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
ABSOLUTELY LOVED THESE!! The first batch I made burned, but the second one was delish!! I dipped pretzels in it and it is amazing!!
Perfection! It was my first time making caramel sauce and it was excellent. Made homemade ice cream for Easter (vanilla base with chocolate pieces & caramel & marshmallow fluff swirl) and this was the recipe I attempted!
I layered the caramel in the ice cream tub, along with the fluff, before freezing! DELICIOUS!
Just made a second batch since I had leftover heavy cream abs my husband loves caramel sauce on vanilla ice cream!! Planning to freeze the extra this time!
That sounds incredible, Evy! So happy this salted caramel sauce was a hit for you.
Loved this so much!! Next time I try, can I fill pretzel bites with this? The caramel is delish though!!
Hi Ashlee! This caramel will likely be too soft. These sea salt vanilla caramels may be a better consistency.
I absolutely LOVE this recipe!! I used it to top off my mini cheesecakes and it was bomb as hell!! I was wondering though, I was considering adding vanilla next time…at what point should I add it and how much should I add?
Hi Michelle, you sure can. Feel free to stir in 1/2 or 1 teaspoon of vanilla extract when you stir in the salt. So glad this recipe was a big hit for you!
Thanks for the simple recipe. Came out beautifully.
Would it work to add to brownie batter before baking them?
Hi Cheryl, We have not had any luck swirling it, but it’s wonderful layered on top! You can read all about this exact experiment in our post Salted Caramel Turtle Brownies.
i think i burned my first attempt with this recipe as it came out tasting a bit bitter and darker in colour. I tried to rectify it a bit by dropping some honeycomb chocolate in it and a bit more sugar and cream but still has the burned background flavour to it. Next time I will cut down the temperature and maybe put a little less salt into it and see how goes. My first time making it so was all a new experience, looking forward to the next go. Thanks for the simple recipe!
Just tried it and it is delicious I’m going to pair it with the turtle chocolate cookies can’t wait
First caramel sauce recipe that turned out good for me! I am curious if this would work well for filled chocolates? The consistency seems perfect but would it last without refrigerating the chocolates?
Hi Meagan, we often use this caramel as a filling, including for homemade chocolate candies. Shouldn’t be a problem. It solidifies into a chewy consistency.
Hi Sally! Can i use all purpose cream instead of heavy milk?
Hi Frances, you’ll want to use heavy cream (approximately 36% milk fat — noted on the carton). It may also be sold as whipping cream. Light whipping cream (30% milk fat), or double cream (48% milk fat) may be substituted. Hope this helps!
Hi again! Is this caramel thick enough to be used as a filling in the layer of a cake? Thanks again.
Hi Frances! 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.
Hi, would this work well/be ok added to a brownie mixture and baking?
I am looking for a recipe that I can use in latte’s without having to reheat every time sounds like this one would be too thick . Do you have any suggestions?
I’ve tried this recipe three times and everytime its get super thick? What am I doing wrong?
Hi Karly, it sounds like your salted caramel may be slightly over-cooked. Which is an easy fix for next time — lower the heat and / or remove from the stove a bit sooner. Note that the caramel will begin to thicken as it cools. Simply reheat in the microwave as needed. Thank you for giving this recipe a try!
Hey, Kaitlyn.
What about cinnamon as an ingredient?
Hi Dmitry, we haven’t tested this recipe with any flavorings. After the caramel comes off the stove, you could try stirring in 1/2 teaspoon of ground cinnamon.
Will this caramel be thick enough to spread between 2 x 9″ layer cakes? I need it to have a thick layer in between and not soak into the cake…..
Hi Lee, 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.
Hi Sally,
I have made this recipe three times now, but for some reason on my fourth attempt there were chunks in it. I’m not sure what I did wrong because I did it the same as I did the other times. What’s happened?
(Btw I love your caramel sauce when it worked!!)
Hi Avery! Make sure to completely melt the sugar in step 1 before continuing with the recipe and make sure to vigorously whisk the when combining ingredients. We’re so glad you love this recipe!
I was a little leery of melting the sugar without the butter but it all came together perfectly!! I usually burn at least one batch of caramel but this recipe came out right the first try.
love this simple and tasty recipe!
I love this recipe! I was just wondering if we were to reheat it in the microwave how long do you recommend heating it for?
Hi Sarena! Try heating it for 20 seconds at a time and stirring in between until it reaches a liquid state again. Enjoy!
Do you have to store it for a month? I need it later today.
Hi Henrietta, store the caramel for up to 1 month. You may use it right away or anytime within the month.
Hello Sally
First let me thank you for sharing your yummy creations,you are the site i go to whenever i have a question in baking.
As it is so hard in my country to find decent soft caramel to use as cookie filling i tried making my own,but the thermometer i used is pretty much slow so before it reads the appropriate temperature the sugar burns
So i’ve been thinking instead of pouring the caramel sauce in glass jar can i put them in chocolate molds freeze them and later use them as cookie filling?
Thank you in advance
Thank you so much! Yes, this caramel solidifies nicely when poured into molds. I often use it as a candy filling. Using the finished chocolate candies inside cookies should work just fine, too.
I made chocolate cupcakes for my nephew’s 50th birthday celebration, and iced them with your salted caramel icing. I then drizzled some of your salted caramel sauce on top and put the remaining sauce on the table for guests to put on their vanilla ice cream if desired. Needless to say, I had very little sauce left! All the guest raved over the salted caramel and were amazed I had made it myself.
Your recipes were excellent- very clear directions and easy to follow. Will definitely make this again. I loved not having to cream the butter for the icing – may try making other icing this way! My only suggestion is that you include weight measurements for your ingredients – grams or ounces, and not just cup /tsp measurements – they are much more accurate, which is so important in baking. Lin
Hi sally, once this is made and stored in the fridge how would you suggest warming it to use?
Hi Sam! We usually just pop it in the microwave for a few seconds to reheat, but heating it on the stove would work as well.
I haven’t tried this recipe yet but looking for a salted caramel to use in a stuffed Rocky road. Would this work it would it be to runny? Thanks
Hi Sam! I often use this caramel as a filling, including for homemade chocolate candies. Shouldn’t be a problem. It solidifies into a chewy consistency.
Great, thanks. I’ll give it a go at the weekend for my afternoon tea boxes – fingers crossed it works out
Hi Sally! I’m looking for a caramel to use as a filling for chocolate candy. Would this work? Or do you have a recipe or suggestion? Thank you
Hi Laura, This recipe should work well for chocolate candy. Let us know how it goes!
This is by far the best salted caramel I ever tried
I tried this tonight as my first time ever making caramel and I loved it! It did set a little chewy and toffee like but I’m assuming I probably let it get too hot? Still tasted gorgeous! Thanks for this and all the recipes and tutorials on the site that have sparked my love of baking again x
Hi! I’m making cookie pies and I’m wondering if it would ruin the caramel in any way if I was to bake it inside the a pie for around 40mins? I will leave it to set afterwards but I don’t want to ruin the taste if it’s heated for too long!
Your recipes are the BEST!
Hi Rachael! Thank you so much. I don’t recommend baking this as a pie filling. A few minutes in the oven should be fine but definitely not for around 40 minutes.
Every recipe I tried from your website was successful! I’m going to make this tonight. Is there any thing you recommend to go with the caramel sauce?
Hi Jiayi, here are our 50 favorite ways to eat salted caramel — hope you find something to enjoy!
Can this recipe be used as a cake filling or will it absorb?
Hi Joanne, 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.
Thank you! I think I’ll lean towards a caramel buttercream.