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
Made it and the first time it was amazing. I’ve made it three times since then and it’s been a disaster. Not sure what I’m doing wrong.
So glad you enjoyed this caramel the first time. Are you doing anything different? Could you let me know how it’s been a disaster?
It’s great recipe ! Caramel is so delicious 🙂 I would recommend this to anyone who is looking for good caramel sauce recipe 🙂
Totally worked!
Amazing recipe. Thank you for sharing this wonderful recipe. I have been using this recipe for lot of my baked goods and always get good reviews. I used this and added it to buttercream to fill my caramel macarons. I twisted it a little bit by adding mango purée to the caramel to make mango caramel. After adding the cream and purée I kept it on medium size to low heat for 5 -7 minutes while whisking continuously. It was wonderful with the twists. Thank you again for sharing.
WOW. This is soooooo good y’all!!!! It was 1st time making it and it came out perfectly- Sally, your instructions were spot on and so helpful! Thanks for the awesome recipe!!
Hey, I wanted to know if the pot I’m using to caramelize sugar is supposed to be really sticky with sugar and dries up, making it hard to clean. I tried doing this recipe, but the pan ended up like that. Is this supposed to happen?
Hi Jae! There will be some sticking, yes. I have a really easy hack for cleaning sticky pots– see homemade candy tip #3 in my pumpkin spice toffee recipe.
I was so excited to try this but I had a problem with the butter separating after I added it. I followed your advice to remove from heat and whisk, and that didn’t work, just sent the butter sloshing out of the pan…was a mess. I noticed you’re using a non-stick pan. I used a stainless steel pan. Any other reasons this might have happened?
I had the same issue when i used brown sugar. But i just kept at whisking briskly and though the butter still seemed separated,kept my hopes high and added the cream. After some continuous whisking (even after taking off the stove) it all came together. Only issue was small caramel chips getting formed. Which was alright with me to have some crunchy caramel in the sauce. I used stainless steel pan.
The best cake recipe I love it, my kid, like this as well love
The awesome recipe I try at home kids loves it.
I have just made a batch of this in the UK to put inside cupcakes, then planning on topping off with a chocolate butter cream icing
Delicious! I find myself just eating it with a spoon! I plan on playing around with it a little bit, but would it be better to melt chocolate around (I’m thinking letting caramel cool in molds then dipping into chocolate) or filling chocolate with it? Also is there a way to make it set up harder so it could potentially be its own candy (less spoons this way 🙂
Hey Heather! Letting the caramel cool and set in molds is a fantastic idea. I do not recommend pouring it out into a baking pan for caramel squares though– they’re too soft for squares. But small molds should be great!
Would this be suitable to use in place of the chocolate ganache in a Boston pie? My nephew has requested it for his birthday with all the parts of a Boston pie with caramel instead of chocolate?
YUM! Yep, you can use this as a drizzle on top of a cake. Once cooled, it’s pretty solid and set, so make sure you drizzle it on the cake when the caramel is still relatively warm.
I have tried many recipes and this one is by far the easiest and best. Just used it for a batch of salted caramel brownies. Thanks so very much!
Hello!
This recipe looks amazing, as do all of your recipes! I was hoping to pour this in top of a double layer chocolate cake with your vanilla buttercream frosting. Do you think I can pour the caramel on the frosting so it runs over the sides?
Thank you so much for your fantastic blog!
Hi Ash! You definitely can, but this caramel sets into a relatively thick consistency unless it’s warmed back up again. Try adding a couple more Tbsp of heavy cream so it’s on the thinner side. Wait for it to cool a bit before using on the cake.
I want to use this as a filling for Macarons but am worried it would be to thin. Is there a way to thicken it to more of a frosting consistency?
Hi Jamie! If you let the caramel cool, it thickens and is perfect for filling cakes, cupcakes, and macarons.
I haven’t yet tested this, but I’ve always wondered why caramel recipes don’t have us heat the cream before pouring it in. Would that help alleviate that furious bubbling situation? (Not that the bubbling is an actual problem.)
Or would it change the caramel in some way?
Hi Judy! It would not change the caramel flavor or texture at all, but doing so would help avoid all the bubbling.
Can this be used on pretzel rods first and then dip the pretzel in chocolate?
Absolutely! I recommend waiting until the caramel has cooled on the pretzel before dunking in chocolate.
This was the first “Sally’s Baking Addiction” recipe I’ve made, and it was incredible! I used it to top the second Sally’s recipe I made… her Salted Caramel Pumpkin Cheesecakes (which were also insane!).
