Salted Caramel Sauce
Homemade salted caramel sauce comes together in 20 minutes and only requires 5 ingredients. No candy thermometer required! Use this easy homemade salted caramel sauce recipe as a drizzle or drip for cakes and cupcakes, or use it to top some of your favorite desserts.
Ingredients for Salted Caramel Sauce
- Granulated sugar – Melted and caramelized granulated sugar is the base for this caramel sauce.
- Heavy cream – Room temperature. Heavy cream or heavy whipping cream helps the caramel sauce have the perfect smooth texture.
- Unsalted butter – Unsalted butter gives the caramel a buttery taste. The butter should be cubed and at room temperature.
- Vanilla extract – Pure vanilla extract adds amazing vanilla flavor to the caramel.
- Salt – Salt adds contrast to the sweetness of the caramel and enhances the flavor. I recommend using sea salt for the best flavor, but table salt will also work for this recipe.
How to Make Salted Caramel Sauce
- Add the granulated sugar to a heavy-bottomed stainless steel saucepan over low to medium low heat.
- Constantly mix the sugar with a wooden spoon. It will clump, melt, and slowly turn a light golden-brown, caramel color in about 10 to 15 minutes. Break up any sugar clumps with the spoon. Do not walk away from the stove because the caramel can easily and quickly burn. Once the sugar is completely melted and has a golden-brown color, immediately remove it from the heat.
- Add in the heavy cream and mix very well until combined and smooth. The caramel will begin to bubble up. Be careful to avoid the steam as it can burn your hands. Add in the cubed butter, one cube at a time, mixing in between each addition. Then, add in the vanilla extract and salt and whisk until smooth.
- Pour the salted caramel sauce into a heat-proof bowl or container and cool to room temperature before using.
Recipe Tips
- For best results, use a heavy-duty stainless steel saucepan with a thick base that distributes heat well. I don’t recommend using a nonstick saucepan or a saucepan with a thin base. This can cause the sugar to burn more easily.
- Whatever you do, do not walk away from the caramel! Sugar can burn very quickly. 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.
- When you add the heavy cream, butter, and vanilla extract, the caramel will begin to bubble up. Be very careful to not get burned by the steam.
- Be sure that the heavy cream and butter are at room temperature or slightly warm. If the butter and cream are cold, it will cause the caramel to seize up.
Frequently Asked Questions
How should I store the caramel sauce?
- Store the salted caramel sauce in a glass jar or other airtight container in the refrigerator for up to one month.
- To use, heat the caramel sauce in the microwave in 15 second intervals, stirring in between, until you reach the desired consistency. You could also submerge the jar in a bowl of hot water to melt the caramel.
What can I use this salted caramel recipe for?
- Salted caramel sauce makes a great topping for ice cream, sliced apples, cheesecake, brownies, and pumpkin or apple pie. You can also use the caramel as a drizzle, drip, or filling for cakes and cupcakes.
Why does my caramel keep burning?
- Melting the sugar at a higher heat could cause it to burn. The heat should be medium low to low heat. Never use medium heat, medium-high heat, or high heat to speed up the process.
- The saucepan may not distribute heat well, is nonstick, or has a very thin base.
- Not stirring the sugar constantly or walking away from the stovetop could also cause the caramel to burn. Before adding the cream and butter, the caramel should never boil.
Why does my caramel seize up when I add the cream and butter?
- The cream and butter may be too cold. Be sure they are at room temperature or slightly warm so they do not seize the caramel.
- Be sure to immediately (and carefully) mix the heavy cream and butter into the caramel to distribute it well and prevent the caramel from seizing up.
Recipes To Try Using Salted Caramel Sauce
- Salted caramel pumpkin cupcakes
- Brown butter cupcakes
- Salted caramel buttercream frosting
- Candy bar cupcakes
- Salted caramel dessert cups
*Note: Salted caramel sauce can be tricky to make! I’ve burned many batches of caramel in my days. Be sure to read my recipe tips and frequently asked questions to help you achieve salted caramel greatness!
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Salted Caramel Sauce
Yield: 1 cup
Homemade salted caramel sauce comes together in 20 minutes and only requires 5 ingredients. No candy thermometer required! Use this easy homemade salted caramel sauce recipe as a drizzle or drip for cakes and cupcakes, or use it to top some of your favorite desserts.
Equipment
- Heavy-bottomed stainless steel saucepan
Ingredients
- 1 cup (200 g) granulated sugar
- ⅓ cup (79 g) heavy cream room temperature or slightly warm
- 6 tbsp (84 g) unsalted butter cubed, room temperature or slightly warm
- 1 tsp (4 g) vanilla extract
- ½ tsp (3 g) sea salt
Instructions
- Add the granulated sugar to a medium heavy-bottomed stainless steel saucepan. Place the saucepan over medium-low to low heat. Stir the sugar constantly using a wooden spoon. The sugar will begin to clump, melt, and slowly turn a light golden-brown color. Scrape down any sugar crystals from the sides of the saucepan and break up any large clumps of sugar with the wooden spoon.
- Continue to cook stir until all the sugar is melted, which will take about 10 to 15 minutes. Do not walk away from the stove because the caramel can easily and quickly burn. Once all the sugar is melted and the mixture turns a golden-brown color, immediately remove the saucepan from the heat.
- Quickly and carefully pour in the room temperature or slightly warm heavy cream and mix well. If you do not mix immediately, the caramel can seize up. (As you add the cream, the caramel will bubble and steam. Be careful to not burn yourself on the steam.)
- Add in the cubed, room temperature unsalted butter, one cube at a time, and mix well until fully melted. (As you add the butter, the caramel will bubble and steam. Be careful to not burn yourself on the steam.) Then, add in the vanilla extract and sea salt and mix until well combined.
- Pour the salted caramel sauce into a heat-proof bowl or container and allow to cool to room temperature before using. If using at a later time, store the salted caramel sauce in an airtight container in the refrigerator.
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.
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About Courtney
Baker | 80s Lover | Cookbook Author
Courtney is a self-taught home baker and cookbook author of “Girls Just Wanna Bake Cupcakes”. She loves to create new and unique recipes while simultaneously listening to 80s music.
Make sure the Butter and milk are warm. Also I had to add it back to the heat to get my consistency. It clumped up because the temperate difference in the Butter and sugar was too drastic. Took longer than 10 minutes but DEFINITELY WORTH IT😋
Hi Kennita! Thanks for trying the recipe! Homemade salted caramel can definitely be a tricky thing to make! I’m glad to hear that it worked out for you and you enjoyed the caramel!
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!
Where is the video?