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
Hi there! Help! I’ve made this recipe twice now, and find that the sauce isn’t as runny as I thought it would be. Any recommendations? I’m using this to drizzle on top of a chocolate covered pretzel cookie that I’ve been making, and I’m finding that it gloops and and glops on rather than drizzling of the spoon. Thanks so much.
Hi Lissa, the caramel solidifies into a chewy texture as it cools. You can gently reheat it so it is liquid again. If you make the caramel again, increase the heavy cream to thin it out. (I recommend an extra 2 Tbsp.)
Made this for the first time tonight. It turned out perfectly and was unbelievably good on your coconut cake.
Now that the salted caramel sauce is in a jar in the fridge, will it tolerate multiple reheatings (i.e. jar in the microwave) or is it recommended that I spoon out only as much as I need and reheat that portion?
Thanks much!!
I made this recipe and about half way through my carmel was already starting to look really dark. I already had the heat turned down on low and continued to take it off the heat because I thought that it was cooking to fast. It turned out good but the taste is very dark and nutty. Any ideas of what happens?
Hi Emily! Sounds like it was cooking a bit too fast. Turn the heat down just a bit next time so it cooks a bit lower and slower.
I read all the directions & watched the video and it turned out perfect! I had no idea it was this easy to make homemade caramel…. I regret all the years I bought bottled Carmel and those little caramel candies. This was awesome
I loved this recipe so much that it broke my heart not to put it in cake. But found a way out: I mixed 1 tablespoon cornstarch in 1 tablespoon of water and added just at the end of the cooking: it did not change the taste and made it less runny to be used between cake layers as frosting. Thanks for the recipe
Hello Sally. I love your recipes! I can definitely say I have made many without fail, but for some reason, something always seems to go wrong when I make this recipe. My caramel ends up much darker in colour and is often grainy/lumpy in texture. I have played around with stove temp, temperatures of the cream and the butter, and stirring – what do you suggest? 🙂 Thanks!!
Hi Adriana! Thank you so much for making this recipe! What kind of pan are you using? Something as simple as that can make a big difference in this recipe. You want a thick, heavy bottomed pan so prevent it from burning the caramel.
Can you use this to make caramel popcorn? I see all the different things it’s used for in the comments but I didn’t see anything about popcorn.
Hi Lyle! We don’t recommend it. This caramel won’t harden into the CRUNCH you need for caramel corn. Instead you can follow this recipe for caramel corn.
I have made this recipe a few times and it has always worked. It’s my go to recipe for Salted Caramel Sauce. Thank you.
Thanks very much for the detailed instructions and pictures – this is the first time I have successfully made caramel! I’ve ended up burning it on every other attempt from other recipes. I have a batch made now for the fridge ready for any bake that calls for caramel!
DELISH!! I just made the sauce in preparation of making a rendition of Caramel Latte cupcakes. I thought a nice caramel drizzle over the top would be a nice addition….
IF THERE IS ANY LEFT BY THE TIME I MAKE THE CUPCAKES. I keep eating it to “taste” it to make sure it is right. hahaha. Didn’t change anything in the recipe. As is, it’s perfect.
I haven’t tried this yet, but I want to try making a spicy caramel sauce like this – if I was to add spice to it – do you recommend liquid or powdered spices? and when should I add them, at the end with the salt?
Hello! We haven’t tested a spicy caramel sauce so can’t say for certain. Powdered spices would most likely work best added in at the end. Would love to hear what you try!
Mine didnt go amber not thick either. Think I went wrong somewhere
Hi Ann, you make need to continue cooking the caramel or turn the heat up a bit. Hope this helps!
I made the mistake of only reading your written directions, as opposed to the shorter picture directions below. I followed the EXACTLY and ended up with a house full of noxious smoke at the very end. Why dont you have the MUCH BETTER directions FIRST?? I’ve by no means given up…I’m an experienced cook as far as savory food and am exploring sweets for grandkids. Not, however, recipes from this site.
I need to make a chocolate cake with salted caramel sauce filling. I plan to dam the layers with buttercream – would this make a good cake filling? Thank you!
Hi Tiffany, this caramel isn’t ideal to layer between cake layers– it will just spill out the sides under the weight of top layers. It’s great as a filling for cupcakes, though.
Hello Sally & team! I need your recommendation, please. I’m planning to drizzle caramel sauce over my homemade macarons. I’m hoping the final product isn’t too runny/sticky for packaging and while eating. Would you recommend this “Homemade Salted Caramel Recipe” OR your “Homemade Caramel Apples” caramel? I’m looking for something that will dry, but not crunch. Thank you for your awesome recipes!
Hi Mallory, for some reason your question/comment is just popping up now so I apologize for the delay. I recommend this caramel recipe, however you can keep it on the thicker side by reducing the heavy cream (try 1/3 cup instead of 1/2 cup).
I feel like I didn’t get as much edible product as I should have. When I transferred from pan to jar, so much had hardened and stayed on the pan. Suggestions?
Hi Mary, it sounds like your caramel cooked for too long. Try reducing the temperature next time to cook lower and slower so it doesn’t harden.
