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
hi Sally, I love salted caramel sauce and I’ve done this recipe 4 times. My problem is at half of the time the sugar lumps up and I cannot get the lumps out. What am I doing wrong with the heating of the sugar? It is too thick to use a whisk . the last time I just gave up. Help! Julie, a caramel addict.
Hi Julie! I’m happy to help. There is always a fix for that with this recipe. Lower the heat and continue stirring until the sugar caramelizes. It could simply be because the heat is too high (or even the pan is too thin!).
I’ve made this twice now and it is to die for delicious! I could just eat it by the spoonful!
It really isn’t difficult. You just have to follow your directions. Much easier than other recipes I’ve seen. No thermometer required, etc. I made a chocolate cake with Earl Grey buttercream icing for my daughter’s birthday today and plan on using the caramel on the cake as a drip.
I made the cake and the caramel last night so they are both in the fridge. I will have to warm up the caramel of course. Any tips you can give me Sally will be much appreciated. This will be my first attempt at making a drip cake!
I didn’t have heavy cream so I substituted a can of condensed milk- ridiculous!
Used it to dip apples, so it’s basically a health food, right?
Love the sound of this recipe cant wait to try it
Can I ask you a question regarding the sauce. I am going to be putting it on top of cooks but am wondering when it hardens does it harden enough that when the cookies are placed in a bag it won’t stick to the others or run of the cookies as I will stick the cookies on top of each other and I want to find a caramel suace that will harden enough to do that with.
Hi Louise, If the cookies remain cool then the caramel won’t turn into a sticky mess but it won’t completely harden.
I cannot stop eating out of the jar! Delicious. What I did realise though is that you cannot use brown sugar (which is what I had at home).
This recipe is dangerous!!!! It’s sooo easy to make and it’s so delicious! I doubled the recipe and I’ve been eating it with EVERYTHING!!! Ice cream, coffee, cookies, fruits, pancakes, waffles… So much for staying on top of my diet! Haha
So delicious and easy! I did not have heavy cream on hand (was making this as a drizzle from a link from another recipe – the burnt sugar caramel cake – and didn’t realize these ingredients weren’t included on the main list of ingredients. Instead, I “made” some heavy cream (1 part melted butter mixed with 2 parts whole milk). Worked like a charm and the sauce is divine! I can’t wait to have it on the cake tomorrow, but I had to sneak some tastes in advance.
Best caramel recipe I’ve tried. Wonderful ‘butterscotch’ flavour, perfect for Banoffee Pie (or just eating from the jar!). Excellent recipe and instructions. Thank you.
Hi Sally! The caramel turned out very sticky after cooking while the caramel is still in the pan. I tried it and the caramel sticks on my teeth like a nougat candy 🙁
I used whipping cream instead of heavy cream.
I wanted to swirl this through brownie batter (unbaked) and then throw it all in the oven. Do you know if this will hold up and stay like a honey type consistency if I bake it? Or do you think it is better to just pour on top of already made brownies?
Thank you!!!!
I have not had any luck swirling it, but it’s wonderful layered on top! You can read all about this exact experiment in my post Salted Caramel Turtle Brownies. 🙂
Hi Sally,
i think my caramel looked a little darker than yours in the pictures. Is there a way maybe by adding cream, butter or milk that it would return to that beautiful caramel colour?
Help! Hi Sally – I made your Salted Caramel recipe here. I followed the instructions and watched the video. Somehow, my caramel has a thin clear liquid (which I assume is butter) on top which makes the caramel slip off whatever I spoon it on (including the spoon).
Do you know what I possibly did wrong?
Thank you!
If your butter is separating, 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!
This is pure gold, it tastes so wonderful . I will definitely make it again with this recipe, simple and awesome. Just perfect.
I have tried it half an hour before and I am loving it <3
Though the emulsion did not take place easily between sugar syrup and butter but after a minute or two it did( taking the pan off and the on the flame and whisking it consistently worked well)
It turned perfect.
Thank you for the recipe
This caramel is so good and easy to make. It was good on Sally’s brownies and everything else I have tried it on. I didn’t have heavy cream so I made some with milk and salted butter which added more salt. I think when I make it again I will not add additional salt or have heavy cream.
Thanks Sally for another great recipe
Aweome, super delicious recipe with easy to follow instructions! I was making mine for your Salted caramel pretzel crunch bars, and everything went to plan except the caramel doesnt seem to be setting up as much as i thought it would after a couple hours in the fridge. The chocolate layer went on fine but I’m afraid to cut them for fear the caramel will just squish out the sides. Did I need to cook my caramel a little longer maybe?
Hi Christine! I’m glad to help. Anything you did differently with the homemade caramel? Did you use heavy cream or something thinner? They are definitely sticky bars, but the caramel should set up. If you decide to try the bars again (if it was still too gooey), you can try reducing the heavy cream in the caramely by 2 Tablespoons. This yields a much thicker caramel. And/or boil the caramel after adding the heavy cream for an extra minute.
