This homemade salted caramel sauce is super easy to make and only requires 5 ingredients. It is so much better than store-bought and takes less than 20 minutes to make. My simple step-by-step instructions and tips will have you feeling confident in making caramel at home and without a candy thermometer!
This is truly the best caramel sauce recipe! I've been making it for years without any worry of it crystalizing when cooking.
My family absolutely loves this stuffed inside of these easy salted caramel cupcakes and drizzled over the top of these caramel apple baked donuts.
The possibilities are truly endless when you have a go-to caramel sauce that goes great with so many desserts including over the top of homemade vanilla ice cream.
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As I am the lover of all things chocolate, my husband is the caramel king, so the fact that he approves of this recipe tells me it's the best!
The reason why it's so simple to make is because I used the dry method as opposed to the wet method, which means there's no water or milk involved.
As a home baker myself, this is the easiest caramel sauce ever. You can make this simple caramel buttercream frosting with it, add it to your morning coffee, drizzle it over an apple crisp with oats, or stuff it inside of these salted caramel chocolate cupcakes!
Ingredients Needed
- 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.
See the recipe card for the full ingredients list and the exact amounts.
How to Make Salted Caramel Sauce
Follow along below for the step-by-step process.
Step 1: In a medium saucepan over medium heat, add the sugar. Once it starts to clump together, continuously whisk it until completely melted.
Step 2: Allow the melted sugar to sit until it starts to turn amber in color (about 10-15 seconds). Then remove it from the heat.
Be sure to pay close attention as it can start to burn quickly!
Step 3: Add the cubed butter and constantly whisk until fully melted.
Step 4: Then whisk in the heavy whipping cream until fully incorporated.
Finally, whisk in the salt and vanilla extract.
Pour the hot caramel into a glass jar or glass container and cool completely before using.
I recommend leaving it on the counter at room temperature while it cools.
Storing Tips
Keep the sauce in an airtight container or a small mason jar on the counter for up to 3 days.
Past that, it can stay in the refrigerator for up to 2 weeks.
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.
- Whisking: Once the sugars start to crystalize, continuously whisk the mixture until the sugar has completely melted. This helps to avoid burning. Until that point, just whisk every 10-15 seconds.
- Storage: Keep the sauce in a glass jar on the counter for up to 3 days or in the refrigerator for up to 2 weeks.
Recipe FAQs
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.
The dry method is when you melt the sugar directly over the heat in a saucepan as opposed to dissolving it in water first and creating a simple syrup.
More Caramel Recipes
📖 Recipe
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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