Homemade Salted Caramel Sauce
This quick and easy homemade salted caramel sauce recipe requires only four ingredients, takes just 15 minutes, and comes out perfect every single time.
It's absolutely divine on ice cream sundaes, can be used in any recipe calling for caramel sauce (hello, salted caramel chocolate chip cookie bars!), makes a wonderful hostess gift, and, most importantly, is delicious straight from the spoon (feel free to drop an extra spoonful in your coffee!).
The salted caramel possibilities are truly endless, especially when you have a no-fail, go-to recipe. I've found the simplest method to be the best when making caramel sauce – a pan, a whisk, and just a few simple ingredients is all you need.
Why You’ll Love This Homemade Caramel Sauce
It’s easy to understand why people fall in love with a homemade salted caramel sauce; it’s not as cloyingly sweet as store-bought versions and has a much greater depth of flavor.
It doesn’t take much time or many ingredients to churn out a batch in your own kitchen and I guarantee you’ll be addicted! Here are the highlights:
- Quick: It only takes 15 minutes to get a smooth, creamy salted caramel sauce.
- Simple: You only need four ingredients and no fancy equipment.
- Lots of help: There are expert tips on making the recipe, as well as a video to guide you.
The Ingredients
These four ingredients undergo a magical transformation and result in the most amazing caramel sauce you’ll ever taste.
- Sugar: Regular white, granulated sugar.
- Unsalted Butter: Use the best butter you can, it makes such a difference in flavor! I love Kerrygold and highly recommend it. I use unsalted butter so that we can completely control the salt content in the sauce. If you can only use salted butter, you can do so but add only 2 teaspoons of the flaky sea salt, then taste and add more if desired.
- Heavy Cream: This is best at room temperature so it incorporates into the sauce properly. Heavy cream can be labeled in many different ways depending on the fat content; you can also use whipping cream, heavy whipping cream, light whipping cream, or double cream. Do not substitute milk, it is not thick enough for making this sauce.
- Salt: I highly recommend using flaky sea salt like fleur de sel or Maldon sea salt. If you need to substitute regular table salt, use only 1 teaspoon, or the sauce will be much too salty!
How to Make Salted Caramel
Caramel sauce can be intimidating, but the more you make it, the more you will get a feel for the look and the smell, and it will become second nature.
Here's a quick rundown of the process:
- Sugar goes straight into the saucepan (no water!) and is melted over medium heat, while you stir constantly. The sugar may clump at first but it will all eventually melt.
- Continue cooking until the melted sugar is a gorgeous amber color, then add the butter and whisk until it is completely melted.
- Remove the pan from the heat and carefully whisk in the heavy cream, then stir in the salt. Your caramel sauce is done!
No Candy Thermometer Required
It is not necessary to use a thermometer when making this caramel sauce; simply using visual cues will work perfectly!
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The sauce may seem thinner than you'd expect when you're done whisking everything in, but it will thicken as it cools.
Recipe Success Tips
Below are a number of tips to help you make the most amazing caramel sauce!
- Prep Your Ingredients: Have all of the ingredients measured, at room temperature, and ready to go before you begin making the sauce. Things move quickly once the sugar starts to melt and pausing for a measurement or to grab something could cause the sauce to burn.
- Scaling the Recipe: Due to how much the sauce bubbles up when the heavy cream is added, doubling or tripling the recipe is not recommended. If you’d like to make a larger volume, I recommend making separate batches.
How to Store, Freeze, and Reheat Salted Caramel Sauce
Allow the sauce to cool for a bit in the pot, then pour into a glass jar or other airtight container and cool completely, then store in the refrigerator for up to 1 month. You can gently warm it up in the microwave or on the stove over low heat before using it again.
You can also freeze salted caramel sauce in an airtight container for up to 3 months. Thaw in the refrigerator overnight then reheat as desired.
Can This Be Used for Caramel Apples?
While this is a delicious caramel sauce, it will not work for caramel apples; it is not thick enough to cling and set as a coating on the apples. I recommend using my homemade caramel apples recipe instead.
How to Use the Sauce
This salted caramel sauce quite literally goes with everything! Here are some ideas of how to use it, serve it, or gift it:
- Drizzle it over ice cream, brownies, pie, or cheesecake.
- Use it as a dip for apple slices or other fruit.
- Stir a spoonful into hot chocolate or coffee.
- Put it in a pretty mason jar, tie a ribbon around it, and give it as a hostess gift, birthday gift, or holiday gift.
