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salted caramel sauce pouring from spoon against a black background

Salted Caramel Sauce

Our Salted Caramel Sauce is low FODMAP in small portions. It is rich and has that awesome sweet/salty flavor with a rich, sticky texture.

Low FODMAP Serving Size Info: Makes about 2 cups (480 ml); serving size 2 tablespoons

Course: Basic, Condiment, Sauce
Cuisine: French
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Makes: 16 servings
Calories: 190 kcal
Author: Dédé Wilson


  • 2 cups (396 g) sugar
  • 1/2 cup (120 ml) water
  • 1 cup (240 ml) heavy cream, warmed or at least at room temperature
  • 4 tablespoons (57 g) unsalted butter, at room temperature, cut into pieces
  • 1/2 teaspoon kosher salt or fleur de sel
  • Large flake salt, such as Maldon or more fleur de sel, optional


  1. Place the sugar and water in a deep 4-quart (3.8 L) heavy pot, preferably stainless steel. Stir to combine the sugar and water and cook over a medium-high heat, without stirring, until the sugar syrup begins to take on a golden color, anywhere from 5 to 10 minutes depending on the heat conductivity of your pot. Wash down the sides of the pot once or twice with a damp pastry brush if necessary if sugar crystals are clinging but it is very important that you leave the boiling sugar syrup undisturbed or the sauce will crystallize.
  2. When the syrup take on a medium amber color, watch very closely as the color will darken very quickly. Don’t walk away! Within the next minute or two the caramel will turn a very rich amber color, almost a mahogany brown. Immediately remove from the heat and quickly but slowly pour in the cream. The mixture will most likely bubble up furiously; the deep pot will protect you from over-flow. Just let the bubbling subside a bit and whisk until smooth. Whisk in the butter and 1/2 teaspoon kosher salt until the residual heat melts the butter and your sauce is smooth.
  3. Cool to room temperature. Refrigerate in an airtight container for up to 1 month. Re-heat sauce in the top of a double boiler or in the microwave before using. Pour over lactose-free ice cream, use as a dip for fruit or drizzle over gluten-free cake - or pancakes! Sprinkle additional large flake salt on top of sauce if you like that sweet and salty thing.



  • The most important tip when making caramel is to WATCH IT! Once color of the sugar syrup begins to darken, it does so quite quickly. Also, as noted, a dark pot will make it much harder for you to see the color of the caramel as it cooks, so a stainless steel pot is highly recommended.
Nutrition Facts
Salted Caramel Sauce
Amount Per Serving
Calories 190 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 3g15%
Cholesterol 20mg7%
Sodium 41mg2%
Potassium 11mg0%
Carbohydrates 30g10%
Sugar 30g33%
Protein 1g2%
Vitamin A 215IU4%
Vitamin C 0.1mg0%
Calcium 10mg1%
* Percent Daily Values are based on a 2000 calorie diet.