Quick Salted Caramel Sauce

Heather Dessinger

This post contains affiliate links.
Click here to read my affiliate policy.
Easy Caramel Sauce Recipe

Do you celebrate “I Got Out of My Pajamas” day? How about “I Mopped The Bathroom Floor With My Kids Bath Towels” day?

I sure do, and my little ones love celebrating unconventional holidays as well. Today is “My Kids Finished Math A Month Early” day, which of course means sliced apples dipped in this easy salted caramel sauce recipe.

I’m going to make a double batch so that I have extra to stir into my coffee this week, plus some to drizzle on the secret fudgy brownies in my freezer.

Worried that you won’t know what to do with a full batch of caramel sauce? Well, it’s delicious stirred into yogurt with a little fruit, poured over slow-cooker “baked” apples, or frozen in cute silicone ice cube trays (like these or these) to make individual candies. Or just eaten straight of the spoon . . . ask me how I know.

For a more decadent experience, you can drizzle it over coffee ice cream, the fudgy brownies I mentioned above, grain-free cheesecake, or as a (messy but delicious!) glaze for these grain-free chocolate coconut donuts.

This caramel sauce recipe makes a delicious dip for fruit, or you can drizzle it over ice cream, fudgy brownies, or cheesecake. To make individual candies, freeze it in mini-ice cube trays.
Print Pin
5 from 8 votes

Quick Salted Caramel Sauce

Course Condiments
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 8 people
Calories 218kcal


  • small pot
  • whisk or fork
  • stirring spoon



  • Place cream, honey (or sucanat/coconut sugar) and butter in a small pot. Bring to a boil over medium/high heat, whisking occasionally.
  • Reduce heat to medium and allow to boil gently for 7-12 minutes. Coconut sugar is more prone to burning so I keep the cooking time around seven minutes and check it often. Honey, on the other hand, takes the longest to develop a caramel flavor – about 12 minutes, sometimes longer.
  • Stir in the salt and then place in the fridge to cool. Warm to room temperature before serving.


Calories: 218kcal | Carbohydrates: 18g | Protein: 1g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 56mg | Sodium: 68mg | Potassium: 33mg | Fiber: 1g | Sugar: 17g | Vitamin A: 615IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg

Frequently Asked Questions

Can I make this with coconut milk and oil instead of cream?

I tried it and it was okay, but the flavor wasn’t quite right to me, so I tested and developed a super yummy dairy-free caramel sauce that you can find here.

Can I drizzle this over popcorn?

A lot of people have and report that it’s delicious.

Does it need to be refrigerated?

Yes, it does.

Want more delicious, easy recipes?

No problem, I’ve created a free ebook for you – 35+ Gluten-Free Desserts – as a gift for signing up for my newsletter. Every Sunday you’ll get recipes, actionable health tips, and highly-vetted product recommendations delivered fresh to your inbox.

Sign up using the form below.

Related Posts


Heather is a holistic health educator, herbalist, DIYer, Lyme and mold warrior. Since founding Mommypotamus.com in 2009, Heather has been taking complicated health research and making it easy to understand. She shares tested natural recipes and herbal remedies with millions of naturally minded mamas around the world. 

Leave a Comment

Recipe Rating

43 thoughts on “Quick Salted Caramel Sauce”

  1. I would like to make this and was wondering which gives the better caramel flavor, honey or maple syrup. I have both and would like to use what tastes best. Can’t wait to try this, thanks.

      • I think the sucanat gives the best caramel flavor. The coconut sugar is second but watch it closely as it tends to burn. Then again, my kids love the honey version so maybe it’s personal preference. 🙂

  2. Just finished making this; two batches are cooling in the fridge. I confess, I did some finger-dipping, and HOLY SMOKES is it good!! I’m thinking of drizzling it over homemade vanilla ice cream ice cream. If it is reheated with some coconut oil it might “crackle” just like the chocolate version. Thanks for perfection in a recipe!

  3. 5 stars
    This is heavenly!!!! I have made this three times now and it is always great. The first two times I used coconut sugar which was really good. However….I just made it with some raw honey and it was AMAZING!! I have yet to try the sucanat but I am sure it just as wonderful. Thanks for sharing this recipe.

  4. 5 stars
    I. Did make this but with warm bananas I then took ,the sauce and warm bananas and poured that over vanilla ice cream so good.

  5. What is the “shelf life” when refrigerated? I’m sure it will be long gone before it expires though…
    Dreaming of cheesecake with this sauce and spiced pecans…or maybe Turtle! Thanks!!

  6. Much easier folks to go to pressure cooking today and get the recipe for your instant pot, there’s two I know of out there, one in the can which takes a long overnight cool down, or put it in a mason jar and thirty minutes later you’ve got caramel sauce!

  7. Hi. Lovely recipe. I am wondering if it firms up enough, when cooled, to be used to drizzle over nuts with chocolate to make caramel turtles.

  8. 5 stars
    Thank you very much for this recipe. I have made it twice using honey, cooking for about 13 minutes after getting the sauce to a boil. It is luscious over homemade, honey-sweetened vanilla ice cream, and it is delectable right out of the jar. I hadn’t had this flavor since I stopped eating regular sugar about two years ago. Psalms 37:4 states “Delight thyself also in the LORD; And He shall give thee the desires of thine heart.” Finding an excellent and easy recipe for salted caramel sauce that used honey as the sweetener was a desire of my heart that I had spoken to no one. This is certainly the favor of God manifested! [To The Person Vetting This Submission: I respectfully request that you post the comment above in its entirety or not at all. This is a testimony to the goodness of God. Thank you for your time and consideration.]

  9. Hi, Momma,
    If I’m wanting to have a little, all natural, make-your-own candy apple bar at a birthday party, would this work in that way? Like if it was left out in a bowl, at room temperature, would it be thick enough to stick to apples without running off, but gooey enough to have toppings stick to it?

    Thanks so much! : )

  10. 5 stars
    I was a little hesitant about making a healthier version of caramel sauce but this is amazing! I added a little vanilla extract and it tastes exactly like the caramel sauce I used to make with corn syrup 😃 thank you for the great recipe!