caramel sauce with a nice, deep flavor that’s perfect for any and all things.

How to make salted caramel sauceHow to make salted caramel sauce

How to Make Homemade Salted Caramel Sauce

To get started, you’ll need a medium to large sized saucepan. Be sure there’s plenty of room, because things will bubble up quite a bit and you don’t want it to overflow.

Combine the sugar and water in your saucepan and cook over medium low heat until the sugar has dissolved, stirring as needed. Add the butter and let it melt, then bring the mixture to a boil over medium heat.

At this point, stop stirring. Allow the mixture to boil and turn a golden copper color. It’ll take about 10-15 minutes, depending your stove. The deeper the color, the deeper the caramel flavor. You just don’t want to walk away and let it burn.

When the caramel sauce turns copper colored, remove it from the heat and immediately add the heavy whipping cream. Be careful – this is where the bubbling occurs! Whisk everything together well until comes together, then stir in the vanilla extract and some salt.

How much salt you add will largely depend on how salty you want your caramel sauce. You could add just a touch, if you don’t really want it salty. Assuming you do though, I’d add about half a teaspoon of salt and then add more to your preference.

The final caramel sauce is truly delicious! And as far as caramel making goes, it’s easy to make. Even better – there’s no candy thermometer required. Just keep an eye on things. While I love my trusty Classic Homemade Caramel Sauce, this version is certainly is simpler for those who are less comfortable with making caramel. As you get more comfortable, do try the other too. They are both delicious and I love having two different versions in my caramel-making arsenal.

How to make salted caramel sauceHow to make salted caramel sauce

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How to make salted caramel sauce

Easy Salted Caramel Sauce

  • Author: Lindsay
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: about 1 1/4 cups 1 x
  • Category: Dessert
  • Method: Stove
  • Cuisine: American


This Easy Salted Caramel Sauce is about as simple as caramel sauce gets! It only uses 6 ingredients, and it’s perfect for topping ice cream, brownies or any other dessert!


1 cup ( 207g ) granulated sugar
1/2 cup (120ml) water
1/4 cup ( 56g ) unsalted butter
1/2 cup (120ml) heavy whipping cream
1/2 tbsp vanilla extract
1/2 to 1 tsp salt


1. In a medium to large saucier pan, combine the granulated sugar and water. Cook over medium-low heat until the sugar is completely dissolved, about 3 to 5 minutes. Add the butter and let it melt
2. Over medium heat, bring the mixture to a boil. Stop whisking and don’t whisk at all during this part to help avoid crystallization. Allow to boil until the mixture turns a deep golden copper color, about 10-15 minutes, maybe longer depending on your stove. Keep an eye on it, but do not stir. If needed, you can occasionally tip the pan from side to side to help things cook evenly.
3. Remove the pan from the heat and immediately add in the heavy whipping cream in a slow, steady stream. The caramel will bubbly up quite a bit, so be careful with this step. Whisk quickly and well as you add the cream, whisking until well combined.
4. Add the vanilla extract and half a teaspoon of salt and whisk to combine. Add additional salt to your desired saltiness.
5. Allow the caramel sauce to cool. It will be fairly thin, but will thicken as it cools. Store it in the fridge for up to two weeks.

Keywords: easy caramel sauce, salted caramel sauce, homemade caramel sauce, how to make caramel sauce, caramel recipe for popcorn, caramel recipe for cake, salted caramel recipe

How to make salted caramel sauce

Food trends come and go. Take the “cronut”, for example – a cross between a croissant and a doughnut, once said to be the next big thing from America. It made some waves but didn’t seem to really stick around for very long. Burgers and “gourmet” hot dogs have lasted a little longer, and wildly flavoured popcorns are definitely back in, for now.

Salted caramels, however, have been a traditional treat in French Brittany for years, and once the flavour combination hit the big time in American high-end ice cream parlours and coffee shops in 2009, it’s not looked back.

Most of us will be familiar with hot drinks combined with salted caramel – I’m certain the salted caramel latte will soon be making a reappearance on Christmas coffee menus. But you can also now enjoy salted caramel chocolates, cupcakes, brownies, cookies and cheesecakes, to name just a few ways to get your salted caramel fix. I once chanced upon a dessert menu offering a molten chocolate pudding with a liquid salted caramel centre, which in my book is the very definition of indulgence.

In order to replicate some of these taste sensations at home, I’ve been putting a homemade salted caramel sauce to the test. I couldn’t think of a better time of year to try this, as even the leaves in our garden have turned golden! It’s thoroughly enjoyable watching sugar melting in a pan and turning into a form of liquid gold – almost like kitchen alchemy. Adding the double (or heavy) cream just at the right moment transforms your caramel from a stained-glass tint into something with a slightly more subdued, comforting colour. And for that all-important pinch, I can’t recommend enough using a good-quality sea salt.

