Sea salted caramel is a smooth caramel sauce made with sugar, water, cream, and sea salt, cooked until amber and emulsified. It is commonly used as a dessert topping and is known for its rich, sweet-salty flavor.
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This sea salted caramel recipe is quick and easy to make, using a simple stovetop method and just 4 basic ingredients.
At home, my family especially loves it when I add it to my Caramel Frappuccino recipe for that rich, sweet-salty flavor.
You can also try my Salsa de Caramelo recipe if you want a classic caramel sauce without salt. It's perfect for topping desserts, filling cakes, drizzling over ice cream, or adding to baked goods.
Ingredients You'll Need
Note: Full ingredients and amounts are listed in the recipe card below.
- Sugar: Melts and caramelizes to form the base flavor.
- Water: Helps dissolve sugar for even cooking.
- Heavy cream: Stops the cooking and creates a smooth sauce.
- Vanilla extract: Adds depth and rounds out flavor.
- Sea salt: Balances sweetness and enhances caramel flavor.
How to Make Sea Salted Caramel
Note: Full instructions are provided in the recipe card below.
- In a 2-cup liquid measuring cup, combine the heavy cream and vanilla extract. Set aside. In a small bowl, add the sea salt and crush it lightly between your fingers to help it dissolve easily. Set aside.
- In a heavy-bottom saucepan, combine the water and sugar over medium-high heat. Stir briefly to combine. Bring the mixture to a boil and cook, without stirring, until it is straw-colored, 6 to 8 minutes.
- Reduce the heat to low and continue to cook, swirling the saucepan occasionally, until the mixture turns amber-colored and registers between 360°F and 370°F, 2 to 5 minutes longer.
- Remove from the heat and quickly but carefully stir in the cream and vanilla mixture, along with the sea salt (the mixture will bubble and steam). Continue stirring until the sauce is smooth and the salt is fully dissolved. Let cool before using; the Sea salt caramel will thicken as it cools.
Hint: Do not stir the sugar once it starts cooking; stirring can cause crystallization and result in a grainy caramel.
Storage, Make Ahead, & Freezing
Storage: Caramel sauce can be refrigerated in an airtight container for up to 2 weeks. Reheat in the microwave in short intervals, stirring until warm and smooth.
Freezing: Not recommended, as the texture can change after thawing.
Camila's Tips & Variations
- Burnt caramel: Remove from heat once deep amber; too dark will taste bitter.
- Grainy texture: Do not stir during cooking; let sugar dissolve naturally.
- Splattering cream: Add cream slowly in a steady stream to control bubbling.
- Caramel hardened after adding cream: Return the saucepan to low heat and simmer, stirring constantly, until the caramel dissolves into a smooth sauce, about 2 minutes.
- Too thick: Add a small amount of warm cream to loosen the consistency.
- Too thin: Cook slightly longer before adding cream to deepen and thicken.
- Too runny after cooling: Caramel thickens as it cools; let it sit before adjusting.
Frequently Asked Questions
Why did my caramel turn grainy?
Stirring during cooking or sugar crystals on the sides can cause crystallization; avoid stirring and keep the sides clean.
Why is my caramel bitter?
It was cooked too long; remove from heat once it reaches a deep amber color.
Why did my caramel seize when adding cream?
Temperature shock can cause tightening; keep stirring and it will smooth out.
Can I use regular salt instead of sea salt?
I don't recommend it, as table salt doesn't have the right flavor; sea salt works best.
Pair with
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Recipe
Sea Salted Caramel
Equipment
- Heavy-bottom saucepan
- Whisk or spatula
- Heatproof bowl or jar
Ingredients
- 1 cup granulated sugar
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1 teaspoon sea salt Because sea salt is quite grainy, crush it between your fingers before adding it to the caramel so it dissolves evenly
- 6 tablespoon water
Instructions
- In a 2-cup liquid measuring cup, combine the heavy cream and vanilla extract. Set aside. In a small bowl, add the sea salt and crush it lightly between your fingers to help it dissolve easily. Set aside.
- In a heavy-bottom saucepan, combine the water and sugar over medium-high heat. Stir briefly to combine. Bring the mixture to a boil and cook, without stirring, until it is straw-colored, 6 to 8 minutes.
- Reduce the heat to low and continue to cook, swirling the saucepan occasionally, until the mixture turns amber-colored and registers between 360°F and 370°F, 2 to 5 minutes longer.
- Remove from the heat and quickly but carefully stir in the cream and vanilla mixture, along with the sea salt (the mixture will bubble and steam). Continue stirring until the sauce is smooth and the salt is fully dissolved. Let cool before using; the caramel will thicken as it cools.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
