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 still have lumps of sugar. How do I get them to melt?
Hi Lori! Check that your stove heat isn’t too high. It sounds like the sugar isn’t melting evenly. You can lower the temperature and cook for longer to ensure it all melts.
Hi Sally,
I’ve made many of your recipes and they’ve always turned out well; however, my caramel sauce seized up as soon as I added the butter and was completely ruined. The butter was about room temperature, but perhaps not warm enough? Could you let me know what I can do in the future to prevent this?
Thank you so much!
Hi Julia! I’m just seeing your comment now– I apologize! The caramelized sugar may simply have been too hot. Turn down the heat to low, which will melt the sugar slower but you won’t run the risk of the butter seizing. Now, it WILL sizzle when you add it. (That’s expected!) You can even turn off the stove heat completely and whisk the butter in until it’s incorporated. I often do this if the butter isn’t mixing into the melted sugar.
The easiest, tastiest, no clump caramel sauce I have ever found! Wonderful!
Hi Sally,
I am wondering if this recipe would be appropriate to drizzle over cookies. I typically bake a big batch of cookies then freeze them. Could I drizzle the caramel on top of them, freeze them in a single layer and then bring to room temperature slowly? I’m wondering, specifically, if the sauce is thick enough to do this?
Thank you!
Yes that should work! Yum!
I have tried so many times making caramel and this is the first time it has came out perfect! I love it and will never make another caramel ever again!
Hi Sally!
I love your website and recipes! I have some leftover salted caramel from this recipe and am wondering how I can make it into frosting for muffins?
Thanks!
Hi Trish, You can whip it with confectioners sugar and a bit more heavy cream to make a super creamy frosting! You can see how I did it here: https://route-span.live/salted-caramel-frosting/%3C/p%3E
Loved it! my first time at working with caramel and its just fantastic!!
Love the simplicity of this caramel. I’m making a caramel slice and in the past have had issues with the caramel being too runny to set. If I use a thermometer can you tell me what temperature it should be before adding the cream please?
Hi Marion! In all the years I’ve been making this caramel and cooking candy, I’ve never taken the temperature of this caramel at any stage. It’s simply not necessary. If you follow the recipe closely with no substitutions, the caramel is guaranteed to set.
If I were to make mini salted caramel tarts with this and freeze them, would that be okay?
Absolutely. This caramel thaws nicely.
This recipe is dangerous! It is SO. GOOD!! Thanks for posting, Sally!
This is the best! So easy. My favorite recipe of yours to use it for is your Salted Apple Pie Bars!
I loved this recipe but I made it a little too salty! Any way to remedy this after the fact? It tastes so good, I hate to toss it!
Would this work in iced coffee? I’ve been trying to find a recipe that will work without crystallizing before I get a chance to drink it
Hi Stacey! I’ve stirred this into my hot coffee before with no issue. Let me know if you try it!
Ive used this recipe countless times and it always turns out wonderfully (unless i get distracted and wander away, leaving it to burn). I love that it’s a simple and “pure” caramel that doesn’t use water or corn syrup.
I personally prefer to only use a quarter of the butter, but it still works great.
Thank you for sharing your recipe!!!
Do you continue to stir the mixture after adding the cream or just let it boil for a minute on its own?
Hi Donna! No. While stirring, pour in the heavy cream, then let it boil for 1 minute without stirring.
I made 11 batches of this yesterday for a caramel apple bar for the teachers at my sons school. Everyone LOVED it. It’s soooo tasty!
Such an easy recipe and tastes oh so good!! I used it with your apple galette recipe for a dinner party dessert and it was perfect!! Love all of your recipes, thank you!!
Love this recipe! I found it a couple months ago and have used it since. We are a family that doesn’t love store bought caramel so we’re always on the lookout for yummy homemade caramel sauce recipes. This one has definitely been added to our family cook book. I keep it in a airtight container in the refrigerator. The longest I have kept it in our fridge is a month and a half without issue.
