Make this simple 4-ingredient sweet salted caramel sauce at home with ease—no candy thermometer required! Ready in just 10 minutes, this rich homemade caramel is perfect for drizzling over cakes, cupcakes, cookies, pound cake, ice cream, cheesecake, scones, salted caramel apple pie, and more!
I originally published this recipe in 2013 and have since added new photos, a video tutorial, and additional success tips. This recipe is such a fan favorite, that it deserved a spot in print! You’ll also find this recipe in my cookbook, Sally’s Baking 101.
What once intimidated me became the subject of my 2nd cookbook: Sally’s Candy Addiction. As it turns out, homemade candy isn’t all that difficult. And salted caramel sauce is one of the easiest. There’s only 4 ingredients required: sugar, butter, heavy cream, and salt.
This salted caramel is a reader favorite recipe, consistently marking its spot in the top 10 most popular recipes on my website and published in 2 of my cookbooks. It’s sweet, buttery, and tastes phenomenal on anything it touches. (Though you really only need a spoon to enjoy.)
Trust me, after trying this 1 time, you’ll be hooked like the rest of us!
How to Make Salted Caramel
Use the written out instructions below, but here’s the basic process: The first step is to melt sugar, which is called caramelization. This requires 1 small (stainless steel, not nonstick) pot/saucepan and a wooden spoon. Stir until melted and caramelized. Stir in butter, then stir in heavy cream and let it boil for 1 minute. Finally, add the salt.
That’s it, the caramel is done.
As always, use caution when cooking over the stove because the hot liquid, butter, and cream may splatter. If needed, kitchen gloves come in handy.
No Candy Thermometer Required
Unlike most caramel recipes, this salted caramel doesn’t require a candy thermometer. Instead, I encourage you to follow the recipe and use your eyes to determine when to add the next ingredient. If you’d like to be precise and use a candy thermometer, the temperature will rise to about 220°F (104°C), and that’s when the caramel is done on the stove.
The caramel thickens as it cools.
What to Eat With Salted Caramel?
You will love homemade salted caramel with sweets like cinnamon rolls, cheesecake, and apple pie bars. Use it as a dip for apples, spoon over ice cream, or pour into decorated jars and gift it for the holidays.
The possibilities for salted caramel are endless:
- Turtle Brownies
- Burnt Sugar Caramel Cake
- Caramel Apple Cheesecake Pie
- Caramel Coconut Macaroon Thumbprints
- Chocolate Caramel Toffee Icebox Slice & Bake Cookies
- Butterscotch Pudding
- Snickers Caramel Tart
- Apple Cupcakes (pictured above)
- Caramel Dipped Pretzels
- Pumpkin Swirl Cheesecake
- Salted Caramel Apple Pie & Apple Cake
- Cheesecake Pie
- Chocolate Bread Pudding
- Apple Turnovers
- Caramel Turtle Cheesecake
- Apple Cider French Toast
- Dutch Baby Pancake
- Cake Mix Chocolate Cupcakes
- Skillet Brownie
- Apple Cobbler
- Apple Cinnamon Scones
- Topping for Homemade Eclairs
- Drizzled on cookies like Shortbread, Brownie Cookies, and Snickerdoodles
- As a filling for your favorite cupcake recipe (see my How to Fill Cupcakes post for all the details)
- Butterscotch Pie & Apple Pie Bars (both pictured below)
What Is the Consistency Like?
The caramel is liquid as it comes off heat. As the caramel cools, it solidifies into a chewy texture. After refrigerating, the caramel is hard and you must heat it up to bring it back to a liquid consistency. Do you need a thinner caramel? Feel free to add 2 more Tablespoons of heavy cream to the recipe.
Can I Skip the Salt to Make Regular Caramel?
If you’re looking for a sweet caramel, rather than a salted caramel, you can still use this recipe. Do not cut out the salt completely because the caramel’s sweetness will be overpowering. Instead, reduce the salt to 1/2 teaspoon.
No. You can’t really turn this sauce into a homemade wrapped candy. Instead, try my soft caramel candies recipe which is a little different.
This caramel is not thick enough to coat apples for caramel apples. Instead, I recommend my homemade caramel apples recipe.
Yes. When the caramel is done, it’s thin and liquid. As the caramel cools, it thickens. After refrigerating, it thickens even more and must be reheated to thin out and use as a topping or dip.
