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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 just made this but substituted the heavy whipping goat yogurt and it’s delicious. The goat yogurt gives it a tangy taste and overall depth of flavor.
Just used it to in my Fall Apple cake.
Took longer to cook than expected, but excellent! I did half vanilla half imitation rum extract, awesome!
How well does this freeze??
I haven’t tried it but it should be fine.
This is my usual go to recipe always! It’s fabulous! But today,it seems to have become a little darker than usual. Tastes sweet not bitter. But looks more brown. Anything to fix?
Did it possibly just cook too long?
Can you can this?
I don’t know much about canning, but I would think you could.
This is the only caramel sauce recipe that I use. My question, and I think I see the answer on your post but I will ask anyway. 🙂 This recipe can be doubled or tripled, looking at your post and just clicking on how many times to make the recipe. Just making sure, and that the results will be the same (because this caramel is great)! Thank you.
I don’t think I’ve tried doubling it before but I think it would be fine. It just may take longer to turn amber colored.
I was coming here looking for the same answer. I’ve made this sauce so many times and it’s my favorite by far!! But I wanted to double it myself so I can make all of my jars at one time. This sauce is just so amazing and one day I’m going to get the courage to do the dry method. Thanks for the wonderful recipe!
I tried this and it’s so easy to make and comes out really well following the procedure. Thanks for sharing.
I substituted for Brown sugar and it turned out great maybe a little bit shorter cook time.
I loved this recipe so much…I just wanted to know the shelf life for this recipe
Generally it should be good for about 2 weeks in the fridge.
I tried this, took ages to dissolve the sugar and ages again for the mixture to caramelize. The mixture was bubbling so much I couldn’t see the underlying colour. I added the cream after it had been FAR more than 15 minutes and I noticed the mixture getting tan and sticky; I didn’t want to overcook. It turned out to be too early and now my sauce is watery. Why is it taking so much longer than it’s supposed to, and how do I know how long to cook if I can’t see the colour?
I just made this and it really was the easiest caramel sauce I’ve ever made. And it’s delicious. I often have a hard time with caramel sauce but this was so simple. Great instructions. I used Maldon sea salt flakes (1/2 tsp) and it is the perfect amount of saltiness for me.
Hi I’ve used this recipe and it’s perfect every time.
Can you substitute caster sugar with brown sugar in the wet method?
Would it change anything?
Glad you enjoy it! I’ve never tried it with brown sugar, so I’m not sure.
Delicious! The best caramel I’ve ever made!
Love this recipe! The flavor is amazing – the touch of salt really makes it special. It is super easy and fairly foolproof. I watched it closely and just when I thought it would never turn amber/copper, it did. My friend is having a major birthday and she requested a chocolate cake with chocolate frosting, and salted caramel drizzle. I love that I could make it ahead.
AMAZING! I have made salted caramel sauce more times than I can count. But this Recipe… IS BY FAR THE BESTTTT EVER!!! It was the perfect deep gorgeous amber color. It’s so beautiful to look at in the Jar! Thank you for the perfect caramel recipe!
I made this last night and I think I made a mistake. I double the recipe and while it tastes good (great, actually) it does not have that beautiful color caramel ususally does. It is very pale, almost blonde.
Do you think it is becasue I doubled the recipe?
If you double it, it will definitely need a longer cooking time. It sounds like it just didn’t cook long enough to turn a darker caramel shade.