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
- 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 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
I made the apple pie bars and this salted caramel sauce.
I followed the recipe exactly because I have not made caramel before.
It turned out perfect and the bars were a big hit at my daughter’s swim team party.
I used a heavy All-Clad sauce pan and a wooden spoon and just kept stirring. It took a long time for the sugar to melt, but I resisted the temptation to turn up the heat for fear I would burn it.
I saved a couple of bars for me and my husband. Served them with a tiny scoop of vanilla ice cream and drizzled the caramel sauce over it. Scrumptious!!
I made it exactly as shown with cane sugar, salted butter, heavy cream, and table salt. Just to be safe, I cut back to 3/4 teaspoon on the salt. The texture was perfect, but my husband (a professional pastry chef) and I both found it to be way too salty. He suggested trying to make it without the addition of salt at the end (letting the butter be the only salty component). I don’t know because I’m not sure I cared for the base flavor from the cane sugar. I will keep trying.
Just made the recipe exactly as is today and it turned out beautifully. Good thing there was a comment about making sure the butter was mixed in as I missed a bit (it appears translucent on top of the sauce). Thank you!
I would like to use this caramel as the filling in a chocolate layer cake (between the layers). With a ganache as the frosting on the top and sides. Would that work?
Hi Renee, This caramel isn’t ideal to layer between cake layers – it will just spill out the sides under the weight of top layers. It’s great as a filling for cupcakes, though. Or you may wish to use this salted caramel frosting between your layers.
If I wanted to dye the caramel a different color, I’d probably add the food coloring in with the heavy cream before adding it to the caramel.
Given the above, would I want to add more heavy cream than what’s in the recipe, or keep it the same?
My son has a dairy allergy. Can I substitute full fat coconut cream for the heavy cream?
Hi LS, We haven’t tested it, but some readers have had success using unsweetened canned coconut cream. Let us know if you try it!
Kosher or table salt?
Hi Marsha, We use regular table salt in this. Some readers have replaced it with kosher salt (1 teaspoon) and reported back with delicious results. See recipe note.
This is a very odd question but my son loves caramel but doesn’t like salted caramel. Can I reduce or take out the tsp of salt?
Hi Stefanie, absolutely! If you want to make regular caramel, reduce salt to 1/2 teaspoon. Do not leave it out completely.
After making this, could you keep it warm in a small crock pot for dipping apples?
Hi Leslie! 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.
Can one substitute evaporated milk for the heavy cream?
Hi Susan! It’s best to stick with heavy cream for this recipe.
Will this recipe work with margarine for a dairy free version?
Hi Anita! We don’t recommend it. Margarine does not have the same chemical makeup as butter. It’s much more watery. We strongly recommend using butter.
This turned out perfectly! Although I lost sleep because I couldn’t find ‘Pure Cane Sugar’ on any bag!!! I used Roger’s white sugar- I shouldn’t have worried!!! It tastes great! And looks beautiful on the pumpkin cheesecake…!
So happy I stumbled on your website!!!❤️
So glad you enjoyed it, Kathe — happy baking to you!
This didn’t work for me at all. The sugar clumped up and butter separated and removing it from the heat to whisk made it solidify and impossible to stir. I put it back on the heat and added the cream and stirred until it came together. Ended up with a kind of caramel with hard chunks of clumped sugar in it and no wait to strain caramel. Burned my hand whisking in the hot butter. Would not recommend!! Tastes fine but this process is not one I will repeat. Why don’t you add the butter and sugar together to start with?
Hi Rose, thank you for the feedback and for trying this recipe. Caramelizing sugar with the butter will give you a creamier syrup rather than a thicker-style caramel. Feel free to try that if you’d like. Were you by chance using a nonstick pot?
What does the nonstick pot have to do with it? I make pretty good candy and fudge, etc and have always used a nonstick pot of sorts….then enameled was the last type I bought, making candy with no problems still. I would like to know what you believe is the difference in using one or not using one with this recipe before I try it. Thank you in advance!
As a pastry chef it’s always been a cardinal sin to stir sugar while its boiling- this usually creates crystallization. I’d reccommend not stirring the sugar and letting it boil; have a pastry brush and water handy to brush the sides of the pot if needed. This might help those who are having clump problems with their sugar. Sugar always wants to go back to it’s granular form and stirring it will help bring it there.
Can you substitute Splenda for the cane sugar?
Definitely not. Splenda will not behave the same way that cane sugar does.
Followed your recipe to the letter and the results are fabulous! I’ll be making more to give away over the holidays. Thank you!!
I have tried caramel before. I have failed many times. I tried this recipe today and LOVE it! Thanks so much!
Followed this recipe exactly and it came out perfect! So yummy! A perfect addition to Sally’s pumpkin swirl cheesecake 🙂 Thank you for the recipe!
Probably the best caramel sauce I’ve made! Definitely a keeper recipe, thank-you
There are much easier ways to make caramel. Mine stuck to the sides of the stainless steel pot like concrete and I could not remove it from the sides. Some spilled onto my glass cook-top and penetrated the glass; pitting and ruining the surface. Hot sugar is dangerous.
I put hot water in the pan and dumped some baking soda in and let it come to a boil and that cleaned the pot perfectly! No scrubbing at all. Hope this helps
Perfect ratio of sweet and salty!!
You should use lower heat than recommended and keep stirring to avoid burning
Giving 1 star because of your opinion or because you messed the recipe up is ridiculous. MIstakes happen. You learn to do better next time and move on. I am a professional baker and always make caramel by melting sugar on mid/high heat. This recipe is spot on.
I make this recipe every year for Halloween, my family loves it.
Thanks!
OMG, this caramel sauce is THE BEST!!! I used organic cane sugar and Irish salted butter and it made the sauce so delicious! Definitely a keeper. Thank you!!!
I just made this using kerrygold and organic cane sugar! Can’t wait to try it drizzled over my apple crisp and vanilla ice cream!
Perfect! My previous comment only reflected 4 stars. Error on my part. I would give 10 stars if I could! Followed your instructions to the letter and it was perfect!!
Thank you!! I made the salted Carmel and it was wonderful!
Is it ok to keep reheating the caramel in the microwave to get it liquid and then put it back in the fridge…and then reheat…and then put it back in the fridge…and then put in the microwave…etc
That’s what we do! Works perfectly.
Thanks so much Trina – happy to hear that we can do that!
Mine is clumpy
I’m surprised this is made with white sugar and not brown sugar!! Why? What’s the science?? : ) Thanks for great recipe… all the carmel sauces at store are made with high fructose corn syrup.
Hi Kris, brown sugar has too much moisture to cook and caramelize properly in this recipe. I recommend sticking with white granulated sugar.
I ruined 2 batches – after adding the butter I had pebbles of sugar that were useless!
That happened to me also. I fixed it by turning the temperature up to about 340-360. I poured as much butter out that I could. Once the mixture started boiling, everything started melting and pulled away from the pan. Once it completely melted, I poured the rest of butter back into the pan.. The butter did separate so I did as the recipe stated and vigorously whisked it until it all combined. I finished it according to the recipe and it turned out perfect. Hope it works for you.