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 was just wondering if you knew of a vegan alternative to the cream used and if vegan margarine would work?
Hi Jessica, Unfortunately I am not aware of any vegan substitutes, and am not sure if vegan margarine would work. If you try it, come back and let us know how it worked!
I stood in from of my stove afraid and planning on ruining this concoction. However, your instructions were so wonderfully explicit and perfect. I’m a good cook but caramel sauce has been something I have never attempted because…. It’s a thin line between love and scorching.
It turned out beautifully. Dark amber and lovely. Seriously, your instructions were amazing. Thank you! I can’t wait to take this to my ice cream party potluck tonight.
I may be dense (probably), but does this recipe fail to say what to do with the salt?!?
O ya…duh…flaky sea salt aka “fleur de sel”.
“Add the fleur de sel and whisk to incorporate.”
Absolutely AMAZING. Sinful. I like.
Michelle I posted for everyone to make this!! Thank you again!!!
Awesome recipe, my first attempt and I loved it!! Thank you for tips and this recipe.
This recipe looks amazing. I just pulled a homemade apple pie outta the oven and I’m gonna attempt ur salted caramel sauce to serve with it!
I made this a couple of weeks ago hoping it would taste like the salted caramel sauce from my favorite restaurant. It tastes even better!! The only modification I did was using turbinado sugar instead of white granulated. Love this stuff!! Absolutely delucious on granny smith apples. ;) Thank you Michelle for an awesome recipe!
Thank you, it’s delish! I made this & created a caramel sundae cupcake to go with it! Linked your recipe on my blog! I think everyone should try this! Sugars!!
I’m absolutely kicking myself right now. I just attempted this sauce and it looks just like yours but it tastes burned. :( I think I went beyond 350, I think I’ll try again this afternoon.
This is a great recipe! After one false start, I think the problem many people face is whisking too long, which will definitely cause the caramel to seize. In my case, there was still be visible lumps of sugar as the caramel starts to turn medium brown. The first time I kept on whisking, trying to whisk all those out, and the caramel seized up and then the bottom burnt. The second time I stopped whisking once a good portion of the sugar was melted, and let the rest of the sugar melt naturally. I guess this is why many people consider the wet method easier — you can make sure the sugar is equally distributed and heats at the same time….. but I think your instructions are a little bit off about continuing to whisk until all the sugar is melted…..
This is my first time making caramel sauce and this recipe made it so easy! I got a perfect batch of yumminess with one try. Thanks a lot for making it easier on us first time chefs.
Just made the sauce…THANK YOU so much!!! Your detailed step-by-step instructions saved me! I messed up the first go around (I didn’t pay attention and used cold butter). I waited a few hours and started over again once butter and cream were at room temp. Works like a champ! Delicious! :)
P.S.: I ended up using just regular granulated sugar.
Hey BEB!
I must agree that you have the best food blog! :)
I have a question. Tomorrow I will be making this sauce and the cupcakes you made and posted about on your other blog post. To make the sauce, do you think organic granulated sugar would work as well as regular g.s.? Thanks! :)
I have a challenge for you…Sweet and Salty Caramel Swirl Ice Cream. Blue Bunny makes this flavor and it is my all time grocery store favorite. I think you can do better!! It is basically a vanilla ice cream with caramel swirls and chocolate covered pretzel pieces. Totally yummy. The thing that makes it really great is that the caramel stays soft. I was just looking at your Tin Roof Sundae article and I thought this would be right up your alley. Have you made this caramel sauce without the salt? Don’t know if it would be too salty with the chocolate covered pretzels.
Love your blog.
Oh, that sounds amazing! I will definitely add it to my list of summer flavors :)
Hi Michell’s I was wondering wat kind of thermometer u used? Is it a candy one, or does it even matter?? Thx
Hi Vanessa, I have used a traditional candy thermometer, and I have used an instant-read digital as well. The candy is easiest in that you can just clip it on the side of the pot and don’t have to worry about holding your hand over the bubbling sugar, but I do find the instant-reads to be more accurate.
I don’t have any flaky sea salt, but I do have a flaky kosher salt. Would that be an acceptable substitution?
Hi Beckie, As long as it’s flaky, it should work. I’ve only ever seen traditional kosher salt, which is very coarse and crunchy.
I went and checked the label just to be sure of what I had :) Its Kosher style Flake Salt from Penzey’s.
I used flaky margarita salt…closest substitute I could find at my local store . Turned out awesome. :)
I made this last night and was a little cranky about it…I felt like things moved way too fast and I had no idea when I should move on to the next step (even with your helpful guidelines)…then I burned my finger blisteringly bad from the splatter after adding the butter…then the sauce seemed WAY too thin and when I sampled it it tasted funny. I put it in the fridge and poured myself a glass of wine in defeat.
