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
WOW! This turned out AMAZING! It was easy to follow, and delicious to eat! I put it in your apple turnover (which were a big hit!) and also over a Oreo cheesecake I had made. It adds such a great flavor! My whole family looked at me like I made a miracle happen. Thank you so much for sharing this recipe, it now forever holds a place with all my others!
Not sure why this recipe says keep the heat and don’t stir, my caramel went bad so quick even on low heat. Many other recipes do not call for that and my second attempt where I never stopped stirring was much better.
I really messed this up. The butter and sugar separated, I took it off the heat and whisked, but it just formed a big thick ball inside the whisk. I eventually got it sort of like it should look, did the final steps and it came out super burned tasting. I’m thinking the whole thing went south because my butter was still too cold.
This also happened to me, so I would briefly put it back on the heat while stirring (several times), and it worked.
I was really intimidated to make this, especially with me not being sure about the butter step (to stir or not to stir, that is the question) but I made this tonight so that I could make the salted caramel apple pie for Thanksgiving and it turned out AMAZING! I stirred 🙂 I think I let it go a little long in some steps because it came out pretty dark, BUT it gave it a nice nutty flavor that reminded my husband and I of Almond Rocca… we couldn’t stop stealing spoonfuls of it! I yielded a LOT more than a cup pf caramel, so not sure I did everything right, but it came out amazing either way 🙂 keeping this easy-peasy recipe on hand for MANY occasions!
I was wondering the same thing. Was hoping I could find the answer in the comments but didn’t. I had to make it tonight and couldn’t wait for Sally to reply to you, so I used my judgement and stirred slowly throughout the 2 mins.. it came out AMAZING! So yummy
This was delicious and so easy! I’ve never made caramel before, and I went off of your pictures of the color of the caramel more than the times given for each step. Turned out fantastic! Definitely a keeper.
I’ve made this twice now, and it is so delicious! Caramel can be intimidating but this recipe is so easy to follow.
I’ve made this caramel sauce 3 times, and each time it’s been perfect…So many compliments I stopped counting!
I just made it, and you did a great job explaining everything. I Thought it came out great. The initial taste is great, but it leaves an aftertaste that I can’t get past. Do you think eating it with the cheesecake it won’t be noticed? Could I have done something wrong making it?
Hi Cynthia, are you using a particularly special type of salt? I use and recommend regular table salt. Should be fine on a cheesecake.
I’ve made this recipe twice and each time I’ve had the challenge of refraining from eating too much of the sauce where I didn’t have enough for my cake! If you follow the directions you’ll do fine. Love this stuff!
How much caramel does this recipe make?
This recipe yields one cup of caramel.
Second time was a charm. I have a high powered gas stovetop so I reduced the heat a few notches below medium. My first try, I followed the directions where it says to let it boil for two minutes unstirred after the butter is combined. It kept getting darker, but I was justifying it, thinking that the cream would lighten it up. By 1 1/2 minutes it was very dark and starting to smell burnt. I pulled it off the heat and discarded it. The second try I went more by the color and I added the cream in after about 30 seconds. It turned out absolutely amazing and delicious.
Thank you so much for adding this comment! I to have a gas range that runs on the high side, and thought that cooking the sugar on high was going to be disastrous for me. However, I found this review and adjusted my cooking heat! Thank you!!
My first batch burned and had to be discarded. Will try again using your tips. Sally insisted the recipe was easy so I followed her directions exactly. Will rewrite including your advice
Delicious and super easy!
Hi! I’ve now made this 3x. It’s a great, easy recipe. You did a great job walking through the steps and what to expect. Thank you. I did find a personal preference with the cream after having no heavy cream the second time I made it. I used half and half and discovered that I prefer the consistency result when it’s used to top ice cream. With the heavy cream, after being warmed and put on ice cream, it quickly solidifies like caramel candy but with the h&h, it remained a nice syrupy consistency. Personal preference but glad I discovered it.
Hi there! I love this recipe and have been wanting to make it but lately the stores are out of cream … would it be okay to use whole milk but add more butter maybe?
Can I add bourbon to this at some point to make a bourbon caramel sauce? When would I add it and how much should I add?
Thanks!
Hi Kerry, I made this sauce and added bourbon at the end while the caramel was done, pre-salt stage, but not by any means in danger of being “cool”. Stir in completely. You don’t need much to add bourbon flavor and ‘zing’. Maybe 2 tablespoons at most for this size of recipe. Good luck! Have fun!
I’d make it again without checking other recipes. This recipe is fine. Came out great on my first try. I used unsalted butter, and could add salt to taste a little at a time. I used half and half with no issues.
Cleans up with water really easy, like sugar would.
