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
Lol I burned the caramel and woke up the whole building cause I I triggered the fire alarm and now my appartement have smoke and it smells the burned caramel
Not sure why that deserves 2 stars. Seems like user error, not recipe error. This caramel is delicious and I’ve made it multiple times without burning it. I’d recommend reading through all the directions before you start cooking.
Sally, your Salted Caramel is AMAZING!!
Agreed
This recipe is ABSOLUTELY AMAZING
Hey Cali, join the ‘burned food’ club! My solution to removing the burned smells is to boil about 3-4 cups of white vinegar. When it has come to a boil, lift the pot off the burner, do not cover, and carry it around the rooms where the burned smell still lingers. The vinegar vapors will be strong, and that’s okay. You can also ladle some of the vinegar into a bowl and leave one bowl in each room that has the smell. Let it sit overnight. If needed, you can repeat this process a second time. It has always worked well for me. Good luck!
Terry G.
I made this and it was quick, easy and delish!!! Highly recommend and my daughter was able to help me make it! Absolutly love!!
Help! I’m a pretty experienced home chef and usually don’t have trouble with things like this. I’ve attempted this recipe 3 times and each time the caramel turns out grainy, but even worse turns hard as a rock if I pour it on cheesecake or ice cream or anything. What am I doing wrong?
Hi Dani, thank you so much for making this recipe! Sounds like your caramel may be cooking for too long/ at too high of a temperature. What kind of pan are you using? Something as simple as that can make a big difference in this recipe. You want a thick, heavy bottomed pan so prevent it from burning the caramel.
A hopeless failure. There is no way this is coming back together. Not possible to whisk it – the sugar part is like sticky concrete and a no whisk is strong enough. So disappointing I followed the instructions to the letter
I made this today and the taste and texture is AMAZING!
Do you think I can whip it to a fluffier consistency since it contains heavy cream?
Hi Mable, That probably wouldn’t work, but if you’re looking for a different consistency, you may like this salted caramel frosting.
So, so, so, so, so, so, SO GOOD!! This is the first time I have made caramel, and I followed the recipe exactly as written. Nothing I could buy tastes this good. I’m eating it on vanilla ice cream right now, which is why I made the sauce, but I really just want to be eating a bowl of caramel.
Why! Why! Why! do I ever make anything without coming here first? Two huge caramel disasters with other recipes and this one turned out perfectly with half the effort. Everyone I know is getting caramel sauce for Christmas. 🙂 Thanks!
This is the 2nd time I’ve ever made caramel sauce. I used another recipe last time that worked perfectly. This did not. I have toffee bits floating it in, mainly because I make a rookie mistake and thought scraping the sides of the pan would re-melt the caramel. It did not. It would be nice if you had more caramel making tips or another recipe specifically for first-timers so you can load it up with “don’t do this” tips. Also, I have an electric stove, and found that it didn’t work great with this method. However, I made mostly non-toffee caramel sauce, and it is delicious.
The same thing just happened to me! I ended up straining out the toffee bits, but I’m not sure where I went wrong. I think after I added the butter the ‘cook without stirring’ portion messed it up.
Tried the recipe, it seems that I probably should have turned the heat down very slightly before letting it sit for 1 minute after adding the butter because it burned.
I used this recipe last year for the salted caramel apple pie then had leftovers that I used on ice cream – and it is seriously amazing. So easy and the flavor is great – stays good in the fridge for a long time after.
The first time I tried this, i realized I wasn’t using CANE sugar, so i got cane sugar but Im still struggling help!! My sugar just melts a little but then clumps and I am stirring “constantly”
Hi Jessica! We’re happy to help. It’s possible the heat on your stove is just a bit too high. Try turning down the heat just a bit if you notice the sugar separating or starting to clump up, remove from heat and vigorously whisk to combine it again. Eventually it will come back together again!
Can I can this sauce in 1/2 pint jars? If so, water bath or pressure can & how long please
Hi Marj! We haven’t tested canning this recipe. We simply seal the jars shut and let whoever know to enjoy the caramel within a couple weeks.
This was so easy and it’s delicious. I used a teaspoon of Diamond Krystal salt which I thought was well balanced. Medium low on my gas range.
I made your sauce and it was quite easy to make. But when I went to put it on top of ice cream, it started to harden up. I was expecting it to stay creamy. What did I do wrong or is this normal?
