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
- Dutch Baby Pancake
- 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.
Keywords: caramel, salted caramel
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.
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
★★★★★