That takes care of all the questions and complaints I’ve read so far.
Oh my goodness, this was delicious and easy! Just made as part of a little gift basket and it did come together in 10 mins. Perfect!
Can I add pecans to this recipe?
Hi Tatiana, I can’t see why not. You can stir 1/2 – 3/4 cups of chopped nuts into the caramel after it comes off the stove.
Hi Sally, I love this recipe and have used it a few times in my cakes. Any ideas on how to make a Christmas version with orange and spice undertones? I’ve tried to add orange peel but couldn’t really taste anything other than the usual caramel flavour. Thanks!
Hi Caren, I haven’t tested this recipe with any flavorings. After the caramel comes off the stove, you could stir in 1/2 teaspoon of ground cinnamon and orange zest though. Might want to reduce the salt to 1/2 teaspoon just in case the saltiness doesn’t pair well with the orange zest. Let me know if you try it.
Thanks Sally, I did as you suggested but have also infused the cream using orange peel, a cinnamon stick & a vanilla pod before I added it to sugar/butter mixture and it’s absolutely devine!
I made this for the first time yesterday and was pretty happy with my result before I left it in the fridge overnight…
I followed all the instructions and when I took it off the heat and let it cool for a bit, I noticed the texture was still pretty watery. So I put it back on the heat to boil for another minute or so, then took it off again. I noticed that after some time it finally reached caramel-like consistency.
But to my disappointment this morning as I tried to take a spoonful of the caramel, I was met with a rock-solid caramel top 🙁 Though, I was able to scoop a bit out and reheat it to get it to be caramel-like again. It still tastes great, but I’m not sure what I did wrong. I was expecting it to be softer… Please help!
Hi Eri, If you try this recipe again do not put it back on the stove after you let it cool. It will thicken as it cools, especially after refrigerating!
Hi Sally. I made the salted caramel sauce ahead of time to use on the mini pumpkin cheesecakes. I reheated some and put it on the cheesecakes. The cheesecakes were in the fridge overnight but the sauce never solidified again. Is that how its supposed to be? Not that I mind having caramel sauce that is oozing when biting into a cheesecake.
Perfectly delicious and very easy caramel. I wonder if some are having trouble because their stove temperature is too high. I reduced heat to medium low and that helped caramelize the sugar more evenly.
I have made many different caramel recipes over the years, but this one is by far the best! Cam out perfect! This is my new go to caramel recipe! Thanks for sharing!
I am very interested in trying this recipe, however I have always read that the sugar must NEVER be stirred as it will crystallize.
Also, the heavy cream should be at room temperature so it doesn’t seize the mixture.
Any comments about this? Thanks…
My attempt was a failure. I was stirring and waiting for the sugar to completely dissolve, but before it dissolved the mixture got super hard and stuck to the pot. The color looked good, so I don’t think I burned it. Not sure what happened.
Think I can use half and half instead of cream?
Hi Anne, We typically use heavy cream which is approximately 36% milk fat, but we have also tested this with light whipping cream which is 30% milk fat and it works well. Any lower fat content the caramel may not set up properly but let us know what you try!
I decided not to take any chances! My that sauce is tasty! Thanks for the info.
Hi! I’ve made this recipe twice and both times the caramel hardened up to a soft caramel consistency rather than a sauce. I don’t know what I could be doing wrong? Still tastes delicious though!
Hi Jayden, that’s completely normal and expected (see step 6). As directed, reheat it so that it can be drizzled again.
I am legit eating this off the spoon! Soooo freaking good! I used heavy whipping cream and it works just fine…I also made it for your apple pie bars! Needed another layer of apples but otherwise really good!
Hi Sally!
When you say heavy cream, what % are we talking about?
Hi Fina, Heavy cream and heavy whipping cream contain 36% milk fat.
I just want to start off by saying that I followed this recipe exactly (measurements, heat level, ingredients, etc.). But after adding the butter to the sugar, the mixture came together for about 10 seconds before it separated. I removed it from the heat and vigorously whisked, but the butter just sloshed around the pot until the sugar became too thick to whisk. I’d then return it to the heat to allow it to melt down a bit, removed it and began vigorously whisking again. This cycle continued for 30 minutes…not 3-4. I finally gave up and added the heavy cream and not-so-surprisingly the mixture came together instantly. I should have known the heavy cream would act as an emulsifier. However when following a recipe, especially from a reputable source, I expect to be able to follow the steps without having to use my own knowledge of chemistry. There should be a troubleshooting section, or a note that says the heavy cream will bring the whole thing together. I’m a big fan of your blog and cookbooks but this one left me extremely frustrated.
No need to stir during that short time.