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
Hi Sally,
Thanks for sharing this caramel recipe. Infact, I was thinking of preparing a caramel recipe searching one from the net and like a wish come true.. I find this recipe you posted. Thanks. ☺️
This is so good!! And so easy! Thank you Sally!
After failing three times with other recipes, I made the perfect caramel sauce with this one! The method really matters!
Hi sally,
I am a big fan of your page! I wanted to ask if we could use this recipe as a filling inside cakes, as once you refrigerate the cake, it will harden. Hence once we cut the cake would it be uncomfortable or chewy? Thank you
Hi Vartika! The caramel will “set” inside the cake and maintain a soft-chewy consistency– it won’t harden. It’s delicious as a filling inside cakes and cupcakes!
Never mind Sally, you don’t need to post or respond to the comment I left. I figured out the problem: the butter I used was not room temperature. I used a good quality pan so the temperature difference had to be the problem. On your site, it might help to warn people about what will happen if they don’t follow certain directions exactly, since it would save some people the frustration (and probably prevent crazy bubbling that leads to burns).
Very good !! Although I made a double batch and it was extremely salty. I had to make another single batch without the salt and mix it all together.
My first time attempt a caramel sauce and oh my!! This recipe is to die for!! Perfect!!
I’ve made this caramel sauce countless of times before and it’s always been delicious. However, how long do I have to boil the caramel if I halve the recipe? I’m making this caramel for a food project at school.
Hi Amanda! The time will be about the same– but the sugar will melt/caramelize much faster.
I’m making blondies and I want to make a little well in the middle to add a caramel sauce before I frost them…Will this sauce be thick enough to do that?
Yes, this caramel sauce thickens as it cools. YUM!
My boyfriend and I tried this recipe last night it was so fun and it’s absolutely delicious! It was like magic how it came together. I am sharing this recipe on my Facebook page and giving you credit along with the pictures we took. We will be trying caramel brownie turtles next! Thank you Sally!
I made your Pumpkin Bundt Cake today and the Salted Caramel Sauce. The bundt cake is beautiful and I have no doubt it will be delicious. The caramel sauce, well, I tasted it and it is awesome! I didn’t have any trouble making it, but I did read your instructions a couple of times. Thank you for always taking the time to ensure we have success and we get mega compliments! You’re a winner and so are your recipes!
Hi sally, just made this and came out delicious.
I overestimated the thickness of the caramel though, and would like to make it more fluid to be served on top of ice cream (without it being scalding hot) as some sort of sundae.
Do you think mixing it with more heavy cream would do the trick? If so, in what proportions?
Thanks sally!
Hi Gabriel! You can definitely add more heavy cream to thin it out. 2/3 cup would be great to make a thinner sauce.
This recipe did not work for me. The sugar clumped up even more after the butter went in. Maybe I didn’t melt it long enough?
Hi Kami, make sure you don’t add the butter until the sugar is completely melted and caramelized. This may mean turning down the stove heat so it cooks slower and more evenly. Make sure you use a nice high quality saucepan. Sorry it didn’t work for you!
I have had so many compliments on this sauce. I am making it for a wedding where we are serving a box lunch which will include an apple and a container of this sauce!!!
I’ve been craving caramel sauce for a while now. I pulled two recipes. One from The Pioneer Woman’s site and this one. I’ve used Ree’s recipes with no issue for years and decided to try hers first. I ended up trying this 6 times today with poor results before trying this recipe. It worked on the first try! I should have known you’d knock it out of the park, Sally. I have recently been coming to your site more and more and I can tell you put a tremendous amount of effort into your recipes. You’ve inspired trust from thousands and we will keep coming back with results like these.
This caramel is so delicious and will be my new go-to caramel recipe! Thank you for the pics and tips, they really helped as I went through each step. As you cautioned, my butter did separate a bit, so I just removed the pan from the heat, whisked, and it was all good- especially after adding the cream, it all came together well!
I had a bit of trouble with the sugar sticking to my pan afterwards, but I soaked it in hot water and added some baking soda and it came off without a problem.
Thank you again for this amazing recipe- and it went perfectly with your apple pie bars as you recommended!
This was such a simple and delicious recipe! Can’t recommend it enough! I’m sure I will make it many times. I didn’t have heavy cream, only had half and half and it is perfect
Hey Sally. I want to make this to go with the brownies you posted as well. What do you recommend as the best dairy alternative for heavy cream? I want to keep this dairy-free.
Hi Rachel– canned coconut cream seems to be the best option!
Best caramel recipe ever..all of them!
I’m planning on making this recipe for gifts for my co workers for birthdays or maybe for my son’s teacher’s for the holidays. Would it be okay to double the recipe? Or should I do 1 batch at a time? I’m not sure if it would effect the sugar melting if I doubled the recipe. Thanks!
Hi Katie, for absolute best taste and texture (and so you don’t ruin it!) it’s ideal to cook one batch of caramel at a time.
This recipe really was as straightforward and simple as Sally says! I love that it doesn’t require a candy thermometer. It also took me exactly 10 minutes 🙂 I ended up with just a little bit more than 1 cup of caramel. This recipe is a keeper, for sure!
Best caramel sauce I have ever had, And so easy to make too! 5 stars all the way!
Hi, Sally! I’ve made your salted caramel before and it is DELICIOUS!!!!!!!! I could literally eat an entire pot of it by itself! Anyway, I was wondering if you could use this to make caramel dipped apples? Would it adhere to them, or like slide off? Also, would it be gooey and chewy, or will it get hard like toffee?
Hi Kaylee! This caramel is too thin and slippery for caramel apple coating. You can use it as a dip for apple slices, though! I recommend my caramel apples recipe.
Thank you!!!
Made this recipe for you amazing Burnt Sugar Caramel Cake! It turned out fabulous and I am so ready to make more recipes with caramel!
Hi Sally! I made the caramel as the directions said, but as it cooled I noticed the butter start to separate from the rest. Once completely cool, there was a layer of butter on top. I made sure to look for any hint of separation as you said in your instructions, but didn’t see any separation happening!
Any tips on how to make sure the butter stays combined, even after it cools?
Hi Chelse! Best way to avoid that next time is to use cooler butter. It’s possible your butter was simply TOO soft and greasy. After you add the heavy cream, mix the caramel together vigorously for 1 minute to help guarantee all the ingredients are totally combined.
I just made this and the butter seems to have separated from the sauce. It is not thick and carmel looking. still hot so maybe it will thicken, but I am doubtful. I used whole milk so perhaps that is the problem. It takes good but kind of buttery right now.
Hi Jan, caramel will not set up with milk. Make sure you’re using cream.
Hi Sally, this is great. What are your tips for warming this caramel sauce in the microwave?
Depending how much of it you are reheating– 10-15 seconds, stir, then 10-15 more seconds until smooth. 🙂
Hi Sally
This is my second time making this caramel sauce…..another successful recipe….the instruction was spot on, like all your recipes.
Thanks again for your time and dedication with each recipe.
Leisel
This worked perfectly and tasted amazing!! Thank you!
Wow! Wow! Wow! Just made this for the Burnt Sugar Cake, and I can’t promise there will be any left when the cakes cool. Unbelievable taste and consistency!! Thank you, Sally!
Hi Sally! I am going to make your chocolate fudge cupcakes with your new and improved salted caramel frosting, but I’d move to fill them with some actual caramel. Should I do something to thicken this sauce before using it as a cupcake filling, or would it be fine as is?? Thank you so much!!!
That sounds delicious! If you let the caramel cool in the refrigerator it should thicken up enough to work well for a cupcake filling. Enjoy!