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 have made a half batch but got distracted and forgot to half the cream… it was perfect on ice cream, runny salted caramel sauce. I have made both ways and depending what I need it for, happy for the accidental discovery!
Note and apologies: I have not tried this, but had a thought after looking at the pictures and reading the recipe.
I wonder if cutting the butter into thin sheets (similar to what is considered a pat of butter) and then cutting each thin sheet into 4 little squares (you could stack the thin sheets of butter to expedite this process).
Or another possible method for the butter, freeze it and grate it beforehand.
I would think either these two methods would help cool the caramelized sugar evenly, incorporate the butter more evenly, and reduce the overall time as the butter would melt more quickly.
Sorry again for not having hard evidence, but wanted to share my thoughts.
I made this recipe and it turned out well, I got caramel sauce! The only thing is, that when I put it on ice cream it completely solidified. Is there anything I can do so that it will stay liquid? Thanks
Hi Pri, 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. You can also try thinning it out a bit when cooking. We 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!
Tried it yesterday. Halved the recipe, added a tablespoon extra cream as I wanted a fairly thin sauce. Perfect!
If I wanted to mix this with cornflakes for Carmel clusters, would this recipe work or would it be too runny?
I followed the recipe to a Tee and it worked perfectly. My problem was that I wanted to top ice cream, and it went into a toffee state. We loved the taste, but it didn’t work on icecream. Any ideas?
Hi Charlotte, 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. You can also try thinning it out a bit when cooking. We 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!
I’ve followed this recipe twice and 1st time was ok, but 2nd time was a bust. I found another recipe that turned out perfect. First of all, you must have a candy thermometer and not go over 350 degrees, otherwise it will burn and taste very bitter. Another great idea was to add a small amount (1/4 cup) of water to sugar from the start to get it to disolve and begin simmering right away. The recipe used 4 tbsp of butter and 1/3 cup of cream with no additional cooking after reaching 350. The taste and color turned out a perfect carmel color. Like the carmel squares.
I also ran into solid clumps using this recipe. I was whipping and removed from the stove but it just solidified.
I used turbinado sugar… Maybe this is why?
Hi Kristen, Because turbinado sugar is very course, it may not melt down evenly. It’s really best to stick with regular white granulated sugar here.
I have made this twice and it is delicious. I do seem to have one issue though. After about two weeks in the fridge, it gets a bit grainy and has a weird texture. It went back to normal after microwaving but I want to use it for a macaron filling and to mix in buttercream so can not microwave after its in there. Do you know why this would happen? Is this normal for this recipe?
Hi Megan, It’s possible that the texture simply changed after settling in the refrigerator for so long. Heating it is encouraged so it comes back to a thinner consistency. When mixed into buttercreams or other frostings, it’s just fine (we often do it)– it doesn’t thicken or harden nearly as much.
There’s no reason to make caramel like this. It takes forever to melt the sugar, it takes FOREVER to reconstitute the melted sugar and butter. Just buy a candy thermometer and make it the real way.
I think this recipe must be very much a hit or miss based on the other comments, but personnally, mine just wasn’t all that. The sugar became rock solid on The bottom of my paneven though I stired constantly and I ended up dumping it out emediatly.
Love this recipe ❤️ I was not paying attention this morning though and I put in 6 oz. of butter instead of 6 tablespoons. … double what I needed. Doh! Still delicious but what would you use this for as the consistency is quite different? Would you still put in buttercream for instance?
Hi Fiona, with about double the butter, I fear the caramel (after setting) will be quite greasy. Is that what you are experiencing? Right off the stove or when warm, I’m sure it would be fine as a little drizzle on brownies, cookies, and Bundt cakes.
I tried this and it was awesome!
Question! Can I use a sugar substitute? Like Splenda? I want to make it for someone and they cant have regular sugar
Hi Rani! We’d love to help but we are not trained in baking with sugar substitutes. For best taste and texture (and so you don’t waste your time trying to adapt this recipe since it may not work properly), it may be more useful to find a salted caramel recipe that is specifically formulated for sugar substitutes. Thank you!
Hi, I have a few chocolate bunnies left over from Easter and was wondering if you had a chocolate sauce recipe that I can use them instead of cocoa powder.
Hi Jennifer, chocolate candies usually have quite a lot of sugar so I would steer clear of using them in a sauce. I fear ganache wouldn’t set up properly, but you could certainly try it. I would chop them up and use them instead of chocolate chips in cookies!
I don’t understand all the positive ratings: this recipe did not work at all for me. The melted sugar clumped when the butter was added and no amount of whisking would help. It turned into hard pellets of sugar that looked like driveway gravel. I never made it to adding the cream.
I just had a similar disaster. I added the butter and was ready with the whisk, but the butter separated into pools of liquid and a huge clump of caramel would glom onto the whisk whenever I tried to whisk it it together, making the whisk useless. I couldn’t get it to work! I don’t think it’s the fault of the recipe since it’s apparently worked for plenty of others, but I’d be interested to know where I went wrong here.
I think I’m going to make my next caramel attempt using the “wet” method though; it sounds less tricky.
this tastes really amazing! i almost gave up as same as the other comments when i add the butter it didnt combine and i used the whisk the sugar formed a big clump in the whisk, but i decided to turn up the heat and continue to mix using a wooden spoon until it looks liquid again it never really mixed well with the butter so was a bit worried but i dont want to throw it away so i decided to add the heavy cream and thats when it actually come together. tastes really great!
