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 with white sugar, dairy free ‘butter’ and soya cream in order to create a dairy free alternative for my daughter – it went down a treat! The soy cream is like a single cream so you don’t get the very thick consistency but it still thickens as it cools and is totally delicious….very easy to make and extremely forgiving if you don’t measure quantities exactly! A recipe I’ve now added to my repertoire…
Total 5 star recipe. Made this to satisfy my son’s request for caramel sauce to go on his ice cream. My only problem is that I can’t stop myself from taking bites here and there as I pass through the kitchen! I doubled the recipe successfully. Make this caramel. You won’t regret it.
Came together pretty easy. Had a few lumps I boiled out with no real stress. I followed the amounts exactly and it’s a great texture for my poppyseed cake!!
Oh my…I’m in trouble now!
I stumbled upon this when reading the Salted Caramel Apple Galette recipe…this is just about the easiest, most delicious thing I’ve ever tried…bar none.
I LOVE this caramel!!!! I double this recipe and keep it in the fridge so we are ready to drizzle at a moment’s notice on anything. Don’t use cheap butter when doing this. I think it makes a difference. Great recipe, Sally!!!
I made this recipe and it was as easy as described. After cooling it was the perfect consistency and colour. I’d make it again but I would definitely leave out the salt. I do love salted sweets but it was just too overpowering for my tastes.
Hi Carla! Without salt, the caramel would taste too sweet and overall– pretty flat. Best to reduce the salt to 1/4 teaspoon (at least!). Thanks so much for trying it!
I made this twice (and I followed the directions). The first time, I thought it must have been user error, so I tried it again. The second time it also didn’t work. I ended up finding a different recipe on a different site that came together the first time.
I see that it appears to work well for others. I just thought I would share my experience. I’ve enjoyed all of the other recipes I have tried of Sally’s.
Super simple and fantastic!! No more store bought for us! Thank you ♥️
This looks delicious, and I can’t wait to give it a shot!
Two quick questions: Do you think this will be a good consistency for caramel filled chocolates? I don’t want them to be too runny, but I’m definitely going for something more creamy than chewy (something like Ghirardelli caramel chocolates).
Second, I’ve seen a number of candy recipes recommend dissolving the sugar in water, then boiling the water off, instead of directly heating the sugar alone. Is there a reason for one over the other?
Hi Mark! Yes, this caramel– when cooled- is excellent for filling chocolates or even baked cupcakes. Caramel can be prepared a few different ways. Dissolving and boiling off the water usually results in a firmer caramel as opposed to the softer caramel here. Hope this helps!
Thank you for making this so easy to follow. Very fun to make and oh my goodness, delicious!
This was a fabulous and easy caramel sauce to make! Used it over brownies and ice cream. Sooo good! Directions were easy to follow. Thanks!!
Oh my goodness this was delicious!
I made your salted caramel and it’s scrumptious! Can I use it to make caramel popcorn? If so, should I add baking soda , as some recipes say, so it will drizzle more easily?
Hi Thalia, This is my favorite recipe for Caramel Corn, and yes I do add baking soda!
Hi Sally, I’m planning to drizzle this caramel over your Turtle Cookies; after the caramel sets, can the (refrigerated) cookies be stacked in a clear bag for gifting, without the cookies globbing together?
Thank you so much!
Hi Stephanie, If the cookies remain cool then the caramel won’t turn into a sticky mess but it won’t completely harden.
I made this for a cheesecake topping and it was easy for us novices to make and it turned out perfectly.
My question is will this caramel “set” hard enough for me to use it as a drizzle on some loaves of banana bread? I don’t want it too hard, people will have to be able to cut through it but I want it dry enough that I can wrap the loaves without smearing the drizzle.
It sets into a liquid/chewy texture, but doesn’t become hard. It’s a wonderful drizzle.
I just made this today to top your Dark Chocolate Bread Pudding. It seems quite salty, is that normal? I followed the recipe exactly with the exception of using unsalted butter (that’s what I had on hand). I’m sending them off for a party, so alas, I can’t taste them together. I’m thinking the sweetness of the bread pudding will balance the saltiness of the sauce. I’m also sending a box of 8 varieties of your Christmas cookies. I froze the dough last week and have been baking them daily as the need (or whim) arises so everyone gets them freshly baked. Sally, you have taught me so much!!!!
Yes, this is salty caramel– and a great topping for the chocolate bread pudding. (My favorite!) Thank you so much for the kind comment!
