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From cupcakes and brownies to pies and apples, I’m sharing 50 ways to eat salted caramel.

Salted caramel in a glass jar with a spoon

I was all ready and prepared to share a new recipe today, but this busy week kept me in the kitchen. Instead, I’m answering a question many of you have asked over the years…

What can I eat with salted caramel?

As it turns out, salted caramel is the most loved recipe on my website. Made from only 4 simple ingredients in only 10 minutes, this homemade caramel is fresh, salty, sweet, and irresistibly buttery. No candy thermometer required and the possibilities are endless. So today I’m showing you 50 different ways to eat salted caramel and trust me, after trying this 1 time… you’ll be hooked like the rest of us. For reference, here is my salted caramel recipe.

Pies with Salted Caramel

Cookies with Salted Caramel

Cakes + Cupcakes

Fun Treats with Salted Caramel

overhead image of salted caramel turtle brownies

Use Salted Caramel as a Topping For:

And you only need 5 ingredients for salted caramel frosting!

Salted Caramel is Also Fabulous:

  • on ice cream
  • with apple slices (Or try my caramel apples recipe instead!)
  • mixed with yogurt
  • on popcorn
  • with pretzels
  • on pancakes/waffles
  • with cinnamon rolls
  • on brownies
  • with cinnamon sugar pita chips
  • on a spoon

Here’s to always having a jar of homemade salted caramel in your refrigerator. 😉

Reader Questions and Reviews

  1. You got it right on the last one: With a spoon. Straight from the jar. Boom. The BEST. 🙂

    I believe this is now my favorite post in the history of ever! All of the salted caramel recipes in one place.

  2. Hi Sally! These recipes all look fabulous. I plan on making some these this weekend. I have made the pumpkin cheesecake muffins and the Pumpkin oatmeal chocolate chip cookies. They were wonderful! I plan on making a lot more for holiday gifts.

  3. You saved my favourite way for last! On a spoon! 🙂
    While I’ve made this recipe so many times I couldn’t begin to count and I LOVE IT! I do have an issue where the sugar crystallizes on the sides of my pot and it never melts.. do you know what I could do to fix that? Maybe brush the sides with water like when candy making or making other caramel sauces?

    1. It should be enough to just carefully scrape the sugar into your sauce and stir it in so it dissolves. At least I never had a problem when I did it like that 🙂

    2. I found a trick. When you add the sugars to the water bring to a boil. Put on the lid for one minute. The steam will scrape the sides for you. Also…don’t splash the sugars when adding.

  4. I just added your salted caramel to my apple cinnamon steel cut oats this morning!! Fabulous!! It was just oats, shredded apples, cinnamon, and toasted walnuts. I wanted it slightly sweeter …so I added a swirl of your salted caramel and oh my goodness!! THE PERFECT TOUCH!!

  5. I just tried a new way to eat your salted caramel last night! It was in a pumpkin snickerdoodle sundae.
    Place one white chocolate pumpkin snickerdoodle (seriously my favorite favorite fall cookie) in a bowl. Top with a big scoop of vanilla ice cream. Generously drizzle with salted caramel. LOVE it! Try it! It’s amazing. And when I was done with my bowl, I told my husband that I had to tell you about it, like we are BFF’s or something 🙂 Thanks for making me a great baker-in-training!

  6. I’ve made this Salted Caramel recipe a couple times, and it keeps turning out with a slight burnt aftertaste. I feel like I am following the recipe correctly, so I was wondering if this is normal, or if there is something I can do to prevent it. Thank you so much!!

    1. Hi Katherine! Are you using a heavy duty pan? I find that cheaper pans actually burn the sugar, not caramelize it. And remember to stir constantly as the sugar melts.

  7. There does not seem to be a way to ask questions on the salted caramel sauce recipe page.

    What type of salt do you use for the basic caramel sauce recipe? And do you change the amount based on the type: table vs kosher vs sea salt?

  8. It’s delicious! Can you double the recipe? Also can you hot water bath it to keep unrefrigerated? Thank you so much!

    1. Hi Mary! Since it’s technically a candy, I don’t recommend doubling or even tripling the caramel recipe. Make separate batches. Added volume will prevent the caramel from cooking properly.

  9. I LOVE this recipe and make it every year at Christmas, since our family tradition is to eat homemade ice cream after opening presents. Do you think I could add a bit of vanilla after I’ve stirred in the salt?

  10. Hi Sally, love this caramel recipe! Second time I am making it to pour over the apple pie bars! I love your website! Everything I have tried is delicious and my guests love it too!!

  11. My latest (and definitely up there for bad!) habit is adding a spoonful to my coffee, or for a total treat, using it to make a proper Salted caramel latte!

  12. Sally! I love all your recipes. How do I know if I’ve burned my caramel? My batch tastes a bit acrid, I’m worried I may have overcooked it!

    1. Hi Alice! If it’s pretty dark brown and tastes bitter, it’s likely over-cooked. Which is an easy fix for next time– lower the heat and/or remove from the stove a little sooner.

      1. I tried making your caramel apples but I don’t have a candy thermometer

  13. Hi Sally! First I want to say I love your recipe for salted caramel!! My question is- is there a way to turn this caramel recipe into like caramel chews?

  14. Finally a great caramel recipe that is good and you don’t have to jump through hoops to make…no swirling, candy thermometer etc and it comes out perfect every time. I keep a jar in the refrigerator. Thanks!!!

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