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
This was my 1st time making ANY type of caramel & this recipe is awesome! Ingredients are simple & the steps are easy to follow. My recommendation for the last step is to add salt 1/4 tsp at a time since everyone’s taste buds are different. Thank you Sally!
In addition to the above I forgot to ask when reheating to use some caramel can you heat the entire jar use a small amount and then cool back in the fridge several times
Will it still be okay to heat and cool lots of times? Look forward to your reply, thanK you
Yes! I do that all the time.
If the syrup gets hard after refrigerating, what should I do to get it just thick -not solid-? I am going to put it in microwave anyway but what if it doesn’t work?
I must have measured incorrectly the first time as the second time it was delicious!
Amazing recipe. Made this as a topping for a vanilla cake. Thank you
Hi I made this twice first time it was perfect and second time I added in some toasted pecan nuts and stored in the fridge however the caramel has set very hard and bends my spoons when I go to take some out. Any ideas why caramel sets hard?? Also is it possible to leave out of the fridge and for how long?? Thank you so much I love making this recipie
Hi Shaza! This caramel sets when cold. 🙂 To liquify, reheat in the microwave. If it’s too hard, it may have been over-cooked.
Hey there, I want to try this today as a topping for an apple cake.
Will this fully set in the fridge?
Also: will this be thick enough to use as a breadspread?
Hi Rebecca, it will set but it won’t become hard. It will become very thick as it cools and if it becomes too thick you can always warm it back up again.
I made it all in the microwave and it was easier than on the stove (and I don’t have a stove and haven’t had one for 34 years!). The sugar needs to be wet though and I used 2 Tbs of water. It took about 6 minutes on high until the sugar turned brown but it will vary by microwave power. The butter and cream was added on the counter top and then I gave it another 1 minute on high. It was perfect although way too salty for us so I’ll halve the amount next time.
do you have an idea what to do if you have lactose intolerance?
are there good substitutes for baking? (butter, cream, milk, ..)
I would like to make it
I just made it with soya single cream. About 3/4 of a carton. I would probably use the whole carton next time. Used vegan margarine too. Tastes amazing.
Can you make this using brown sugar?
I love this rcipe and have made it several times already.
If you use brown sugar you will actually be making butterscotch! You can see how I make it as part of this Butterscotch Cupcake recipe.
I never knew that brown sugar caramel = butterscotch!
I so appreciate your website. Giving ingredients by weight is incredibly useful. I use a digital scale and things turn out so much better when you weigh the indigence. THANKS!!
I’m looking for a caramel sauce that won’t just run off my cheesecake once it hits room temperature. I keep having the same problem of sauces being too thin. Would you suggest this one, for what I’m looking for?
This caramel is nice and thick when it cools to room temperature. It’s my choice for filling cakes and cupcakes and for a thicker caramel sauce on cakes.
Followed the recipe exactly. I find my gas stove to be a little too hot at medium, so I reduce to medium low so the sugar doens’t burn or cook too fast. I can’t believe how easy this is! It’s delicious! I’m going to use it to fill cupcakes as you suggest. Thanks Sally!
Hi i have tried this twice but went wrong, is it because I’m not aiming long enough for the sugar to melt enough? It’s brown but very lumpy should I be completely smooth before adding the butter?
Hi Taryn! Happy to help. Yes, make sure the caramelized sugar is melted before adding the butter. It may be helpful for you to use a thicker saucepan or turn down the heat so it cooks slowly and more evenly.
I have forced myself to release the spoon and back out of the kitchen, lest I have no salted caramel sauce left for the tops of the butterscotch pudding cups I’ll be making tomorrow. I used just the fat layer from a can of coconut milk instead of the heavy cream, and added some vanilla. It’s great!
I’ve made caramel several times and always had it turn out great. I tried this one – the first recipe without any liquid to melt with the sugar – and it didn’t work. As soon as the sugar melted, I added the room temp butter and it clumped into hard rocks. Was it too hot? I had it on medium heat. Just wondering…it seems to works great for everyone, but I sadly had to throw it out.
Hi Drea, thanks for trying this caramel recipe! If you decide to try it again, it may be helpful to lower your stove heat. Whisk the sugar constantly as it melts and caramelizes. Keep whisking even as you add the butter. If it clumps up, keep whisking because it WILL melt again. Trust me, I’ve made this more times than I can even begin to count in the past 10 years. It always comes together if you’re following the recipe closely. Thanks again!
If used as a filling in a cupcake or cake does it still require refrigeration?
After about 1 day out at room temperature, I would refrigerate the filled cupcakes.
SO AMAZING AND EASY! I’ve tried to make caramel several times before…and failed. While this required constant attention, Each step was simple and there were simple solutions for common problems. It is absolutely delicious and decadent. I am putting some in small mason jars for gifts for valentines day! And filling some chocolate hearts, of course.
Would this work to fill homemade chocolate hearts? Im making some for my kid’s teachers for valentines day.
Yes! I use this as a filling for chocolate candies all the time in silicone molds.