Once prepared and cooled, your salted caramel sauce can be stored in a sterilized jar ready to be used in all manner of creations. At a fraction of the cost, you can recreate your favourite salted caramel latte at home by steaming some milk and adding a shot of good espresso along with a teaspoon or two of the salted caramel sauce. Or, you could mix the sauce into a warming cup of hot chocolate complete with a shot of coffee to create a salted caramel mocha.

If you prefer something colder, you could use your salted caramel sauce to dress up an ice cream sundae or, better still, blend it with some vanilla ice-cream to make a salted caramel milkshake. You can see why I’ve enjoyed experimenting with salted caramel quite so much, and that’s before I’ve even started on the salted caramel martinis…

Homemade salted caramel sauce recipe

How to make salted caramel sauce


  • 80ml water
  • 250g golden caster sugar (fair trade if possible)
  • 1 tsp vanilla bean extract
  • 120ml double (heavy) cream
  • 25g unsalted butter
  • Pinch good-quality sea salt

  1. Put a medium, non-stick pan over a high heat and pour in the water. Carefully pour in the sugar and bring it to the boil. Cook for 3-4 minutes, or until the sugar starts to turn golden brown – you don’t need to stir but you can gently swirl the pan to make sure all the sugar melts.
    How to make salted caramel sauce
  2. Once the sugar has melted and bubbles form all over the surface, take the pan away from the heat. Mix the vanilla bean extract into the double cream and carefully pour it into the pan (be careful to avoid hot splashes). Whisk in the butter and add a good pinch of sea salt.
  3. Leave the salted caramel to cool and transfer into a sterilized jar – it will keep in the fridge for up to two weeks.
  4. To use the caramel sauce, either warm up slightly, adding a little water to thin if required, or simply spoon it into a hot liquid, such as milk.

Salted caramel drink ideas

To make a salted caramel steamer, spoon a couple of teaspoons of salted caramel sauce into some warm milk. Add a shot of espresso to make a salted caramel latte.

To make a salted caramel hot chocolate, add a few squares of good quality dark chocolate to some warm milk, stir in two teaspoons of caramel sauce. Add a shot of espresso to make a salted caramel mocha.

How to make salted caramel sauce

To make a salted caramel milkshake, blend two tablespoons of salted caramel sauce with two scoops of vanilla ice cream and a few ice cubes. Blend and top with a drizzle of salted caramel sauce.

To make a salted caramel martini, shake 50ml of vodka with two teaspoons of salted caramel sauce, then pour into a chilled martini glass.

How to make salted caramel sauce

For a quick, autumnal pudding, bake some Bramley apples and pour over some of your caramel sauce.

For more indulgent recipes, check out Jamie’s comfort food section here.

How to make salted caramel sauce

Learn how to make salted caramel sauce from a very simple list of ingredients. It takes less than 20 minutes and it’s definitely worth every second.

How to make salted caramel sauce

Salted caramel sauce is made from just 3 ingredients (4 if you count water)

All you need to make caramel sauce is a lot of sugar, whipping cream, butter, and a little water, which helps dissolve the sugar to form a syrup that is easier to work with, especially for beginner bakers. Other optional ingredients include vanilla extract (to give the caramel sauce more flavour), and salt (often sea salt), but you may skip the salt if you make your caramel sauce with salted butter.

Some recipes may include a splash of lemon juice or vinegar, or they may include a little glucose or corn syrup. These ingredients are optional and they are added to reduce the risk of the caramel sauce crystallizing at any point in the process.

Unsalted butter versus salted for making caramel sauce

The French baking term for salted caramel sauce is “caramel au beurre salé” because this is a recipe that can be made with salted butter. If you use salted butter, feel free to taste and adjust with a little extra salt (making sure to let the sample cool down BEFORE you try to eat it!). I find with most brands of salted butter, they provide plenty of salt.

If you make this recipe with unsalted butter, you will have to add salt. Use up to 5 mL (1 teaspoon) of flaky sea salt or fine kosher salt (such as Diamond crystal). If you are using table salt, add less salt! Use half that amount, so 2.5 mL (½ teaspoon) of salt because table salt is saltier than sea salt and the baking substitution table salt and sea salt isn’t 1-to-1.

How to make salted caramel sauce

The impact of temperature on flavour

The sugar in caramel sauce contributes the caramel flavour but that sugar has to be heated, otherwise it doesn’t contribute much of any flavour and actually will make a sauce cloyingly sweet. The sugar breaks down when it’s heated above a certain temperature, causing it to change colour (to amber-brown) and change flavour. Caramelization occurs above 330 ºF (165 ºC), at which point there is very little water left in the hot sugar syrup. Below this temperature, the mixture contains enough water that the sugar doesn’t break down, but above that temperature, it does, leading to a colour change and also the development of flavour compounds.

