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
Could this be used as the caramel in turtles?
Followed directions… became a solid mess as soon as I added the butter.
My first several batches went perfectly…and then I decided to use my smaller kettle as it doesn’t make a huge batch (same pan manufacturer). A nightmare. Clumpy, stuck to sides…
Going back to my large pan.
CUT THE SALT In half (1/2 tsp)
Everyone is raving over the caramel I gave them!
Absolutely. Let it cool and thicken for about 30-45 minutes before using.
This is good but it isn’t just caramel, it’s toffee. I had to restart over to make actual caramel.
I’m looking for a caramel recipe that I can use in a bar recipe. Will this firm up enough to hold its shape in a layered bar or does it stay loose? Thanks!
Hi Denise, yes, this caramel thickens as it cools and works well in bar recipes. Hope you enjoy it!
I’ve put off making home made caramel sauce because of those “ no stir” recipes for years!! I can’t get over how easy this recipe is & how delicious!! It’s fantastic!! Perfect flavor & perfect consistency!! Yum!!
Going to make this tomorrow since I don’t have heavy cream tonight. Would this be able to be canned to make it shelf stable? I was thinking jelly jar size to give as gifts.
Hi Bonnie, we don’t have any experience with canning this, but let us know if you try. It is good for about a month in the refrigerator or stored in the freezer for up to three months.
Love this recipe! I added a half teaspoon of vanilla and a teaspoon of cardamom at the same time as the salt for some salted cardamom vanilla caramel and it tastes so good!
That sounds like a fantastic flavor combination, Malaika!
Thanks! I love putting cardamom in everything. I added some to the apples too in your salted caramel apple pie.
Just made it the second time…So much better than the first because this time I added the butter as the last clump of sugar dissolved. Last time I let it cook another few seconds but that ended up a little gritty.
Question to ask, could you add the button to your site to allow the computer to stay open when on the recipe? Some sites have it and it really helps when the laptop is on the counter and I’m cooking and look back to reread to be sure I’m doing it right but it’s all black. Wow! what a surprise this time when it happened! Anyway Thank you so much for this recipe and instructions! ove it . Great job as usual.BTW also serving your artesian bread and you caramel apple crip for tonight dinner1
Could this recipe used to make caramel popcorn?
This is not ideal for caramel corn, as it doesn’t set into the same candy consistency needed for caramel corn. It’s solid when it cools, but it’s more chewy than hard. For caramel corn, it’s best to use a caramel with baking soda in it, such as this ccaramel corn recipe.
Oh boy this is good and it was so easy to make. My first ever making caramel and I only had about 10 seconds of a panic attack that I was doing it wrong and then right before my eyes it turned into a beautiful silky smooth sauce! It tastes sooo good. I will be making this again and again and again. Thank you for this fantastic, easy recipe.
This is sooo good!
Just a question – would this still work if the salt is omitted? We don’t care much for salted caramel and are restricting the amount we consume. Any thoughts?
Hi Nancy, If you want to make regular caramel, reduce salt to 1/2 teaspoon. Do not leave it out completely. Hope you enjoy it!
Made it according to recipe but after reheating, it was very thick and hard to drizzle on bars. Turned rock hard on bars upon cooling. Is this how the caramel was supposed to be on the bars?
Hi Patti! Sounds like your caramel was cooked for a bit too long – it should be softer. Try cooking for less time or at a lower heat next time 🙂
Love this recipe! Even my husband who “hates caramel” loves it! My question is, can this recipe be canned in a hot water bath? I want to give it out at Christmas time! Thanks!
I have yet to test this! But many readers have and reported back with good reviews. Let me know if you try it!
Hi Sally, I have a question. Can you freeze salted caramel sauce in the glass jar? I know you said “airtight container”, but when I hear that, I usually think of Tupperware.
Thanks!
Yes, absolutely! I usually store or freeze this in a glass jar.
Hello. I just want to ask if I can use this recipe to add to whipped cream to make caramel whipped cream?
I had never made Carmel before, thought it would be too tricky, but have made many batches. So easy and yummy! Thank you for this recipe.
Would it be okay to cut the recipe in half?
Hi Connie, Sure!
Hi! Can I use this for caramel apples?
Hi Kelsie, We suggest this recipe for Caramel Apples. Enjoy!
Sally, what type of witchery is this??? I was always told how hard caramel was to make and how temperamental it could be that I was always afraid to make it. Now I’ve tried a few caramel “sauce” recipes that used the cheat, sugar and water, heated in the pan and it turned out fine but I never truly felt like I was making real caramel until now. THIS WAS AMAZING!!! and ridiculously easy! Hands down 10 out of 10. You and your team are great and I always get rave reviews out of any recipe of yours I make.