- Whip it into buttercream frosting.
- Eat it by the spoonful.
Recipes That Use Salted Caramel Sauce
Use your batch of homemade caramel sauce in these recipes:
- Salted Caramel Chocolate Chip Bars
- Easy Ice Cream Sandwich Cake
- Salted Caramel Apple Cinnamon Rolls
- Salted Caramel Apple Cake
- Snickers Cupcakes
Watch the Recipe Video:
If you make this salted caramel recipe and love it, remember to stop back and give it a 5-star rating - it helps others find the recipe! ❤️️
Salted Caramel Sauce Recipe
Ingredients
- 2 cups (397 g) granulated sugar
- 12 tablespoons (170 g) unsalted butter, at room temperature, cut into pieces
- 1 cup (240 ml) heavy cream, at room temperature
- 1 tablespoon fleur de sel, or any other flaky sea salt
Instructions
- Add the sugar in an even layer over the bottom of a medium (3 to 4-quart) saucepan. Heat the sugar over medium heat, whisking it as it begins to melt. You'll see that the sugar will begin to form clumps, but that's okay. Just keep whisking and as it continues to cook, they will melt back down. Stop whisking once all of the sugar has melted, and swirl the pan occasionally while the sugar cooks.
- Continue cooking until the sugar has reached a deep amber color. It should look almost a reddish-brown, and have a slight toasted aroma. This is the point where caramel can go from perfect to burnt in a matter of seconds, so keep a close eye.
- As soon as the caramel reaches its sweet spot, add the butter all at once. Be careful, as the caramel will bubble up when the butter is added. Whisk the butter into the caramel until it is completely melted. Remove the pan from heat.
- Slowly pour the cream into the caramel. Again, be careful because the mixture will once again bubble up ferociously.
- Whisk until all of the cream has been incorporated and you have a smooth sauce. Add the fleur de sel and whisk to incorporate.
- Set the sauce aside to cool for 10 to 15 minutes and then pour into your favorite glass jar and let cool to room temperature. The sauce can be refrigerated for up to 1 month.
Notes
- Salt – I highly recommend using flaky sea salt like fleur de sel or Maldon sea salt. If you need to substitute table salt, use only 1 to 1½ teaspoons, or the sauce will be much too salty!
- Saucepan – It is important to use a saucepan of at least 4-quart capacity. It will seem too big for the job, but when the butter and cream are added, the sauce bubbles up ferociously, and you need that space so it doesn’t boil over.
- Storage – The caramel sauce can be kept in the refrigerator for up to 1 month. This recipe is not suitable for canning or long-term storage.
- Freezing – The sauce can be stored in an airtight container in the freezer for up to 3 months. Thaw overnight in the refrigerator before using it.
- Reheating Instructions – To reheat the sauce, remove the lid from the jar and microwave for about 45 seconds, then stir. It should be smooth and pourable, but not piping hot.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
[photos by Ari of Well Seasoned]
I love caramel thanks for the recipe without corn syrup!
Hi! I am making this cake for my mom’s birthday tomorrow :) Just pulled one round out of the oven. My question is about the carmel sauce. I have fine grain pure sea salt. Can I use that as a substatution for the flakey salt which i don’t have? If so how much would you recommend? Thank yoo so much, Gina
Hi Gina, I know this is a little late, but you will want to use far less fine grain sea salt than the flaky sea salt called for.
I know this is an old-news recipe, but I just recently discovered it. I’ve made it three times now and it’s turned out wonderfully each time, despite not using a thermometer – I just keep an eye on it and keep stirring! I do however use salted butter – that’s the only type I buy – and found that 1 TSB of salt was too salty. In my second batch, I cut it down to 1 TSP and it was lovely. Thanks for a great recipe!
I love salted caramel! I’m curious how well this recipe would taste over my homemade frappuccino. I was thinking of making chewy salted caramels, too. I found this recipe here (http://bit.ly/1Bcaramelrecipe) that I thought I would try.
I’ve got a couple ideas for this recipe I want to run by you. First – could I use it as a ripple in ice cream,like I use your fudge sauce from S’mores ice cream?
Second – would it keep at room temperature if I topped coconut macaroons with it? I love making Joanne Chang’s coconut macaroons and often dip tops in chocolate, could I do same with caramel sauce? I usually keep them in sealed container on my counter for the few days they last.
