Homemade Salted Caramel Sauce
Homemade salted caramel sauce is made with just six ingredients and takes 15 minutes to prepare. Spoon it over ice cream, use it as a dip for apple slices, or drizzle it over your favorite baked goods!
If making homemade caramel sauce sounds intimidating to you, this recipe will change your mind!
Making caramel sauce from scratch is so much better than buying a jar at the store. Store-bought salted caramel sauce often contains thickeners or added sweeteners and is overly sweet.
Not this recipe! Just six basic ingredients are transformed into a perfectly sweet and salty caramel sauce.
In this post, I’ll walk you through my foolproof method as well as my top tips for success!
Ingredients in This Recipe
This is a very straightforward recipe for salted caramel sauce that requires just six ingredients. Let’s review what you’ll need:
- Water: You need to add a little water to the saucepan so the sugar can fully dissolve.
- Granulated sugar: This serves as the base of the recipe. As the sugar cooks, it develops a rich caramel flavor. You need to use granulated sugar, not a sugar substitute.
- Heavy whipping cream: Make sure your heavy whipping cream is at least 36% fat. Do not try to use a lower fat alternative, like half and half or whole milk or the sauce will be too thin.
- Unsalted butter: I recommend using unsalted butter, since the amount of salt in salted butters can vary between different brands. We don’t want this sauce to be too salty either!
- Vanilla extract: Pure vanilla extract is best, but use what you have.
- Salt: Regular table salt works just fine for this recipe, but sea salt would also be great.
How to Make Salted Caramel Sauce
Making caramel sauce is as easy as letting the mixture simmer and combining everything in a saucepan. Here’s an overview of how this salted caramel sauce is prepared:
- Dissolve the sugar: Add the water and sugar to a saucepan (use one that’s a little larger than you think you’ll need). Heat over medium heat and stir constantly until the sugar has dissolved.
- Bring to a boil: Once the sugar has dissolved, increase the heat and bring the mixture to a boil. At this point, you do NOT want to stir the sugar mixture anymore. After 4 to 12 minutes, the mixture will turn amber in color.
- Add the cream: When the sugar mixture is a lovely amber color, remove the saucepan from the heat and stir in the heavy cream. Keep in mind that it will bubble up quite vigorously, this is normal!
- Add the remaining ingredients: This includes the butter, vanilla, and salt.
- Let cool: At this stage, I like to transfer the caramel sauce to a storage container (like a glass jar). It’s best to let the sauce cool to room temperature before sealing and storing it in the fridge.
Frequently Asked Questions
What Type of Salt Is Best for This Recipe?
I used regular table salt, but you may make sea salt caramel sauce if desired.
If using sea salt, you may need to add more salt than the recipe calls for. Sea salt has coarser grains than table salt, which is quite finely milled. You may need a little more to achieve the same level of saltiness as table salt.
What Causes Caramel Sauce to Form Clumps?
If the sauce clumps up when you stir in the heavy cream, it’s probably because the cream was too cold when you added it to the hot sugar mixture. Set the cream on the counter before you begin the recipe, or warm it slightly in the microwave before adding to the sugar mixture.
If your sauce still forms a few clumps, you can easily strain them out using a fine mesh sieve.
How Do You Thicken Caramel Sauce?
If your sauce came out too runny for your liking, you probably didn’t simmer it long enough on the stove. The sugar-water needs to come to a rolling boil and cook until it’s a rich amber color. The simmering process could take up to 12 minutes, so be patient!
Keep in mind that the caramel sauce will also be much thinner while it’s warm and will thicken up more as it cools.
Baking Tips
- The heavy whipping cream will bubble up quite a bit when you add it, make sure to use a saucepan that’s a little bigger than what you think you will need.
- Be sure to prep your ingredients and have them ready to go before you get started, this will make the process much smoother.
- To make this a regular caramel sauce, just use a pinch of salt or about 1/8 teaspoon.
- Note that this is best used as a finishing sauce for desserts. I don’t recommend trying to bake with it as it’s a little too runny for that.
