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
This caramel sauce is delicious! After having mixed success with other caramel sauce recipes, I was thrilled with how easy this recipe was. Now I just have to keep myself from eating it before I need to take dessert to my office meeting in 4 days! Mmmm.
Hi Sally. When I’ve made caramel before and stirred the sugar while it was cooking it crystallize when finished. Is this not the case with your recipe?
Hi Kim! If you use a heavy-bottomed quality saucepan and stir constantly, the sugar shouldn’t crystallize after the caramel has been made.
I have made caramels for years but couldn’t get the sugar to caramelize and my sauce stayed running even after cooling. Any suggestions? I did add 1/4 c water to the sugar when melting bc that’s how I know to melt it….. could that be the problem? Any my other recipes have you add the cream first then butter. Thanks!!
Hi Jen! This caramel is too thin and soft to make individual caramels. Instead, I recommend my soft sea salt vanilla caramels recipe which is a little different from this.
I need to make 80 4oz jars for a bridal shower. What is your suggestion for large batches?
Hi Heather, unfortunately cooking a higher volume of candy (including from-scratch caramel) can change the outcome. I always recommend working with a single batch at a time, but if you absolutely must– doubling the recipe in a larger pot would be fine.
Hi, just wondering if you need to vacuum seal the Mason jars if giving as a gift or just steralise the jar before and put the lid on tight? Thanks!
Hi Alex! You can, but I don’t take the extra step. I simply seal the jars shut and let whoever know to enjoy the caramel within a couple weeks.
Just made this easy caramel sauce for the first time! To say it is yummy is an understatement- DELICIOUS!! Thank you for such a great recipe!!
Could I use this as a drizzle on chocolate-covered strawberries or would it be too thin?
Won’t be too thin! Let it cool for a few minutes before using as it might melt the chocolate.
I have lost count how many times I have made this sauce!!! I always double the batch and it turns out beautifully every time. Thank you for such a keeper!!! I drizzle it on every apple dessert I make, over ice cream, anything I can think of
This caramel is amazing!! I have searched high and low looking for an easy salted caramel recipe. This one is fool proof! What a winner! It’s delicious!! Thank you for sharing!!
First, I should preface this comment with a disclaimer. If you don’t like salted caramel, ….. ahh forget it.
This recipe is ridiculously simple. I just finished my first batch of Salted Caramel Overkill Ice Cream. To be honest, I probably should have cut the amount of caramel by half. It’s almost as subtle as a chainsaw. But then, mistakes are the precursors to perfection, and half the fun. The Caramel turned out perfect. Thanks for the recipe.
Hi! Would this filling be okay for macaroons?
Yes – so good!
Can this be used as a filling between cake layers. I am making a three tier wedding cake
(white/vanilla cake) and the bride wants this recipe as the filling between the cake layers. I am concerned it is too thin to use as a cake filling and it will ooze out the sides. Your thoughts and suggestions would be appreciated.
Hi Melissa, I agree it would be thin between the layers. I would suggest using my salted caramel frosting which is made using this caramel sauce! Here is the recipe: https://sallysbakingaddiction.com/salted-caramel-frosting/
hi, can this be used in banoffee pies? I simply love anything toffee!!! so this will def be on the cooking list this weekend.
XOXO all the way from Cape Town, South Africa
You can certainly use it for that although traditionally banoffee pies are made with Dulce de Leche instead of caramel. This is my simple recipe for banoffee pie: https://sallysbakingaddiction.com/banoffee-pie/
I just finished making the caramel sauce and it is exactly what I wanted. Thank you sooooo much for the great recipe!
Hey, Sally
I have made this caramel sauce according to your step-by-step guide and it’s so delicious! I can’t wait to put it over ice cream or by the spoonful.
Thanks for the recipe…
Michel Joachim
Hey! If I put it in the fridge will it harden? And if so, will it be chewy or crunchy? Thank you, can’t for your reply to try this delicious recipe!
