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’ve made this many times, mostly successfully. I’m wondering why I always end up with sugar crystals on the sides near the bottom, and also on the wooden spoon? Any ideas?
Hi Tracy, some sugar crystals are normal. Are you using a nonstick pan by chance? Using a nonstick pan can often cause the caramel to burn and/or crystallize, and generally just make it harder to cook properly. Crystallization can also happen when the heat is too high, so for your next batch, you can try turning down your heat a bit and continue to whisk vigorously until it smooths out. Hope this helps!
unbelievable just how good this came out !!
i thought this was gonna be harder than it was 🙂
sugar melted , butter melted right down , poured the cream , next thing i know was salt time 🙂
then come the test , took a little finger full and wow 😮
i found you cause my wife wanted caramel to add to her coffee ,,,
finding caramel creamer that isnt full of trash is a no go 🙁
so i decided to make her some and seems
i got a start so good ,now thinking cookies , my pancakes , on peanut butter 🙂
thank you so much and god bless !!
Hi!! I tried the sauce but it came out with a bitter flavour on the front before the sweetness comes in. Do you think I burned it? I added about a tsp of vanilla at the end but wouldn’t think that would do this…
Hi Natasha, if it tastes bitter and looks darker than the photos, it’s likely been cooked for too long – an easy fix for next time! Try turning your heat down a bit.
Do you think i could use this once its cool to layer on in between fudge layers?
Hi Kayla, it could potentially work as a layer on top, but it won’t set quite the same way that fudge does so it may get a bit messy. We haven’t tested it ourselves. Let us know if you do.
Sally, I am a teen baker.
I just discovered your caramel recipe while I was fine-tuning a recipe for butterscotch cookies.
It was so quick and easy that I have included it in my recipe.
Thank you for sharing!
So happy to read this, Ari!
I absolutely love this recipe, but hadn’t made it in a while. While I was reading the next step after the butter, an ad popped up and wouldn’t let me exit. My batch was ruined.
Hi Astrea, we’re aware that an intrusive Amazon pop-up ad has unfortunately reappeared, and we’re so sorry about the frustration this causes. Despite multiple safeguards in place, it sometimes slips through under different labels, which makes it harder to catch until it appears live on the site. We flagged it with our ad network over the weekend and again last night, and have requested another block, so hopefully it’s resolved again shortly. We truly appreciate your patience; this has been frustrating for us as well, and we’re continuing to stay on top of it!
I made this last night and it’s delicious! My only issue with it is that it’s too thick to pour at room temperature. My kitchen is 74 deg F so it’s not that the kitchen is cold. Did I do something wrong or is that normal? I wanted to use it to make a caramel frosting but I fear it won’t combine well as is, and if I warm it up to make it more pourable then it’ll melt the butter in the frosting.
Hi Susan! It’s normal for it to be thick at room temperature, we always heat it up a little before serving. Here’s our salted caramel frosting recipe if you’re interested, or you can drizzle this caramel over cake layers/on the top of a cake like we do with out Burnt Sugar Caramel Cake.
Hello, i want to make this recipe to use for thumbprint cookies. Do i still follow the same recipe and temperature to 220. Will they set in the cookies
Hi Ps! You can reference this caramel apple thumbprint cookies recipe.
Is there anything I would need to do if I used this as a filling in a cake? If it needs to be rewarmed from the fridge, do you know how it would turn out if a cake is setting to be frosted in the fridge?
Hi Victoria! 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.
I have tried other caramel sauce recipes with varying degrees of success. This recipe worked perfectly the first time I tried it and it is exactly like homemade caramel sauce that I used to purchase. I am amazed at how easy it is to make and how yummy it turns out! I know I will make it just to keep a jar in my refrigerator to have on hand for baked pears or other recipes, or just to eat a spoonful of when I have a craving. 🙂 Thanks!
Tastes great, but turned out too thin, I need/want a thicker sauce. Any ideas on how to save what I have and to thicken it?
Hi ME, it sounds like the caramel could have used some additional time on the stovetop. It should thicken as it cools as well. Did yours thicken at all once cooled?
If someone wanted to add vanilla extract, banana extract or rum extract to elevate the flavor, how much would be a good amount to add, if any?
Hi Steph! Feel free to stir in 1/2 or 1 teaspoon of vanilla extract when you stir in the salt. We have not tested other flavors. Let us know what you try!
I tried pumpkin pie spice extract (1 tsp), rum extract (1/2 tsp) and banana extract (1 tsp) in three separate batches. The pumpkin pie caramel and the banana caramel were amazing. I feel like the rum extract could use something else, maybe some butter extract to reduce the intensity of it, so I’m going to try that, otherwise it just tastes like straight up alcohol flavored caramel (which isn’t exactly surprising!)
easy and very delicious-great for holidays
I’m sorry this has probably been asked before I just cant figure out how to search the comments. Are you using regular iodized table salt or are you using kosher salt? Thank you in advance!
Hi Nicole, we use regular table salt in all of our recipes unless otherwise noted.
I tried making this and it was not a success. At the step when adding the butter after melting the sugar to a lovely amber color, the sugar and butter separated. So I whisked and whisked as indicated in the recipe, and it suddenly turned into a large hard lump of crystalized sugar, butter goo. Most of it was stuck in the whisk. I managed to break up some of it and remelt it, but most of it was in a frankenstein lump.. I poured what ever I could save through a sieve and used that to dip the cookies. But the majority of the ingredients were not rescue-able and went into the compost. Any idea of what I did wrong?
Hi Jo, we’re so sorry to hear you had troubles with this recipe. We know how frustrating it is when something doesn’t come together! It sounds like the sugar may be seizing up when the butter is added. That happens when the sugar is a bit too hot or the butter is too cold. Next time, try removing the pan from heat for just a few seconds before adding the butter, and make sure the butter is cut into pieces and at room temperature. If the caramel clumps up or turns hard on the whisk, don’t toss it, just return it to low heat and whisk gently until smooth again. Hope this helps for your next batch!