More Dessert Sauces to Make!
Recipe Video
Homemade Salted Caramel Sauce
Ingredients
- ¼ cup water (60 ml)
- 1 cup granulated sugar (200 grams)
- ⅔ cup heavy whipping cream (160 ml) at room temperature
- 3 tablespoons unsalted butter (45 grams) cut into tablespoon-sized pieces
- 1 teaspoon pure vanilla extract
- 1 teaspoon salt or to taste
Instructions
- In a heavy bottomed saucepan, heat the water and sugar over medium heat. Make sure to use a saucepan that's a little bigger than what you think you will need. Stir constantly until the sugar has dissolved and the mixture starts to bubble just a little.
- Increase the heat to high and bring to a boil, stop stirring completely. Let the mixture continue boiling until it turns an amber color, this could take anywhere from 4 to 12 minutes.
- Remove from the heat and slowly whisk in the heavy cream. The mixture will bubble up quite a bit, so make sure to do this very carefully. Then, mix in the butter, vanilla, and salt one at a time.
- Pour the caramel sauce into a dish and allow to cool completely, then cover tightly and store in the refrigerator. The caramel sauce will thicken up more once it's cooled and refrigerated.
I try it an it was AMAZING!!!!!!!!!
Every love it. ????????
Your instructions are impeccable! I had used a different recipe in the past and when I went to make again yesterday, failed 4 times. Did not know what I was doing wrong but clearly, ensuring the sugar/water are well mixed first is key, then bringing to a high heat is the second essential. Have lovely caramel sauce on this my first try with your recipe/instructions…thank goodness, was running out of sugar!!!
Thank you, Lea! I’m glad the caramel sauce turned out good for you!
Made again today for a 65th birthday dessert……success!!!
Question: What is the best method for reheating this sauce (made ahead of time) on the stove top? [Sorry, no microwave available.]
You can reheat it on the stove top. I would heat it over low heat and stir often, just make sure to remove it once it’s warmed through.
Made this after failing miserably (and burning) a different recipe. Well let me say, this version is awesome! It’s a perfect consistency and taste wise maybe, a little on the too salty side. I put about 3/4 tsp salt next time I think I’ll go a little less… but then it is a SALTED caramel recipe so i think that’s just a personal taste thing.
the instructions were really clear and helpful, very easy to follow. I would recommend this recipe.
Glad the caramel sauce turned out great for you, Louise! You can feel free to reduce the salt next time too and that should help 🙂
Wow, I made this yesterday to go with chocolate mousse and it was AMAZING. I know how easy it is to ruin caramel so I searched around for a while before settling on this recipe and I’m glad I did. I fully expected to burn it the first time, or for the caramel to get crystals, but none of that happened (Maybe I’ve watched too much of the great British Baking show).
Thank you for the wonderful recipe and for the clear instructions!
So glad the caramel sauce turned out great for you, Camila!
I am very interested in making your recipe but am wondering what type of salt to use as there are so many? coarse sea salt, kosher salt, plain old table salt? What do you recommend?
I use regular table salt.
Thank you for this recipe. It could not have been easier. I will be making this again and again.
How long does it need to cool? Mine was very runny
It will thicken up once it cools completely and even more once it’s refrigerated.
I am going to try this recipe for caramel sauce to put over ginger bread. Do you think sauce would work well kept warm in a crock pot?
I haven’t tried it, but I think it would be okay to keep it in a crockpot on warm for a little while. I wouldn’t suggest leaving it for too long though. You can also reheat it in the microwave.
Can you use just milk instead of cream?
I wouldn’t suggest if for this recipe, Terry.
Tip:If there’s a hard ring of sugar at the bottom of the pan heat it back up so it will heat and soften the sugar again.
So I’ve made this multiple times and love the recipe other than every time I’ve made it there’s a hard ring of sugar around the bottom of the pot that won’t come off by just scraping it. Usually I end up just putting the sauce in jars and soaking the pot in water for a few hours. It finally just dawned on me to slowly heat the sauce up again (just until it boils then remove from heat) and it smoothed everything out again and got rid of the ring. This is especially helpful if you’re making alot for Christmas gifts.
