Make this simple 4-ingredient sweet salted caramel sauce at home with easeโno 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, youโll 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 220ยฐF (104ยฐC), 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 isnโt ideal to layer between cake layers because it will just spill out the sides under the weight of top layers. However, itโs 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 3โ4 minutes. It will eventuallyโjust 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 220ยฐF (104ยฐC).
- 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.
ย - 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.
ย 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)โoptional
- 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
Great! My caramel came out way too salty though and I put in less than you recommended ๐ Thanks for the recipe though!
What a wonderful recipe, easy, quick and safe.
I love to make it for caramel latte or as a topping on my coffee bar. Guest love it too, is such an easy way to elevate coffee evening with friends.
This turned out perfect! I used a cast iron pot and followed recipe. It separated when I put the butter in so I need to pull off from heat and whisk
This part was messy. Once combined again it turned out perfect.
Hi Sally!
I’ve made this recipe a bunch of times and it is very good and always well recieved by all ages. But I did find an improvment I’d like to share with you and that is to replace a third of the sugar with glucose sirup. This makes for a silkier caramel which keeps for months in the fridge without crystalizing.
Happy New Year! Very simple review. This is an excellent recipe resulting in a rich-flavorful caramel. Thank you a million!
My caramel came out burnt tasting, borderline bitter. Consistency and everything else is as planned. I know I did the full cup of sugar as well. Did it bubble too long? I followed time instructions well, or so I thought.
Hi Rachel, if it tastes bitter/burnt and looks darker than the photos, itโs likely been cooked for too long โ an easy fix for next time! Try turning your heat down a bit.
Can I use this recipe for a chocolate truffle filling?
Yes! We’ve used this as a filling for chocolate candies many times in silicone molds. Let us know how they turn out if you give it a try!
I just made a double batch, in a non stick pan, and it came out fantastic!
What am I originally cooking the sugar WITH?
The cream is added later as well as butter. Do I use water??? Wtheck?
Hi Lynn, step one is just the sugar. We recommend watching the video in the post!
This recipe is very solid and the perfect dipping sauce for some apple slices! The first time I made it, it turned out perfect with no problems. However, after moving to a new apartment with a new stove and a different saucepan, I had issues with it clumping up when incorporating the butter, even when taking off of the heat and whisking for the recommended time. My second attempt turned out better but I still had to strain out some sugar clumps. I wish there were more troubleshooting tips in the instructions but I’m sure I’ll get the hang of it in my new kitchen and I know this is one that I’ll be coming back to time and time again!
Hi Sips, thank you so much for giving this a try! A few things to try: use a stainless steel pot, not nonstick. Make sure your sugar is labeled โpure cane sugar.โ Make sure the butter is room temperature. These help prevent the sugar from clumping. For next time, you can try turning your burner down a bit. That should help to prevent the sugar from clumping and sticking. It may take a bit longer to make, but the reduced heat should help. Be sure to stir constantly, too.
This recipe should have a post on it that it is meant for Very Experienced candy makers and takes a certain skill level to be successful. Not very nice of you to give people high hopes and ruin special entertaining plans.
It is very simple. I even bucked the norm, and what Sally didn’t recommend, and made a double batch. In a non stick pan. Came out fantastic. Slow is better than fast when caramelizing sugar. Try purchasing a a laser thermometer for cheap and utilize that. Sucrose (aka sugar) starts to decompose(caramelize) at 366 ยฐF.
It just takes a bit of practice, don’t give up!!!
Another great recipe from Sally and her team. I like the way the recipe anticipates what may seem to be going wrong and tells you how to keep going and get past it. My Salted Caramel turned out perfectly and I look forward to serving it with her Apple Cider French Toast Casserole for Christmas breakfast tomorrow. Thanks SBA!
First off, love your recipes!! Wanting to make your Carmel Apple Cheesecake Pie and use this carmel but I do not have a non-stick pan… will this still come out ok? I have GreenPans that use a ceramic non-stick coating.
Hi Shauna! We recommend using stainless steel for best results, a non-stick pan can be tricky. But if it’s all you have you can definitely go for it.