Homemade Salted Caramel Sauce
This buttery, rich homemade salted caramel sauce is perfect for drizzling over your favorite desserts and is a lot easier to make than you think! I'll teach you the best technique to achieve a creamy, smooth texture every single time.
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This is a super accessible and easy caramel recipe that anyone can master at home. It comes together quickly with just a few simple ingredients, and no candy thermometer or corn syrup needed.
The key is to keep the stirring to a minimum while the sugar melts. Stirring too early can cause sugar crystals to form, leading to a grainy texture. Some recipes call for corn syrup to help prevent crystallization as the sugar cooks, but not everyone keeps that on hand. This homemade caramel sauce recipe skips it entirely!
Just be sure to use medium-low heat, and don’t rush the process. Swirling only occasionally will help the sugar melt evenly and avoid clumping on the sides of the pan.
The result? A glossy, deeply caramelized sugar sauce with the perfect balance of salt and sweetness, ideal for pouring over vanilla ice cream, chocolate desserts, or even sliced apples.
Whether it’s your first time or not, you’ll love making this easy salted caramel sauce! It's absolutely foolproof and will become one of your favorite recipes to make.
Want more caramel recipes? Try these chewy homemade sea salted caramels, my fudgy salted caramel chocolate brownies or this impressive ice cream cake recipe with a thick layer of salted caramel and chocolate ganache.
Why This Recipe Works
- A foolproof, easy caramel sauce that comes together fast with just a few pantry ingredients.
- Helps you avoid a crystallized or broken-down sauce with the right technique.
- Has the perfect balance of sweetness and saltiness for the best flavor.
- Doesn’t require a candy thermometer, corn syrup or other specialty items!
Ingredient Notes
Granulated sugar - Use plain white sugar for best results. Avoid dark brown sugar or light brown sugar, which can change the flavor and consistency.
Unsalted butter - Stick with unsalted butter to better control the amount of salt in the final sauce. Cut it into pieces and let it come to room temperature before using.
Heavy cream - I consider heavy cream (or heavy whipping cream) a pantry staple since it keeps for weeks in the fridge. Use it straight from the refrigerator or let it warm slightly for easier blending.
Sea salt - Use fine sea salt or fleur de sel instead of Kosher or regular table salt for a deeper flavor. Otherwise, Diamond Crystal kosher salt works best. Flaky salts like Maldon will just dissolve in the hot caramel so it's best to use something more finely ground. All salts have different levels of salinity, so add extra salt if you think it needs it!
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Heavy bottomed saucepan
- Wooden spoon
- Heatproof rubber spatula
- Mason jar or glass container
- Measuring cups and spoons
- Whisk
- Small saucepan (optional for reheating)
- Stainless steel sauce pan
Step by Step Instructions
- Place the sugar in a medium saucepan over medium heat and swirl the pan around until the sugar begins to melt and turns a light amber color.
- Use a wooden spoon or rubber spatula to gently move the melted sugar around. Don’t stir aggressively or the sugar crystals can reform and clump.
Pro Tip: A heavy bottom pot ensures even heat distribution and helps prevent burning. Non-stick pans aren’t ideal here, as they can interfere with sugar caramelizing.
- Once most of the sugar has melted, stir gently to help dissolve any remaining lumps. Cook until the mixture reaches a dark amber color.
- Turn off the stove burner and whisk in the unsalted butter until fully melted. Then slowly add the heavy cream and fine sea salt. Be cautious—hot caramel bubbles up rapidly when liquids are added.
Pro Tip: If you'd like a deeper depth of flavor, return the caramel to medium-high heat for another 1–3 minutes until it darkens slightly more. Just be careful not to let it burn or it will become bitter.
- Let the caramel cools slightly, then transfer it to a glass jar, mason jar, or any airtight container. It will thicken as it cools and can be stored for up to one month. Bring to room temperature before using.
Tips for Success
- Let the sugar melt naturally with minimal stirring at the beginning to avoid crystallization.
- If the sauce turns out too thin, return it to the heat for 1–2 minutes to evaporate excess moisture.
- Use medium-low heat and a heavy-bottomed saucepan to prevent burning and achieve smooth consistency.
- Always measure ingredients precisely. Too much or too little of anything (especially the amount of salt) can throw off the balance.
- Add a couple of drops of lemon juice to avoid further crystallization.
Serving Suggestions
This salty caramel sauce goes with just about everything. Drizzle it over fall-favorites like a warm brown butter apple crisp, my Grandma’s old fashioned apple pie, or these simple baked apple cider doughnuts.
It's amazing poured into these flourless chocolate soufflé cakes, drizzled over a batch of crispy chewy chocolate chip cookies, use it to make the best ice cream sundaes (especially with a chocolate chip skillet cookie).
You can also use it as a dip for apple slices or to make caramel apples, and can be drizzled on pancakes or waffles instead of maple syrup.
It also makes a sweet, thoughtful gift! Pour the sea salt caramel sauce into a pretty glass jar or mason jar, add a ribbon and a label, and store in the fridge until ready to share.
Storage Tips
Let the sauce cool completely, then store it in a glass container or airtight container. Keep refrigerated for up to one month.
To reheat, transfer to a small saucepan and warm gently over medium-low heat, stirring frequently. You can also microwave it in short bursts, stirring in between, until smooth and pourable.
FAQs
Not recommended. While the added molasses provide depth of flavor, it can affect texture and make it harder to control the final consistency. For the best salted caramel sauce, use granulated sugar only.
You may have stirred too early or had uneven heating. Always allow the sugar to cook slowly and swirl the pan gently instead of stirring aggressively.
No! This traditional caramel sauce is made by sight and texture. Watch the color and look for a rich amber color. Or, go by smell and timing.
Absolutely! Stir in ½ teaspoon of pure vanilla extract once the caramel is off the heat for extra warmth and depth.
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Salted Caramel Sauce Recipe
Ingredients
- 1 cup white sugar
- 6 tablespoons salted butter
- 1 cup heavy cream
- 1 teaspoon sea salt such as fleur de sel or sel gris
Instructions
- Place the sugar in a medium saucepan over medium heat. Let it sit undisturbed at first, then gently swirl the pan occasionally as the sugar begins to melt.
- Once melting starts, use a wooden spoon or heatproof rubber spatula to carefully move the sugar around—avoid stirring too vigorously, as this can cause the sugar to clump.
- When most of the sugar has melted, give it a gentle but thorough stir to help dissolve any remaining lumps.
- Turn off the heat and carefully whisk in the butter until fully melted. Then slowly add the cream and salt, whisking continuously. Be cautious—the caramel will bubble up rapidly during this step. Continue whisking until the mixture is completely smooth.
- For a deeper, more intense flavor, you can return the pan to the heat for 1–3 minutes, or until the caramel darkens by 1–2 shades.
- Let the caramel cool slightly, then pour it into a jar or heatproof container. Store in the refrigerator for up to one month.
Notes
- Let the sugar melt naturally with minimal stirring at the beginning to avoid crystallization.
- If the sauce turns out too thin, return it to the heat for 1–2 minutes to evaporate excess moisture.
- Use medium-low heat and a heavy-bottomed saucepan to prevent burning and achieve smooth consistency.
- Always measure ingredients precisely. Too much or too little of anything (especially the amount of salt) can throw off the balance.
- Add a couple of drops of lemon juice to avoid further crystallization.