Cut to this morning…and I found I had thick, delicious, perfect caramel! The cooling process really worked wonders! :) I’m making these cupcakes for my moms group tomorrow. They went NUTS over your Irish cupcakes, so I hope they’ll like these ones, too!
I made the caramel sauce and served it over vanilla frozen yogurt on Sunday. All of my party guests were amazed. It tasted so good! It thought this was funny… My neighbor asked how to make it and when I told her she said “When do you add the caramel?” I told her the cooked sugar is the caramel. I guess everyone is used to caramel coming out of a jar! Thanks for a great recipe. Now I’ve gotta figure out what to do with the leftovers!!!
Oh my… I could eat it just with spoon. I have my recipe but I am curious how this one tastes so I will try it.
This looks fab, I love your blog! The way you explain things is very to the point but pleasant to read too : D I have seen so many recipes for this “salted caramel” craze and have always wanted to try it. Think yours might be the winner! *bookmarked!*
Just made this sauce now, and it came out wonderful! I was nervous to make it…I’ve burnt my fair share of caramels in the past, but this was so easy! Now, to make goodies to drizzle it on!! I used fine sea salt, and only half a tbsp, and it still worked out really well. Thanks for all the great recipes!
It came out way to super sweet. So I am guessing I didn’t cook it long enough. I’m am going to try again in a couple of hours after I clean everything up.
Do you have an tips when it comes to cleaning burned caramel from the bottom of a pan? Hehe
Haha! Burnt or not, I always end up with it stuck to the bottom of the pan! I just drizzle dish soap over the bottom, fill the pot with super hot water, and let it soak for a couple of hours. It’s usually super easy to clean and comes right off after that.
I always just fill the pot up with water and place it back on the stove and boil it. It only takes a minute or two and all the excess caramel is dissolved.
Made this just now, on my way to buy some vanilla ice cream >D
When I went shopping for the ingredients I couldn’t find fleur de sel sea salt or and sea salt flakes. Can I use regular sea salt? Should it be coarse or fine? I have never made caramel before. I hope my caramel comes out like yours!
Ohhh when I went through and read all the comments I see that I should use fine sea salt. I decided to half the recipe for the first time because I have an electric stove. I read that some people had problems. I hope it works!
I was going to recommend fine :) Let me know how it comes out for you! I curse electric stoves ;-)
Hi Michelle-I generally love your recipes but this one defeated me twice this afternoon. The first batch burnt almost immediately so I tried again and turned the temp way down. It took forever to melt the sugar and when I added the butter and cream I had a mess. I was able to put it back on the burner and get the sugar to melt down. I now have a decent tasting caramel but not sure that it can be used in the salted caramel icing. I can still use it on ice cream but I think I’m going to have to keep searching for another recipe. I do have an electric stove which may be a big part of the problem. I’m an experienced cook and baker and even following the instructions exactly, I was not able to get it to turn out :-(
Hi Genola, I use a gas stove regularly, and tend to encounter all sorts of issues when I have to cook on an electric. I think they all should be put into retirement ;-) What I would do is turn the heat down and start closer to medium or even edge toward medium-low. It sounds like the burner is just too hot, so starting at a lower setting should help.
You started the salted caramel trend! I am seeing it everywhere now, and I can’t get enough!
Great recipe… I love salted caramel sauce (especially on ice cream in the summer!). Love your step by step photos, too!
Your step by step instructions were fantastic! Even without a candy thermometer, I was able to pull off a beautiful looking caramel. The only thing I found though was that with 1 tbsp of fine sea salt, it was waaay too salty :-( Any tips on how to salvage the remaining amount? Should I make a new caramel without salt and mix the two or is there something I can just add to this to tone down the saltiness?
Hi Surabhi, I’m sorry you felt it was too salty. Unfortunately, there isn’t anything you can do once it’s finished, but yes, you can make a new batch, omit the salt, and then mix the two.
I agree ! I made first batch for book club holiday gifts and had to redistribute with results from second batch with waaaay less salt. Overall.. 7 very happy bookies who r now eating this straight from jar.
I just made this and it is goooood! But I am afraid it is a bit too salty. Maybe it was the salt I used? I don’t have the fluer de sel, I used a different sea salt. Making a second batch and mixing the two may be just about perfect. You can never have too much caramel sauce, right?
Fleur de sel and maldon salts are very flaky and therefore dissolve into sauces. Other types of sea salt can be gritty and taste much saltier. If you used a different salt, then that could have definitely altered the final product.
Yum! My mind is spinning with all the things I could put that caramel on…a spoon for starters. I’ve only made cooked sugar mixes for toffee. One thing I learned is that a good pan helps–like you said “heavy bottom.” it makes a difference in the even heat distribution.