This homemade salted caramel sauce is made completely from scratch. There are only 5 ingredients in this recipe and no need for a candy thermometer! Use this caramel sauce for a drip cake, to drizzle onto cupcakes, or to use as a dip for literally anything!
Ingredients for Salted Caramel Sauce
- Granulated sugar – Granulated sugar is melted down and caramelized to create the base for this caramel sauce.
- Unsalted butter – Unsalted butter adds that classic buttery caramel flavor. Cut the room temperature butter into pieces so it easily melts into the caramel.
- Heavy cream – Room temperature. Heavy cream or heavy whipping cream helps the caramel sauce have the perfect smooth texture.
- Vanilla extract – Pure vanilla extract adds a bit of great vanilla flavor to the caramel.
- Salt – Salt adds contrast to the sweetness of the caramel for the perfect salted caramel taste. You can use sea salt or table salt, whichever you prefer!
Tools & Supplies for Making Salted Caramel Sauce
- Saucepan
- Wooden spoon or heat-proof spoon
How to Make Salted Caramel Sauce
- Add granulated sugar to a medium saucepan. Place on the stovetop over low heat.
- Use a wooden spoon or heatproof spatula to mix the granulated sugar constantly. It will begin to clump, melt, and slowly turn a light golden-brown, caramel color. You may notice sugar crystals on the sides of the saucepan. As you are mixing, you can scrape them down with the spoon.
- Continue to stir until all the sugar is melted. Do not walk away from the stove because the caramel can easily and quickly burn. Once it turns an amber color, immediately remove from the heat.
- Add in the cubed unsalted butter and mix well until fully melted. The caramel will begin to bubble up. Continue to mix to prevent the caramel from bubbling over the saucepan. Be careful to avoid the steam as it can burn your hands.
- Once the butter is melted, pour in the heavy cream. Again, the caramel will bubble so be careful of the steam. Continue to mix until the butter and heavy cream and incorporated and the caramel is smooth.
- Add in the vanilla extract and salt to the caramel mixture and stir until well combined.
- Pour the salted caramel sauce into a heatproof container and allow to cool to room temperature before using.
Salted Caramel Sauce Recipe Tips
- Whatever you do, do not walk away from this recipe! Sugar can burn very quickly. It’s like an avocado…not ready, not ready, perfect, burnt. As the sugar is caramelizing, continue to mix constantly. Once all of the sugar is melted and a golden, amber color, IMMEDIATELY remove it from the heat. And be sure to use a heat-proof spoon. Rubber or plastic spoons and spatulas can melt due to the high heat.
- When you add the butter, heavy cream, and vanilla extract, the caramel will begin to bubble up. Be very careful so you do not get burned by the steam or bubbling caramel sauce. When you add these ingredients, mix the caramel well to prevent the caramel from bubbling over the sides of the saucepan.
- Caramel sauce is very versatile. I use it in several of my recipes including caramel apple dessert cups, salted caramel buttercream, and to drizzle over apple crisp! You can use it in between cake layers or as a cupcake filling, drizzle over cheesecake, ice cream, brownies, or dip sliced apples into for a snack! It’s perfect on pumpkin or apple pie. Endless possibilities!
- Store the caramel in a heat-proof, airtight container in the fridge for up to a month. To use, heat in the microwave in 15 second intervals, stirring in between each interval. You can also submerge the container in hot water and allow the caramel to slowly heat through. I love storing mine in small glass jar.
Click here to see a quick video on how to make salted caramel sauce! Follow Cake Me Home Tonight on TikTok, Instagram, and YouTube for more recipe videos and baking tutorials!
click the stars to rate!
Salted Caramel Sauce
Yield: 1 cup
Salted caramel sauce only has 5 ingredients and takes about 10 minutes to make! This homemade caramel sauce is perfect for caramel drip cakes, to drizzle over cupcakes, to add to desserts, or to eat with a spoon.
