Salted Caramel Fondue

Salted caramel fondue One flavor that I absolutely love this time of year is caramel. I mean, I love caramel all year long, but it’s especially good when paired with crispy, slightly sour apples. And with apple picking season starting up, I just had to make some homemade caramel. The flavor compared to most store-bought caramels I’ve tried truly is WAY better.

Salted caramel fondue The caramel dipping sauce is made on the stovetop and can be kept warm in a fondue pot for hours of easy dipping fun. 🙂 I actually tried quite a few times to see if I could get a method down to make the sauce in my electric fondue pot instead of the stovetop, but it just didn’t work as well. Caramel is a bit temperamental because different variations of heat can cause sugar to do all sorts of things…too much and you can end up with solid candy caramels instead of a dip-able sauce. So you need a bit more control than an electric fondue pot really allows for, or at least that has been my experience.

How to make caramelSalted Caramel Fondue, makes about 2 1/2 cups of sauce.

1 cup sugar
2 tablespoons water
3 tablespoons butter
1 cup heavy whipping cream
1 teaspoon salt* (plus more for serving)

*I love all kinds of salt, but one of my very favorites that I recommend for this sauce is Maldon sea salt. It’s flaky and great for topping desserts in general, but it also has a wonderful, ocean-y taste. I don’t know another way to really describe it. It’s awesome and a small box will last you a long time provided you protect it from excessive moisture. But you can use any sea salt for this if you don’t have Maldon salt.

Maldon sea saltIn a medium-sized pot with a heatproof spatula, heat the sugar and water over medium heat. The sugar will release more moisture and begin to boil. It may also clump some as it begins its transformation process, so don’t fret if it does.

Increase the heat a little and the sugar will begin to breakdown into a liquid and turn a dark amber color. Don’t allow it to burn (you’ll be able to smell it if it does), but I do like to let my caramel get to almost burning before removing it from the heat. I like the rich flavor it adds, but that’s just me. This takes a bit of practice. So if it’s your first time making caramel, just take care not to burn it and you’ll be OK.

How to make caramel sauceOnce it’s amber and you’ve removed it from the heat, stir in the butter. Be careful as you add it to the pot because it will probably sputter at you, and you don’t want to get hot sugar on your hands or arms because it will burn and stick, unlike hot water which would just roll off. So take care!

Once the butter has melted, slowly drizzle in the cream. Again, be careful. You may need to return the caramel to low heat if it seems to seize up at all. Slowly drizzle and whisk or stir and it should all come together. Then stir in your salt.

Salted caramel fondueThere’s that nice, almost-burnt amber color. 🙂

Now you can keep your sauce warm in your fondue pot and serve it with a little more sea salt sprinkled over the top.

Salted caramel fondue Serve with plenty of apples, other fruit, cookies, or even tiny maple Eggo waffles. Why not? Enjoy! xo. Emma

Credits // Author and Photography: Emma Chapman. Photos edited with A Beautiful Mess actions.

  • Can I ask where one might find this small of a waffle iron?? Those are just too cute!!

  • I adore salted caramel! I’ve never prepared it myself because it seems so difficult to get right!
    But shortbread dip into that sauce must be heaven!

  • This looks delicious! Does this sauce harden completely if it cooled? Or could it be packaged in small mason jars to use later?



  • Oh man, this looks dangerous! Those waffles are so precious though!
    Wondering if there is a vegan alternative to the whipping cream? Would almond/coconut milk work, or does it have to have the thicker consistency like whipping cream?

  • Oh this is such a ridiculously good idea! I’m putting this on my Autumn bucket list! 🙂 <3

  • Homemade caramel is so so delicious. I love the addition of flaky salt in it as well. There is nothing better than salted caramel!

    Monica – Mocha and Moccasins

  • I’m going to the store now so that I can fix this yummy treat tonight. We celebrate pumpkin all season but my heart screams for caramel. Thanks for the recipe!!!!!

  • Thanks for sharing the recipe. That looks so yummy. i’m going to have to invest in a fondue pot.

  • I have to test this one. Hope that you will not disappoint me. Grrr… I’m hungry.

    Xx, Clem ♥ thepopblog

  • I love this more than I love anything else.


  • Maldon Salt Flakes are amazing. I#M happy that I found a store here in Germany where I can buy them.

  • Ha, mini waffles! Such a cute idea to use with caramel fondue. My daughter eats those for breakfast a lot, whole wheat and low sugar:)

  • Looks delicious! Those mini waffles are such a good idea too!

  • Salted caramel anything is absolutely my thing! I really like the idea of using mini waffles to dip 🙂

  • Oh god, these just sound AMAZING. And pictures are just stunning! xx

    Sam // Samantha Betteridge

  • This sounds amazing ! I am sooooo obsessed with everything salted caramel so I seriously need to give this a go. I have never tried making homemade caramel and honestly I always assumed it would be ridiculously difficult but this sounds relatively straight forward so I think I must give this a go. 😀

    Holly x

  • This looks so amazing! I’m currently obsessed with anything salted caramel flavoured so no doubt I’ll be giving this a go! Thanks for sharing x

    Ciara Rose | AllureImpassionedGoddess

  • Oh man, salted caramel anything, please! It’s one of my favorite flavor profiles ever, and it’s perfect for fall 🙂


  • This blog post is making my stomach grumble looks so yummy! x

  • Can we actually just talk about how cute those little waffles are??? Heart eyes over here.

  • Is it vegan?! It looks so delicious! Hope you visit my site and we can keep in touch! 🙂
    Nazlıgül | on my own way

  • OMG this looks AMAZING. I would totally make a mess of this!

    xo Rachael / The Paraders

  • Absolutety awesome. Perfect recipe for autumn! Thanks for sharing it Emma! I can’t wait to learn more about your upcoming cookbook!

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