Thanks for sharing!
How long will it jeep in a jar in the fridge??
Up to 2 weeks.
the recipe sounds great, and thank you for also giving gram measurements!
I am thinking of making salted caramel ice cream, and was wondering if anyone has incorporated the sauce when churning the ice cream (instead of using the sauce as a topping)?
Thank you, Sybille! I haven’t tried incorporating it into ice cream, so I’m not quite sure how it will turn out. If you try it, I’d love to hear how it turns out!
I haven’t tried this yet, wanted to ask first. I would like to make this for gifts – would you advise doubling (or tripling) the recipe or is it better to make individual batches?
I would suggest making individual batches of this caramel sauce. If you try to double or triple the recipe, you run the risk of burning the sugar.
Modified this by using half a cup of cream so it’s a little thicker, and then used it to make a salted caramel cheesecake. This was my first time making caramel sauce, and this recipe was easy to follow and great to use. Thanks!
Glad the caramel sauce turned out great for you, Vince!
Can I use this recipe like a drip for cake?
I did it once and I would like to try it again but this time for cake and I wonder if it will be look nice.
Thank you for any advice.
I’m not sure because I haven’t tried it. You would definitely need to keep the caramel sauce and cake chilled if you do though.
Hi!
Is it possible to use coconut cream instead of heavy whipping cream to make it non dairy?
Thanks!
I haven’t tried it, so I’m not quite sure.
Made it this morning, just had it with apples. YUM. And i am also thinking it would also be delicious with homemade pretzels, so maybe tomorrow I will make some pretzels to go with it as well. I did cut the salt in half, but most would probably be fine with the amount.
There were a few clumps but I shoved those to the side and poured the rest into a jar. It’s probably dangerous to remember how easy it is to make caramel sauce…..
I think this would be delicious with some homemade pretzels! If you happen to get a few clumps, you can also strain it to remove them.
This recipe is amazing!! Now, I must admit, we added just a splash of bourbon. It was great beforehand, and then that took it to the next level. I will absolutely make again…and again…
So glad you liked the caramel sauce, Ty! The bourbon addition sounds fantastic!
BTW…this particular recipe looks wonderful..it’s a keeper fer sure! I plan to use it as well…well done!
Thanks, Linda!
I have several caramel and caramel sauce recipes…been baking for roughly 38 years seriously. Caramels and caramel sauce are very differnt in the making in terms of ingredients. I make one or the other and tweek where needed. As to the caramel sauce seizing…simply warm the cream before adding it. Easy peasy. You’ll find it much easier to add with this one simple step. It’s the cold to hot that can bring challenges. Candy is simple once u understand the ingredients. Hope this helps!
Wow! This sauce is fantastic! I have made a few recipes but this one I stumbled upon caught my eye for its simplicity in making. My husband and I were just having a few spoonfuls of it! I hope there will be some left for tomorrow’s company serving with honey crisp apples. Thank you so much for my new keeper caramel sauce!
So glad you liked the caramel sauce, Sue!
Danielle,
Why unsalted butter? Is it because we add salt to the recipe?
The amount of salt in salted butter varies quite a bit between different brands. I always stick with unsalted butter because it allows you to control the amount of salt in your recipe.
How well would this work as the “drip” part of a “drip frosting” cake? Thanks, I’m beginning to fall in love with this site.
I haven’t tried it yet, but I think it would work. I would suggest making sure it’s fully chilled if you try it as well. Hope that helps!
So I just made it. It’s currently chilling, so I haven’t got to try it yet, but I did have a little problem making it; when I added the cream, it started to clump up and almost became impossible to stir. I just took the clumps out and stirred with a spoon rather than a whisk and it seemed to fix it. Any idea why it clumped up?
You have to slowly add the cream and make sure to whisk as your adding it, otherwise, it can cause it to do that. It may help to let you cream come to room temperature first or warm it in the microwave before adding it as well.