I’ve never made a caramel sauce before, which is odd considering how much a frickin love caramel! Thanks for your guidance
Hi Jackie, I think that could work (the ripple), although it might be a bit stiff after sitting in the freezer. I wouldn’t store it at room temperature long-term because of the cream in the sauce (I would eat them within a day).
I consider myself an accomplished cook but I ruined a pot, a sweater, and received blistering burns on my hands and face making this. What a nightmare.
Caramel can be dangerous to deal with…but here are some tips:
1 – When adding something to hot (350 F) caramel, warm it in the first place (like ‘tempering’)… you don’t need to boil the cream (I use milk, it has less calories), but you should have it quite warm (use a microwave oven).
2- Use a oven mint glove on the hand that you use to whisk the caramel.
3 – remove the caramel from the fire and whisk a bit before adding water/cream/milk, etc. It should not be fuming at least.
I LOVE this recipe! The only thing I added was 1/2 tsp vanilla extract the second time I made it – it really helps bring all the flavors together in my opinion, but even without, this is the BEST salted carmel sauce recipe I have come across.
One other cool thing I did with this was omit 1/8th cup cream to turn it into a thicker and denser carmel-style dessert. I spread it on top of a basic shortbread recipe once it had cooled a bit, chilled for 2 hours, then added 2 cups melted semi-sweet morsels on top and re-chilled another hour. Talk about INSANE cookie recipe. The family asks for these every time I visit because of how insanely good they are- highly recommend!
please help! I have attempted this recipe 6 times today and every single time the sugar turns amber colored before it melts. It refuses to melt. And it doesn’t take 1-2 minutes it takes 10-12. I follow the tips to a T. And I have tried different pans and lowering the temperature. Why does caramel hate me? :( I’m using a gas range and watching it like a hawk but it just never seems to melt down like it should. I would appreciate your help!
Nikki! I’ve ONLY made this on a gas range, and it has never failed. Here are a few personal tips that hopefully HEB can confirm as well:
1. You have to be DEDICATED at stirring while it is in the lump/turning amber – zone.
2. If you have a fire dial for heat, I generally use a setting between 5 and 6 and no greater.
3. I’ve only ever used a teflon-coated Cuisinart saucepan and have yet to have problems- I would recommend if you’re using a non-coated pan to invest and try that- may be of great help.
4. Carmel doesn’t hate you! You just have to really be extremely dedicated to watching it and checking that the temperature hits 350* with a candy thermometer are your TWO BEST FRIENDS to the process. :)
Don’t give up- keep on trying and let me know how it turns out!
This might help:
1 – Before starting, evenly spread the sugar on the bottom of the pan so that you get it with the same thickness all over the pan… don’t be afraid to use a wide pan. ‘Destroy’ any big sugar clumps before proceeding.
2 – Use a heavy bottom pan, because…
3 – … this will allow the sugar to cook more time without reaching burning point. When I see that I get areas in the pan where the sugar is becoming brown and others where is still clumpy white, I remove the pan from the fire and just keep stirring until I get a more homogenous mix..than back to the stove and resume.
I tried it last night (twice) only to have it turn into a hot mess. I think “medium high” for my stove is way, way too high. The first time the sugar was burnt before it was fully melted. My thermometer broke during this mess (yeah!) so I attempted to use a slow-moving digital meat thermometer for my second attempt (worse idea). By the time the top temp registered, it was already burnt.
I’m going to attempt it again tonight, mainly because I have yet to waste any cream or butter in it. I think this is going to be a great recipe, but I first need to figure out how to do it with my stove!
Amazing! Without a doubt the best sauce of any flavor ever! I used a candy thermometer but it only read 300 degrees and the caramel was perfect!
Thanks for sharing this recipe. I will he making this again, and again!!!
Best caramel sauce recipe ever!!! I used Irish butter, and the rich buttery taste is so clean and crisp! I was a little nervous because mine did not develop like the pictures, but it is beautiful and perfect! Cant wait to put it on your Salted Caramel Apple Cake!!!!
I made your sauce last night, absolutely devine! Served it over pumpkin spice bread pudding.
Not sure how, but I managed to get 4 cups when I made this recipe (following it exactly). It was enough to fill 2 pint size mason jars. Making more today as gifts for some friends at church :) great recipe.
Oh, and I’ve found that if I use fresh mason jar lids with seals, it can actual seal and be preserved. I’ve had a sealed jar in my kitchen for almost 2 weeks so far and it hasn’t altered in appearance in any way yet. I plan to crack it open next week to check it’s quality.
What do you suggest for reheating the sauce? Can I just place the jar in the microwave?
