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You’ll only need 6 ingredients to make this easy salted caramel sauce. It’s so simple and delicious and it makes for the perfect topping for just about any dessert. From ice cream to brownies to cheesecake, you won’t be able to resist.
Easy Salted Caramel Sauce Recipe
Just hearing the words “salted caramel sauce” makes my mouth water. The rich, sweet flavor of classic caramel with just the right amount of cream marries beautifully with a perfect pop of salt, creating an unforgettable dessert topping. The addicting flavor and the silky smooth, velvety texture of this caramel sauce make it good enough to eat out of the jar, but I suppose you could go a more conventional route and drizzle it over ice cream or a gooey brownie. However you choose to enjoy it, you won’t be sorry. Plus, it’s super easy to make!
This is the perfect recipe for those of you looking to dip your toes into the world of caramel. Other versions, like my Classic Homemade Caramel Sauce, are a little trickier to get right. This recipe, on the other hand, is super user-friendly and will yield fabulous results every time.
Why You’ll Love This Homemade Salted Caramel Sauce
I have been perfecting this salted caramel sauce recipe for years and, I’ll tell you what, it really is something to write home about. Here’s why I love it so much and why I think you will too.
- Surprisingly easy. Making your own sauce might sound complicated but it’s really not. In just a few simple steps (and only 6 ingredients) you’ll have yourself a restaurant-quality salted caramel sauce. You don’t even need a candy thermometer for this one!
- Adjustable. You can make this dessert topping as salty (or unsalty) as you want. Start with 1/2 a teaspoon, give it a taste, and add more if you’d like. Not that into the “salted” part of salted caramel sauce? Add just a pinch of salt to elevate the flavor without overwhelming your taste buds.
- It goes on everything. Ok maybe not chicken, but you can drizzle this caramel sauce over pretty much any dessert you can think of. Check out the section below titled “Ways To Use Salted Caramel Sauce” for inspiration.
What You’ll Need
Here’s a list of ingredients needed to make the best salted caramel sauce ever. Don’t forget to scroll to the recipe card below for precise measurements.
- Granulated sugar – The sugar actually melts and turns into caramel as it cooks. This is where your flavor is coming from.
- Water – This helps the sugar not burn as it sits and boils. The addition of the water is why it’s called “wet-method” caramel sauce.
- Unsalted butter – You really want to be able to control your salt content here, so go for unsalted butter.
- Heavy whipping cream – This is giving the caramel sauce it’s pourable factor. The high fat content in heavy cream also gives it a creamy texture. Don’t swap this out for milk or something else or it’ll thin out your sauce.
- Vanilla extract – For nice flavor.
- Salt – Use as little or as much as you like to achieve your desired saltiness.
How To Make Salted Caramel Sauce
It really is easier than you think. Just follow these simple (and few) steps and you’ll be drizzling homemade caramel sauce over every dessert in sight in no time.
- Dissolve the sugar. Whisk together the granulated sugar and water and cook over medium-low heat until the sugar is completely dissolved.
- Add the butter. Add the butter and let it melt.
- Cook. Bring the mixture to a boil over medium heat and boil until the mixture turns a deep golden copper color.
- Make it creamy. Remove the pan from the heat and slowly pour in the heavy whipping cream, whisking as you go.
- Add some flavor. Whisk in the vanilla extract and half a teaspoon of salt (or more if you’re feeling spunky).
- Cool. Allow the caramel sauce to cool. Note that it will thicken as it cools.
Tips for Success
Striving for the perfect salted caramel sauce? Good. Here are some tips and tricks that will set you on the right track.
- Hands off. Once you bring the caramel sauce to a boil, it’s time to stop whisking. Whisking the sauce is a one-way ticket to crystallization, which you don’t want here. So, leave it be until it’s reached that deep golden copper color you are looking for.
- Keep an eye on it. While you shouldn’t whisk or stir while the caramel sauce is cooking, you do want to keep an eye on it. It’s possible that some parts of the sauce will brown more quickly than others. If needed, you can occasionally tip the pan from side to side to help things cook evenly.
- Stay safe. When you add the heavy cream, the caramel will bubble up quite a bit. So keep any exposed skin (and/or eyes) out of the way.