Making caramel starts with dissolving the sugar in water, with the help of a gentle heat. The goal is to dissolve all the crystals to avoid any crystallization down the road. Once the sugar is dissolved, the syrup is heated past 330 ºF (165 ºF), at which point the water has mostly evaporated and the sugar begins to caramelize, changing colour and developing flavour.

The high temperature of hot caramel means that when you add the cream and the butter, the milk solids brown almost immediately, leading to even more flavour in the sauce.

How to make salted caramel sauce

Using a thermometer for caramel sauce

While I always recommend using a thermometer when you are making recipes that are sensitive to temperature, like those made by heating sugar, in this case, you don’t need a thermometer. When you are making preserves, I always suggest using a digital instant-read thermometer to make sure you’ve hit the jam setting point. The same goes for if you are heating a sugar syrup to the soft ball temperature to make an Italian meringue buttercream or a batch of vanilla marshmallows.

For caramel sauce, I’ve found over the years that some thermometers aren’t very accurate at higher temperatures and using a thermometer can be misleading and lead you to turning off the heat before the sugar has caramelized enough, leading to a blonder caramel that is more cloyingly sweet and less flavourful. For this reason, I encourage you to watch the sugar syrup as it boils. You will see it turn a pale yellow colour at the beginning of the process, and that colour will develop and deepen into a rich, dark amber, at which point you can safely turn off the heat and add the butter and the cream. You will obtain a rich tasting dark caramel sauce that is full of flavour.

While I suggest you don’t use a thermometer to make caramel sauce, I do suggest you use one to make soft, chewy caramels. You can make caramels by heating caramel sauce (made from caramelized sugar, cream, and butter) to 250 ºF or 121 ºC, which is the firm ball stage of sugar syrups (which is in the middle of the hard ball temperature range between 240 ºF and 265 ºF or from 116 ºC to 129 ºC). So if you cook the recipe below for caramel sauce to 250 ºF (121 ºC), and pour it in a buttered pan. Let the boiled caramel set in the pan and then cut into squares so you can share your chewy sea salt caramels.

How to make salted caramel sauce

Salted caramel sauce is a little different than dulce de leche, which is another flavourful sauce made from sweetened condensed milk that is heated until the sugar and milk solids caramelize. Both dulce de leche and caramel sauce make great glazes for bundt cakes, like to glaze this apple bundt cake, as well as fillings for layer cakes, like in this chocolate caramel cake. You can also swirl it into a batch of homemade vanilla bean ice cream or serve it with crêpes.

Posted on Last updated: August 3, 2020 By: Author Jennifer

How to make salted caramel sauce

How to make salted caramel sauce

Homemade Salted Caramel Sauce is easy to make and perfect for drizzling on all types of dishes! BUTTERY, SWEET, and SALTY! Think of all the ice cream, pies, cakes, and brownies you can add this on.

How to make salted caramel sauce

If you’d rather skip my (very helpful, I think) tips and tricks, essential cooking info, and similar recipe ideas – and get straight to this delicious recipe – simply scroll to the bottom of the page where you can find the printable recipe card.

Caramel is one of those gifts from above. Buttery, sweet, sticky, salty, creamy… I could go on and on for quite a while.

Eating it as a candy is a treat but having it as a sauce on my ice cream is so much better. And not just because there is ice cream.

The rich toffee flavor that it brings will have you coming back for more after licking your fingers clean.

Salted caramel sauce

Is there anything better than caramel? How about salted caramel!

What exactly is salted caramel?

Just what it says. Salted Caramel. But these two words can’t even begin to describe how delicious it is.

Having both sweet and salty together is the perfect combination not only in savory dishes but for desserts too.

This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Read my disclosure policy here.

How to make salted caramel sauce


  • light brown sugar
  • heavy whipping cream
  • unsalted butter
  • salt
  • vanilla extract

Which salt do you use?

When I cook or bake I always use Kosher Salt. The granules are slightly larger and easy to see how much I’m adding.

If you choose to use Sea Salt, please add slowly and taste often. Sea salt has a “saltier” flavor and can be overused easily.

  • How to make salted caramel sauceadd ingredients to pot
  • How to make salted caramel saucebring to a boil
  • How to make salted caramel saucestir and store

How do you make salted caramel from scratch?

STEP ONE: Combine brown sugar, salt, butter and cream in a heavy bottomed sauce pan.

STEP TWO: Bring to a boil over medium high heat and it is amber colored.

STEP THREE: Boil for 5-7 minutes or until thickened.

STEP FOUR: Remove from the heat, stir in vanilla extract. Let cool completely and store until use.

How to make salted caramel sauce

How long does it last?

You can store it in the refrigerator up to 2 weeks in an air tight container. If it lasts that long.