I just made this today for the first time. I am making your burnt sugar syrup cake for my son’s birthday in a few days so getting a head start by making the salted caramel sauce. OH MY OH MY! It is sooo good. I have to stop myself (and my son) from eating up what I made or we won’t have any left for the cake!
Surprised at how straight forward it was to make. Thanks so much for the very detailed instructions and the video.
This tasted so good. My 1st attempt in salted caramel. So pleased with the outcome. Tx for this lovely recipe.
I’m not a salted caramel person myself, so I tried making the regular caramel variation, with half the amount of salt- I actually didn’t use quite the half teaspoon of salt called for, though I thought that it tasted like quite salted caramel still. My mom who likes salty caramel agreed that it tasted like salted caramel as well. The texture was perfect, however, so silky and creamy, and the instructions where easy to follow, such an easy recipe! I think that for me, a half teaspoon of salt is a great salted caramel- but for a regular caramel, I will try no added salt other than the salted butter (which I used this time) next time, and see if that is more to my taste. overall a great recipe, though!
Though the recipe itself is perfect, the first step is wrong. Don’t constantly stir the sugar. Let the sugar sit until it forms clumps and darkens in color. Then constantly stir it to keep it from sticking and burning. Also, if you use regular salt, keep in mind it may not fully dissolve. Also (again), if caramel hardens and sticks to your spoon, run it through VERY HOT water (as close to boiling as you can) so it can melt the caramel right off. Happy cooking/baking!
Tried it twice and had success both times! Nice consistency and excellent taste. My go to carmel recipe now.
Hello Sally,
I’ve made this Sauce twice now: it tastes fantastic!
This time I’m thinking of using the leftover sauce to pour over a cheesecake, but I’m hoping to be able to thin it out a little. I noticed that it hardened with a candy-like shell (but retained a nice, taffy consistency inside) When I drizzled it over butter cookies.
Would you recommend that I hear it in a saucepan and add heavy cream to it? Or milk? I’m just hoping it doesn’t turn into a tough layer over the cheesecake.
So glad you enjoy this caramel. You can definitely thin this out by adding a couple extra Tablespoons of heavy cream. You can do this if you make another batch or you can reheat what you have over low heat and add 1-2 extra Tablespoons.
Sally, if the cream is warmed up a bit, it won’t sizzle too much when added to butter-sugar mixture. Cold cream into hot liquid causes the crazy sputtering.
Hope this helps your readers.
Very good thank you
Why did I just stumble to your blog now :’( I’ve been making salted caramel using method with water and it took me like half an hour to get into caramel, not to mention some failure they’re crystallize even it’s already in caramel forms. With this recipe, I can have my 20 minutes doing other stuff :)) Thank you Sally! By the way, any suggestion how to make this caramel blended with cream? I’ve tried to make it but it just couldn’t get together.
Hi Findrie, so glad you are enjoying this caramel recipe! In terms of candy making, it’s pretty quick. When you add cream to the cooking mixture, make sure you’re constantly stirring. It will splatter a bit and steam up due to the variance of temperature, but will come together. Make sure you’re using heavy cream or heavy whipping cream, nothing lower in fat.
My caramel got super hard, just like a regular caramels in a wrapper. I was expecting to flow with a honey-like consistency so I could drizzle with brownies, ice cream, etc. I wonder if I cooked it too long? Otherwise this recipe worked out well and it is super tasty, even when firm.
Yes, it sounds like the caramel may have been overcooked, which is an easy fix for next time!
This didn’t work for me at all 🙁 when I added the butter everything seized up and all the sugar solidified onto the pan with a layer of melted butter floating on top! I followed the instructions exactly so not sure what went wrong.
Hi Olivia! thanks for trying this caramel recipe! This has happened to me as well, but you can save it. If you decide to try it again, it may be helpful to lower your stove heat. Stir the sugar constantly as it melts and caramelizes. If it clumps up when you add the butter, whisk it endlessly (as the recipe states) because it WILL melt again. You can even remove it from heat and whisk, too. 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 and just keep whisking. Thanks again!
When this happened to me yesterday, it didn’t come together easily with whisking, but on the advice of some articles online, I added a couple tablespoons of hot water and that helped.
All I have is non dairy cream. Wonder if it will work. No fun going to the store during Covid 19.
Hi Julie, some readers have had success using unsweetened canned coconut cream.
I was a little skeptical making this as I’ve always heard making caramel was tricky but this was super easy to follow with the detailed instructions and images and turned out wonderful !! Thanks for the great recipe
This is delicious and way easier than I thought it homemade caramel was! Reheated in the microwave and poured over your pound cake. It was the best treat!
Can you make chocolates with the caramel
You can definitely use this as a filling for chocolates after you let it cool and thicken for a bit. Using chocolate candy molds would be best!