Salted Caramel Sauce (French Caramel Beurre Salé)

Salted caramel sauce, or French caramel beurre salé, is smooth, buttery and lightly salty, ready in minutes with only three simple ingredients.

Salted caramel sauce is a classic in French baking and the one I always keep in my fridge for quick desserts.

It has a deep caramel flavor, a hint of sea salt and a texture that stays silky whether you drizzle it or use it as a filling.

I’m a French baker and I’ve been making this caramel beurre salé for years for my layer cakes, macarons, tarts and ice creams.

This version uses the dry-caramel method, no thermometer and only basic pantry ingredients, so you can get a bakery-style salted caramel sauce at home.

Why you'll love this recipe

• Three ingredients for a real French caramel beurre salé you can make in minutes.
• No thermometer thanks to the dry-caramel method that always gives a smooth sauce.
• Perfect on everything from crepes and pancakes to cakes, cupcakes and ice cream.

Ingredients Notes

You only need a few basics to make this French salted caramel sauce.

• Sugar - Granulated sugar works best. Brown sugar or cane sugar will give a deeper, richer flavor if you want a variation.
• Butter - Salted butter is traditional in France, but unsalted works too.
• Cream - Use full-fat heavy cream (at least 30%).
• Salt - Fleur de sel or sea salt flakes give the best result. Add more if using unsalted butter.
• Vanilla (optional) - Vanilla beans or a little extract add a soft bakery-style flavor.

Tips for this recipe

• Color Aim for a deep amber caramel, not darker.
• Cream temp Warm the cream so the caramel stays smooth.
• Add slowly Pour the cream in small additions to control bubbling.
• Thicken Let it simmer a few minutes for a richer texture.
• Smooth Blend the sauce to remove any sugar crystals.
• Salt Use fleur de sel for the best salted caramel flavor.
• Reheat Warm gently before serving if it firms up.

How to make salted caramel sauce

This homemade salted caramel sauce recipe is my base for cakes, tarts and ice cream.

Melt the sugar in a medium saucepan over medium heat, without stirring, until fully melted and deep amber.

Add the butter in pieces and stir constantly until smooth and combined.

Warm the cream in a small saucepan or microwave until just hot (not boiling).

Pour in the warm cream slowly in 2–3 additions, stirring well each time (it will bubble up).

Simmer for a few minutes, stirring until the sauce is smooth and slightly thickened.

Stir in the salt (and vanilla if using), then cool before pouring into a jar.

Serving Suggestions

• Use it warm over pancakes, waffles and crepes
• Drizzle on cheesecakes, brownies or apple desserts
• Stir into coffee, hot chocolate or milkshakes
• Swirl into buttercream, whipped cream or ganache
• Fill tartlets, macarons or layer cakes

Storage instructions

You can store this salted caramel sauce in a glass jar for about one month in the fridge. It firms up when chilled, so warm it lightly before using.

Recipe Variations

• Vanilla caramel with a vanilla bean infused in the cream
• Brown butter caramel for a nutty depth
• Chocolate caramel by melting dark chocolate into the sauce
• Spiced caramel with cinnamon or pumpkin spice
• Espresso caramel with instant coffee or a shot of espresso

Recipe Questions

Why is my caramel grainy?

The sugar crystallised. Use gentle heat and avoid stirring until melted.

Why did my caramel seize when adding cream?

The cream was too cold. Use room-temperature or warm cream.

Can I make salted caramel without salted butter?

Yes, use unsalted butter and add fleur de sel to taste.

How do I make my caramel thicker?

Cook it a few minutes longer on low heat until it reduces.

Can salted caramel sauce be reheated?

Yes, warm it in short microwave bursts to bring it back to a pourable texture.

More Caramel Recipes

• Salted caramel macarons
• Caramel cinnamon rolls
• Salted caramel cupcakes
• Caramel chocolate chip cookies
• Salte caramel cake

I hope you’ll love this recipe! Rate it ★★★★★ and leave a quick comment — it always helps. Happy baking!

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