Easy Salted Caramel Sauce: Hostess Gift, or Just for You

As always, I joined Mary Ann and Cindy on Sunday for our favorite finds of the week. This salted caramel sauce has been a favorite for a while, and if you haven’t tried making it homemade or if it’s been a minute, here’s your reminder to make it the next time you need a last-minute dessert or wrap it up as a hostess gift.
A great hostess gift

Very few recipes require such little effort yet taste like you spent all day in the kitchen. This easy recipe is one of them. And all you need is a little bit of time, patience, and the willpower not to stir the sugar while it is melting.


Because it is so delicious, it makes a great hostess gift. Repurpose a fun glass jar and fill it with the caramel sauce. Add a few small white bowls, a set of spoons, a small jar of flaky sea salt, and a pint or two of gelato, and you have a wonderful hostess gift to take to your next dinner party.


What can I serve with salted caramel sauce?
Caramel sauce is pretty versatile and can be served on many different things. Here are a few of my favorites:
- A topping for vanilla ice cream sundaes, or you choose the flavor (personally, I prefer gelato)
- On top of chocolate mousse.
- A sauce to drizzle on top of a slice of flourless chocolate cake
- Drizzle it on top of a warm piece of apple pie
- Caramel iced coffee
Minimal equipment needed
- Measuring cups
- Saucepan
- A pitcher for the salted caramel sauce
Simple ingredients for easy salted caramel sauce

- White sugar
- Heavy cream or heavy whipping cream
- Flaky sea salt
Instructions for making this easy salted caramel sauce





- Spread the sugar evenly in the bottom of a medium saucepan. Over low heat, let the sugar melt until it turns golden brown. Resist the temptation to stir the sugar because if you do, the sauce will be lumpy.
- Once the sugar dissolves, slowly pour in the heavy cream.
- Bring the sauce to a boil, then reduce the heat to low and simmer until all the sugar has dissolved and a thick sauce has formed.
- Remove the creamy caramel sauce from the heat and let it cool for a few minutes.
- Once the caramel sauce reaches room temperature, transfer it to a small pitcher or glass jar and let it cool for up to two hours.


Can I store the leftovers?
Store any leftovers in a small, airtight container or glass mason jar, or cover the serving pitcher with plastic wrap and store it in the refrigerator. When ready to serve again, just reheat the caramel in the microwave. But be careful not to go too long, as the caramel sauce can burn.
More Sunday Favorites
Savoir Retreats by La Vie on Grand
You may already be following my friend Noelani. She hosts retreats in France a few times a year, and she is so lovely that I just had to share. They have three upcoming retreats for 2025. You can read more here.
- Provence – September 14-19
- Paris – October 13-18
- Holiday – December 1-6
Linen Pants and Shirts from Old Navy
Last week, I mentioned buying a pair of jelly flats from Old Navy. They arrived, and they are so cute. While shopping online at Old Navy, I took a chance and ordered these pants and shirts. I am taking one set to see Mary Ann, Cindy, and Kris in Florida this week.
They are so easy to wear. They will be perfect for hanging out in the morning, drinking coffee, or walking on the beach. You can’t beat the price, and they are currently 50% off. I have them in three colors: Indigo, Precious Earth, and Blue Stripe.
Easter at Terrain

I love how Terrain embraces the seasons and the holidays. This vase is perfect for some spring branches and a few glass eggs that come as a set with velvet ribbons. They would make a lovely gift. The Monochromatic Delft Vase is going to be perfect for peonies, too! Who’s ready for peony season?
PrintEasy Salted Caramel Sauce: Hostess Gift, or Just for You
- Prep Time: 5
- Cook Time: 10
- Total Time: 15 minutes
- Yield: 6 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: French
Ingredients
- 1/2 cup white sugar
- 1 cup of heavy cream
- A pinch or two of flaky sea salt
Instructions
- Spread the sugar evenly in the bottom of a medium saucepan. Over low heat, let the sugar melt until it turns golden brown. Resist the temptation to stir the sugar because if you do, the sauce will be lumpy.
- Once the sugar dissolves, slowly pour in the heavy cream.
- Bring the sauce to a boil and then reduce heat to low and simmer until all the sugar has dissolved and a thick sauce has formed.
- Remove the creamy caramel sauce from the heat and let it cool for a few minutes,
- Once the caramel sauce reaches room temperature, transfer it to a small pitcher or glass jar and let it cool for up to two hours.
Notes
Make sure not to stir the sugar while it is melting. Stirring will cause the sauce to be lumpy and not velvety smooth.
Let’s see what Mary Ann and Cindy found this week!
Classic Casual Home
You can read Mary Ann’s Sunday post here.
Cindy Hattersley Design
You can read Cindy’s Sunday post here.
Wow!! My mouth is watering.
Have a wonderful trip to FL. I loved in Atlantic Beach for many years and love it, I think you will too!
Love the linen pants! And the caramel sauce.