Follow these easy instructions to create sweet salted caramel sauce at home. This salted caramel recipe requires only 4 easy ingredients. It’s perfect for cakes, cupcakes, cookies, pound cake, ice cream, cheesecake, scones, salted caramel apple pie, and more!
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 is one of the easiest recipes. This truly the best salted caramel I’ve ever had and there’s only 4 ingredients required: sugar, butter, heavy cream, and salt.
This salted caramel is a reader favorite recipe, marking its spot in the top 10 most popular recipes on my website. It’s sweet, sticky, 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 pot and a wooden spoon or heatproof spatula. Stir until melted. 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.
Remember to use caution when cooking over the stove as the hot liquid, butter, and cream may splatter. If needed, kitchen gloves come in handy.
No Candy Thermometer Salted Caramel
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. The caramel thickens as it cools.
What to Eat with Salted Caramel?
You will love homemade salted caramel with recipes like cinnamon rolls, cheesecake, and apple pie bars. Use it as a caramel 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
- Butterscotch Pudding
- Snickers Caramel Tart
- Apple Cupcakes
- Caramel Dipped Pretzels
- Pumpkin Swirl Cheesecake
- Salted Caramel Apple Pie & Apple Cake
- Cheesecake Pie
- Chocolate Bread Pudding
- Dessert Nachos
- Caramel Turtle Cheesecake
- Apple Cider French Toast
- Drizzled on cookies like Shortbread, Brownie Cookies, and Snickerdoodles
50 Ways to Eat Salted Caramel
I have plenty more ideas too: here are 50 Ways to Eat Salted Caramel.
What is the Texture of This Salted Caramel?
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.
You can’t really turn this sauce into a homemade wrapped candy. Instead, try my soft caramel candies recipe which is a little different.
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.
What About Caramel Apples?
This caramel is not thick enough to coat apples for caramel apples. Instead, I recommend my homemade caramel apples recipe.
Quick Salted Caramel Video
PrintHomemade Salted Caramel Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 1 cup
- 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.
Ingredients
- 1 cup (200g) granulated sugar (make sure it’s labeled “pure cane”)*
- 6 Tablespoons (85g) unsalted butter, at room temperature and sliced into 6 pieces
- 1/2 cup (120ml) heavy cream, at room temperature
- 1 teaspoon salt
Instructions
- Heat granulated sugar in a medium heavy-duty saucepan (avoid using nonstick) over medium heat, stirring constantly with a high heat-resistant silicone spatula or wooden spoon. 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. Be careful not to burn it.
- Once sugar is completely melted, immediately stir in the butter until melted and combined. Be careful in this step because the caramel will bubble rapidly when the butter is added. If you notice the butter separating or if the sugar clumps up, remove from heat and vigorously whisk to combine it again. (If you’re nervous for splatter, wear kitchen gloves. 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.)
- After the butter has melted and combined with the caramelized sugar, stir constantly as you very slowly pour in the heavy cream. Since the heavy cream is colder than the hot caramel, the mixture will rapidly bubble when added. After all the heavy cream has been added, stop stirring and allow to 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 will rise to about 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 down before using. Caramel thickens as it cools.
- Cover tightly and store for up to 1 month in the refrigerator. 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 (avoid using nonstick) | Wooden Spoon or Silicone Spatula | Candy Thermometer (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 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 a couple of batches instead.
The sugar will be clumpy as it begins to melt:
It will begin to turn amber in color:
Once sugar is completely melted (takes about 6 minutes or so on my stove), stir in the butter:
Very slowly, drizzle in the heavy cream. Since the heavy cream is colder than the caramel, the mixture will rapidly bubble and/or splatter when added. Boil for 1 minute.
Remove from heat and stir in the salt.
Third times a charm…yes I have Carmel making anxiety. However, when I go back and re-read the recipe (all of your recipes) and tips, your direction and tips, and yep even the photos, have made me a confident Carmel maker and better baker!
Mine may be a little dark, but for my first (fourth) try its not bad!
Hey there! This is my first time making caramel so I’d like to make 1/4th of the given quantity. Is it okay if I just quarter the proportion of all the ingredients? Looking forward to trying this recipe 🙂
Hi Cara, normally I don’t recommend reducing, halving, doubling, tripling candy recipes as the changed volume in the pot may alter how the caramel turns out. You can certainly try it, but for best success I recommend following the recipe as written.