Worked like a charm! Ive tried other caramel recipes and this worked perfectly! Thank you so much!
This was my first attemp to make caramel and thanks to this recipe it was a total success. Salted caramel is now one of the items we almost always have in the fridge, and this simple recipe is making circling my entire family and friends circle. Just like several people who commented before, I tend to use less salt as well.
i just made this! i halved the recipe since i’m the only one using it (for my apple slices haha) and it turned out perfect, followed the directions exactly 🙂 def don’t recommend quartering it though bc i tried that the other day and it burned quickly hahahaha!!
Great pictures and video. Was terrified I’d burn it but it was perfect.
This was my first time making caramel sauce and it was so easy. I live in Croatia and we don’t have caramel sauce in the stores this is a really easy recipe to follow and it goes really good with my oatmeal thank you so much I will save your page and try more of your recipes! Highly recommend
Caramel making and I are not great friends… I have made many caramel recipes with many successes and many failures. So, I am anxious when I make it, but thought, everything I’ve tried from this site has been awesome. At each turn, I kept thinking, this doesn’t look right , I don’t think it’s working… but I remained steadfast, followed the instructions, and kept going. The key is to keep whisking, have patience, and, turn the heat down. Anyone else that had trouble with separating, clumping, or the like needs to turn the heat down and whisk like a mofo! It’ll work out. This was actually very easy and came together well – it is tasty. I’ll be adding it to a crock-baked buttercake later, and I’m sure it’ll be so delish!! I couldn’t stop eating it off the spoon. Thanks for the recipe! 🙂
Could I use this caramel as a filling for chocolates? Planning on making some filled chocolates in a silicon mold for valentines day.
Hi Emma! You can definitely use this as a filling for chocolates after you let it cool and thicken for a bit.
Amazing! Delicious and simple! I had no idea. I tried to use it for the caramel coated pretzels, and it never hardened up very much. They were delicious, but messy. I wonder if I didn’t let it boil enough the 2 times it was supposed to cook without stirring. No matter, we just scooped them off the parchement and enjoyed the gooeyness. I will just have to try again! I am also looking forward to a latte with a bit of squirty cream, and then this drizzled on the top, after we go skating today. 🙂
A few high altitude notes: I absolutely LOVE this recipe, but it behaves differently at altitude, just like all candy and candy-adjacents. At 5500ft (hi from Colorado!), if you follow the recipe exactly, you will make the most amazing soft caramels–perfect for topping with sea salt, wrapping in parchment paper, and giving away to lucky recipients. (And I haven’t had any problems with recrystallization or burning in my 4 batches.) But not exactly a caramel sauce, more gouge-out-of-the-pot. If you want the sauce consistency in the recipe here, I’ve found that swapping the heavy cream for half and half is perfect. Theoretically, reducing the cooking time would also work, but I haven’t tested it to figure out the exact right timing. Hopefully this is helpful to some, but if you’re at a higher altitude and you just can’t get it to work, it’s probably safer to go with a recipe that uses a candy thermometer, and make the standard adjustments of reducing stated recipe temperature by 2F per every 1000ft above sea level. And thanks Sally! I have loved every single thing I’ve made from your website!
Will half and half work instead of heavy cream? I have some on hand and didn’t plan to run to the store.
Hi Melissa, 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!
Hi Sally. Is the sauce thick enough to be spread between cake layers? And if so, if the cake is refrigerated, will the caramel layer get uncomfortably hard to eat on serving? Thanks
Hi Kimberly, the caramel isn’t ideal to layer between cake layers– it will just spill out the sides under the weight of top layers. It’s great as a filling for cupcakes, though.
Had plain walnuts on hand and wanted something sweet and salty to eat with them and happened across your recipe. I have never ever in my life made something like this from scratch but had all ingredients on hand so said “why not!?!” OMGEEE! It was so easy, and so delicious my 21 year old was literally dipping her chocolate chip cookies in it and my 7 year old was eating it straight out of the container with a spoon. I did drizzle over my walnuts and enjoyed but oh my word, I will be making more tomorrow for sure!!!
Hi! Help! I sell salted caramel cheesecake and during delivery it spilled on the sides. Is there a way to prevent this from happening? I already refrigerated the cake with the caramel sauce on top but it still keeps on happening! What can I do??
Hi Regina, to produce a thicker caramel, try reducing the heavy cream down to 6 Tbsp or even 1/3 cup.
Yay thank you so much for responding right away! Will take your advice! Hope it works because I live in the Philippines so it’s very hot making the caramel to melt. Thank you again and stay safe! Continue making BOMB recipes! Aspiring to be like you someday!
The most amazing recipe (& I’m saying this although I’ve tried a caramel recipe for the first time ever)! It’s exactly how I wanted it to be. Since it was my first time, I halved the proportion but it was fabulous! Thank you so much!
The most amazing recipe (& I’m saying this although I’ve tried a caramel recipe for the first time ever)! It’s exactly how I wanted it to be. Since it was my first time, I halved the proportion but it was fabulous! Thank you so much!