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Ice cream with tahini caramel

Tahini Caramel Sauce

  • Author: Cosette's Kitchen
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 1 cup caramel 1x
  • Category: Sweets
  • Method: Stovetop
  • Cuisine: Dessert


Simple, smooth and delicious homemade caramel sauce with tahini ready in 15 minutes. Original recipe adapted from Sally's Baking Blog.


Units Scale
  • 1 cup (200 grams) granulated sugar
  • 4 tablespoons (56 grams) unsalted butter, cut into 4
  • 1/2 cup (123 ml) heavy cream, room temperature
  • 1/3 cup (3 oz) tahini
  • salt as needed*


  1. Place your sugar in a medium saucepan (2 quart is a good size) and begin to melt over medium heat. With your rubber or wooden spatula, continuously stir. After about 4-5 minutes,  you'll begin to see the sugar clump as it heats up. Continue stirring until all the sugar melts and no clumps remain. The color should begin to turn amber at about 10 minutes, in the final stages, break up any remaining bits of sugar until smooth. Be sure not to allow mixture to burn. 
  2. *WARNING - splatter may occur* Immediately after your sugar has fully melted. Add your butter and continue to stir with spatula then switch to whisk. This is the part where your mixture may begin to splatter and bubble. Take caution. You may always choose to wear kitchen gloves to protect if you're nervous.
  3. Once butter has been fully incorporated into your caramelized sugar, allow to continue to cooking for 1 minute on medium heat. 
  4. Next SLOWLY add your heavy cream and continue to stir with a whisk until fully combined and smooth. You'll also get some bubbling when the cream is poured, take caution. Once fully combined, allow to heat for another minute.
  5. Remove from heat and add your tahini and stir to combine. 
  6. You may now add in your salt if you'd like or leave as is. Any type of salt works - if doing a full salted caramel I like to add in flake salt. You may also add a 1/4-1/2 teaspoon of table or kosher salt. Start small, you can always add more.
  7. Pour into a glass jar and allow to come to room temperature and thicken. Once cool, store in fridge for up to 1 month or freeze for up to 3 months.*
  8. Reheat on stove or in microwave when ready to use as caramel will solidity. 


  • You may use salted butter in place of unsalted if you choose - especially if you are aiming to make a salted caramel.
  • One of my favorite brands of tahini you can buy online or at any specialty store or natural section at your grocer. Check out this post which includes ways to store your tahini.
  • Take caution with adding salt, start slow and add more if needed to your taste. 
  • This recipe does NOT make caramel candies, but rather a caramel sauce. Check out this recipe for caramel candies. 
  • Do not substitute heavy cream in this recipe - dairy substitutes won't work.
  • Tools that may be helpful in this recipe: 2 quart pot, heat resistant gloves, rubber spatula, wooden spoon, mason jars

Keywords: tahini caramel sauce, caramel, caramel sauce, tahini and caramel, salted caramel, caramel recipe, salted caramel recipes, salted caramel sauce, vanilla ice cream with caramel, middle eastern caramel