PS: I do not add the salt because my husband isn’t a fan of salted caramel.
I’m so happy your family enjoys it, Autumn!
I’ve never made caramel before and this recipe was very beginner-friendly! I strongly recommend this recipe, I’ve actually made it twice now!
I love letting it cool and pouring it over brownies. It thickens enough to hold its shape while chilled and tastes devine!
Thanks for a great recipe Sally!
Lillian Caza
Easy and oh so delicious. I made this for Salted Caramel Apple Pie.
First things first: I love and enjoyed every recipe I’ve made from your site so far.
I’m not sure if this comment/concern has been said before. I’ve followed your recipe precisely but my caramel is coming out darker than pictured… Any suggestions?
Hi Brittney! I wonder if you’re cooking the caramel too long. That could result in a darker color. Regardless, I hope you enjoyed it!
If it turns out too runny am I able to thicken it up by boiling again?
Hi Fay! The caramel is thin off of the stove, but thickens up as it cools. Did it thicken for you?
Love this recipe! I tried making caramel sauce with brown sugar, sweetened condensed milk, butter and whole milk. Supposed to be an easy recipe, but the sugar was so grainy!
I gave this a shot tonight! WOW! So easy! I’m using it for deconstructed Carmel apples. Thin slices of Granny Smith apples drizzled with Carmel, top with pretzels, and Reeses’ Pieces, drizzle with milk chocolate followed by white chocolate drizzle! Carmel Apple Nachos!!! Thanks again!
I’d like to use this recipe for a caramel oreo cheesecake but I’m worried the caramel will harden up in the fridge. Do you have a fix for this?
Sally thank you so much for the instructions and pics. I’ve made this a couple of times, my first try was perfect, but I’m having trouble when adding the butter it wants to separate. Am I adding it to slowly or maybe need smaller chunks? Also have some chunks of sugar not dissolving. Am I rushing thing? This Carmel is so good. Thanks
Hi! Try removing the pan from heat and slowly adding the butter a little at a time, whisking (with a whisk!) until combined. Removing from heat and whisking always helps if needed. 🙂
This is perfect for the holiday season coming up. Thanks so much for always giving imperial measurements for your UK followers.
My go-to! I make this time after time. Thanks, Sally!
I have NEVER baked or made candy in my life. I was shopping for caramel but was disappointed by the horrible garbage sold as Caramel in the nearby stores so I decided to try and make some myself. That’s when I found this recipe! For my first time making anything of this sort, the caramel turned out perfectly! My pregnant wife was licking the spoon and the bowl. My neighbours, sister and law and in-laws are yumming constantly while eating it. Thank you for this great recipe!!!
I have a question. I’d love to make this for the holidays, however my dad has to watch his sodium intake. Can I reduce, or leave out the salt? It’s okay with me if it’s caramel sauce, and not salted caramel sauce. Thank you!
Hi Terry! I don’t recommend leaving out the salt as the caramel would taste very bland. Instead, reduce to 1/2 teaspoon or even 1/4 teaspoon.
Thank you, Sally! I’ll do the least amount, and if after it cools enough to taste, if it needs more, it won’t hurt to heat it back up and add more?
Won’t hurt at all– you can always reheat and add more!
Sally! This is absolutely delicious!! I used a quarter teaspoon salt for just us, to test…ha. It reminds me of the caramel recipe, harder set caramels, that I make of my mom’s! I made the pumpkin bundt cake, and put a spoonful of this caramel sauce on top! In the future, I think I’ll add more heavy cream, so it’s not so thick. Otherwise, this is Heaven in jar!
Very tasty sauce, although it reminds me of butterscotch and not the caramel I was hoping for. I won’t be using this for my iced lattes, but I will use it up in my bread pudding later. Very easy to follow!
You may think you don’t need gloves, but when a glob of melted sugar lands on your thumb nail, you’ll be glad you did.
Thanks for the tips!