First time ever making caramel, risked it and tripled the recipe (only realized later that your post advises against it) and it turned out GREAT! I used a large pot to melt the sugar so there was plenty of room. Also used Domino Golden granulated sugar (less processed) with no issues. I used an oven mit when whisking in the butter and cream to help with splashing. Used Himalayan salt but I don’t think I mixed the lever granules in long enough because much of it sank to the bottom of the pot, but it’s ok because I used salted butter. Also added in a splash of vanilla extract. My mixture was VERY runny when I was done and at first I was SO disappointed. I let the mixture bubble for a minute or two longer than recommended. I transferred it into jars and let it sit on the counter until cool enough to cover and refrigerate. Took it out a couple hours later to use with icecream and it is PERFECT. Thickened up very nicely and it is deeeelish.
I found this method easier than methods ive tried before. it separated when i added the butter, but i added a splash of water and whisked vigorously and it ended up turning out well, thanks for the recipe!
This was my first time ever making caramel. It’s a rainy morning and I really wanted a caramel latte and so I found this recipe. I know you said don’t use milk but all i had was whole milk…it came out perfect though. Great recipe!
This didnt work for me. I have a bad relationship with caramel making and yet again couldnt make it work. The liquid already turned amber when there were still large clumps. Added the butter and immediately separated then sugar hardened to the point of no turning back.
Yeah, same here. When I added the sugar it immediately burned. I lowered the heat but that didn’t help at all.
I hope I didn’t just ruin my pan. The butter would not incorporate. Just tossed the entire batch into the trash.
I used coffee creamer instead of heavy cream. This meant I had to calculate the sugar in the creamer and subtract it from the cup of sugar. I doubled the whole recipe and didn’t have any issues.
Hi there, I just found out my favorite all natural, salted caramel coffee creamer has been discontinued. Obviously, there’s no time to wallow in self pity; I need to find a replacement which is what led me to this gorgeous-looking recipe. Clearly, I’ll be trying the recipe either way (bc daaaaaaaamn!), but have you ever tried making this into a coffee creamer? It’s always better to ask the expert before I wander off to experiment!
Hi Katrina, we don’t have a specific salted caramel coffee creamer, but we do love to use the salted caramel directly in coffee! We’d love to know if you give it a try.
After adding the butter, it would not combine with the sugar. As instructed, I took it off heat to whisk, and whisk and whisk, but the mixture just stuck inside the whisk. I switched to a spoon to stir and stir and stir. It ever fully incorporated and there were lumps after adding the cream. I had to boil the mixture for a while to try and get the lumps to dissolve, then used a masher to mash it up and finally strained out the lumps when pouring it into a jar. It was a pain, but tasted great.
Hi, does this work when incorporated or swirled into an ice cream base (not as a topping)?
We don’t suggest it– it will turn pretty hard inside frozen ice cream.
Never made caramel before but I needed it for a recipe and had no store-bought stuff left. Made this and it turned out pretty good for a first attempt. Ever so slightly burnt, but that’s my bad and I’ll reduce the temp next time. Still edible and worked great on my scones. Will be coming back to this whenever I need salted caramel from now on
I love your recipe but do you have any tips on how to make the caramel so that it doesn’t pool once added onto a cake or cheesecake? I like a pipeable caramel sauce that does’t pool or become loose on-top of my desserts. Any suggestions? Do I need to cook it longer?
This was my first time attempting any sort of caramel recipe and it was so easy. I did have to remove from heat and wisk back together but it only took a minute. The sauce came out smooth, buttery and delicious! Next time I may use a little less salt, or use unsalted butter. Great recipe thanks!
OMG! I love this caramel sooooooo much. I am making it for my mom’s birthday Caramel Italian Cream Cake and I had to lick it out of the pot it was so good. 100% would recommend this recipe to anyone.
Can this be poured over popcorn?
Hi Angela, I don’t recommend it. This caramel won’t harden into the CRUNCH you need for caramel corn. Instead, try this caramel corn recipe.
I’ve never made caramel from scratch before, but I gave it a try today to put in my coffee. I love everything I’ve from Sally’s, but I think I did something wrong today. Everything was going well until I let the combined butter and melted sugar sit for 1 minute. When I went to add the heavy cream, a hard film had formed even though I made sure the butter didn’t separate. It caused toffee-like chunks to be in the final product, but I just put it through a strainer to get them out and it tasted delicious still. Just not sure what I did. Can anyone help? Thanks.
