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 made this recipe and blended up 2 peaches wirh the heavy cream. Then made it. It does get quite as thick but man was it delicious on homemade ice cream and pancakes.
hi sally, i’d like to add bourbon to this…how much and at what point in the process would you do so? ty 🙂
Hi Sonny, you can try adding 2-3 Tbsp bourbon to this caramel. The more liquid you add, the thinner the caramel will be. If you want a thinner caramel, no need to reduce the heavy cream. If you want to keep it thick, replace some heavy cream with the same amount of alcohol. We haven’t tested it, but we would add it when you add the heavy cream. Let us know what you try!
Can I use organic sugar?
Hi Kate, organic sugar should be fine as long as it’s pure cane sugar.
followed the instructions and it came out amazing. My first time making caramel went great!!
I did it. And it’s amaaaaazimg! Now do tell how do I get the hardened sugar off the side of my stainless steel pot!!! 🙁
Just put water to boil in that pot the boiling water will melt the leftover sugar and then pour down the drain
I was so nervous about making this since it was my first time making caramel, but it came out perfectly! I followed all the instructions, including buying a stainless steel pan to make it in!
What adjustments would I need to make for a 10 inch Cheesecake?
Hi Laurie! What cheesecake are you referring to? Generally, our cheesecake recipes can be baked in 10 inch springform pans. The bake time will be shorter since the cheesecake is thinner.
Thank you for such an easy to follow recipe! I’ve made it twice now. The first time, due to my own error, I burned it a bit. But the second time? I realized I’d misunderstood some things, took what I learned, and made the most amazing caramel! The still hot caramel is amazing on ice cream, I love it so much, thank you!!
Hi Sally, can I use this as cake filling? Or would it be too runny?
Thanks 🙂
Hi Dania, you can use it as cake filling, yes! You’ll need to let it cool for about 30 minutes first. Follow the instructions from this recipe for chocolate caramel coconut cupcakes.
This was great! I only had salted butter and removed the 1 tsp salt from the recipe, reducing the ingredients to just 3. Delish! Thank you.
I have cooked this caramel sauce before but can’t remember if I left a review, so I’m leaving a review now. It’s amazing. I tried another recipe before this and everything went wrong. I am adding this to my personal compiled cookbook so that I don’t try anyone else’s recipe. Ingredients are to expensive to waste which is what happen before this recipe. The caramel sauce is absolutely delicious!!!!! So easy to make. Please pay attention to the NOT using the non-stick pan. It’s very important information. THANK YOU Sally for another great recipe.
Looks good. Used thick coconut milk instead of heavy cream. But the consistency is amazzzing! Will try using on some cinnamon rolls
I am thinking of making this sauce to put on top of the homemade ice cream cake as either a drizzle on the top or as a top layer underneath the whipped cream. Do you think that would work or would it get too hard and brittle after freezing the cake.
Hi Teri, the caramel doesn’t become brittle, but it does solidify. It’s not soft and liquid-y; it will be extremely chewy. I don’t recommend it with the homemade ice cream cake; only has a little topping as you serve it.
I am new to the caramel making game, but if there’s something I’ve heard repeated endlessly it’s that you are not allowed to stir caramel while making eat, so I was a bit shocked by this recipe :O. Is there any reason stirring is ok here?
Hi Rebecka, stirring helps the mixture to come together and prevents it from burning to the pan. Let us know if you give it a try!
This was simple and turned out delicious!
I used only 1/4 tsp. of sea salt.
Hi Sally, how can I incorporate this salted caramel into your favorite pecan pie? Can I use it instead of corn suryp or maple suryp?
Hi Brenda, we haven’t tested it inside of the pie, but drizzling on top would be fantastic!
Thank you for this recipe. The result was splendid! I used it in my coffee, but it tasted buttery not like the usual caramel drizzle. Any suggestion what to change to use it in coffee (usually iced)?
Hi Kish! You can try less salt next time, we would try 1/2 tsp. The salt highlights the buttery flavor.