Hi Rhonda, that’s completely normal!
Great recipe shame about the vile clickbait adverts
I am going to make a spice poke cake that calls for caramel to be drizzled into the holes in the cake. Would this sauce work for that?
Hi Theresa! We haven’t tested using this salted caramel sauce in a poke cake so can’t offer any advice. It sounds delicious! Let us know if you give it a try 🙂
I made this today and the colour does not match the colour in your pics. Does this mean I burnt it? I am making this to use in the caramel pear pie recipe. I’m not sure if I should use it or not.
Hi Missy! Is it quite dark? It could have been cooked too long/too hot. Give it a careful taste to see if it tastes ok – hope you love the caramel pear pie!
I was wondering if this caramel sauce would be good for lightly swirling in cake batter so the cake has some gooey caramel when its baked?
Hi Shazia, We have not had any luck swirling it into cake batter, but it’s wonderful drizzled on top!
Hi I made your recipe and added homemade bourbon vanilla 1 teaspoon. And it’s delicious, made it for dipping apples. And I did make a double batch in a bigger pan.
Thank you for the recipe.
Lots of love Happy Halloween
Natalie
Natalie, that sounds great! You gave me the idea to maybe add some amaretto!!!
I have made this several times and it’s always turned out beautifully! Today, however, I ruined two batches. Rachel time I add butter, it clumps up and separates. I whisked VIGOROUSLY for probably ten minutes and nothing changed! What am I doing wrong?!
Hi Katie, it’s possible the heat on your stove was just a little higher today. 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. Eventually it will come back together again!
I had this problem too, but in my case it was because the heat was too LOW, not too high. I figured it must be too low because the butter did not sputter but just melted quietly. I turned the heat up and whisked, and then things came together perfectly.
I made this to dip apple slices into and its DELICIOUS. Your recipes never fail me! This came together so quickly (and I didnt even use room temp butter). I used a sieve to catch a few bits of hard sugar that stuck to the side of the pan and those are equally as delicious!!
Can I substitute half n half instead of heavy cream? I’ll go to the store if I have to.. :/
Hi Marilyn! We typically use heavy cream which is approximately 36% milk fat, but we have also tested this with light whipping cream which is 30% milk fat and it works well. Any lower fat content the caramel may not set up properly.
I was curious about the avoiding non-stick pans. All my pans are hard anodized – do I need to go buy a new pan to make this? Thank you.
Hi Rachel! Though we do recommend avoiding non stick if possible, I’ve successfully make this salted caramel with my non stick pans. You want a thick, heavy bottomed pan for best results. Hope you love it!
Thank you! There are heavy bottomed so I will give it a try. I was trying to come up with a plan to explain to my husband why I needed a new sauce pan – crisis averted 🙂
I’m looking for a peanut butter caramel recipe to use as a dip for apple slices… Any suggestions?
Hi Lynn! We haven’t tested a peanut butter version of this salted caramel sauce. We would do a quick google search to find a peanut butter caramel dip recipe with good reviews. Hope you find one you love!
Cooking over Medium-Low would be more appropriate than Medium, at least on my gas stovetop.
I tried this recipe twice, and both times it had a toasted flavor. More like toffee not quite the creamy caramel flavor I’d hoped for
Hi Dane, You simply could have cooked it for too long, the pan may have been too thin, or the heat was too high. All easy fixes for next time. If you try it again, use a thick pan and try lowering the heat.
Hello ,would the caramel be ok (used as cake filling ),at room temp more than a day ? Cake would be covered with Fondant.thank you
Hi Aneta, 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.
Hi, can I use this for caramel apples? Thank you
Hi Connie, for caramel apples, we recommend following this caramel recipe instead. Enjoy!
Hello!!
I wanted to gift these in jars for the holidays, but I read you can’t double the recipe? How would it be possible to make a big batch of caremal sauce?
Hi Anita, For this recipe we recommend making several individual batches to gift.
I doubled the recipe and used a larger pan. It worked perfectly
If I used this to drizzle on top of a cookie, will it harden a little bit or still be gooey? I dont want it to stick to my packaging. Cant’ wait to try this!
Hi Ashley, the caramel will start to harden after being drizzled on top of the cookies.