Thanks for the recipe. Made this for our waffles before daughter heads back to school Extra will be used for other recipes.
Hi, I made this recipe twice and it turned out AMAZING. I tried it a third time with the same kind of sugar but a different brand and it burned when I added the butter. Can you please help me find out what I did wrong?
Hi Felicia, I’m so glad it worked the first two times and you enjoyed it! I wonder if the heat was just a little higher the third time. If you try again with that sugar try turning down the heat just a bit and when you add the butter if you notice it separating or starting to clumps up, remove from heat and vigorously whisk to combine it again.
This is the bomb! Such an awesome recipe. So glad i found your website.
But i have a question for u… I’ve made this twice, first time worked out great! But the second time, I’m not sure what happened. ♀️Hoping you can tell me what might have gone wrong?
It tastes great, however, It’s super liquidy : (. its not hardening even after it’s cooled down. I had a tough time after the sugar melted, it became incredibly hard to stir (i don’t remember fighting with it so much the first time i made it. When i added the butter, the two never seemed to blend -i continued following the directions, adding the milk and then letting it boil … but I’m stumped. Hoping you might be able to help so idont make the same mistake again. Thanks so much and happy new year Sally!
Hi Tricia, What type of milk were you using the second time when it was too thin? Be sure to stick with heavy cream (see recipe notes) as a lower fat milk won’t set up properly.
I have tried to make a Caramel sauce many times this is the easiest recipe I’ve ever tried to make but be careful it can turn quick my first batch was beautiful in texture but just a bit dark. Second batch was beautiful and perfect. And by the way I didn’t dump my batch I added it to the cream cheese frosting to make a Caramel frosting it was awesome the sugar and cream cheese balanced out the slightly burnt to a rich creamy caramel cream cheese frosting
I have failed twice with this and don’t know what I did wrong. I followed the instructions to a t but when I add the butter it separates after about 10 seconds (despite vigorous whisking) and then eventually became hardened lump of buttery sugar. I used a non-stick pan, used a wooden spoon, and used quite a low heat when browning/melting the sugar to make sure I didn’t burn it. I also had my best friend with me and we have NO idea what we’ve done wrong. We eventually gave up and made the “wet” method, which worked for us. Do you have any suggestions of how we went wrong? It’s very disappointing but even more mysterious! I can’t find any answers on google.
Keep wisking away until it is mostly combined, then once you put the cream in, it will combine nicely.
I also used a large fry pan instead of a sauce pan. I felt it was easier to scrape the sides and had more surface to melt the sugar. Lovely!
Hi Sally,
I absolutely love this recipe! I have made it several times and it is very easy to make and your directions are perfect. I have a quick question- Can I use this caramel to put in between cake layers? I will be putting buttercream around each layer first and the caramel in the center.
Thank you so much!
Hello – Is this baked with granulated sugar or caster sugar? I live in France and use sucre en poudre but am not sure if your recipes are American. Thanks
Hi Nancy, we use granulated white sugar in this recipe. It’s best for caramelizing properly for the sauce — we hope you’re able to find some soon!
Sally, you have created a monster. This caramel sauce is DELICIOUS and now I want to bathe everything in it. Incredible. I never knew it was so easy (though I will say that it was a bit of an arm workout and definitely took me longer than 10 minutes to make—hoping I get better with practice). I used it on your salted caramel apple galette for Christmas Eve and then put it over chocolate pecan pie a la mode for Christmas. So. Good.
Just tried this moments ago, turned out perfectly. Decided to add some nuts and topped cheesecake and ice cream with it.
Hi! I did this recipe last time and I think it turned out okay for my first time. I was too thick. Had to pour it hot over my cheesecake to do a drip with it and then it harden. It wasn’t burnt, taste was fine. Did I do something wrong or is it supposed to be thick and harden? I’m trying it with more cream now, hope that makes it more loose. Thanks for all your great recipes also!
Hi Paola, Were you using it right out of the refrigerator or after it has cooled for a long time? The caramel solidifies as it cools, but you can reheat in the microwave or on the stove so it’s liquid again.
Best caramel ever! Have used this recipe a few times and it always comes out perfect
I made this salted caramel tonight as well as your caramel rice crispie squares with it. Both were super easy and VERY tasty. Thank you!
Incredible! Thank you!