The easiest Homemade Salted Caramel Sauce! Drizzle this dreamy sauce on ice cream, pies, cupcakes and more! It takes less than 15 minutes to make and only requires 3 ingredients!
♡ Why You Will Love This Recipe
- 5 ingredients or less. You really only need 3 ingredients to make caramel, white sugar, butter and cream. However, I add vanilla bean paste and sea salt to elevate the flavor.
- Takes less than 15 minutes. This recipe is great for our busy schedules, especially around the holidays.
- The perfect make-ahead treat. Homemade caramel sauce can be stored in the refrigerator for about 1 month. I always keep a jar on hand in my fridge.
- Delicious on nearly everything. Perfect on ice cream such as my, Brown Butter Butterscotch Pecan Ice Cream. Drizzle on pies, cakes or cheesecake, like these Caramel Apple Crisp Cheesecake Bars.
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Ingredient Notes
Here are some notes about all the ingredients used in this salted caramel sauce. Quantities and full instructions are in the recipe card below!
- White Sugar - White granulated sugar is cooked and melted down and is the base for this caramel sauce.
- Unsalted Butter - Adds flavor.
- Heavy Cream - Adds richness.
- Vanilla - You can use vanilla bean paste or vanilla extract.
- Sea Salt - You can't have salted caramel sauce without salt!
*See recipe card for quantities.
Step By Step Instructions
Here are step-by-step photos and instructions on how to make this Salted Caramel Sauce! Please find detailed instructions in the recipe card at the end of this post.
Step 1. Add sugar to a clean heavy bottomed saucepan.
Step 2. On medium heat, allow sugar to dissolve. It will get clumpy and start to brown before it dissolves completely. Whisk often and be careful not to burn it! This will take about 8 minutes or so.
Step 3. Add your butter to the pan and keep whisking until it's completely combined. It will foam and bubble up rapidly, but stay calm. You're doing it right! You're half way done!
Step 4. Next, add the heavy cream to the pot in a slow stream and whisk. The cream will also bubble up like crazy, but keep whisking until combined. About another minute.
Step 5. Finally, turn the heat off and stir in the salt and vanilla extract. And that's it! Let it cool for about 5 minutes before serving. The caramel will thicken as it cools.
Step 6. Once cooled, pour into a glass jar and store in the fridge for up to 1 month.
Storage
- Fridge: Store in an airtight container in the refrigerator for up to 1 month.
- Freezer: Freeze in an airtight container for up to 3 months.
👩🏻🍳 Expert Tips
Use a saucepan with high sides. The mixture will bubble up and sputter when adding the butter and cream, so having high sides will keep everything contained.
Make sure butter and heavy cream is at room temperature. The ingredients will combine a lot better.
Use pure cane sugar.
Cut the butter into pieces. This will help the butter melt quicker.
FAQ
The homemade caramel sauce will solidify as it cools.
From Fridge: You can reheat in a saucepan on low heat or in the microwave in 30 second bursts until you reach your desired consistency. Make sure to mix in between.
From Freezer: Thaw in the fridge overnight or at room temperature and warm up before using.
The caramel be runny and liquidy when it comes off the heat. As it cools, it will thicken. When stored in the fridge, it will be completely solid.
It will last up to 1 month in the fridge or up to 3 months in the freezer.
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📖 Recipe
Homemade Salted Caramel Sauce
INGREDIENTS
- 1 Cup (200g) Granulated White Sugar
- 6 Tablespoons (85g) Unsalted Butter, cold or room temp
- ½ Cup + 1 Tablespoon (127g) Heavy Whipping Cream
- ½ to 1 Teaspoon Sea Salt
- 1 Teaspoon Vanilla Paste or Extract
Instructions
- Melt Sugar - