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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.
Easy recipe and great flavor. I
didn’t get my sauce as golden as I wanted it, simply because this was my first time making it and it didn’t want it to scorch… it’s still a great taste. Can this sauce be frozen?
Glad you enjoyed it! Yes, it should be fine in the freezer for up to 3 months.
Amazing – so easy to make, and delicious. Thank you
I’m so glad you enjoyed it!
Hi ,
I have tried your recipe but I honestly think the 10 to 15 on medium heat is ruining it. Mine tasted burnt so I had to discard it unfortunately. I think it should be on the lowest heat possible and just for 3 to 5 mins only.
This is going to vary a little by person because stoves can vary just like ovens. If you feel you need to turn down your stove and cook for more or less time, that’s totally fine. The visual cues are more important than the time. When the mixture has a deep copper color, like in the step by step pictures, then it’s ready. If you cook it longer, then it will be burnt, regardless of the time or temperature. Thanks!
Hi Lindsay, do you think if I added some pecans to this recipe it would work as a filling for turtle cupcakes or do you think it would be too thin? Thank you.
It may be a touch on the thin side. It may depend a little on how dense the cupcake you’re using is and the caramel sauce would need to be cold/cool when you add it.
Absolutely delicious caramel and easier to make than other recipes! Just watch it carefully, pull it off the heat quickly when it’s the right color and whisk away so it doesn’t burn! This was so yummy, I couldn’t stop shoveling it in when I was supposed to be saving it for a cake!
I’m so glad you were happy with it!
Hi there, I love this caramel. I usually make a much thicker one, but the flavor of this caramel is better. I tried using it for a drip cake the day after making the caramel…after it had thickened, but a lot of the caramel dripped all the way off the cake, taking my rosettes with it! I put it in the freezer before putting the rosettes on it, so I don’t think it was too warm…? The drips all ended up on the cake board. Would you recommend thickening it, and if so, what would you recommend? More sugar? I don’t want it to be too sweet either. I’m working on a new cake tonight, if there is any way you could respond as soon as possible, I would greatly appreciate it! Thank you so much for all of your wonderful recipes. I have used other ones of yours as well!
As the caramel sauce reaches room temperature, it’ll drip down more. To thicken it up, I’d try adding a little less heavy cream. I hope that helps!
Best homemade salted caramel, and easy to make! Thanks for the recipe. 🙂
Love this recipe! It’s truly easy to make, tastes great and keeps well.
So glad to hear that!
I found a recipe for a topping for a baked brie that uses chopped apples cooked in cinnamon and some other ingredients. They recommended a salted caramel sauce that I didn’t care for. Does anyone have experience using this sauce for a baked brie?
I have not used it for that, but I would think it would be great.
I’ve made this twice this week! It’s been a huge hit with coworkers and friends. A coworkers said “that is one of the best things I’ve ever put in my mouth”.
As to a comment below, I had no problem getting the caramel to brown this first time, but the second time it took longer as I kept it on medium low. I’d recommend making sure to boil on medium.
I’m so glad it’s been a hit!
Question
Can I use stevia sugar to make carmel sauce for apple cupcakes?
I haven’t ever tried it. Usually when you use sweeteners like that, don’t you reduce the amount? I would look for a recipe that is made for those types of sweeteners for best results.
Hello, I just made this & for some reason it is not golden brown or very thick. not sure why or what I did wrong. I gave it 20 mins boiling on step 2 but still not brown hmmm…
Did you possibly double the recipe or something? That can make it take longer to turn brown. I really just sounds like it hasn’t cooked long enough yet. As for not being thick, it’ll be very thin while still hot, but thickened as it cools.
I love the detailed instructions/tips; I’ve tried making salted caramel sauce before, and it came out grainy because (as I learned from this recipe) of crystallized sugar. Now I know why – thanks for the heads-up on not stirring the sugar/water/butter mixture while it is boiling.
I’m glad it was helpful!
I’ve tried making caramel before and without success (too impatient I think 😉!) I had bought some syrup at the store to drizzle over some mini cheesecakes but it tasted a little too artificial so I thought I’d give it one more try. Easy, breezy. Turned out dark, thick, and delicious!!! I did halve the recipe as it was only for a drizzle and let it boil (without touching it regardless of the temptation!) for 11 minutes. A full recipe might have to boil a bit longer. Thanks for making me look like a baker!!! ❤️
Awesome! I’m so glad it worked out well!
First time I’ve ever made caramel sauce. The instructions were perfect and it was so delicious! I will definitely make this again! Thanks for the great recipe.
I’m so glad you enjoyed it!
I just made this recipe. The taste is great, however I am straining out crystal chunks. Once I added the butter I did not stir into the whipping cream was added. I usually make this with the dry method and wikk certainly go back to that recipe in the futur.