I am actually quite familiar with this caramelization technique as it’s the same one used in a Salted Caramel Ice Cream recipe I’ve made literally hundreds of batches of (it’s THAT good!). The technique works every time, and once you get the hang of it, it’s pretty easy to do! And it creates an incredibly rich caramel flavor. Add to that the butter and salt, and you’ve got the most divinely balanced trinity of sweet and salty fatty goodness! Sally is 100% right… I could sit down with a jar of this and a spoon and just crush it straight up!
It was INCREDIBLE on the cheesecakes, and I can’t wait to try it on my Salted Caramel Ice Cream Sundaes!
Thanks for an incredible recipe, Sally!
I’ve made this recipe a few times and I LOVE it. I use it to make salted caramel brownies, and it’s so easy to make the sauce. I have some of the brownies in the oven right now!
The question I have is… what’s the best way to clean the pot and wooden spoon after making this? I don’t remember having trouble in the past, but some of the sugar on the sides is pretty stuck.
Hey Rachel! So I have a little trick when it comes to cleaning sticky pots after making candy and caramel. Feel free to use it!
Fill the sticky saucepan with water until the water covers all the residue. Place the saucepan back on the stove over low heat, then bring to a simmer. The warm water will melt off the residue. Turn off the heat and let the pan/water cool until cool enough to handle and wash.
Absolutely delicious! Thank you
I just made this to use between cake layers and it cooked up beautifully! Salted caramel is my most favorite thing and this is my first attempt so I’m so grateful for such a delicious and easy recipe! Thank you Sally! I love your recipes!
Hi Sally! I wanted to jazz up a banana cream pie by adding salted caramel to the bottom layer with all the banana slices. Will it get too hard after being in the fridge overnight? Would it be better to thin it out with more heavy cream? Thank you!
YUM!! With a refrigerated pie, it’s likely best to start out with thinner salted caramel. So you guessed right– thin it out with more heavy cream, at least 2/3 cup.
I love this recipe! When I made it before I got some sugar clumps in the finished caramel so I turned down the heat when half of the sugar had melted and switched to a whisk instead of a spatula. I stirred until all the clumps melted and got a perfect caramel in the end. Thanks Sally!
Hi Sally! I love this recipe and have made it a number of times and it always works out! I would like your advise on how to multiply it to make a large batch. Thanks!
I tried a celebrity chef’s salted caramel recipe only to have it seize up on me on three different tries. I gave up and started googling. I found this recipe and decided to give it a whirl. It was so simple and the finished product is so yummy! Can’t wait to serve it this weekend at my nephews birthday party. We are doing a sundae bar. You saved the day and my sanity. Thank you!!
Can u add this to cake batter to make a salted caramel cake??
Hi Lora! Unfortunately, no. The salted caramel would ruin the cake’s texture rather than add any significant flavor. I have a recipe for apple salted caramel cupcakes if you’re interested!
Hi! I just tried this recipe last day. I was a bit hesitant at first but manage to gather my courage and do so. ( it was my first time making caramel and i read online that it is a bit tricky. Sorry!)
This caramel is heaven! Looking forward on drizzling this gold sauce on cookies, banana bread and brownies. Thank you so so much. You are a blessing! ☺☺
I have made this recipe so many times and it is so good!!! It pairs beautifully with almost anything….and tastes amazing just by itself 😉
This is by far the best caramel sauce recipe I have ever tried. Whenever I try a wet caramel, the sugar crystallizes in the pan. The last time I tried a dry caramel, it ended up bitter and slightly burnt. This recipe was perfect, though I did have to add a bit of milk and extra cream after cooking to stop it from becoming too thick
Perfect!
Hi,
Can I use this caramel sauce like a drip for my cake? I am looking for something thick and drops won’t fall to quick from the sites of my cake.
Please any advice if I can use it and if I can when it’s the best moment to do it. Thank you for your help.
Hi Monika! 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.
Hai. My salted caramel done perfectly but it is too sweet. May i reduce the sugar?
Hi Sofea! Caramel is, by nature, very sweet! Reducing the sugar affects the caramelization process. Feel free to add more salt if desired.
Does this get hard when frozen? I have been looking at ice cream base recipes using condensed milk and whipped cream. I was thinking about swirling in a layer of this caramel to make it a little less boring.
Hi Dina! Yes, the salted caramel will slightly freeze. It won’t be hard as a rock, but it will definitely harden. It’s best to use as a topping for ice cream cakes.