An easy recipe of salted butter caramel, that you can use in lots of desserts.

Salted Butter Caramel


  • Bring the cream to a boil.
  • In a separate pan, melt the sugar over medium heat.
  • When completely melted and get a nice golden brown color, remove the syrup from heat.
  • Cut the butter into cubes and add to the syrup and mix carefully until completely melted.
  • Add the salt.
  • Add the hot cream and mix until well combined.
  • Put the mixture over medium heat until it starts to thicken.
  • Put the caramel in a jar and let cool at room temperature.
  • The salted butter caramel can be kept in the fridge for 2 to 3 weeks.


  • Calories: 41
  • Carbohydrates: 3g
  • Cholesterol: 11mg
  • Fat: 3.3g
  • Fiber: 0g
  • Protein: 0.1g
  • Saturated fat: 2.1g
  • Serving size: 1 tsp
  • Sodium: 30mg
  • Sugar: 2.9g

Salted Butter Caramel