Ways To Use Salted Caramel Sauce
Gosh. I feel like homemade caramel sauce could go on anything. I’ve picked some of my favorites to set you in the right direction, though. Don’t be afraid to explore my blog for other options. It’s full of dessert recipes that would love the company of this sweet, velvety treat.
- Brownies. Drizzling salted caramel sauce over brownies is one of the best things I have ever encountered in the history of all desserts. Test it out with my Like a Box Brownies, these Ultimate Peanut Butter Fudge Brownies, or The World’s Fudgiest Homemade Brownies.
- Cake. Almost as good as caramel sauce on brownies is caramel sauce on cake. Drizzle some of this glorious confection over a slice of my Chocolate Mousse Cake, this Ultimate Layered Cookie Cake, or my Devil’s Food Cake.
- Cheesecake. Gosh, I love cheesecake. Maybe more than I love salted caramel sauce…but that’s beside the point. Combining the two is utter dessert heaven. Whip up my Chocolate Cheesecake With Cake Bottom, this New York Style Cheesecake, or The Ultimate Tiramisu Cheesecake and drizzle caramel sauce all over your slice.
- Ice cream. Spoon this dessert topping over a scoop of vanilla ice cream or my Oatmeal Chocolate Chip Cookie Ice Cream. You could even add it as a finishing touch to my Chocolate Chip Cookie Dough Ice Cream Pie, Oreo Brookie Ice Cream Cake, or this decadent S’mores Ice Cream Cake.
How Long Will Homemade Caramel Sauce Last?
Once the caramel sauce has cooled completely, seal it in an airtight container and store it in the fridge. It will stay good for up to two weeks.
More Sauce Recipes To Try
Adding a sauce to a dessert really takes it to the next level of deliciousness. It’s that perfect little flare that no one even knew they were missing. I encourage you to experiment with some of these other fabulous dessert sauces once you get this salted caramel one down.
Watch How It’s Made
Print
Easy Salted Caramel Sauce
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: about 1 1/4 cups
- Category: Dessert
- Method: Stove
- Cuisine: American
Description
This Easy Salted Caramel Sauce is about as simple as caramel sauce gets! It only uses 6 ingredients. Plus, it’s perfect for topping ice cream, brownies, or pretty much any other dessert!
Ingredients
- 1 cup (207g) granulated sugar
- 1/2 cup (120ml) water
- 1/4 cup (56g) unsalted butter
- 1/2 cup (120ml) heavy whipping cream
- 1/2 tbsp vanilla extract
- 1/2 to 1 tsp salt
Instructions
- In a medium to large sauce pan, combine the granulated sugar and water. Cook over medium-low heat until the sugar is completely dissolved, about 3 to 5 minutes. Add the butter and let it melt
- Over medium heat, bring the mixture to a boil. Stop whisking and don’t whisk at all during this part to help avoid crystallization. Allow to boil until the mixture turns a deep golden copper color, about 10-15 minutes, maybe longer depending on your stove. Keep an eye on it, but do not stir. If needed, you can occasionally tip the pan from side to side to help things cook evenly.
- Remove the pan from the heat and immediately add in the heavy whipping cream in a slow, steady stream. The caramel will bubbly up quite a bit, so be careful with this step. Whisk quickly and well as you add the cream, whisking until well combined.
- Add the vanilla extract and half a teaspoon of salt and whisk to combine. Add additional salt to your desired saltiness.
- Allow the caramel sauce to cool. It will be fairly thin, but will thicken as it cools. Store it in the fridge for up to two weeks.
Nutrition
- Serving Size: – Full recipe
- Calories: 1604
- Sugar: 203.9 g
- Sodium: 1208.4 mg
- Fat: 89 g
- Carbohydrates: 204.1 g
- Protein: 3.9 g
- Cholesterol: 256.5 mg
Categories
Adapted from Baker by Nature.
I have tried the dry recipe earlier and it’s a hit and miss. But this was Spot on!!!! Thanks
Made salted caramel for the first time ever tonight, it came out great as a filler for my vanilla cupcakes. Dropped the rest off with a friend who loves caramel sauce and she was already planning on what else to put this over as she liked the cupcakes too. Very easy to make. My kids are asking when I can make more to put over apples! Thank you for this easy and wonderful recipe!