This caramel isn’t ideal to layer between cake layers because it will just spill out the sides under the weight of top layers. However, it’s great as a filling for cupcakes, such as these chocolate caramel coconut cupcakes. See How To Fill Cupcakes for more info!
How to Store Salted Caramel
After the caramel cools down, pour it into a glass jar or container. Refrigerate for up to 1 month. The caramel solidifies as it cools, but you can reheat in the microwave or on the stove so it’s liquid again. You can freeze the salted caramel, too. Freeze in an airtight container for up to 3 months. Thaw in the refrigerator or at room temperature, then warm up before using.
Print
Homemade Salted Caramel Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 1 cup (290g)
- Category: Dessert
- Method: Cooking
- Cuisine: American
Description
Made from only 4 simple ingredients, this homemade caramel is salty, sweet, and irresistibly buttery. No candy thermometer required and the possibilities for serving are endless. (Though just a spoon is acceptable!) Use caution as the cooking caramel may splatter. Stand back and wear kitchen gloves if desired. Review recipe notes prior to beginning. This recipe is also in my cookbook, Sally’s Baking 101.
Ingredients
- 1 cup (200g) granulated sugar (make sure it’s labeled “pure cane”)*
- 6 Tablespoons (85g) unsalted butter, at room temperature and cut into 6 pieces
- 1/2 cup (120g/ml) heavy cream, at room temperature
- 1 teaspoon salt
Instructions
- In a medium heavy-duty stainless steel saucepan (do not use nonstick) over medium heat, cook the sugar, stirring constantly with a wooden spoon or heat-safe silicone spatula. Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. On my stove, this takes about 6 minutes. Stir constantly, especially around the bottom edges, and be careful not to let it burn.
- Once the sugar is completely melted, reduce the heat to low and stir in the butter. Be careful in this step because the caramel will bubble rapidly when the butter is added. (If you’re nervous for splatter, wear kitchen gloves.) Cook and stir constantly until the butter is melted and well combined. If you notice the butter separating or if the sugar clumps up, remove the pan from heat and vigorously whisk to combine it again. Keep whisking until it comes back together, even if it takes 3–4 minutes. It will eventually—just keep whisking. Return to heat when it’s combined again.
- Very slowly and carefully pour in the heavy cream, stirring constantly. Since the heavy cream is colder than the hot caramel, the mixture will rapidly bubble and steam when added. When all of the heavy cream has been added, stop stirring, increase the heat to medium, and let it boil for 1 minute. It will rise in the pan as it boils. If you’d like to be precise and use a candy thermometer, the temperature should reach 220°F (104°C).
- Remove from heat and stir in the salt. The caramel will be a thin liquid at this point. Allow to slightly cool and thicken before using. Caramel thickens considerably as it cools.
- Cover tightly and store in the refrigerator for up to 1 month. Caramel solidifies in the refrigerator. Reheat in the microwave or on the stove to desired consistency.
Notes
- Make Ahead & Freezing Instructions: You can make this caramel in advance. Make sure it is covered tightly and store it for up to 1 month in the refrigerator. Warm the caramel up for a few seconds before using in a recipe. See “What Is the Texture of This Salted Caramel?” in the post above. This caramel is OK at room temperature for a day if you’re traveling or gifting it. You can freeze the salted caramel, too. Freeze in an airtight container for up to 3 months. Thaw in the refrigerator or at room temperature, then warm up before using.
- Special Tools (affiliate links): Medium Heavy-Duty Saucepan (do not use nonstick) | Wooden Spoon | Candy Thermometer (like this one or this one)—optional
- Sugar: This recipe is most successful using granulated sugar that’s labeled “pure cane” on the packaging. I usually use and recommend Domino brand regular granulated sugar which says “pure cane granulated” on the packaging.
- Heavy Cream: Heavy cream (approximately 36% milk fat) may also be sold as whipping cream. Light whipping cream (30% milk fat), or double cream (48% milk fat) may be substituted. Do not use half-and-half or milk. Room-temperature cream is best.
- Salt: Use regular table salt or kosher salt. If using larger flaky salt, add 1 teaspoon, taste, then add more if desired. This recipe works with 1 teaspoon of any variety of salt. You can always add 3/4 teaspoon, taste, then add more if desired.
- Caramel Candies: This caramel is great as a sauce, topping, or filling, but won’t set up properly to make soft caramel candies. Here is my soft caramels recipe.