How to reheat salted caramel sauce

To reheat, cook for 30 seconds in a microwave safe bowl. Stir and heat at additional 10 second intervals until heated through.

Why does my caramel sauce go hard?

It can crystalize from hitting the cold side of the pan while stirring or it’s possibly over cooked a little. Don’t heat it to higher than 350F.

If it does harden, reheat on low until the sugar melts again.

This sauce is thick but not hard enough for coating caramel apples. If you use this sauce it will be a big mess:)

How to make salted caramel sauce

Take Two Tapas Tips

  • don’t use a small pot, it will bubble up so make sure you have room to cook it.
  • you will need to keep an eye on it, so get all your ingredients ready and within reach.
  • don’t add the salt if you want regular caramel sauce.
  • make sure your ingredients are room temperature to keep the sauce from seizing up.
  • a whisk is better to use than a spatula.
  • keep your eye on the color and you won’t need a candy thermometer.

This homemade salted caramel sauce is creamy, buttery, sweet, rich, with a hint of salt. The perfect topping for any dessert!

If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!

I am a chef on a luxury world cruise liner. I love to cook and write recipes that are inspired by foods from all over the world.

How to make salted caramel sauce

how to make salted caramel without cream

Salted caramel has always been a popular flavor in almost any desserts. What I like with this flavor is the balance of its taste. The combination of the sweetness and saltiness is just perfect to satisfy one’s craving.

I decided to make my own version of salted caramel sauce without cream. I don’t have cream in my pantry so I needed to use an alternative ingredient. I replace heavy cream with milk. The outcome is similar to the one we used to. Here’s the recipe that you can enjoy!

How to make salted caramel sauce

ingredients for salted caramel sauce without cream


  • 3/4 cup brown sugar
  • 1/3 cup butter, unsalted
  • 1/3 cup milk
  • 1 tablespoon water
  • 3/4 teaspoon salt
  • 1/2 teaspoon vanilla extract


For Preparation:

  • 1 medium bowl
  • 4 small bowl
  • 1 small plate
  • measuring cups
  • measuring spoons

For Cooking:

  1. pot
  2. whisk

Cook Time


  1. Put sugar, butter, and water in a saucepan over a medium heat.
  2. Stir the mixture until the sugar melts.
  3. Cook the mixture until turns golden brown or starts to boil.
  4. Stir in the milk, vanilla extract, and salt
  5. Let it boil for a minute. Remove from the heat.
  6. Allow it to cool before transfering it to a container.

Finished Product

How to make salted caramel sauce

easy salted caramel sauce without cream recipe

Tips and Techniques

  1. Use salted butter instead but make sure to lessen the amount of salt added.
  2. Increase the amount of butter if preferred to have a strong buttery flavor.
  3. Adjust the amount of vanilla if necessary. Some brands have stronger vanilla essence than any other. This means a lesser amount of vanilla extract is needed.
  4. Decrease the amount of milk to produce thicker saucer.
  5. Add any variety of milk based on your preference.
  6. Drizzle it on top of any sweet foods such as your favorite fried banana egg rolls or pancakes without baking powder.

© 2018 Travel Chef


Travel Chef (author) from Manila on July 06, 2020:

It’s one of my favorite sauce as the both flavors compliment the its individual taste. I hope you try it!

Rajan Singh Jolly from From Mumbai, presently in Jalandhar, INDIA. on July 06, 2020:

The salted variation of the caramel sauce is something I have not tried. I bet the sweet-slaty combination would be a delight to taste. Thanks for sharing the recipe.

Travel Chef (author) from Manila on October 15, 2018:

Yes, it’s true. Most recipes of today recommend almond and soya milk as an alternative for ordinary milk. I like these two better as both contribute different exciting tastes to a recipe.

Liz Westwood from UK on October 15, 2018:

Almond milk is becoming more popular as well as soya milk.

Travel Chef (author) from Manila on October 15, 2018:

That’s a good option. For me, I can’t have any ordinary milk because I’m lactose intolerant. So I need to use other cow’s milk alternatives such as almond milk. Actually, I’m making my own milk at home. It’s so easy.

Liz Westwood from UK on October 14, 2018:

In recent years I have dropped down to using skimmed milk whenever possible as it has a lower fat content.

Travel Chef (author) from Manila on October 14, 2018:

I would say yes. There are varieties of milk that far healthier than cream. This recipe doesn’t call for a particular kind of milk.

Liz Westwood from UK on October 14, 2018:

This sounds like a healthier alternative by dropping the cream.

Travel Chef (author) from Manila on October 12, 2018:

I also enjoy eating salted caramel icecream and chocolate. I simply like the combination of tastes.

Linda Crampton from British Columbia, Canada on October 12, 2018:

I love salted caramel ice cream, so I think I might love your sauce as well. It sounds both easy to make and delicious.