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
Couldn’t get past the mixing in butter stage. Sugar clumped + butter separated. Even after vigorously whisking for 5 minutes, the amount of butter burns on my hands, arms, legs, and even dangerously close to my face – (note: you basically have to wear a hazmat suit to be protected for this recipe), I threw in the towel and decided to use my own recipe. Can’t say I recommend a recipe that comes with burns, wasted ingredients, and an impossibly sticky mess.
I’m sorry you got so burned but really most caramel recipes add butter to the melted sugar. I have to wonder if your heat was too high. Patience is key when melting sugar. I know the only times this recipe hasn’t worked for me or my mother was only when we got impatient and turned the heat up to speed up the melting.
I make this same caramel sauce but use brown sugar. And if I don’t have heavy cream I use can evaporated milk and a little extra butter. It’s amazing
I am not a confident cook. I was asked very sweetly to make caramel for dipping apple slices by my oldest daughter and I found this recipe. I cut it in half and the entire batch was scarfed down. It turned out beautifully
The directions are stellar. Thank you!
Can I add vanilla extract to this recipe somehow? If so, how much, and when? Thanks so much!
Hi John, Feel free to stir in 1/2 or 1 teaspoon of vanilla extract when you stir in the salt. It’s delicious with or without the added vanilla. Hope you enjoy it!
My friend loves caramel. She spends a lot of money on buying it. I tried this for her.
I’m now hooked. So easy to follow the instructions. Thank you for such a yummy but easy recipe.
Made this for cupcakes and it was beautiful , my son loved it and wants me to make more so he can have it with everything thank you ☺️
Easiest and best salted caramel recipe EVER! I’ve made several other recipes and this one is by far the easiest and most fail-proof. It’s so delicious and addicting, I can’t stop eating it!
Question: Haven’t made it yet, but looking forward to using it in a frozen yogurt recipe. Can it be made with Truvia? Thanks!
Hi Rosemary, 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 recipe that is specifically formulated for sugar substitutes. Thank you!
I have made it a personal goal to find the simplest Salted Caramel Sauce recipe. This is it. If you read all the way to the bottom, you’ll see that Sally advises against doubling and tripling. the recipe. This very very good advice. I have doubled it, and it takes FAR too long. And I agree, eating it by the spoonful is a perfectly acceptable method.
I love this recipe!!! I do find it a bit too salty, but I decreased the salt to 1/4 teaspoon and now its perfect.
Can you use golden granulated sugar instead of granulated sugar?
Hi Adam, I haven’t tested it. I can’t see why it wouldn’t work though.
I did it!! Omg! The caramel frosting and sauce were so easy to make! I am so happy to have another recipe in my regular rotation!
What is the difference between your Homemade Salted Caramel Recipe and your Salted Caramel Frosting recipe. Which recipe will be better with the Apple Spice Cupcakes? You Drizzle both
Hi Arlene! The frosting is piped onto cupcakes – we would make that recipe!
This recipe is amazing and I use it all the time! Wanted to ask, have you tried a dairy free version of this, could I just substitute everything and follow the same method?
Hi Michelle! We haven’t tested a dairy-free version of this recipe. While full fat coconut cream should work in place of the heavy cream, we aren’t sure how a vegan butter will hold up (and we don’t recommend margarine). It may be best to search for a recipe that is specifically formulated to be dairy-free. Thank you!
Served over my bread pudding. It was perfect
Hi! This recipe looks amazing! I was wondering if this type of caramel would be good to add to the middle of cookie dough? I have never attempted such an endeavor and was wondering if I were to maybe freeze small discs to add to the center of the cookie dough ball? Thank you in advance!
Hi Jennifer! This caramel is too loose for stuffing cookies. You can make a thumbprint style cookie, like we do with these caramel apple thumbprints. For a stuffed cookie, we’ve found that soft caramel candies work best – like we do in these caramel stuffed nutella cookies and salted caramel chocolate chip cookies. Hope this helps!
PLEASE HELP. I made this recipe in my stainless steel pot and it got really hard around the edges of the pan. It’s like hard candy all over the sides of the pan. Please help me remove it!
