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
Can you put vanilla extract or paste in it? When would you add it?
Hi AJ, 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!
This is the only recipe I use for caramel sauce. It’s easy to make and turns out every time. Keep the heat on medium and don’t panic. Follow the instructions and it will work. It’s one of my favorite things ever.
Have you ever made a double batch of this salted caramel sauce? Recommend??
Hi Sandi, we recommend to avoid doubling this recipe. The added volume could prevent the sugar from melting evenly and properly. Make a couple batches instead.
Will this caramel work well as a drip on a cake?
Hi Rachel, 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.
How long does it take to set in the fridge? My caramel is still completely liquid.
Hi Rivkah! Sounds like your caramel could have used longer to cook on the stove. Did it look like the caramel in the video tutorial and step by step photos?
what is the pot that you use? I’m upgrading my cookware and trying to decide between stainless steel and ceramic.
Hi Abbie, I typically use a copper pot to make caramel. If I’m not using that, I’ll use stainless steel.
This recipe sounds amazing! Would this be good as a middle layer in a chocolate cake? I typically refridgerate my tiered cakes, and the recipe says it gets hard in the fridge. Would it thaw back out ok for cutting the cake?
Hi Brittany, 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.
How much does this recipe make?
Hi Michaela, the recipe yields 1 cup.
YUM! This is delicious! I did need two wooden spoons as sugar clumped on the first spoon and grabbed a second one to finish. I did have to use a whisk to combine butter with sugar mixture. . . came back together just as she said it would. To me, 1/2 teaspoon of salt is plenty. I am so happeeee that I discovered this recipe. . . another good one from Sally. Thanks! Love your Cookie Cookbook!
I’ve made this recipe three times and it has burnt every time
Hi Lisa! Are you using a heavy-bottomed pan? Try turning the heat down (even further if you already tried that!) – your stove may run on the hotter side. A smaller burner may help as well if you have choices on your stove.
Would I be able to put this in a crock pot to keep warm for a sundaes?
Absolutely! I’d keep the heat on low.
Love this sauce! I didn’t have white granulated sugar that had “pure” on the label but I did have Dominoes pure cane light brown sugar so I used that. I had trouble when it came time to put in the butter which separated but I persisted stirring and when it cooled a little bit then it finally mixed together. Some hard clumps formed but I used a small strainer and it was fine. Such a wonderful buttery taste! What could I have done differently? Have you ever tried using brown sugar or turbinato sugar? Thank you!
Hi Terry, brown sugar has too much moisture to cook and caramelize properly in this recipe. We recommend sticking with white granulated sugar.
I’ve made caramel many times, but this is the easiest recipe! And it’s delicious.
Nice wonderful homemade buttery smell & beautiful color! Can’t wait to try it with some apple slices after it cools a little more. It’s all I can do to not sample it now but I am trying to patiently wait cause I don’t want to burn my tongue off! Until then, the aromas will have to appease me!
Easy recipe! It was a tiny bit too salty for my liking, next time I’ll try 3/4 tsp. instead.
How much sauce does this recipe yield? I was thinking of making some for my teaching staff.
Hi Lisa, this recipe yields 1 cup of salted caramel.
Hello thanks so much for the recipe. I ended up using 2/3 cup 2% milk rather the other suggestions and IT WAS PERFECT!!!! I wasn’t paying much attention to how long it took but it was definitely less than 20 minutes. I had a blast making it, and can’t wait top use it!
I love this recipe, and the taste is great, but whenever I add the heavy cream it separates and I can’t get it back together. I’m using half and half instead of heavy cream though, so that might be it. Again, it tastes great though!
Hi Laurel! We really recommend sticking with heavy cream here for best results. Glad you enjoy this recipe!
Great recipe ! I am a home baker and I have followed another recently which was hard to follow and get right..! I burnt it, next batch was right, third batch was undercooked and all within seconds! This is pretty fool proof! Thankyou 🙂
When I tried this my sugar nearly went solid – no Amber colour. What did I do wrong please?
Hi Jennifer, for next time, you can try turning your burner down a bit. That should help to prevent the sugar from clumping and sticking. It may take a bit longer to make, but the reduced heat should help. Be sure to stir constantly, too. Thanks so much for giving this recipe a try!
Considering making this recipe. Would it work in a homemade vanilla caramel swirl ice cream?
Hi Alexa, We don’t suggest it — it will turn pretty hard inside frozen ice cream. However, you could use it as a topping — it will solidify when topped on the ice cream, but 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!
Hi, can I heat up the heavy cream before adding it to the mixture to stop it from splattering?
Hi Marissa, it should be room temperature, but not heated.
Hi! Can I use this caramel to fill cupcakes like you do in your sugar plum fairy cupcakes?
Absolutely! Just wait for it to cool and thicken.
I made this to top my homemade bread pudding. Everyone loved the caramel sauce and thought it actually enhanced to already good bread pudding. I’ll definitely be making this again. Thanks for
Sharing this recipe!
I really impressed my daughter-in-law with this recipe. Her favorite use for it is to add some to her coffee! Thanks, C.C.
Oooooohhhhhh…….
This recipe is perfect was the perfect filling for my cupcakes. Trust the process and be patient.
This is the best caramel recipe. I’ve tried a bunch and this one is easy and is delicious! Make sure you follow the directions and it will work out perfectly. I only bake with salted Kerrygold salted butter, so I halved the amount of salt (as I do with all baking recipes). It came out great – it could be reduced another 1/4tsp more, but I tend towards more salty-flavor, so it’s fine as-is. It is so tasty – you can definitely eat it by the spoonful! Yum. Thanks for a wonderful recipe 🙂
This came out great, and only took the 15-20 minutes as advertised! For a bonus, when you’re done and have poured the caramel into another container for storage, pour a cup or two of half & half into the pot, and use a spoon the bathe the sides of the pan as it comes to a boil. In the end, you’ve got a pan that’s much easier to clean and homemade salted caramel coffee creamer!
Thanks for that idea!!! Just did that!
Brilliant!
Is this runny or is it thick enough to hold to put a blob in crispy Squares?
Hi G! This is a sauce – it will be thicker when cold and thinner when warm. It would be great drizzled over Rice Krispies!
I would love this to be a little thicker so I can whip it afterwards, should I cook it hotter, or add more/less butter or cream? I’m pairing it with your no-bake cheesecake as a filling and swiss meringue buttercream for my son’s cake, and I’m very excited! Love your recipes
Hi Michele, You can make this recipe a bit thicker by reducing the heavy cream (try 1/3 cup instead of 1/2 cup). Let us know how it goes!
Couldn’t get this to work when the butter separated from the sugar it’s impossible to get it back in with whisking
Hi Jo, whisking is key to getting the salted caramel to come together, next time you can also try turning your stove top down just a bit and that should help, too. Thank you for giving this a try!
It helps if you remove the pan from the heat as you put the butter in and whisk it together- there’s a lot of whisking to get it to come together, but I think removing it from heat while you stir it in is key, then put it back on the stove and continue to whisk. Also make sure you didn’t use more butter than called for or it will be harder to incorporate.
The same thing happened to me. After several minutes of stirring the butter and dissolved sugar, it still didn’t come together. In an attempt to save the Caramel, I decided to proceed to the next step, adding the cream a little at a time and mixing vigorously in between. It started to come together, but was not smooth. There were still lumps in it. Finally put it back on the fire for probably 3 to 5 mins, still stirring and thankfully the sugar finally dissolved. It was definitely stressful but worth it in the end and it tasted delicious too. Next time I make this, I might attempt adding the cream first, before the butter.