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
First time I’ve tried making caramel staring with melting sugar. Your clearly written steps, pictures and video really helped me—felt like you were holding my hand! (And I’m an experienced cook). The taste is rich and deep. I noticed I had a tiny bit of butter separation when it was done, so I guess I didn’t incorporate it quite enough, although I stirred and stirred. Otherwise it was perfect. Will be using with quests over apple crisp with vanilla ice cream if I can keep from sampling it every five minutes! Thanks for a great recipe.
OMG, this is AMAZING!! Maybe the most delicious thing I have ever made! I poured it into mini Mason jars to give to my mother in law and others. Will definitely make again, so easy. Thanks for the great recipes and step by step instructions.
Can opt out the heavy cream?
Hi Shirley, heavy cream is necessary in this recipe. See recipe Notes for more details. However, if you’re looking for a dairy-free alternative, some readers have had success using unsweetened canned coconut cream in place of the heavy cream—but we haven’t tested this ourselves.
I need to try this recipe again. This time I ended up with clumps that didn’t cook away. I think I needed to cook the sugar longer to dissolve the clumps. The flavor and consistency was good, I did add some vanilla extract at the end.
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!
I made this to go on a pumpkin cheesecake. We also added about 3/4 cup of roasted and salted pumpkin seeds…amazing.c
Can I use this salted caramel sauce as the in-between layer for chocolate chip cookie/ brownie bars ( brookies)??
Hi Alison! We have not had any luck swirling it in brownies/bars, but it’s wonderful layered on top! You can read all about this exact experiment in our post Salted Caramel Turtle Brownies.
Very helpful instructions about continuing to beat the melted sugar and butter together if they separate. A whisk works well for this, and it helps to tilt the pot to the side so that the melted sugar and butter are deeper—the whisking is more effective and doesn’t take as long. Some people like bitterness in their caramel sauce, but it was a bit too bitter for me. I think that if I melted the sugar on medium low or lower heat, it would not have turned so dark and been bitter. I the recipe called for way too much salt for my taste. I poured the finish caramel sauce in two separate jars, and since the salt didn’t dissolve, and it apparently stayed on the bottom, so the second jar had much of the salt in it and I had to throw it away. Adding a teaspoon of vanilla at the end gives depth of flavor. The recipe makes 1-1/2 cups of sauce, not one cup.
Just made this for the second time and it’s amazing, but what I also did, when making homemade ice cream, as the ice cream was about to set, I poured this in it and made salted caramel ice cream, was on a whole new level!!!
Can this be kept warm on low in a small crockpot.. to be used to dip apple slices?
Hi Patti, you can definitely give it a try! I’d keep the heat on low.
made this. it was rank.
If it wasn’t good, you might’ve burned the sugar. (I did that with my first batch today—the second one was *much* better). You might want to stay melting the sugar on low feather than medium—it’ll take a bit longer, but it is much less likely to burn the sugar. Worked for me, at least! 🙂
Hello- I love your recipes! Thank you!
Can this recipe be used as a topping for a latte?
Hi Nicole, sure can!
You are spot on! This is extraordinary
I wish I could show you the picture of it coming off the spoon! Thanks Sally!
You are spot on …this is extraordinary
If sealed properly and put in a canning bath, can this recipe be shelf stable for a while (for gifting)?
Hi Stephanie, 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.
i’d like my sauce a little thicker, how do i adjust the recipe for that?
Hi Deborah, 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!
I just made this Salted Caramel Sauce and it is amazing! I followed instructions exactly! No clumping at all! Took about 10 min total to make! It tastes sooo good! I saw Carmel sauce in a jar at store for over $8 and decided to try making my own! Glad I did!! Plan to use it in a salted Carmel frosting recipe!
I was making a caramel mousse and this caramel was the only one out of three that came out correct. This is my go to caramel from now on.
I will make this again and again and again! It is easy and perfect I will make this for Christmas gifts for everyone!!
I read every recipe through several times. And yet I miss the “don’t double” this recipe. Time to go again!
Delicious and so easy to make. I used it as a topping on your Perfect Pumpkin Bundt cake. My family loved it!
I just made this salted caramel sauce. Very easy. I had no problems with the mixture. Poured it into a cute little jar to cool but tasted some that had cooled in the pan and it is absolutely delicious!!! Yesterday I bought apples to slice and dip. So easy and so good!
What is the dessert shown with the salted caramel on top, 4th photo down in this Salted Caramel recipe blog? Apple strudel? Looks delish! Please send recipe link. Thanks!
Hi Lisa! Those are our salted caramel apple pie bars – a favorite 🙂
So easy to make and a great end result. Very easy to work with and adds nice depth of flavor to the Burnt Sugar cake. Delicious drizzled over brownies or butter pecan cookies. Freezes nicely.
I love this recipe!! It was so easy and taste delicious ❤️
Love this recipe even though this is just my second time making it. It does take a little longer for me to make. I also made the salted caramel topping. It taste delicious. Love your website.
So disappointing 🙁 Mediocre flavor and recipe calls for WAY too much salt. Should’ve stuck with my own recipe. One taste was enough to send this one right to the trash bin.
This looked fab! Question? Can one use half and half versus heavy cream in this recipe?
Hi Stargazer, we typically use heavy cream which is approximately 36% milk fat, but we have also tested this with light whipping cream which is 30% milk fat and it works well. Any lower fat content the caramel may not set up properly but let us know what you try!
Just a point of clarification for anyone else who is tempted to make the same mistake as me- In step 3, “when all the cream is added” means thoroughly combined. Otherwise you end up with a ton of hard bits. I’m hoping the consistency of the sauce isn’t too poorly affected and the sauce will still be usable.
Love all your recipes! Can I sub half and half for the cream?
Hi Thara, we really do recommend sticking with heavy cream. The caramel will not set up properly with a lesser fat content. Thank you so much for making our recipes!
Thara, I just made this for the 2nd time with half and half and it was still delicious. It probably is better with heavy creme but since I didn’t have any, I did the substitution.
Ann here again. I meant to say I’ll try again and cut recipe in half.
Hi Ann! If halving the recipe, the cooking times will be different. Many readers have successfully halved the recipe. In step 3, you may need to reduce the time to 30-45 seconds. And in step 4, you may need to reduce the boil time down to 30-45 seconds as well.
I followed directions- consistency was perfect. I burned the sugar without realizing it. There is a very fine line there as to when to know the sugar is properly dissolved. Had to throw it away. I’ll try again and have the recipe.
Made this for your Salted Caramel Pretzel Crunch Bars. Was easy but next time I’ll have to be more careful. I thought it tasted good but when my husband said he tasted a hint that it my of started to burn. I questioned myself♀️. So I took a piece of dark chocolate and dipped it in and ❤️it. Guess know one will know the difference when I make the bars this Thanksgiving. Happy Thanksgiving