Hi Aiza, Yes, you could do that. Or if you don’t need the whole jar, you can spoon some into a bowl and microwave that.
Actually, I cook mine up to 370–less sweet and more complex flavors (per David Lebovitz)
PHENOMENAL flavor and outstandingly simple with the detailed tutorial you posted. I’ve ben making it since you first posted this awhile back, and it slipped my mind to post just how ridiculous this sauce is! Just made it so that it’s ready for inclusion in the Milky Way brownie ice cream cake I’m making as our Christmas piece de resistance dessert. Thanks for all you do year round, not just this recipe!
Great tips!
Hello!
I was wondering if I wanted to infuse the caramel with flavour (like bourbon) should I add the bourbon in during the beginning? Or at the end? I’ve read many recipes online and they all vary. How much should I add in with your current recipe to give it some flavour without overpowering?
Thanks!
Hi Crystal, I would add it at the end so it doesn’t burn off in the cooking process. The amount really depends on your personal taste preferences!
All I need is this salted caramel and a spoon and I’ll be good to go! ;)
I always go by the color of the melted sugar (deep amber) to make salted caramel sauce. It can be frustrating using thermometers at altitude since you usually need to go a little lower than what temp the recipe calls for. It’s so yummy! Love your blog!
Just a few questions so i’m sure of myself when I try this recipe.
1. Is an instant read thermometer different than the candy thermometer you clip to the side of your pot? If they are different, can the clip kind be used or are they less accurate in your opinion?
2. When the sugar reaches 350 do you turn off the heat then put all the butter in at once,
3. Do you have any thoughts on one of the earlier comments posted where they suggested adding the room temperature cream first to sort of temper the sugar and then adding the butter after the sauce cools slightly so as not to burn the butter?
I’d like to give this a try to include (along with your cinnamon sugar pecans and some homemade hot cocoa mix!) in some homemade gift baskets for Christmas. If my carmel doesn’t work out, do you have another dessert sauce suggestion from your site for a dessert sauce novice?
Thanks
-CB
Hi Christine, Here are answers to your questions:
1) Yes, they are different, but you can also use a candy thermometer that is clipped to the side of the pot.
2) No, keep the heat on when you add the butter.
3) I’ve never had a problem with the butter burning, but you could certainly try it.
This looks fabulous! I’m curious – what brand of thermometer do you use (the pink one in the picture), and do you like it?
Hi TJ, That’s a Thermapen from ThermoWorks, and I LOVE it! I use it for everything!
This stuff is pure evil. I made it for the Snickers cake, and there was plenty leftover. Enough for my husband and I to have two bowls of ice cream topped with it, and then more for me to eat straight out of the jar with a spoon. It’s amazing!
I think I am cursed. I have yet to master caramel making but I am an expert on eating it!
Question…from the pictures, it looks like the sugar is put in the saucepan dry. From there, about how long does it take for the sugar to melt? Once it melts, about how long does it take to get to 350?
Hi Janell, I don’t have times listed because it can really vary quite a bit depending on how hot your flame (gas) or burner (electric) is on your stove. It can really vary a lot and it’s more important to use a thermometer or visual clues as opposed to times for something like this.
Love this sauce! Any tips for how best to put it in jars and give to friends as holiday treats? You said it keeps in the fridge for 2 weeks, so i’m assuming that after filling and cooling my jars I should store them in the fridge until I give them away? Any experience putting these through a water bath or pressure canner for long-term use?
Hi Morgan, Yes, I recommend storing them in the fridge until you give them away. I have not tried long-term storage and cannot guarantee that this particular recipe would be safe for long-term storage.
Right or wrong, I’ve had this stored in the ‘fridge for up to 8 months, and pulled it out, microwaved it for ice cream with no problems or degredation in flavor or quality….no ill effects aside from too much ice cream!
I can’t find flaky sea salt would I be able to use regular sea salt ?
Hi Katlyn, You would want to use just the tiniest amount, it will be much saltier than the flaky sea salt.
Does the type of pot make a difference? My caramel hardens as soon as I add the butter. Why is that?
Hi Shayla, Any heavy-bottomed pot should do. Make sure your butter is not cool at all; if the butter or cream has the least bit of a chill to it, it will cause the caramel to seize.
Delicious! I used organic cane sugar and this turned out beautifully! Good instructions. Now for the caramel apple pie . . .
I just made this and it turned out pretty well, however, I was left with rock hard caramel in the edges of my pan. Is that normal, or is there a way to avoid that?