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
- Apple Slab Pie
- Topping for Homemade Eclairs
- Drizzled on cookies like Shortbread, Brownie Cookies, and Snickerdoodles
- Drizzle over No-Churn Peach Cheesecake Ice Cream
- 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
My first try was a total disaster so I went read through the comments which were very helpful. I lowered the heat to med low and used a silicone spatula which gets into the bottom edges better and I waited until the sugar was completely dissolved before I added the butter one tablespoon at a time. Lots of stirring and 30 minutes resulted in a beautiful jar of caramel!!!
Wonderful caramel.
I kept the heat no higher than medium-low and added 1 Tbsp of water as the sugar was heating up. I feel it made the melting process go faster.
( I did try it without the water in the past and this seemed quicker with no taste difference.) The recipe is perfect, thanks!
As always you hit the recipe out of the ball park! Thanks for your attention to detail and descriptions. They are so helpful! I used most of this in a batch of Carmelita Bars and they are divine!
Can you can the salted caramel sauce?
We’ve never tried it but let us know if you do!
First time making your Salted Caramel Recipe. Thanks, Sally for the photos and perfect instructions, like how long the first step should take. This took the guesswork out of the equation! Delicious results! will be making it again. Thanks!
Hi Sally! I only have extra fine pure cane sugar. Will it work as well? Thank you!!
Hi Bea! That should work fine here.
Thank you Trina!
I’m just finishing a “ small “ spoonful of this little taste of Heaven . This is my second successful batch . So easy . Did make in an old , nonstick , pot because the only nonstick I have are large stock pots . No problem though . Used flaky Malden Sea Salt .
I added a cup of sauce to my skinny vanilla bean , honey , frozen yogurt for the last 35 seconds of the churn . Cut the sugar and honey in 1/2 since the caramel would add plenty of sweetness . It’s the perfect blend of yogurt tart , salty , sweet
I am only 11 and this is my first time making caramel. it is perfect!!!
IMPRESSIVE! Go Patricia
i made this and it is the BEST salted caramel i ever had!!! super easy to make, may take quite longer to heat up the sugar tho and i did have issues with incorporation of the ingredients but the recipe helps with EVERYTHING. LOVE LOVE LOVE tysm i always loved salted caramel to my core and im so happy i found a delicious easy recipe
This is my favorite caramel recipe, I have made it countless times and it comes out perfect every single time!!! It tastes so good, I’m always getting asked for the recipe. I use it in all sorts of ways, but my favorite is to mix it into melted white chocolate for a caramel ganache filling. Thank you Sally for this perfect, easy, fool proof recipe!!!!
hi, sally this recipe is so good!
This was a very easy recipe to follow and I appreciate all the tips! My caramel sauce looks a little darker and tastes a bit bitter. I guess I might have burned the sugar but I’m not sure how as I didn’t notice anything as I was cooking it. Do you have any tips to prevent this? Thanks!
Hi Anjali, if it tastes bitter and looks darker than the photos, it’s likely been cooked for too long – an easy fix for next time! Try turning your heat down a bit.
What should I do about salt in this recipe, if I only have salted sweet cream butter (Land O Lakes)?
Thanks!
Hi Jessica, You can use salted butter and reduce the added salt depending on how salty you would like the caramel. Enjoy!
I made this recipe twice because it’s so delicious, but both times, I had hard clumps of caramel that I had to strain out. What can prevent this?
Hi Lisa, It sounds like the sugar may be seizing up when the butter is added. That happens when the sugar is a bit too hot or the butter is too cold. Next time, try removing the pan from heat for just a few seconds before adding the butter, and make sure the butter is cut into pieces and at room temperature. If the caramel clumps up or turns hard on the whisk, don’t toss it, just return it to low heat and whisk gently until smooth again. Hope this helps for your next batch!
Thank you! This recipe works! I was intimidated to try to make caramel again since the last time I made it I burnt it 4x in a row with a different recipe 😭. The caramel recipes are intimidating seems like everyone has a “must-do” method like stir, don’t stir, add water, don’t add water so I was fully leaning on you with this recipe and thank goodness it worked!
