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’ve made this more than once and it’s delicious! It’s amazing with apple slices=)
Useless on ice cream. Solidifies into a giant lump that doesn’t come apart
Nice recipe with excellent instructions for a decadent salted caramel sauce. I will cut back the salt to 1/2 – 3/4 tsp. next time- I just added a little more cream at the end to offset the saltiness. Looking forward to using this for a homemade ice cream topping. Sally’s recipes are always a success!
I recently started receiving your recipe emails and they are fantastic. No wonder I like your recipes so much… Several years ago I found the best recipe for Salted Caramel Apple Pie Bars. I just found out today that it is your recipe!!! lol It is the best ever I have to make them every year for Thanksgiving and Christmas or else I have very unhappy family members! I make them on Halloween for grown up treats. Have been doing this for several years now..I even have couples at the door without their kids, trick or treating for grown up treats 🙂 Thank you so much for great recipes.
Thank you so much for your many years of loyal readership, Jenny!
I love this recipe and it’s deffinately my go-to Caramel recipe! I prefer it with *less* salt as I like my Caramel sweet and so I found the tips very helpful otherwise I would’ve left it out completely which wouldn’t have been as good. I find it to be the easiest Caramel sauce recipe put there; I like to use it to fill macarons but it works with anything. I bonus for me was that one batch perfectly fills a doritos salsa jar and I now always have one on hand!
I tried making this three times, and every single time, when I get to the step of adding the butter it turns it into hard rocks… I have followed the recipe to a t and I am typically a pretty good baker, but I cannot get this one right.
Hi Jyopp, caramel and making any type of candy or candy-like sauce can be frustrating. A few things to keep in mind: use a stainless steel pot, not nonstick. Make sure your sugar is labeled “pure cane sugar.” Turn down the stove’s heat a bit. And make sure the butter is room temperature. These help prevent the sugar from clumping.
Could I use this caramel if I mix it into my homemade vanilla ice cream?
Hi Jamie, 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!
First try was disaster. I had to throw it out. But I wanted it so bad that I tried it again. I think that timing is everything! I had all my ingredients next to the stove so there was no time lapse between additions. The second batch turned out great! I want it to drizzle over the apple scones to make a magnificent product.
First time ! Won’t be the last. Turned out fantastic! And so easy!
Can you use greek yogurt instead of cream
Hi Rose Marie, no, there are no suitable substitutes for the heavy cream in this recipe.
I have a question about making it dairy free (sorry, I tried reading through the comments and FAQ but didn’t see this discussed!). Would evaporated coconut milk or coconut cream work, do you think, instead of the heavy cream? My daughters and I are allergic to dairy, but LOVE caramel and want to make your Caramel Apple Pie with this homemade sauce. Thank you!
We haven’t tried nondairy alternatives, but you can certainly test it. Canned coconut milk can work in the place of the heavy cream, but we’re unsure how well the butter would substitute for a dairy free alternative. Searching for a dairy free caramel sauce recipe may work better in this case.
I’m a baker and his is my absolute go to recipe!
Turned out perfect! Wonderful recipe
This recipe is so simple and easy and we have used it for years. No water and brushing down the side of the pan as many recipes specify. I’ve recently been making this but substituting 1 cup of 2% milk to make as a syrup for our at home versions of the overpriced specialty drinks from the chain coffee shops; you know who I’m talking about. I have to say we prefer over theirs and we know what the ingredients are. Stick to the original recipe for ice cream, apple crisp, etc.
Debbi- are you subbing the milk for the heavy cream? I’m looking to make this for my coffee too!
I use the caramel recipe as is for my coffee and I love it. I do always add milk to my coffee first to avoid causing the caramel to separate. Curious to hear more about the way people adjust the recipe for use in coffee.
So easy, so amazingly delicious! Directions were spot on! Using it for my mini cheesecakes and any leftovers for brownie sundaes!
Hello I just made this, it’s delicious BUT I left it in the saucepan at room temperature for about an hour and it is now rock solid. How can I fix this and store it; should I add more double cream!
Hi Tia, you can reheat it to help bring it to a liquid consistency again, and you can try adding some additional cream to thin it out, but it will still solidify as it cools. Glad you enjoyed it!
Hi, I’d love to try this. But in Canada, at least area I’m in- cream is only 35%.
Has anyone tried recipe with this %- called “whipping cream”.??
Hi LK, yes, that percentage should work just fine!