- Regular Caramel Sauce: If you want to make regular caramel, reduce salt to 1/2 teaspoon. Do not leave it out completely.
- Larger Batches: Avoid doubling or tripling this recipe. The added volume could prevent the sugar from melting evenly and properly. Make multiple batches instead.
Reader Comments and Reviews
I cannot eat High Fructose Corn Syrup and every Caramel over the counter has it. This made up BEAUTIFULLY and DELICIOUS!! I only put half the salt in it but other than that, I absolutely love it and I appreciate being able to eat caramel again!! I drizzled it over Apple Pie Tarts with a side of vanilla ice cream and it make the perfect deserts.
Thanks for the recipe… i made it 1st time and it turned out perfect… the taste is so good too…
Super yummy! I wonder if I did something wrong though… my caramel turned into a chewy candy kind of consistency within seconds when I tried to put it on top of cheesecake! Is it supposed to set that firm, or is it possible I cooked mine too long?
Hi Erin, It sounds like the caramel was cooked too long. An easy fix for next time!
Mine also came out super hard when it set almost like toffee. Once I added the cream I only let it bubble for about 30 seconds. Should I take it off the heat as soon as the cream is incorporated? Thanks!
This is delicious and so easy!
Can it be used in between cake layers ? (On top of a layer of buttercream)
Hi SF! So glad you enjoy this caramel. I don’t recommend using it as a filling layer in layer cakes, but it works wonderfully as a filling for cupcakes. For cakes, it’s best as a drizzle topping.
Will this salted caramel sauce work well in lieu of the hot fudge in your ice cream cake? (I’d take caramel over chocolate any day!)
Yes, absolutely!
Sally, this is by far the best Caramel I’ve made! Instructions provided were clear, easy to follow and the results were amazing!!! I’ve made caramel many times but this version, your version, is the best! Thank you for this recipe!!!
I made this tonight, and it was excellent!
This was so easy to make and it came together easily! I used the gram measurements which made things so much more fool-proof. This is my new go-to recipe for caramel!!
By far the easiest caramel recipe I have ever made!!! Thank you for the recipe …
Yes as heavy cream is hard to find. You can use half and half or even make your own heavy cream (it won’t whip) but works: 1/3 cup whole milk or 1/2 and 1/2 and 3 tbsp butter (melt butter and mix in milk)
Can I substitute the heavy cream for something else?
I love caramel and was scared to make it myself but your recipe gave me the confidence and the result is amazing!!!
Thanks for your recipe. I love caramel so much… God bless.
OMG, your salted caramel sauce recipe is amazing! Easy to follow, and it came out super good! Just a note that it took a few minutes before the sugar started to melt (good arm workout); my saucepan is thick. I also substituted coconut cream and used a little more than 1 tsp sea salt. I can’t stop licking the spoon! Lol
Can I add Hennessy Alcohol to this caramel recipe to put on cakes or would that make it to thin ?
Hi Karen, you can add 2-3 Tbsp to this caramel. The more liquid you add, the thinner the caramel will be. If you want a thinner caramel, no need to reduce the heavy cream. If you want to keep it thick, replace some heavy cream with the same amount of alcohol. I haven’t tested it, but I would add it when you add the heavy cream.
Simple to prepare and delicious! Definitely will make again. Always appreciate the detailed instructions and photos Sally. Thought about added a few tablespoons of Bourbon but wasn’t sure when to add or if that would be recommended. Didn’t know if I’d have to use a bit less cream. Your thoughts appreciated.
Hi Clo! You can add a few Tbsp of bourbon to this caramel. The more liquid you add, the thinner the caramel will be. If you want a thinner caramel, no need to reduce the heavy cream. I haven’t tested it, but I would add it when you add the heavy cream.
Not going back to anyother recipe for salted caramel since I found this gold .. ❤️ love your recipes … Thank you for being so amazing and sharing these with others ..
Honestly Sally you’re just the best!! I’ve tried several recipes of yours and they are always a hit back to back!!
Thank you for sharing your knowledge with us!!
Hi Sally! The caramel became hard to eat that it sticks on my teeth. 🙁
I replaced butter with margarine, and heavy cream with whipping cream.
Hi! Is it possible to substitute the heavy cream with all-purpose cream? So excited to try this recipe as a filling in your chocolate cupcake recipe!!