I wish you had mentioned that in the recipe. I realized after
Pouring in the cream that it was too cold and it developed very tight clumps.
I don’t mention it in the recipe because I’ve only personally used cold cream, never warm/room temperature. That’s why I note to make sure to mix it slowly and whisk really well. If you have some clumps in the caramel sauce you can strain it and remove them.
I got here from your Salted Caramel brownie recipe. What is the consistency of the sauce in this recipe, and how (if at all) would you recommend making it thicker, so that it is more of a filling than a sauce?
The thickness/consistency is similar to the caramel topping that you can buy at the store. I’ve not tried a way to make it thicker. Normally if I’m wanting a thicker sauce, I use soft caramel candies and a little bit of heavy cream. Are you wanting it thicker to use for a certain recipe?
Yes, to fill the salted caramel brownies. The kraft caramels are not readily available her except at Halloween, so I was going to make the filling from scratch.
You could also try the caramel baking bits if you can’t find the Kraft caramels. This caramel sauce won’t be quite as thick, but I think it would work fine for the brownie bites. I’ve never tried to make it thicker though, so I can’t really give any suggestions for that.
So, quite the adventure, but I thought I’d close the loop.
I googled how to thicken caramel, and tried adding some cornstarch (as per one of the methods) and simmering a bit longer. After rechillling it still didn’t seem thick enough.
I had some leftover 35% cream, so I thought, “Aha! Mousse!” I whipped up the cream and folded in part of the caramel. No dice….it was still too runny.
However, in the meantime, I decided the original, reduced and thickened caramel was better than nothing, so I used that. I was sooo embarrassed to present this as my offering to the potluck, but people jumped on it and loved it.
When I got home, the backup brownies filled with the mousse had a chance to set in the refrigerator and they were super yummy as well. My kids liked both, but had a slight preference for the originals. I personally think the caramel mousse lightened them up, and is worth further exploration.
I will definitely try this again. I suspect that if I add less cream to the caramel to begin with I will end up with the right consistency, but even in failure, these were delish.
Thanks for checking in throughout the process!!
Glad to hear that the bites turned out well for you, Sharon! Thanks for sharing! 🙂
Oh my word. I made this sauce for some buttercream frosting (haven’t made that just yet), and I could eat it without anything! When I tasted it, I was taken aback by how divine and heavenly it was. I cannot wait to taste it with the cupcakes!
So glad you liked the caramel sauce, Brittany!
Made this yesterday, and it was the best caramel sauce ever! The only thing I did was decreased the amount of water a little bit to get it extra thick and super important to use a larger pot than you think like you mentioned, I think it made a big difference. Thank you for the recipe, this will be my go to from now on!
So glad you liked the caramel sauce, Maha!
The sauce was very good. I burned it on the first attempt, but the next time it worked. I drizzled it over brownies. It was amazing.
So glad to hear that the caramel sauce turned out great for you!
I want to say, I appreciate the ease of this recipe, and the fact that after 6+ months, there are still active comments to browse for the feedback I needed. I’m lookin’ at this for some homemade sea-salt caramel fudge (Cabela’s made it once upon a time in a land far, far away from the desert I live in now) – I saw the comment that this wouldn’t hold up well for caramel apples. I’m going to try a smidge less liquid and see if that tweak makes the change to get a little less saucy and a little more chewy. Hopefully it works out well and I can follow up with not-tremendously-embarrassing results.
Thank you, Lea! I hope the caramel sauce turned out great for you!
Oh my goodness! Just made this today and it’s to die for!! My husband and three littles couldn’t get enough of it spooned over ice cream. Delish!! Your directions were spot on. Especially the part about SLOWLY pouring the cream in. (The first attempt I did it too quickly and it clumped, but was still amazing lol). Second time when I read better it was perfection. Going to make little jars with apples wrapped up as gifts for the assistants and teachers in my children’s classes. thanks so much for an amazing recipe! I felt like a real Martha Stewart making this ! 🙂
That jars with the apples are such a cute idea, Chantell! So glad everyone loved the caramel sauce 🙂