I just made this caramel for the first time to go with my apple crisp. Wow my arm was tired, lol. I had a few lumps at the end but I was able to save an 8oz jar. My husband is not a fan of the salt so I reduced by half. My entire family loved it. This is a definite keeper. Thank you for sharing.
Are you kidding me with this!!??!!?? SO good! I just made it to put on Sally’s pumpkin bundt cake and you’re right – all you really need to enjoy this is a great big spoon! I only had unsalted butter so I added an additional 1/4 teaspoon and it turned out perfect for me. Not too salty — just right! Going to make more for dipping apples! Thank you!!!
Can you use this Carmel for millionaire shortbread cookies?
Hi Michele, yes, you can! This recipe for salted caramel pretzel crunch bars is very similar to millionaire bars, and uses the same salted caramel sauce.
First time I made caramel sauce, salted or not, it came out perfect! Tasty too. I plan to use it on your Apple Spice Cupcakes. Your recipe says to avoid using a on-stick pan, so I used a good stainless steel pot. In your video, your pan has a dark bottom, sure looks like nonstick! What type of Chantal pan is that?
amazing recipe <3 i will pin it and use again and again and again <3
Can’t…stop…eating!
Flavor 10/10
Ease 10/10
Did I manage to mess it up 10/10
Do I care? 0/10
I am sure I made a misstep somewhere because mine became almost candy hard after cooling, warming it melted it down again and even when hard it was not crystalizing, my guess is I cooked it down too much. I drizzled hot caramel over ice cream and it hardened like magic shell and just melted in my mouth, it was pared with your salted caramel apple pie and your crust. Definitely will be looking for more recipes to make.
I loved the texture of this sauce but it is WAY too salty. Yowza. Will either use unsalted butter or omit the extra salt at the end. Very easy to make and beautiful sauce, so hopeful reducing the salt will make it edible.
I agree… I just made it ~followed the exact recipe and used salted butter and regular table salt. Far too salty. I am going to make another batch without and marry the two in hopes that they can blend and be saved! Other than that- pretty easy. One batch I did end up tasting burnt. I dont know at what point it happened because I stirred constantly.
I am making this for your carmel apple spice thumbprints, but would like to know if its a good recipie for my 11-year-old to make with me?
Hi Jennifer! The different steps in this salted caramel involve hot temperatures and boiling ingredients, so you’ll want to very closely supervise and make sure all proper safety precautions are taken. If you’re interested, here is a list of kid-friendly baking recipes.
I hate this recipe but only because it makes me want to grab a spoon and eat it straight from the pan! Easy and delicious. Doesn’t get any better!
You should try it again. Was your sugar completely dissolved before adding the butter? This is so much better than store bought!
My first failure from this site, my sugar turned to rocks after adding butter even with constant stirring and whisking vigorously couldn’t save it. Very disappointed as I wanted to make this with the apple pie bars. Guess I will stick with store bought.
I implore you to try this again with this modification. When you put the sugar in the pan also add 2T. of water and 1/2 – 1 tsp. of fresh lemon juice. Why? because chemistry. Trust me. The water and acid help prevent crystallization. I love this recipe, but I sometimes have trouble as you stated. Not any more! Good luck!
I had 5 kitchens make it this way in class yesterday and all turned out beautifully. If 23 high school kids can nail it then I label it a winner. lol.
I just made the recipe for the first time using your suggestion and it turned out perfect! Great tip!
I did this update and it worked perfect thanks for the tip.
Thank you!! We burned our sugar first (it was clumping) even though we did our best not to, and I think this would have helped! The caramel turned out perfectly, but it tasted burned, so we had to start over.
Did you have the pot on the stove while you were mixing the sugar, adding and mixing in butter? This should make the salt melt into the butter, and then everything work pretty well. 🙂
well u clearly didnt do it right mate !! (best recepie ever!!)
followed recipe exactly. Turned to rocks after adding butter.
This tasted like those Caramel worthers candies Grandma always had ❤️. Went great with apples
Hello Sally! I love Caramel sauce and this recipe is a must at any time! Thank you
I have tried making caramel sauce form various different websites, but this is the only time it has ever turned out right and I am SO HAPPY RIGHT NOW.
I think the success is entirely due to Sally’s careful and detailed instructions. Tastes amazing, best caramel ever!!