This caramel will become thick in the refrigerator – but it won’t harden. To turn it back into a thinner consistency for pouring simply warm it back up!
If you are looking for a recipe that will harden to candy consistency follow this recipe: https://sallysbakingaddiction.com/sea-salt-vanilla-caramels/
I just finished making yout Carmel Sauce, delicious!
Hi Sally!
I tried making this, but when I put the butter in, it all just turned into a crumbly mass and became un-stirrable. 🙁
Any tips how to prevent this in the future?
Hi Denny! Make sure you’re using room temperature/soft butter. The mixture likely seized up from the varying temperatures.
Hi Sally!
Would this recipe be suitable for salted caramel popcorn?
Thank you,
Em
Hi Emily! I don’t recommend it. This caramel won’t harden into the CRUNCH you need for caramel corn. Instead, here’s my caramel corn recipe. You can definitely add some sea salt to it!
I’m making my homemade fudgy brownies and want to add caramel and toasted pecans so it will be a turtle brownie. Would your salted caramel work well marbled in and drizzled on top? Would I have to refrigerate them?
Hi Heather! I actually have a recipe for salted caramel turtle brownies 🙂 If you want to use your own brownie recipe, follow the instructions beginning with step #5!
What a fantastic recipe! Smells so lovely and buttery! I tried CCJ’s recipe which doesn’t include butter but I have to say this is by far superior!!!!!
oh my goodness. OH MY GOODNESS!
i’ve never made a successful caramel, let alone salted caramel.
THIS IS AMAZING. It’s so easy and incredibly delicious!
Thank you!
Not sure if I missed this question or not but can this be used for caramel apples?
Hi Vickie! This sauce is too thin for caramel apples- it’s great for dipping apples into, though! I recommend my caramel apples recipe.
How do you keep the carmel soft when putting it in the cupcake once its cooled? Mine was a little too firm
Hi Nikki! Add a little more heavy cream to the caramel so it remains softer.
Great recipe. Only thing I would say is it definitely took me half an hour of stirring the pot to get the sugar to the point of being able to stir in the butter. It says medium heat but maybe that isn’t hot enough. At least for my stove. Still will only use this recipe
Thank you!
I just finished making a batch and IT IS ABSOLUTELY DELICIOUS! can’t stop eating with a spoon! Thanks, Sally! Oh and by the way, I love your chocolate cupcake recipe. It’s my go to!
Can you help? How long should the sugar melting process take? I can get it to melt and turn amber but as soon as I add the butter the sugar seizes and clumps back up, never to liquify again. It happened three times in a row. What am I doing wrong? Is the sugar overdone? By the time I reach a light brown, most of the sugar still isn’t completely melted yet (still tons of small lumps) so I keep stirring. Am I overdoing it? What’s the problem?? Thanks!
Hi Brittany! The sugar takes about 5-6 minutes to melt over a gas stove and an extra 1-2 minutes over an electric stove. A couple things that will help: make sure you’re using a sturdy, quality pot over medium heat and are constantly stirring. Make sure the butter is room temperature and soft– not cold. It’s seizing because of the vast temperature difference. (Cold butter in hot candy syrup.) Do not double or triple this recipe, just 1 batch at a time. I hope this helps!
Hi! At the moment, all I have in my fridge is half & half. Would that work?? Thanks so much!
Hi Ellie! No, it won’t You need heavy cream.
[The stars for rating the recipe are a little wonky, at least on my phone. This is a four-star review.]
This was very quick and easy. BE CAREFUL: when adding the cream I got a nasty little steam burn. I would recommend wearing an “ove glove” or something similar for protection.
I added a little less kosher salt in the recipe, then when it cooled I added a little flaky Maldon.
The recipe is amazing. I also added 5-6 freshly cracked black peppercorns with the salt, and it lifted the flavour to another level. Served it on top of almond brownie with ice cream, and I had the best sunday ever.
Cheers