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 been making this recipe for years and it’s always come out great (after my first try). If you are cooking the sugar down at too high a temperature at first, your batch it may come out too dark and bitter. If cooking with a double or triple batch, or too slowly, or not constantly stirring the sugar, it will lump up. The trick is to stir stir the sugar instantly until it completely melts (at a medium temp). Then, complete the rest of the recipe as written. I’ve had perfect results and give this as Christmas gifts every year!
Hi Sally , love to try this caramel sauce as a topping for my carmelized apple cheesecake. I do worry as you say it hardens in the fridge- which is where the cheesecake will keep. Are you able to slice through it without it cracking or sliding off the top of the cake?
Hi Julie, yes! This works well for a cheesecake topping. Enjoy!
I stumbled upon this recipe not long after I was invited to join Pinterest a very long time ago…
I’ve made it each year and I swirl it into my white chocolate pecan fudge — it is a MAJOR HIT every year! Absolutely the BEST salted caramel sauce recipe out there! I’ve given it as gifts in small decorative jars, we use it as ice cream topping or for apple crisp… SAVE THIS KEEPER!!!
10 out 10 HIGHLY RECOMMEND !!
I’ve always been intimated to try to make my own, but we’re serving overseas for the holidays and this was our only option. I burnt the first batch … the lumps just didn’t melt and the sugar burned around them. Second batch, I tilted the pan to completely cover the lumps in hot liquid sugar and they dissolved. Second batch was perfect. Thanks so much.
Question this is my second time making this Carmel I put it in mason jars & this time a few of them separated. Dark on top and lighter on the bottom. Why would this happen? And will it taste ok?
Hi Cathy, I’m just seeing this question now and I’m glad to help. Sorry you had trouble with this batch of caramel. I was going to suggest that perhaps the butter had separated from the cooked caramel, but when that happens, it’s usually at the top. I wonder if you can remove the caramel from the jars, reheat on very low heat, and whisk constantly to bring it all back together? After doing that, it should still taste fine. Were you able to taste it already?
I’ve made this a few times now and everyone loves it! I’ll be making it again for a hot chocolate bar and can’t wait! Thank you for making homemade caramel so accessible!
It’s so nice and yummy it’s like fugde
I followed the recipe, and it was perfect! Thanks for an easy caramel recipe!
Hi-would this recipe work for caramel covered pretzels? Wondering if it’s thick enough. Thanks!
Hi Lynn, yes, we use it for these loaded caramel dipped pretzels often!
I just have no luck with caramel. I added the butter and it separated and as I tried to whisk it it splashed every where and turned solid. No way I could continue to whisk. Tips?
Hi Katie! Whisking it together is key – maybe using a deeper pot would help? It will come together eventually! Also try turning down the hear on your stove just a pinch.
Hi, you mentioned that it lasts for 1 month in the fridge, how long can the caramel last if i put it in jars and leave it in the pantry? will it separate if i do so? i would love to make this for christmas gifts. thank you!
This caramel is OK at room temperature for a day if you’re traveling or gifting it. We recommend storing it in the fridge for any longer than that.
I can’t believe I actually made this successfully AND it was good! Have tried other recipes 3 or 4 times without a good outcome. Thank you!
Thank you so much. I just made two batches of this tonight and they were great! I always get some bits of solid after which I simply remove before pouring into a container. Do you get these too?
Hi Katie, it sounds like some of the sugar may have crystallized. Be sure to use a heavy-bottomed quality saucepan and stir constantly, and the caramel should come out nice and smooth. So glad you enjoyed this recipe!
might first swing at this pretty sure the sugar went just the wrong side of done, but I can work on that. but even though it looks all mixed, it taste and feels very oily. do I just need to mix longer? too much butter? and at what stage mix more? I’m afraid it got burnt when I was mixing after the butter, but then after the cream, you mix it and then let it boil.
Thx ~E
Hi Erin! If the caramel is fully incorporated/not separating, it sounds like it worked just fine! Hope you enjoy it.
Is there anything I can use in place of heavy or whipping cream? I don’t have either and I’d like to make it with my apple hand pies!