I would add 1/3 cup water to the sugar as the water cooks off the sugar shouldn’t have clumps. Have to make sure crystalization doesn’t form
Then follow as directed by recipe
I am going to try this
I’m glad I read jean’s comment about proceeding with the recipe even if the melted sugar and butter don’t combine well – it didn’t combine well for me either and I just kept going with the recipe. In the end, there were still some large sugar clumps left over in the pot but I strained the caramel through a cheese cloth and it came out great!
Hi I was wondering if I would be able to fill chocolates with this.
Hi Donna! We often use this caramel as a filling, including for homemade chocolate candies. Shouldn’t be a problem. It solidifies into a chewy consistency.
I just made this caramel, it’s amazing and so creamy I can’t wait to make it for family and friends as gifts
After several failed attempts at a different salted caramel recipe I stumbled across this one and I am SO happy I did! Super easy and taste just like the liquid form of the caramels my Mom made every Christmas as a kid! Can’t wait to use it in my cupcakes!
I made this recipe today and it came out really thick, any suggestion?
Hi Maria, 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!
Hello! I love your recipes! Could chocolate be added to this recipe for a chocolate caramel sauce???? Thank you!!!!
Hi Deonna, we haven’t tested a chocolate + salted caramel version of this recipe. It might be best to find a recipe that is specifically formulated to incorporate chocolate into the salted caramel — let us know if you find one you love!
I love the simplicity of this sauce. It’s just right. I made a jumble of a bread pudding this morning with some cooked apples and this will be its crowning glory. Delicious and easy.
I cannot make this recipe without burning it! I don’t know what’s wrong but as soon as I add the butter it burns
I had the same problem!!! I tried several other recipes that melt the sugar with water, then add in butter & heavy cream, and had NO ISSUES with the sauce burning.
I tried this recipe because I thought it might turn out thicker than the other ones I tried. I’m going to stick to my recipe that uses water and add cronstarch to thicken it.
Hi,
This recipe looks delicious! I’m wondering if I could try mixing it into cookie dough to make proper caramel cookies, i.e. not just stuffed but with salted caramel in the dough? How much sauce would you recommend adding? Thanks!
Hi Cecily, We have never tried mixing this into raw cookie dough and it would take additional recipe testing for us to give you a confident answer. Let us know if you test anything out!
I make this and love it. Today I don’t have heavy cream, would evaporated milk work?? Saw it in another recipe (not yours so I didn’t trust it). Thanks!
Hi Sam! It’s best to stick to heavy cream for this recipe.
Wonderful recipe. I used coconut whipping cream in place of the heavy cream (not for preference, I just didn’t have any heavy cream on hand), it worked beautifully, tasted amazing, so buttery and rich. It was a hit with homemade salted coffee ice cream.
Many thanks for sharing this recipe. I have been on the hunt for a delicious caramel sauce to use for drip effects – this is brilliant. Only PROBLEM – I can’t stop sampling it 🙂 Thank You!
How much does this make?
This recipe yields about 1 cup of salted caramel.
Absolutely amazing! Do take your time, though, to mix everything together properly, especially if your butter separates after adding it to melted sugar, whisk whisk whisk until it comes together and you will love it!
I absolutely LOVE this recipe! I’ve been using it for about five years now – I basically always ensure I have some in the fridge – and thought it might be worth passing on my tips!
– It can be made with double quantities in one go! I’ve done this a few times now and always think it will go wrong but it hasn’t. So if anyone was wondering, it is possible – you don’t need to do it twice.
– The only times this recipe has gone wrong on me have been when I’ve let the sugar cook too long and it tastes burnt. I’ve never had problems with graininess or crystallisation in the final product, regardless of how it looks in the in-between stages; so my main advice is to put the butter in as soon as you feel the colour is dark enough. I’ve had a few times where I still had a few big lumps of sugar left at that stage, but found that if I just proceed with the recipe as written and strain the final sauce through a sieve at the end, they don’t affect the outcome.
– My biggest panic is usually adding the butter to the sugar – it can separate into clumps if the butter is too cold. My best hack is to use a small whisk at this point and keep whisking. It may take a while but it will come together. DO NOT add the cream until the butter is incorporated.
– Also, you can use less butter than given; I usually go with 60g instead of 90g. Still a very delicious and decadent sauce, I promise!
– I also am very cautious about adding salt. Maybe it’s just my tastebuds, but a full teaspoon is WAY too much for me. Add a little bit at a time, then to taste test it while it’s still hot in the bowl, put a spoonful into a small glass bowl so it’s safe to try.
– The sauce freezes beautifully and it also keeps really well in the fridge. It’s lasted me for weeks and weeks quite happily. I put 1-2 tsp into my coffees with milk and have a homemade caramel latte whenever I want!
– For easy cleanup AND delicious drink, pour a mugful of milk into the pan where you made the caramel, and then heat over a very low heat, stirring all the time (using implements you made caramel with). The residue will dissolve into the milk and you end up with this delicious caramel drink that reminds me of butterbeer in Harry Potter. Plus, the saucepan won’t have tons of hard sugar stuck to it afterwards!
Sorry to take over your recipe, Sally, but I thought these might be helpful for readers! ^_^ Thanks for providing me with years of deliciousness!
this caramel has great texture i love it but the taste is slightly bitter. It kind of taste like the Werther’s hard caramel candy but more bitter. How can i sweeten it more
Hi Liam! If it tastes bitter, it’s likely been cooked for too long – an easy fix for next time! Try turning your heat down a bit.
Hi there,
Loving the recipe – I was just wondering whether the product still lasted a month if using fresh double cream?
Many thanks
Hi Demi! Cover salted caramel tightly and store for up to 1 month in the refrigerator.
Fabulous, thanks so much!