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
Very easy and fast to make and tastes so good!
Followed your tip to keep whisking if the butter separates and you’re right, it comes back together. This caramel is excellent and we love it warmed up on fresh apple slices.
While it’s a lovely caramel, it took longer than 10 minutes just to melt the sugar on medium heat. I timed it. It took 24 minutes and 17 seconds.
What temperature should I cook my caramel on?
Brilliant instructions and i made the heavy cream with milk which was just turning and it came out beautifully!!
Then used it to make your delicious double crust salted caramel apple pie which was to die for… also because of the calorific levels!! Leftover salted caramel went into a salted caramel chocolate brownie
First time ever attempting to make salted caramel and it turned out amazing! Very easy although I must say I found it to be a little bit too salty (for my taste at least!), I will reduce the salt amount next time.
This recipe was so easy to make and is absolutely delicious. I used pink Himalayan salt which makes it sound fancier. Doesn’t need more than 3/4 tbs. Gavee it out to all my office mates and the ended up sitting at their desks with spoons. Never even made it home.
I’m not a huge caramel fan but holy cow this is so good! So buttery and smooth. I can’t believe how easy it is to make caramel from scratch.
Made this a day or two ago…but wanted to be sure and circle back…it was SO GOOD. It takes me back to childhood and my British fathers remarkable desserts. He was a master at simple base recipes; rice pudding, bread pudding…but he made a hard sauce that this truly reminds me of. It’s better than the “icing on the cake”, this is the tuxedo, the Champaign AND the confetti. Thank you❣
I love this salted caramel recipe! I’ve made it way too many times to count (it always shows up in my suggested bar when I do google searches), and it always turns out good. I’ve successfully made it with silken tofu, soy milk, vegan butter, and vegan brown sugar for a vegan friend (it tasted different, but not bad, and was good with apples), and many many times with half or double the recipe with the original ingredients, and it’s just delicious! I love adding salted caramel as a little add on to all my baked goods because it makes them taste good and look fancy. I’ve been meaning to write a review for ages, and I’m so glad I finally remembered. Great recipe!
First time I made salted caramel and it turned out amazing. Thank you for the easy peasy recipe!
I made this today for the 2nd time and the first time it was perfect but this time the milk curdled and it was weird tasting . and I was wondering if you could make it with goats milk i have 4 goats and one of them is a milk goat
Just made this and it is incredible! So easy and fast and tastes amazing!!
This caramel is yummy! I used 3/4 tsp salt and am going to make another half batch to mix with the first as it’s a bit too salty for me. The sugar and butter did break a bit, but I removed it from heat and whisked it as fast as my too-small pan would allow and it came together beautifully. I am going to make your salted caramel pie and will report back.
This was the first time I made caramel and I must say it was phenomenal. I cored and baked some stuffed apples with butter etc and topped then with this hot fresh caramel when they came out. No water needed! Just four ingredients needed!
Hi I have 1/2 and 1/2 no heavy cream, does it work for this recipe?
No, it’s not thick enough for this caramel. You need heavy cream.
Super easy to make & this was my first ever attempt! I made honeycomb today (For the first time too)& the salted caramel is going to accompany it. We didn’t have any double cream & not wanting to visit the shops I used creme Fraiche instead. Worked a treat.
While absolutely delicious with a spoon, when I tried to put it on ice cream it hardened immediately and was almost impossible to eat. Do you think it’s a possibility that I over-cooked it or was something else wrong or is that expected from this recipe?
Hi Deb! The cold ice cream will solidify the caramel, but it shouldn’t turn rock hard. The caramel may have been overcooked, which is an easy fix for next time.
Thanks for the quick response and the fix! Made it again and it was so much quicker to make and absolutely delicious. Thank you so much, it’s fantastic!
Sally, this recipe is amazing. I cannot recommend this and your recipes enough! Everything of yours that I make comes out perfect. Whenever I want to try to make something, your website is the one I check first to see if you have a recipe for it. Thank you so much!
Hi
Can I use cane sugar for this recipe? Thanks
I haven’t personally tried it, so I can’t accurately predict any results. Let me know if you test it.
Hi Jaime,
I have made this caramel according to the recipe a few times (always delicious) and just made is with pure cane sugar for the first time. I turned out just fine. The sugar seemed to take longer to melt down and it was deeper than the “amber” color noted in the recipe, but it definitely works!