This has to be the easiest recipe! I love the included pictures and the detail of the steps. I use this recipe every time I need a sweet treat.
does this become pipeable when chilled in the fridge?
Hi Ellie! No, we wouldn’t pipe this salted caramel sauce, but here’s our salted caramel frosting recipe!
I found this recipe in 2014, loved it, and then forgot about it. A couple of weeks ago, I remembered that something so magical existed—and I found it again. Thank you for your post and recipe. There’s something so wonderful about the way you’ve shared photos of the different stages—it makes it easy for anyone to follow! And of course, the caramel tastes amazing. Thank you again!
I got it right on the 3rd try. The first attempt, I cooked the sugar too long while waiting for the sugar to completely dissolve. When I completed the recipe, it tasted slightly burnt. Not bad, but decided to make again. The 2nd time I rushed so I wouldn’t burn it again and I couldn’t get the clumps to dissolve. The 3rd try, I turned the heat down a bit and made sure all sugar dissolved. It turned out perfectly and I’ll serve this one to our guest. My kids will eat the other ones 🙂
Not working. No matter what i do the butter will not mix with the melted sugar.
I only have an all clad frying pan or an enameled Dutch oven to work with, which would be better?
Hi Taylor, Do not use nonstick pan for this caramel sauce. Sometimes nonstick works, but we have much better and more consistent luck (and others do as well) when using a stainless steel pot.
Can I use salted butter and omit adding the salt at the end?
Hi Lau, You can use salted butter and reduce the added salt depending on how salty you would like the caramel.
Amazing! Just made this today for a French dessert for Easter. Worked perfectly! Thanks so much!
I do change the procedure a bit…mostly bc there’s nothing more frustrating to me than the clumping/whisking til my arm falls off in hopes that it comes back together. 1) wooden spoon. Nothing else is as consistent. 2) melt the butter first, then set aside to cool a bit while you melt sugar. This way, the temps are closer and less clump risk. 3) use a small strainer to grab the few that don’t break back down as you pour into your holding jar/container…and reserve – these little crunchy nuggets are a beloved ice cream topper in our house;)
Can I use evaporated milk?
Hi Ashley, you need heavy cream for this recipe.
Very good, just make sure you use the unsalted butter or it will be too salty.
The difference between caramel, and burnt flavoured caramel seems to be the matter of seconds and a shade or two or brown.
My question is a general one for a lot of your recipes. When letting cream, milk, or buttermilk come to room temperature, how long would you say to leave it sitting on the counter? I’m always worrying about it spoiling! TY
Hi Susan, good question! The USDA says up to 2 hours for milk to be out of the fridge, unless the temperature is particularly warm, and then you should refrigerate it after 1 hour.
I made this, and at first I was a bit afraid because it took about 8 minutes for the smallest lumps to form. After a while, it was turning into liquid but it was stilly really chunky. I waited a bit longer until all the chunks were gone. I added the butter and noticed it was clumping together so I removed it from heat and was whisking it like there was no tomorrow. The caramel was still clumped together but I thought it would go away in the end. So I continued and added the heavy cream. Once it boiled, I waited for a minute and took it off the heat again. I added the salt, but there were a LOT of lumps. So I used an electric mixer and mixed for about 10 minutes. It definitely took away the majority of lumps that were there, but i have to say I was a bit disappointed that it was still chunky. Although it does taste divine, does it matter that I used Organic Cane Sugar?
Hi Sandra, I’m just seeing your question now! The use of organic cane sugar shouldn’t be the issue. What type of pan were you using? I’ve had some lumps of sugar remain in my finished caramel at times as well and you can run the warm caramel through a sieve to rid them (and then immediately wash your sieve in hot water). Make sure the cooking sugar has zero lumps before adding the butter.
Could this be used in a homemade ice cream recipe? It sounds delish, would love to use it for a homemade chocolate sea salt caramel ice cream
Hi Jessica, 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!