I had exactly the same experience as you when I tried to make the sauce tonight. When adding the butter the liquid caramel seized into a brick and I couldn’t get it dissolved again at all! I am soaking my pan and hope I haven’t ruined it!
I made this twice and loved it on the pumpkin bunt cake but I have leftover sauce. Can I use this on jam thumbprint cookies instead of jam with chocolate drizzled on top? Just wondering what your thoughts are on how they will do.
Hi Desiree, yes! You can see how we use it in these thumbprint cookies. The only change we made was to reduce the salt to 1/4 tsp so it’s regular caramel and not salted caramel 🙂
Can I use salted butter and omit adding salt at the end?
Hi Melissa, You can use salted butter and reduce the added salt depending on how salty you would like the caramel.
I just made it as described but it turned out a little burnt tasting. I wonder what I did wrong. I stayed with the sugar the whole time so I don’t understand.
My granddaughter was just diagnosed Lactose intolerant. Has anyone tried this sauce with the plant based heavy/whipping cream replacements? I just made Sally’s Best Pumpkin Pie and the pie crust recommended using plant based butter and cream and it was delicious. I was so glad to be able to offer her a favorite desert at Thanksgiving and would love to try try the caramel sauce.
Hi Marci, We haven’t tested a dairy-free version of this recipe. While full fat coconut cream should work in place of the heavy cream, we aren’t sure how a plant-based butter will hold up (and we don’t recommend margarine). It may be best to search for a recipe that is specifically formulated to be dairy-free. Let us know if you try anything here!
My husband is lactose intolerant and I make this recipe with lactose free butter and lactose free whipping cream. Hope that helps!
Wow. Just wow. This was so easy and so delicious and I don’t think I’ll buy the jarred stuff ever again!
This caramel sauce is soo delicious and easy. My family couldn’t believe it was completely from scratch and they all loved it. It is fantastic on top of Sally’s apple crumble pie (and so many other things I’m sure). I always use 1/2 tsp of salt to make it non salted!
This caramel sauce is soo delicious and easy. My family couldn’t believe it was completely from scratch and they all loved it. It is fantastic on top of Sally’s apple crumble pie (and so many other things I’m sure). I always use 1/2 tsp of salt to make it non salted!
Can you use kosher salt
Hi Patti, 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.
Do you you think I could use 1/2 and 1/2 ?
Hi Karlie, we really do recommend sticking with heavy cream. The caramel will not set up properly with a lesser fat content.
Can I use a coated cast iron pot to make the caramel? I don’t have a stainless steel pot.
Hi Sarah, yes, you can use an enameled/ceramic-coated cast iron pot to make caramel. Just keep an eye on the heat—cast iron holds heat more intensely and can cause the sugar to darken quickly.
My first time making it and the recipe was easy to follow, but I had a amazon ad pop up and it covered the instructions. I had a time getting it off before anything burned. Some bites of caramel were great and some just had the salty takeover. I plan to save the recipe and make it again but will probably change the amount of salt.
This was made to be used for the sea salt caramel cheesecake recipe.
I used unrefined pure cane sugar (so quite coarse) and it melted-but when I added the butter -which was not completely at room temp- it quickly became lumps of hard sugar / butter bits, and never came together. I added the cream, to see if that would help smooth things out, but It made no difference. So I ended up with a crunchy, clumpy, almost paste. I’ll find a use for it, as I don’t like to waste anything, and like to experiment, but I wish I knew what I did wrong.
Hi Ariana, we’re so sorry to hear you had troubles with this recipe. We know how frustrating it is when something doesn’t come together! It sounds like the sugar may be seizing up when the butter is added. That happens when the sugar is a bit too hot or the butter is too cold. Next time, try removing the pan from heat for just a few seconds before adding the butter, and make sure the butter is cut into pieces and at room temperature. If the caramel clumps up or turns hard on the whisk, don’t toss it, just return it to low heat and whisk gently until smooth again. Hope this helps for your next batch!
Sally, I just have to say I depend on your recipes to get me through every occasion! I have never made Carmel sauce and this recipe was so easy to follow and I made it successfully on my first batch. Thanks for all your knowledge!
I am hoping to make about 36 jars of this for holiday gifts! I am wondering if you think I could double or triple the recipe okay, and also if it’s okay to leave it out of the fridge for a day or so when I deliver the gifts (Is the refrigeration necessary or just recommended?) Thanks!
Hi Jenny! We recommend you make more than one batch instead of doubling this recipe because the added volume could prevent the sugar from melting evenly and properly. The caramel is best stored in the refrigerator and shouldn’t be left at room temperature. Hope this is helpful!
I just doubled the recipe last night and it worked great. I did watch it carefully because I was worried I would burn it since I just got a new gas stove.
It’s is yummy and a great recipe!
I love this recipe and make the original version a lot, but I am going to a friendsgiving this weekend and wanted to make it vegan to be more inclusive of the hosts and others attending (to go with vegan-adapted apple hand pies). I used plant-based butter and coconut cream (1-to-1 for everything). WOAH. It turned out amazing. So yummy. Took a lot of willpower not to eat it all myself before I even went to work. I love your recipes.
I have signed up for email delivery of recipes but nothing ever arrives.
Hi Kathleen, It looks like your email address was confirmed yesterday and the first “Welcome” email was sent to you. If you don’t see it be sure to check your spam folder.
Your recipe is totally awful it ruined our pan it ruined my daughters birthday cake I am so disappointed I followed the instructions carefully why on earth say not to use a non stick pan please ?