Hi, I just made your caramel recipe. I tried it while it was still hot and it was delicious but now as it started to cool down the fat separated on the top. Like I poured melted butter on top :/ what did I do wrong? Thank you in advance
Hi Ivana! This can happen if the butter isn’t added at the right time (or in the right consistency/amount) during the cooking process. Did you add too much butter or was it melted/too soft?
i like
Hi Sally! A long time fan of yours from across the globe – Philippines! I just made this recipe today. Just like many others, had to do it twice as the first one got burnt, I opted for low heat the 2nd time around and it is PERFECT, it’s kinda tricky on the part where the sugar got melted and the wait time before adding the butter. Right before it turned amber, I added the butter and didn’t wait long to add the heavy cream, I reduced the heat at this time even more, mixed, mixed and mixed, waited to boil and whalla! I reduced the salt though (haha, preferred it sweeter!) I am so happy! I am not a baker though but love baking from time to time and it is here in your site where I always always look first for recipes.
Hi Layne, I’m so happy that you kept trying and had success! Enjoy 🙂
No wonder you use this on everything! It’s delicious. Reheated to use on ice cream. Very easy to make. Thanks for sharing.
One more thing, can this Carmel harden if you pour small amounts of it?
Hi Sally! I love your recipes. I only have unsalted butter and sea salt. Can I use unsalted butter and sea salt instead of the salted butter /regular salt you mention in your recipe? And how much sea salt should I add to get that delicious sea salt caramel? Thanks so much!
Hi Nas! I would only stir in a little pinch sea salt at a time, tasting after each little pinch, and stopping until you are happy with the flavor. Unsalted butter works.
I was frightened of the sauce being TOO salty so I used just half a teaspoon of Himalayan pink salt . It was quite course even after using the grinder so I ground it down a little more in the pestle and mortar. The sauce was delicious and super easy to make. Thanks for sharing.
I LOVE this caramel sauce. It is perfect. I have been making it for almost a year following the directions exactly. Last time I made it however I was out of heavy cream, and only had milk and butter, and had to make a heavy cream substitute and it worked perfectly! I have a question though, if I wanted this to set up to be a bit thicker at room temperature, could I just use a little less butter/cream and cook for a little longer? I am looking to use as a soft caramel filling for chocolate, where a regular caramel recipe is much to hard, and a sauce is much to soft.
Hi Maryjane! Heavy cream yields thicker caramel, but if you want it even thicker, you can slightly reduce the amount. It will harden in the refrigerator, but will be thick and soft when reheated.
I am so upset. I followed your recipe and the caramel burnt while I was adding in the butter. So I did it again, but this time lowered the heat while adding the butter. Burnt again. So I did a third time, removing it from the heat to a different part of my stove stop. Burnt. I am so frustrated. And I spent all this time stirring and stirring. And I am a good cook.
Hi Mary, is your pan particularly thin or your butter too cold? I can’t imagine why the caramelized sugar would burn while adding fat to the pot.
Thank you for your reply. I used a calphalon ultimate saucepan. It is a heavy bottom pan. I used a medium flame, then turned it lower and lower with each successive batch. The butter I had cut up, the last ingredient I prepared so I wouldn’t be measuring when I was putting it all together. And I have made caramels before, since I was a child. I just do not know what was done wrong and why it kept burning.
Can brown sugar be used instead? Does the outcome change the flavor much or the texture.
Brown sugar won’t caramelize properly. Stick with regular white granulated sugar.
Hi! I found your recipe a few years ago with a recipe for Salted Caramel Butter Bars. I can not find that recipe from you. Can you please share that one again so I can use the wonderful salted caramel I made today? Thanks so much!: )
Hi Cara! I’ve never published a salted caramel butter bar recipe on my website before. Perhaps another website you’re thinking of? They sound delicious!
I made this and it tastes wonderful. Thank you!
I’ve tried this a couple of times now, and it was delicious… but I always had to add quite a bit of water to the sugar for it to melt, and it takes ages to start getting amber. I’m not sure why, but my sugar never melts, it just gets really dry and then solidifies, unless I add water. Any idea why? Thank!
Hi Julia, The sugar does look like dry clumps before it really begins to melt. Be sure to watch the video above – you can see this in the first 10 seconds.