Hi Kathy, you really need heavy cream for this salted caramel recipe.
This is the perfect recipe. I’ve struggled with making caramel in the past and I’ve realized that having room temperature cream makes a huge difference. Also, you can’t go wrong by melting the sugar low and slow.
Everyone loves this caramel sauce! I used salted butter, but left out the extra 1 tsp of salt. We find it perfect without it. Thanks Sally!
OMG – This worked like a dream….I believe the caramel gods were there with me! Even better, I got rave reviews. I made it to top an Apple Harvest Cake and – my oh my – was it great. Even though I served the cake with sauce four hours after I’d made it, it was the absolute best consistency. Not sure why it worked so well…maybe the ingredients? I used unsalted “Fond o’ Foods German Butter” with 85% fat; Clover Heavy Whipping Cream, and Whole Foods 365 Organic Cane Sugar, with Divina Coarse Sea Salt.
This recipe is going into heavy rotation for the holidays!!! And beyond.
I keep meaning to comment and tell you thanks! This recipe is delicious and perfect. Your instructions are clear, and if followed correctly, result in amazing caramel sauce. I’ve been using this for a few years and anyone who tries it raves about the flavor and texture!
Amazing taste, easy to make. Perfect for my Caramel Pecan Pumpkin Cheesecake . Your instructions are very clear and easy to follow, thanks especially for the videos.
I made this to go with the apple galette. Even though the texture was great the taste was bitter. I’m going to try again perhaps using a different pan and spoon. Thoughts?
Hi Rachel, 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.
I thought I did everything correctly. It was gooey when warm. I let the caramel cool and put in a glass jar. I just noticed after about an hour in the fridge it appears there is a white film around it. Does this mean the butter has separated? Will heating in the microwave fix this? Thank you!
Hi Jamie, it sounds like the caramel may have needed another minute on the stovetop to fully incorporate. Heating in the microwave and giving it a good mix before using will help incorporate that butter back into the caramel. Hope you enjoy it!
so good
I have made this with success and I have had some fails. Sometimes I get hard lumps of sugar in the bottom, not sure why. But it’s insanely delicious—we drizzle it over the caramel apple pie bars.
I’ve always heard that you never stir the sugar when you’re making caramel because it’ll crystalize, but you stir yours constantly and it seems to work! Am I missing something here?
Hi Sue! Stirring works best for this method. Let us know if you give it a try!
Love the recipe! But the texture became too thick when I put into squeeze bottle. Can I now put it into pan again to add heavy cream?
You can reheat it to thin it out. Feel free to add a splash of heavy cream, or even milk as well.
I can’t rate the recipe because I know I didn’t do something right. It ended up being a solid mass. Yummy, but a solid mass. Could not use it for my recipe.
Hi Tonia! Cooking the caramel for too long or at too high of a heat is the likely culprit. Try turning the heat down a little next time.
This is my go to recipe as it’s so easy and produces the best flavor. However, I’m wondering if there is a way to thin this out? I pour it into a squeeze bottle to drizzle on my coffee but it’s so thick that I have to run it under how water every time I use it
Hi Jessica, for a thinner consistency feel free to add 2 more Tablespoons of heavy cream to the recipe, but it will still thicken/harden in the refrigerator.
This is a perfect Salted Carmel. I’ve made it three or four times to rave reviews. It’s easy if you just follow the recipe. We love it!
My butter always separates when I add it. I whisk vigorously like you say and it comes back but not homogeneous like it should be. Why is my butter separating? What can I do to prevent this happening? When I watch other videos their butter just bubbles and never separates. HeLp!
Hi Melinda, it can take a few minutes of whisking to bring it back together! It may also help to use slightly cooler butter, it may be too soft and greasy.
A couple of drops of water will help the butter and sugar emulsify. Keep beating with your whisk and it will come together.
Everyone loves this. Can I substitue heavy cream for half and half
I have not used this recipe yet (I will soon), but in another recipe for salted caramel I used h&h and it worked just fine. It may be a teensy bit less creamy.