I just made it today, to drizzle on a apple pecan crisp, with more to serve with it. Great directions!
Can this be used swirled into brownies I’m making and then baked in the oven?
Definitely!
Thank you for your quick response! I will let you know how they turn out. I’m looking forward to trying this, as I’ve only done it by melting caramel pieces. I don’t care for how the caramel hardens so much though afterwards. I don’t want people to break a tooth.
Thank you!!!
This caramel is delicious but be warned: if you attempt to double or triple it (I did for giving gifts), it will take forever to caramelize. Like, 30 minutes of furious stirring. If you want more (and who wouldn’t!), make it in batches. Your arm will thank you.
Hi Priscilla! Thanks so much. Did you see my recipe notes prior to beginning? I recommend avoiding making larger batches. Best to make each separately. Glad you find it delicious and thank you!
Hi Sally! This recipe is truly amazing! I made this to use in another recipe (Pumpkin whoopie pies with salted caramel cream cheese filling) which came out great. The first time I tasted it after making (still warm), was over vanilla ice cream with toasted pecan pieces. Let me tell you, a perfect, divine combination. I’ve made several times now. The first two times came out perfect. However, the next two, it did come out a noticeably darker, and more chewy. Even when I warmed up in the microwave, it hardened once over the ice cream. I’m not sure what I’m doing wrong, can’t think of what I did differently 🙁 Any ideas? Maybe it got too hot? Try lower heat? Thanks!
Hi Rebecca, I’m glad you enjoy this so much! It sounds like the second two times it was either heated up too much or too fast. Try turning down your burner a little bit!
Looks delicious! Could I substitute the heavy cream with coconut/almond half and half?
Hi Sarah, You want a very thick and creamy liquid with approximately 36% fat. I have not tested a non-dairy alternative so I’m unsure how the caramel would set up with it!
Do you think that you could use this recipe for a chocolate fountain?
I don’t recommend it.
Thank you so much for this recipe! I made several batches, put some in 8 oz mason jars and I gave them as Christmas gifts along with red and green apples. Everyone loved it!
Hi Sally! This recipe and video tutorial make this recipe so easy to make. I have a question, this recipe is different than the Caramel For Dipping in your Candy Addiction book. Is this recipe newer, and should I use white sugar instead of brown sugar?
Hi Kim! The recipes are different, yes. This caramel is more of a filling and a topping and isn’t thick enough to coat a majority of treats. Follow each recipe closely, depending on what you want to use it for.
This recipe is great! I made it twice with huge success, and plan to use it for a friends baking contest this weekend…
I tried to make this on a different stove three times today and it got way too dark every time. It was ruined!! My burner at home is electric and this one is gas, is it just too hot? The sugar is already too dark before adding butter and cream, it all separates and doesn’t turn out. But it’s taking twice as long to melt down so I don’t think the heat is too high! Is it the pan I’m using? (It’s a different pan too) I’m at a loss.
I’ve made thise many times now…it’s amazingly simple and equally delicious!
OMG! OH SO GOOD!!! And pretty easy, too! My only grumble is the amount of residue left on the side of my pot (but it’s still a 5-star product for the taste and ease and number of basic ingredients). Is there any problem using the Calphalon or Pampered Chef non-stick cooking pot? Can’t wait to try this in my coffee or frappe come summer!
This caramel sauce is SO good, I’m tempted to pour it over my hamburger!
This is my second time making your salted caramel and I think I let it boil too long after adding the cream. Now it’s a little bit too chewy when served over ice cream, etc. I was planning to drizzle it over apple pie for thanksgiving. Is there any way to make it less chewy/thin it? Thank you!
Hi Samantha! If you warm it up again, it thins out. Serve it warm over the pie and it will be perfect!
This was such an easy recipe to follow, and I was so excited to try it. But upon tasting it, it has a distinctly burnt taste, which is strange because it doesn’t look burnt. I’m at a loss as to what happened. I thought I was so careful. Any thoughts?
Hi Kelsey! You simply could have cooked it for too long, the pan may have been too thin, or the heat was too high. All easy fixes for next time. Use a thick pan and try lowering the heat.
Sally, I have made this recipe before and it worked great. When I tried tonight, I couldn’t get the butter to incorporate. I made another batch and the same thing happened. What am I doing wrong???
Hi Ally! This is a quick fix for next time. Simply remove the pot from heat, grab a whisk, and vigorously whisk until the butter and sugar come together. I promise they will eventually. Keep whisking!