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4 Ingredient Salted Caramel

4 Ingredient Salted Caramel


There are some things so simple and doable that you wonder why buy it from the store? Like pancake mix. Really? Do we really need a pre packed box of simplest pantry items? In my early post on Homemade Caramel Sauce I explained my point of view. With minimum ingredients you can create wonders… No preservatives, no added colors, no coded ingredients; a little of your time can save big bucks plus you get to brag I Made it!

                                                                                                                                                                                                                           This salted caramel sauce is easier than the previous one and with the addition of butter it is creamier too. You can increase or decrease the amount of salt as you prefer. Have a jar ready in your refrigerator and add to milk, coffee, frappe, pies, cookies, custard, cakes, cupcakes… the list is endless. My personal favorite is having it with some sliced banana, Homemade Chocolate Syrup, whipped cream and some chopped walnuts.


4 Ingredient Salted Caramel

Let everything be sweeter!

Prep Time 2 minutes
Cook Time 10 minutes
Total Time 12 minutes
Servings 1 cup


  • 1 cup granulated sugar
  • 6 tbsp salted butter cut into 6 pieces
  • 1/2 cup heavy cream
  • 1/2-1 tsp salt


  1. In a medium saucepan heat sugar on medium flame till melted, stirring at 10 seconds intervals with a wooden spoon. Don't worry if sugar forms clumps. They will break down and melt into thick brown liquid as you stir, about 5-7 minutes. Don't let it burn!

  2. Once sugar is melted into amber color, add butter. The sugar mixture will become bubbly and boil rapidly. Use a whisk to melt butter to ensure uniform distribution, about a minute or two.

  3. Slowly pour in the cream while stirring the sugar mixture. Be careful not o burn yourself as the mixture might splatter while being bubbly.  Let it boil for 40-50 seconds.

  4. Remove from the heat. Add 1/2 tsp of salt, mix well and let it cool completely before pouring into a jar/squeeze bottle. Add more salt is you want to.

  5. Store in refrigerator for upto 2 weeks. Warm it up before using as there is butter in it which will solidify.

  6. Don't double the recipe. If you need more quantity make separate batches.





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