So easy and so good! I have made this several times for an ice cream sundae bar and it’s a hit every time!
Simply awesome! I have been trying to make salted caramel for years. This was the first time trying Sally’s recipe and the first true success. Thank you, Sally. So easy and absolutely delicious. I could drink it!
Simply awesome! I have been trying to make salted caramel for years. This is the first time trying Sally’s recipe and the first time my salted caramel was truly a success. Thank you, Sally. It was so easy and it turned out so delicious!
Is there a dairy free version of this recipe?
Hi SN, 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. Let us know if you try anything here!
Hi! My caramel is very thick and I put it in the fridge to cool off. However, when I want to use this as syrup for coffee, and stick it in the microwave for a few seconds, it doesn’t tend to get very runny or liquid-y. Do you have any tips for this?
Hi Malena! If the syrup doesn’t loosen up when heated, it may have been overcooked. Try cooking at a slightly lower temperature next time.
Thank you! It still tends to be more syrupy than a flavored liquid (like for coffee) even when I heat it up. I think I was going for a liquid sweeter/simple syrup rather than an actual sauce if that makes sense.
Would this be something that can be drizzled and swirled into brownies before baking?
Hi Becks, 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.
Hi-
I’d like to make your caramel sauce in making pecan pie and caramel bars. Will the sauce hold up in oven baking ?
Thanks!
Hi MLiss, it depends on what you mean by hold up; it’s fine to use in recipes (like this salted caramel apple pie, for example), but it won’t thicken much when baked. For that, you’d need to refrigerate it, like we do in these salted caramel pretzel bars.
Beware, this stuff is like crack. You will have a very difficult time keeping yourself from going back for just one more spoonful. I used 3/4 of a cup of cream because I wanted a looser texture and it still turned out fantastic. You’ll want to use regular salt rather than kosher, though; the larger flakes will sink to the bottom since there’s not much water for it to dissolve in.
What candy thermometer do you recommend that is currently available? When I click on your link to Candy Thermometer in this recipe, Amazon gives a “Sorry We Couldn’t Find That Page” message.
Hi Sara, thank you so much for letting us know! We’ll update the link in the post. We have two candy thermometer options linked in this Favorite Candy Making Tools post that are available on Amazon. We hope you love the caramel if you give it a try!
Absolutely delicious. Can this sauce be frozen? If not, how long can it be kept in the frig. Trying to manage my “goody” intake.
Hi Mary, yes, absolutely! We usually store or freeze this in a glass jar. It can be stored in the freezer for up to three months or for about a month in the refrigerator. Enjoy!
So easy to follow and turned out fantastic. I always like to have salted caramel in my coffee but only place I saw that had it was my local cafe. Who would have thought this recipe could be a major game changer! I followed the recipe to the “T” and it filled my apartment with this buttery aroma that I love. I am hooked and so glad I found this. I will be using this recipe forever!
Can I use light cream instead of heavy cream
Hi Brandon, heavy cream (at least 35-36% fat) is necessary to help the salted caramel thicken properly.
Hi sally I was wondering whether half and half cream will work or not? Heavy cream is not easily available from where I’m from.
Hi Zahrah, we really do recommend sticking with heavy cream. The caramel will not set up properly with a lesser fat content.
Unfortunately I over-cooked mine as it tastes quite burnt but that was my error! The recipe came together beautifully and I kind of like the “burnt caramel” taste! I’ve been making Sally’s recipes for 12 years (since I was 14) and have loved every one. The first recipe I ever baked by myself was the single serve XL double chocolate cookie… brings back so many memories. Thanks Sally!
That’s been my experience; been using Sally’s recipes with success. This one got away from me and I burned it. I don’t know where that fine line is when it’s too much heat. And yes, I did use a candy thermometer.
Hi Andrew, we’re happy to help troubleshoot. Some stovetops run a bit hotter than others, so certainly feel free to turn down the heat a bit if you notice it’s burning quickly. Thanks for giving this one a try!
I made this again today; my error was not taking the melted sugar off the heat when adding the butter. I keep it on the heat and it went too far. Today I had success! Tastes great with the butterscotch pudding recipe.
Hi Sally,
I love your recipes so much! As a 12 year old, I have always been scared to make caramel. I just made this recipe to go on your salted caramel turtle brownies and it turned out absolutely perfect the first time! Unfortunately I didn’t have enough unsalted butter, so I used salted butter and took away half the amount of salt the recipe called for. I will definitely be making this again!! : )