Yummy! Tastes very much like the store-bought stuff but without all the junk! I found the recipe to be much easier than I thought it would be, and everything worked exactly as it was supposed to. I will definitely be using this on some homemade vanilla ice cream! Thank you!
Has anyone tried keeping this warm in a small crockpot? We’re doing a caramel apple bar at work where we will dip our own slices but I’m worried about it burning.
Hi Amanda! For caramel apples, we recommend using the caramel from our Homemade Caramel Apples recipe instead. That caramel must be prepared on the stove as instructed. However, after the caramel has cooked, you can keep it warm in a slow cooker on the low setting. Give it a gentle stir every 10 minutes to ensure the butter doesn’t separate.
Thanks for the reply! We don’t need it to set up like a caramel apple and instead are just dipping.
I made this for the Pumpkin cream cheese Bundt cake. But it tastes a bit “burnt” I never saw the sugar burn. But would love some tips for next time. Or maybe I’ve had too many fake caramel sauce’s and I don’t know what real one tastes like!
Can I thin caramel that has been in the fridge for a couple of weeks by warming it in the microwave and add a little more cream, so it is runnier?
Hi Joyce, you can simply warm it in the microwave to make it liquid and pourable, no need to add cream.
I was intimidated reading this recipe but it turned out fantastic!! I had all of the ingredients pre measured and ready to go and it came together perfectly. I recommend watching the video before you start as it was really helpful to see what every stage should look like so that you know you are staying on track! My first try at Carmel and thanks to this recipe it was a total hit!
Would this caramel sauce be ok to add in a creamcheese frosting recipe?
Some bakers have reported success with that, Kevin, but we haven’t tested it ourselves! Let us know if you do.
I tried it and its magical!!!
I added a 1/2cup of caramel, that I made from this recipe to a creamcheese butter cream recipe. Perfect creamcheese flavor with a good hint of caramel.
Good step-by-step instructions! I doubled it (before reading your comments advising not to do this), but made sure I stirred constantly and it worked. A keeper!
Perfection. I have made this countless times and it always turns out. A wonderful addition to many recipes. Sometimes I dip apple slices in some of this sauce as a quick dessert.
Wow wow wow! I was intimidated going into this recipe, but following the directions closely, this turned out incredibly. Dangerous easily and incredible. Will be a staple in our household!
This recipe sucks ball, honestly. Ive been stiring a ball of hard sugar and buttery soup for like 20 minutes. If you want to keep a long lifespan with low cortisol, there are easier caramel recipes out there. Disapointed and i cant afford another brick of butter to waste
Hi Charles, Caramel can definitely be tricky. What you’re describing usually happens when the sugar doesn’t fully melt and dissolve before the butter is added, or when the temperature drops too quickly once the butter goes in. Even if it seems like it’s taking a long time, the sugar should be completely liquid and amber-colored first (no visible chunks or crystals) before moving on. It also helps to add the butter in one steady addition (instead of little bits), then whisk just until combined before adding the cream. If the heat is too low, the sugar can melt unevenly and seize once the butter hits it. Next time, we’d recommend using medium-low heat, being patient with the melting stage, and making sure the butter and cream are at room temperature before starting. We really hope you’ll give it another try!
Oh my. This is so easy and delicious. Making baked apples with a cinnamon oatmeal topping and serving with vanilla ice cream and some of this sauce. Netup – Sally’s Apple Galette since this is apple season. Definitely a keeper. Thank you.
I’ve always been a bit intimidated to make my own caramel sauce (probably watched too many disasters on the Great British Bake Off🤣) but this recipe was spot on! I read the recipe twice before starting, had everything measured and in place, and followed steps exactly. Photos were a tremendous help! Took almost 12 mins to get to the liquid amber stage but that was most likely as my pots sit pretty high over the gas flame and take awhile to heat up. The only other tip I would add is clean up immediately otherwise caramel on spoon and whip hardens. Love the finished product.
Meant this as five star! Not four