Hi Daniela, That should work for this frosting.
Hi Sally! Is this recipe pipe-able? Thanks!
Hi Angel, it’s not pipeable. It is too thin to pipe right after it’s prepared and once cool and thickened, it’s too sticky.
I make my own ice cream. Should I reheat the caramel before adding it to the ice cream during the last 5 minutes of churning it? Any advice on how to add the caramel to the vanilla ice cream is greatly appreciated.
Hi Bobbie, I haven’t tried adding this caramel to homemade ice cream before but I suggest thinning it out a bit before adding. I recommend adding 2-3 extra Tablespoons of heavy cream to the recipe when you stir in the heavy cream. This will thin out the caramel so it’s softer, which is ideal for swirling into ice cream. Wait for it to cool to room temperature before adding to your ice cream mixture.
In order to incorporate it to the ice cream a first allowed the caramel to harden a little and then added in to the ice cream container as I poured the ice cream in. It was similar to doing layers for a lasagna. It was exquisite. And don’t be stingy with the caramel layers.
I want to make a caramel drip on a cake. Is this possible with this salted caramel recipe? Thanks!
Hi Amy, Yes, this caramel would be great for a drip cake. Make sure the cake is EXTRA cold and give this caramel at least 15-20 minutes to cool down/slightly thicken before applying.
Thank you! Made this today for my birthday cake topping and it’s so easy and soooooo yummy!
Do you think this would work well in a chocolate tart ?
Delicious and very easy to make. Tastes silky and like butterscotch. I made this for the Burnt Sugar Cake recipe and had lots leftover. The possibilities are endless. You can dip apples or other fruit in it or you can make another one of Sally’s recipes using the rest of it. I ended up making the Salted Caramel Turtle Brownies and the leftovers were more than enough to cover them. Also, I used unsalted butter when I made these and they came out just fine.
Hi
Thanks for sharing your receive. My son loves this caramel sauce with his ice cream so I tried this receipe to the T. It came out fine. Only problem I am facing is when I pour this warm sauce over the icecream it hardens and doesn’t stay like a sauce. So how do I fix it? Would be grateful if you can help me out as I made 2 batches. Thanks once again.
Hi Priya, The cold ice cream will solidify the caramel, but it shouldn’t turn rock hard. If it’s very hard the caramel may have been overcooked, which is an easy fix for next time.
I thought that 1 tsp of salt would be way too much so I used ½ tsp. Unfortunately, even that was too much. I had to melt ½ cup of sugar more and add it to balance the saltiness. One mistake I made was keeping it on the stove for a minute more than required so there’s a slightly bitter aftertaste but I believe one more try will make it perfect.
Absolutely delicious! It has such a distinct flavor. It’s divine in ice cream Be patient when waiting for the sugar to melt. I almost gave up. Best caramel sauce I’ve ever had
Hi Sally ….
I made this sauce, and it is delicious! But I do have one question …while mine did “thicken” a bit it did not solidify once cooled, so when I used it in the Salted Caramel Pretzel Crunch bar recipe, they were really gooey and a bit messy to cut/eat. Did I not cook it long enough ? Is there some other adjustment I should make to ensure that this is solid when fully cooled?? Thx!
Hi Ann! Thank you so much for trying the salted caramel. It thickens considerably once refrigerated, but it could be because yours wasn’t cooked quite long enough. An easy fix! If you try the bars recipe again, try cooking this caramel for extra minute after adding the heavy cream. Additionally, you can reduce the heavy cream by 2 Tablespoons to ensure a thicker caramel.
Thank you so much! Will definitely be making the bars again – have already had a request for more! And will try those changes with the caramel sauce …will definitely be making that again, as I am a salted caramel fanatic! Thx again!
Hi Sally,
Can wait to try out this recipe! But regarding the heavy cream, do you think the recipe can work out if I use the Chantilly Whipping Cream as a substitute?
Thank you!!!
Hi Mariana, We haven’t tested it. It should work as it has the same fat content, however chantilly cream has added sugar and vanilla so your caramel would be extra sweet.
best homemade caramel ever, and i have’d tried a lot of this
Can I use this to fill French Macarons or would it be too thin?
Hi Jayne, It will be thin on it’s own. But you can absolutely use it swirled with vanilla buttercream! You can see this in the recipe for Salted Caramel Cinnamon Macarons.