This Homemade Salted Caramel Sauce is super easy to make and only requires 5 ingredients. You can use this salted caramel recipe with any and all of your favorite desserts too!
This homemade caramel sauce comes out perfect everytime and is practically fool proof.
Making caramel from scratch is a lot easier than you think and so much better than anything you can buy from the store. And, you don't even need a candy thermometer!
Here are some recipes that would go well with this caramel sauce: apple cider coffee cake, maple rice krispie treats, and apple crisp.
Why You'll Love This Recipe
- It's made using the dry method as opposed to the wet method.
- All you need are 5 simple ingredients.
- You can easily double the recipe.
- It's perfect for all of your favorite caramel desserts!
Having a go-to easy caramel sauce is super important in my house. We use it in our coffees, on top of vanilla ice cream, and even to drizzle on top of apple pie.
You defintely need to try it!
Expert Baking Tips
- Room Temperature Ingredients: It's super important that both the butter and heavy whipping cream are at room temperature. If it's still cold, the caramel might seize up.
- Saucepan: Use a light-colored or stainless steel saucepan. That way you can keep track of the color and won't accidentally burn the sauce.
- Storage: Keep the sauce in a glass jar on the counter for up to 3 days or in the refigerator for up to 2 weeks.
Ingredients Needed
Here are some notes on the ingredients we'll be using. For the full ingredients list, look at the recipe card below.
- Sugar: Use white granulated sugar and make sure it's labeled "pure cane."
- Unsalted Butter: Be sure to cube the butter and that it's at room temperature.
- Heavy Whipping Cream: This also needs to be at room temperature. You can also substitute this with heavy cream.
- Salt: You can use normal table salt or flaky sea salt.
Instructions
Here are the step by step instructions on how to make this homemade salted caramel sauce recipe.
Step 1: Melt the sugar. In a medium saucepan over medium heat, add the sugar. Once it starts to clump together, continuously whisk it until completely melted.
Step 2: Cook the sugar. Allow the melted sugar to sit until it starts to turn amber in color (about 10-15 seconds). Then remove it from the heat.
Pro Tip! Be sure to pay close attention as it can start to burn quickly!
Step 3: Add the butter. Add the cubed butter and constantly whisk it until melted.
Step 4: Add the heavy whipping cream. Then whisk in the heavy cream until fully incorporated.
Step 5: Add the salt and vanilla. Finally, whisk in the salt and vanilla extract.
Pour the hot caramel into a glass jar and cool completely before using.
Storing Tips
Keep the sauce in an airtight container or small mason jars on the counter for up to 3 days or in the refrigerator for up to 2 weeks.
Frequently Asked Questions
If needed, you can reheat your caramel sauce in the microwave for about 30 seconds.
This is because your butter and heavy cream wasn't at room temperature.
If you made this recipe, please leave a comment and star rating below. I love hearing from you! Also, please tag me on Instagram and check out my Pinterest for even more recipe ideas.
It brings me so much joy to see you make my recipes. 🙂
Happy Baking!
More Fall Recipes
Homemade Salted Caramel Sauce
Equipment
- Saucepan
- Whisk
- Glass Jar
Ingredients:
- 1 cup sugar (make sure it's labeled "pure cane")
- 6 tablespoons unsalted butter, cubed, room temperature
- ½ cup heavy whipping cream, room temperature
- 1 teaspoon salt
- ½ teaspoon vanilla extract
Instructions:
- In a medium saucepan over medium-heat, add the sugar. Once the sugar starts to melt and clump together, continuously whisk it until completely melted.
- Allow the melted sugar to sit until it starts to turn amber in color (about 10-15 seconds). Then remove it from the heat.
- Add the cubed butter and constantly whisk it until melted. Be careful, as the mixture will start to bubble once the butter comes into contact with the melted sugar.
- Then add the heavy whipping cream, whisking constantly until incorporated. Then whisk in the salt and vanilla extract.
- Pour the hot caramel into a glass bowl, jar, or container and cool completely before using. The caramel will thicken up as it cools down.
- Keep the salted caramel in an airtight container or glass jar on the counter for up to 3 days or in the refrigerator for up to 2 weeks.
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