Thank you. I tried this recipe last night. And it was looking great til I added the cream. Then it like was whitw with caramel chunks in it. I just kept stirring and it eventually melded together. Inwas like oh no!! Cause I didnt want to do it again. Gives your arms and hands a work out. Lol. It tastes amazing.
I’m what you might call a novice in the kitchen. I’ve been looking to surprise someone special for valentines by making salted caramel chocolates so I’ve been looking for a recipe to make my own caramel and here it is. I can honestly say, I read it twice, prep’d and took the plunge. Wow, wow wow. So simple, so happy and so chuffed.
Thank you Sally.
It did separate and I had to whisk like crazy, all the while it was sputtering everywhere. I’ll use a large sauce pan next time, and there will most definitely be a next time; it’s so good! I drizzled it over your chocolate Bundt cake recipe. I’m the queen of desserts at church potluck thanks to these recipes!
I have tried making caramel many times in the past and have never been successful…until now! This recipe is not only easy but it is DELICIOUS! It will always be my go to recipe from now on. Thank you!
I have made this recipe and it turned out as hard as a rock. Absolutely tasty, but I couldn’t use it for the cake recipe I wanted to, because after warming it immediately thickens in lower temperature. Now I see in the comments that it’s probably because of the lack of water in the recipe, but then you should’ve put at least one photo of the ready caramel at normal, room temperature. Though posting only the photos of warmed, creamy caramel are misleading for the reader.
Hi Pola, thank you for trying this caramel recipe. It hardens when refrigerated, as explained, but thins out when warmed again. It shouldn’t be hard as a rock at room temperature unless it was over-cooked. This caramel is a topping and used mostly as a sauce (unless you use it to fill cakes, cupcakes, or bars) where it would be warmed into a drizzle-able consistency.
Do you need to add water to the sugar when starting the process? I’m getting ready to try making this; however, most of the other recipes I’ve seen call for mixing the sugar with a 1/4 cup cold water, and less butter (2-3 tbsp vs 6)…does the higher amount of butter in your recipe compensate for the water with regard to ease of “spreadability” in the final product?
Hi Ana, this is a very soft and thick caramel. Other recipes you are looking at may be for harder, thinner caramels. This caramel drizzles wonderfully when it’s warm but will become chewy as it cools down. (Just reheat it!)
I’m soooo sorry I made this over the weekend because it is ridiculously good!! I’ve never made “real” caramel sauce before because I just don’t want to be bothered with candy thermometers and worrying if I’m doing it right. This was so easy. I made it to go with the chocolate chip cheesecakes (which are really good and easy as well). Then I made chocolate chip pancakes the next day and we tried a little on those. That was dangerously delicious too!
My only problem was with the bottom of my pot having that hard sugar ring like some others have mentioned. I used a stainless steel saucepan and I’m wondering if I can just use a non-stick pan next time. Or maybe I should have used a spatula to get into the corners easier instead of a thick, wooden spoon.
It gets really thick after it cools so I’m thinking of making the leftover into little balls and rolling it in dark chocolate to make truffle-like candies.
I make it all in the microwave in my Pyrex measuring jug. Just add two tablespoons of water to wet the sugar first. In my microwave it took 3 minutes on high to melt the sugar the another 2 to go brown. I stirred every minute.
No messy pots to clean!
Oh thanks for the tip! I may have to try this.
I did make it a second time in a nonstick pot and I didn’t have the hard sugar ring. But it does take a long time for the sugar to melt and turn brown.
All your recipes are amazing and the way you explain every step with tips makes it easier even for someone like me who does not know baking as part of culture. Great fan of your blog from Pakistan.
As promised this is simple and delicious. I halved the recipe – knowing if it turned out I would likely be sneaking spoonfuls. I am.
This is a great sauce! I lessened the salt to a 1/2 tsp and added 1 1/2 tsp of vanilla after removing from the cooktop.
Turned out great. I made 1/3 batch because I was down to 2 tbsp of butter, but it still came out perfectly, and it’s the first caramel I’ve ever made!
Absolutely great.
For a quick vegan/dairy free version I recommend using coconut milk instead of heavy cream and coconut oil instead of the butter. (my girlfriend is allergic and I’m sure she’ll love this)
Thank you for the recipe 🙂
amazing and SO easy!!! As a college student, I often opt for cheaper snacking meals, including apples & peanut butter. Now I’ve upgraded to apples and CARAMEL…. living the high class life! Thank you!
This is a go-to recipe. It’s SO good! It makes for great caramel lattes.
Fantastic! It really is delicious, and easy. It’s so smooth and creamy, and just enough salt. I doubled the recipe, so I could freeze some for when drop-in company comes.
OMG thank you so much for this recipe I’ve tried it twice now and both times it came out perfectly I’m in trouble now as my family keep asking me to make caramel desserts! Thanks for all the extra tips I’m so happy been thinking of making caramel but never tried it because all the recipes are so complicated but thsi is so easy especially if you read the extra tips included