This easy to make homemade salted caramel uses only 5 ingredients. It is a lot easier to make than it looks. It is perfect to use on top of desserts or on top of ice cream!
This fool proof salted caramel recipe is so good! I used to be intimated to make salted caramel. Until I actually made it, then I realized how easy it is to make!
There is nothing better than made from scratch caramel. You can use on top of vanilla ice cream, brownies, cupcakes, cake, or cookies!
It will be a warm and thin sauce at first, then as it cools, it will thicken.
For recipes that use salted caramel, try Salted Caramel Cinnamon Cupcakes, Caramel Cheesecake, and Caramel Apple Spice Cake.
Jump to:
Why This Salted Caramel Recipe Works
- 5 ingredients- It needs very simple ingredients!
- Easy to make- It can be made in 10-15 minutes.
- The best salted caramel recipe- I use this caramel for everything!
Ingredients Needed for Salted Caramel
Here are some notes on the ingredients. For a full list of ingredients, check out the recipe card below.
- Sugar
- Unsalted butter- It needs to be room temperature and cubed before using.
- Heavy cream- It also needs to be room temperature.
- Salt
- Vanilla extract
Ingredient Substitutions
- Dairy free- You can use your favorite dairy free options for this recipe!
Step By Step Instructions
Here is how to make this homemade caramel sauce. You will need a medium sauce pan, whisk, and a glass container.
STEP 1: Melt the sugar. First, pour in the white sugar and let it start to melt over medium heat. Don't touch it until it melts.
Then, use the whisk to stir the sugar. It will be clumpy. Keep stirring until all the sugar crystals melt. It will be smooth and very light orange.
STEP 2: Cook the sugar. Let the sugar sit until it turns amber in color. Now, this process takes no time at all. It is really easy to burn the caramel at this stage. I let the caramel sit for 10-15 seconds. It turns amber quickly.
As soon as it turns amber, take it off the heat. Otherwise it will burn.
STEP 3: Add butter and cream. Both of these will be added in half batches. It also needs to be added very quickly, otherwise the sugar will seize up.
Start with the butter (make sure the butter is cubed) and half of it in. The caramel will bubble dramatically, but keep stirring until all melted. Then, add the rest of the butter.
Repeat this process with the heavy cream. It will also bubble a lot, but keep stirring!
STEP 4: Add the salt and vanilla. Add both of these in at the end of making the caramel. Once it is added, more immediately into a glass jar.
Let it cool completely before using on any desserts.
Expert Baking Tips
When I know I need a lot of caramel especially during fall baking season, I will make a double batch of caramel. It can last up two weeks in the fridge.
Cleaning the pan after making caramel is the hardest part! Use a ton of hot water and patience to clean the pan!
FAQ
Place caramel back on the burner and heat. Stir until the caramel loosens up. This has happened to me before, but this has helped!
Place the caramel into the microwave and heat for 15 seconds and stir. It will quickly thin out. I also make sure the caramel is thin before using in desserts.
Unfortunately this is because you let the sugar sit too long on the heat. It is really easy to burn the caramel, especially the first time you make it.
This is because you didn't let the sugar completely melt before adding the butter. Also if you add cold butter or heavy cream, it can also seize up the caramel.
Recipe Variation
- You can choose to skip the salt, if you arent a fan. It isn't too salty, it just helps to balance it.
- Double the recipe, if you want to keep extra caramel on hand.
Storing and Freezing
Store the salted caramel in the fridge in an airtight container. Store up to 2 weeks in the fridge.
Freezing
You can freeze salted caramel. Store in an airtight container (once it is cooled completely) and freeze. It will last up to 3 months.
Place the caramel on the counter for a few hours to thaw.
Other Salted Caramel Recipes To Try
Try These Caramel Recipes
- Turtle cheesecake
- Salted caramel brownies
- Caramel apple cheesecake bars
- Caramel pumpkin cheesecake bars
- Apple pie cookies
Make sure to leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.
📖 Recipe
Homemade Salted Caramel
Ingredients
- 1 cup White granulated sugar
- 5 tablespoon Unsalted butter room temperature. Cubed.
- ½ cup Heavy cream room temperature
- 1 teaspoon Salt
- ½ teaspoon Pure vanilla extract
Instructions
- In a medium saucepan, over medium heat, pour in the sugar. Let the sugar melt until you start to see it starting to melt. Then, whisk the sugar. Whisk continuously until all the sugar is melted. It will clump at first, but it will smooth out.1 cup White granulated sugar
- Let the melted sugar sit until it turns amber in color. This takes 10-15 seconds. Remove from the heat.
- Pour in half of the cubed butter and whisk until melted, it will bubble a lot. Repeat with rest of the butter.5 tablespoon Unsalted butter
- Pour in half of the heavy cream and whisk until combined. Repeat with the rest of the heavy cream. Add the salt and vanilla and mix. Then, pour the hot caramel into a glass container. Let it cool completely before using.½ cup Heavy cream, 1 teaspoon Salt, ½ teaspoon Pure vanilla extract
Kathy says
I'm on the struggle bus. I have tried it 3x and it's amber and clumps not out and hard... so I know it's over cooked... tried it on slightly lower heat. All 3 x was amber before completely melted sugar(still culps)
Help!
Stephanie Rutherford says
So it sounds like your heat is too high and it got overcooked. I recommend lower heat and use a whisk to whisk the clump once it starts melting. This helps it melt faster without over cooking. On my instagram I have a story highlight of making salted caramel. It is stephaniesweettreats on IG.