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’t wait to try!
I made this exactly as the recipe directed with excellent results. While it was warm we tried some on a small serving of vanilla ice cream. My wife and I loved it. We will probably drizzle some on a Pecan pie we making this weekend. This one is keeper for sure.
Hi why can’t I use a non-stick pan?
Hi Ari, Though we do recommend avoiding non stick if possible, we’ve successfully make this salted caramel with non stick pans. You want a thick, heavy bottomed pan for best results. Hope you enjoy it!
This was me and my husband’s first time making homemade caramel and it was a huge success!! It is incredible! If you follow the directions exactly as written and maybe have an extra set of hands the first time you make it like I did, you won’t fail. Use exactly what the recipe calls for including the stainless steel pot. Thanks for an amazing recipe!
Can salted butter be substituted for the unsalted?
Hi Marian, here’s everything you need to know about salted vs. unsalted butter and how to swap it in recipes.
Good recipes worked well
Love the taste of this caramel sauce but I have one question. After adding the heavy cream (which was at room temperature), I got these hard white lumps as I was stirring in the cream. How do I prevent these lumps?? I strained out the lumps and am excited to make the salted caramel apple pie bars but I’m still concerned about those lumps.
Could the lumps be undissolved sugar? You may need to cook the sugar longer to fully dissolve.
The absolute BEST caramel sauce I’ve ever had!
This is a great basic caramel sauce! I made it to drizzle over the Pumpkin Cream Cheese Bundt Cake, then used the leftovers to flavor coffee and cocktails. I made a chai spiced version to drizzle over the Chai Spiced Cinnamon Swirl Bundt cake too, and cant keep eating spoonfuls while I wait for the cake to cool.
Can I triple the recipe?
Hi Karen, you should avoid doubling or tripling this recipe. The added volume could prevent the sugar from melting evenly and properly. Make a couple of batches instead.
This recipe was absolutely delicious! Your recipes bring joy to the world. Thank you!!
Delicious! But… the sugar alone popped and splattered on me (one huge pop that then splattered in like 7 spots on me), causing some nasty burns. I wasn’t expecting that to happen. Hubby grabbed me some ice cubes while I continued stirring – I wasn’t going to let my burns be for nothing (lol)… anyway, this salted caramel was the bomb (literally AND figuratively)!
Have made this several times and it’s wonderful! Can I adapt it using brown sugar for sticky toffee pudding?
Hi KJ! You cannot make this recipe with brown sugar. There is too much moisture. We do have a brown sugar glaze recipe, as well as a butterscotch sauce recipe which both use brown sugar.
Can I use a stainless steel pan with a copper bottom?
Sure can, Traci!
Great recipe! My first attempt at caramel and it was perfect, served it with your Apple Hand Pies. I made it and turned out great even though I had to use a nonstick pan as it was all I had available but it was an All Clad heavy bottomed pan. Just curious, why should we not use a nonstick? The one in your video seemed to be the same as what I used.
Hi Maria! While it is possible to use a high quality non stick pan, we strongly recommend stainless steel for candy making.
Hello!
Can I use this recipe to make caramel filled chocolates? Doing chocolates with my children and they want to try. The only other caramel we’ve made is a recipe for caramel apples and that stuff is hard as a rock; I think I’d chip a tooth if I tried to put that into a chocolate 🙂 Looking for something that will be soft enough to chew but not so runny that it pours out of the chocolate once a person bites in. thanks for your help!
Yes, this does thicken up enough in the refrigerator to be a soft-set filling for cupcakes or chocolates. You could also try this recipe for soft caramel candies for something with a little more chew.
I’ve used this recipe a few times as the filling g for chocolates and it sets up perfectly for a candy.
Tried this recipe but at the end I got pieces of the heavy cream. What did I do wrong? Had to use vegan heavy cream as I am lactose intolerant.
Hi Angel, we haven’t tried making this salted caramel sauce with a vegan heavy cream substitute, but it sounds like it doesn’t work for this recipe. It may be best to search for a recipe that is specifically formulated to be dairy-free. Thanks for giving this recipe a try!
I don’t consume dairy either and just wanted to let you know that I’ve made this recipe many times using canned coconut cream.
Im excited to try this recipe! I only own caraway non stick ceramic cookware four our induction stove. Will this work?
That pan is not ideal. I strongly recommend stainless steel.
Made this tonight. So easy and came out perfectly. Wonderful recipe. We poured this on some brownies and topped it with crushed pretzels.
I was just going to make this but all I have on hand is light cream. Can I substitute light cream for heavy cream?
Hi Olga, heavy cream (at least 35-36% fat) is necessary to help the salted caramel thicken properly.
How many oz of carmael does it make per batch?
Hi Aubree, This recipe makes one cup (8oz) of caramel sauce.
Delicious and so easy! I’m not sure why but when I added the cream, some hard white lumps formed… I almost abandoned it, but I kept stirring and the caramel came together. I just strained it into a jar before it thickened to remove the lumps, and it’s perfection!!
Did this recipe not used to use brown sugar?
Ói Amanda, no, you cannot make this recipe with brown sugar. There is too much moisture. I do have a brown sugar glaze recipe, as well as a butterscotch sauce recipe which both use brown sugar.
This recipe was easy to follow and execute. I made sure to measure everything out ahead of time so that when the sugar was melted and amber I was ready to go. It was so delicious I couldn’t stop taste testing it! This will be my go to caramel sauce recipe
This is our go-to recipe for Thanksgiving pie and our whole family loves it! It’s definitely a lot of work but the end result is amazing! Thanks!
I followed the instructions to a T and my salted caramel turned out perfectly! Your directions are clear and the pictures were very helpful.
Oh My Goodness this caramel sauce is to die for! I made it today and I’m already addicted.
I just tried this for the first time and made due with what I had in my kitchen – Ceramic sauce pan, organic cane sugar, and an electric stove. I ruined a dress, my kitchen is covered in splattered butter, and my pot is caked with solid sugar. Needless to say, I gave up. I’m sure I did it wrong, but I would definitely put a stronger warning in the recipe about what can go wrong. 🙁 I won’t rate as I’m sure this is my fault; just leaving a suggestion. The rest our your recipes I have tried have been perfect!
Hi Jen, yes, you’ll definitely want to skip that ceramic pan. To clean the pan, fill it with water and heat it over the stove on medium-high. The heating water will help release the sugar.
I have made caramel many times. This recipe is new to me. I made it twice and it is delicious and all seems well. However, after refrigeration and reheating in the microwave it separates . The butter floats out and I’m struggling to get it back into the mixture. What have I done wrong?
Hi Gerrie, try reheating it on the stove over low heat, and whisk constantly so the butter can incorporate again.
I’ve made this recipe three times. First two perfection! This time i poured the heavy cream in increments, stirring slowly inbetween to incorporate and while it’s still a smooth beautiful caramel. It is MUCH thicker than the sauce has been in the past. Can i still put it in my apple pie? Once heated up and combined with the apple juices while they cook it should thin out right? Don’t want to end up with hard candy in my pie 🙂
Hi Elaina, I can’t see why not. It will thin out nicely when baking in the apple pie filling.
I’ve used this recipe for my caramel apple pies and it works great- and I definitely recommend leaving some out to drizzle over the slices when serving for an extra caramel-y time.
do you have a candy thermometer? even a 10 degree difference can result in a pretty significant texture change in the caramel!
I NEVER comment on recipes but I just have to. I’ve never made caramel before, I don’t have a candy thermometer, and it just seemed too tricky. This recipe was so easy to follow and I made perfect caramel!