Homemade Salted Caramel Recipe.

Follow these easy instructions to create sweet salted caramel sauce at home. Perfect for cakes, cupcakes, cookies, ice cream, cheesecake, sweet breads and more!

Step-by-step photos at the BOTTOM.

The BEST Salted Caramel Sauce! Recipe by sallysbakingaddiction.com

This is my favorite homemade salted caramel sauce. Only 4 ingredients required! It’s sweet, sticky, buttery, salted sugary goodness. Liquid gold, as some may call it. Salty and sweet steals my heart; there is no combination of flavors like the two!

It’s easy to make salted caramel at home if you read through all of the simple instructions first. There are plenty of visuals below the recipe to help guide you.

The BEST Salted Caramel Sauce! Recipe by sallysbakingaddiction.com

There is no candy thermometer required. Just use your eyes and the visuals below to help guide you. The caramel itself doesn’t take long to make – only about 10 minutes. However, you’ll want to to cool down completely before using it in a recipe. The caramel will thicken as it cools.

I particularly like homemade salted caramel on top of cinnamon rolls, cheesecake, apple pie bars, or even drizzled on chocolate chip quick bread. Dip apple slices into it, spoon it over ice cream, put it into decorated jars and give it as a holiday gift, or just eat it with a spoon. (You know you want to.) The possibilities for salted caramel are endless!

The BEST Salted Caramel Sauce! Recipe by sallysbakingaddiction.com

Here is my easy, no-frills, nothing fancy salted caramel recipe.

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Homemade Salted Caramel Sauce

Follow these easy instructions to create sweet salted caramel sauce at home. Perfect for cakes, cupcakes, cookies, ice cream, cheesecake, sweet breads and more!

Yield: 1 cup

Prep Time: 10 minutes

Total Time: 10 minutes, plus cooling

Ingredients:

  • 1 cup (200g) granulated sugar
  • 6 Tablespoons (90g) salted butter, cut up into 6 pieces*
  • 1/2 cup (120ml) heavy cream*
  • 1 teaspoon salt

Directions:

  1. Heat granulated sugar in a medium saucepan over medium heat, stirring constantly with a rubber spatula.
  2. Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn.
  3. Once sugar is completely melted, immediately add the butter. Be careful in this step because the caramel will bubble rapidly when the butter is added.
  4. Stir the butter into the caramel until it is completely melted, about 2-3 minutes.
  5. Very slowly, drizzle in 1/2 cup of heavy cream while whisking. Since the heavy cream is colder than the caramel, the mixture will rapidly bubble and/or splatter when added.
  6. Allow the mixture to boil for 1 minute. It will rise in the pan as it boils.
  7. Remove from heat and stir in 1 teaspoon of salt. Allow to cool down before using.
  8. Cover the caramel tightly and store for up to 2 weeks in the refrigerator. Warm the caramel up for a few seconds before using in a recipe.

*Unsalted butter may be used instead, though I prefer salted. No other changes need to be made to the recipe if using unsalted.

*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.

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1) Heat 1 cup of granulated sugar in a medium saucepan over medium heat, stirring constantly with a rubber spatula.

How to Make Homemade Salted Caramel

 

2) Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir.

Be careful not to burn.

How to Make Homemade Salted Caramel-2

 

3) Once sugar is completely melted, immediately add 6 Tablespoons of salted butter*, which has been cut up into 6 pieces. Be careful in this step because the caramel will bubble rapidly when the butter is added.

*You may use unsalted butter as well, but I prefer salted for this recipe.

How to Make Homemade Salted Caramel-3

 

4) Stir the butter into the caramel until it is completely melted, about 2-3 minutes.

How to Make Homemade Salted Caramel-4

 

5) Very slowly, drizzle in 1/2 cup of heavy cream. Since the heavy cream is colder than the caramel, the mixture will rapidly bubble and/or splatter when added.

How to Make Homemade Salted Caramel-5

 

6) Allow the mixture to boil for 1 minute. It will rise in the pan as it boils.

How to Make Homemade Salted Caramel-7

 

7) Remove from heat and stir in 1 teaspoon of salt. Allow to cool completely before using.

How to Make Homemade Salted Caramel-6

 

8) Cover the caramel tightly and store for up to 2 weeks in the refrigerator. Warm the caramel up for a few seconds before using in a recipe.

How to make Salted Caramel Sauce. Step-by-step tutorial with photos from sallysbakingaddiction.com