Equipment
- Medium saucepan & heat-proof spoon
Ingredients
- 1 cup granulated sugar
- 6 tbsp unsalted butter cubed, room temperature
- â…“ cup heavy cream room temperature
- 1 tsp vanilla extract
- ½ tsp salt
Instructions
- Add granulated sugar to a medium saucepan. Place on the stovetop over low heat. Use a wooden spoon or heat-proof spatula to mix the granulated sugar constantly. It will begin to clump and slowly turn a golden-brown color. You may notice sugar crystals on the sides of the saucepan. As you are mixing, you can scrape them down with the spoon.
- Continue to stir until all the sugar is melted. Do not walk away from the stove because the caramel can easily and quickly burn. Once it turns an amber color, immediately remove from the heat.
- Add in the cubed, room temperature unsalted butter and mix well until fully melted. The caramel will begin to bubble up. Continue to mix to prevent the caramel from bubbling over the saucepan. Be careful to avoid the steam as it can burn your hands.
- Once the butter is melted, pour in the room temperature heavy cream. Again, the caramel will bubble so be careful of the steam. Continue to mix until the butter and heavy cream and incorporated and the caramel is smooth.
- Add in vanilla extract and salt and mix until well combined.
- Pour the salted caramel sauce into a heat-proof container and allow to cool to room temperature before using.
Notes
Store the salted caramel sauce in an airtight container in the refrigerator for up to one month. To use, slowly heat the caramel in the microwave in 15 second intervals, stirring in between, or place the container in a bowl of hot water for a few minutes and stir.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
Made This Recipe?
Be sure to follow on Pinterest @Cakemehometonight and on Instagram @cakemehometonight
Comments & Reviews
Hi! Can I use extra creamy oatmilk instead of heavy cream? If I wanted to make a dairy free version
Hello Marissa! I am not sure how that would work as I have never tested out the recipe with extra creamy oat milk. If you decide to experiment, please let me know how it goes!
I have made this 3 times now. I cook on med low heat and keep mashing the crystals that want to form. It is AMAZING!! I have made millionaire candies with it and use it for my grand babies caramel milk, and my coffee. I add just like a tablespoon more of heavy cream to make a bit looser. Ty!!
So thrilled to hear you enjoyed this recipe! I love all the different ways you are using it!! Caramel milk sounds fabulous!
Made this twice. Both times I ended up with clumps, but I just used a strainer to get them out. The caramel is delicious! The first time made it to drizzle over cupcakes and the second to drizzle over apple crisp cheesecake. I did have some left over and used it on ice cream. Yum!
Caramel can be tricky! I’ve had my fair share of burnt and chunky caramel! Lots of practice! I’m so glad you enjoyed the caramel sauce!
I tried this recipe three times and could not make it work. The first time the sugar was over cooked by the time is all melted. All three times the cold butter and heavy cream made the mixture seize up. I’ve successfully made caramel in the past by warming the butter and cream together before adding them. I might try that next time. I’m open to any suggestions!
A couple thoughts about the overcooked sugar – Turn the heat to low and stir constantly. Also, try a different saucepan if you have another one available. Different saucepans can distribute heat differently which could impact how quickly the sugar melts and caramelizes. I have never had the experience of the cold butter and heavy cream seizing up the caramel personally, but if you have had success with warming it up, definitely give that a try! Caramel can be tough sometimes!
It seized on me, as well, as soon as I added the cold butter :/
Use room temp butter and warm milk/cream ……
I can’t wait to make this caramel sauce! One question: Do I put the pan back on the stove at a medium-low heat at step 3 above?
Thanks for asking this question because it is a good one! Do not put it back on the heat. The additional heat will burn the caramel. The butter and heavy cream will start to cool it down a bit which should slow down the cooking process!
everytime i tried this caramel, it ended up tasting burnt. I kept retrying but it tastes the same everytime.
Caramel can be tricky! I would be lying if I said I have never burnt it myself! I would recommend turning the temperature down to low and stirring constantly. Be sure to remove the pan from the heat immediately when it is melted. Also, trying a different saucepan can be helpful. Some distribute heat better than others, so that is definitely something to try if you have another one available to you.
I tried making this once before from a different recipe and ended up burning it. This recipe was easy to follow and the video helped too! It turned out perfectly and is amazing in the buttercream recipe! Also tastes great with apples! 😉
My favorite part is NO candy thermometer! Glad you found the recipe easy to follow!