Just made this recipe twice today, as well as twice yesterday too! I love it!
If there are any people reading my review and you are new at making caramel, I can offer this information.
I tried making the sugar only recipe (someone else’s), and it became concrete. I found it to be too touchy for me.
With the addition of water to the sugar in the beginning, you have it made! So easy.
As I am dissolving the sugar and water, after a few minutes I put a drop between my fingers to make sure it’s smooth.
In the second step, *and I make sure the cream and butter are room temp*, you just put the butter in and let it go. It will boil and become frothy. I watch the color of the foam and when it’s a deep golden color (don’t take off too soon or your caramel will be pale), on my stove around 14-15 min, that’s when you remove from the heat.
The addition of brown vanilla gives extra color.
I use 3/4 tsp of salt to balance the sweet.
One recipe made 10 oz of caramel. I have filled some cute little mason jars and will give as gifts.
Great recipe and the only one I use.
Can this recipe be made with salted butter? Unsalted butter is hard to find right now for some reason.
Yes it can.
I really love this recipe.
I do have a question though. Can I freeze a batch of this caramel to store it longer than the month in the fridge?
So glad you enjoyed it! I haven’t tried freezing it, but I think it should be ok.
Have made this twice and both times turned out fantastic. Kept very well in a mason jar in the refrigerator. To reheat i found putting the mason jar in water on the stove with the lid off worked better than the microwave, not sure why.
Thank you so much!
So glad you enjoyed it!
WOW! Just made this with margarine instead of butter and used coconut cream instead of the cream for a great non-dairy substitute. It took a bit longer for the mixture to darken, actually I almost thought i had burned it but, nope added the coconut cream and viola! It’s already thickening up nicely and tastes amazing!
Made this last week turned out perfect, tried again 3 times today and it’s just going yellow and not setting. Does the temperature of the cream matter. Or how slow you pour it in?
Hi, Lindsey!
My first caramel attempt & I’m glad I found this easy recipe!! We only needed a little for topping some brownies, so halved the recipe & it’s delicious! (Also, made it with half-n-half & salted butter but scaledback the added salt!) Will definitely make it again!!
Do you think coconut cream would work instead of heavy whipping cream?
This sauce is SO GOOD!! I made a batch and decided to immediately make a second because it’s sooooo good! Thank you for this recipe!
So glad you enjoyed it!
If I decide to double this recipe, do I need to double the water or is its purpose just to dissolve the sugar?
Yes, double everything.
Thank you so much for this recipe! I haven’t made caramel in a few years and I always found it irritating to make using the dry method so I’m glad I tried this recipe. It was so easy to make and the taste is to die for!
Glad you enjoyed it!
Hello would this recipe be suitable to use for a salted caramel tart? I used it before but found the caramel a little funny for the tart but maybe I did but let it cool enough?
I wouldn’t say so. It’s softer than you’d probably want.
Hi, looking to make this receive this weekend, but what is the guidelines for storage?
Would you recommend the fridge or just in the jar on the side?
How long do you think it would keep for… as I don’t want a sugar coma from eating it all in one go 🙂
Thanks
You’ll want to store it in the fridge and it should be fine for up to 2 weeks.
Thanks Lindsay, this looks awesome!
Does anybody think that margarine will work as a substitute for the butter? (I need a non-dairy version.)
Oh my goodness.. this caramel sauce is amazing. My better half’s daughter’s birthday is today (17) and she wanted a salted caramel cheesecake with a brownie bottom from a recipe I had found. I used the salted caramel recipe for this and the caramel is amazing… wishing I had made a double batch for some extra (and for myself lol). I will remember next time to not use a small whisk when stirring in the heavy cream… less chance of burning fingers if a bigger whisk is used. 🙂
So glad you enjoyed it!
How long will this last for in the fridge? I made a large batch but don’t need to use the rest of it for another month! Should I freeze it or can it be left in the fridge for that long?
It should be fine for about 2 weeks. You could try freezing it.