Hi Kristi! Cooked on food can usually be removed from stainless steel pans with a good soak in some soapy water. It’s always done the trick!
Can this be used as a filling for chocolate candies?
Hi Olga, we often use this caramel as a filling, including for homemade chocolate candies. Shouldn’t be a problem. It solidifies into a chewy consistency.
Filling the pot with water and bringing it to a boil dilutes the sugar and helps clean the pot for you = no scrubbing required 🙂
I made the chocolate chip cheesecake cupcakes that were attached to the salted Carmel recipe . I bought some Carmel sauce but decided to at least try and make it. I followed the directions and was able to make it with no hiccups. I let it cool a little then had to taste test-of my! It was really good. My kids and grands are coming over tomorrow so I will find out if it is a do again. Thanks for sharing your recipes.
Can you use bake sauce to make pecan rolls?
Can I add some dark rum and use as a glaze on your butter rum cake?
Hi Dawn, we haven’t tried it, but can’t see why that wouldn’t work. You could also try making the caramel topping from this pecan pie cheesecake and adding rum to that, then using that as your glaze. Hope your cake turns out great!
Wonderful recipe! All I had was half and half, so I used it (it was an emergency, ok?) and it came out a little thin but soooo delicious! Thank you! Love your recipes!
Love this stuff! I made a double batch and single , I am onto my second that I stored in the freezer. Such a delicious topping for so many treats!
Whenever I need to get a recipe for any baked item I also go to your site first. Everything I have ever made turns out perfect. I made your Bouche’ de Noel for Christmas this year and it was awesome. Thank you so much for all of your recipes!
I added a slug of baileys to mine it’s delicious
Can you ice a vanilla layer cake with this? I am looking for old fashioned caramel icing without confectioners sugar as an ingredient.
Hi Jenn, 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. Or you may wish to use this salted caramel frosting between your layers.
The best and easiest caramel sauce recipe, hands down!
I came to this recipe off of your no bake cheesecake (which is currently setting in the fridge hopefully it turns out!) your notes were very helpful, the butter separated but I just lifted the pan off the heat right when I added it and whisked like mad. I used regular white sugar as that is all I had. I think it turned out ok! It tastes delicious and seems smooth! We’ll see how it looks after it’s been in the fridge and I pull it out tomorrow! I added some more salt to taste afterwards hopefully it’s not too salty!
Better than store-bought! Amazing recipe.
I love this recipe so much, I’m really truly grateful for this good recipe only thing is I’m worried I may make it too many times it’s really that nice. Is there a way to combine this with chocolate, to make like an ice cream chocolate caramel cap?
Thank you very much for this I tried finding it in stores but without any success.
Hi Yvonne, We’re so glad you love this recipe! 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!
Hi I’ve been using this recipe for a couple of years now and it always comes out perfect every time. My 19 year old son loves it. I made three batches today. I was too scared to double the recipe so made one after the other.
I am disappointed with my first attempt. The caramel has a bitter taste and I used a medium heat and followed the directions.
It didn’t seem to burn so not sure why this happened.
can this be canned either in a pressure cooker or water bath?
Hi Patty, we haven’t tried canning this salted caramel before so we’re unsure of how it will work/preserve. Let us know if you do give it a try.
Very easy and quick to make. Turned out great. I used coarse kosher salt and you hit pieces everyone few bites. Delicious. Going in my recipe book
Excellent. I make a double batch in a 3qt cast iron saucepan. Perfect everytime.
This salted caramel sauce has become the talk of the town I make it and bottle it and sell it and I have customers who buy a 500ml bottle every month I found a little secret to add a heap spoon to your coffee if u take sugar and you don’t need to add sugar and u get a salted caramel latte it’s omg a few friends are crazy over addition to there coffee you will thank me later
That’s a great idea. I assume you don’t “can” the caramel. But curious what type of bottles do you use, glass or plastic ? And do you recommend your customers keep it refrigerated or frozen upon receipt? Thanks, I think it’d be a wonderful addition to our fall bazaars here and just wondered how you manage it not being shelf stable so to speak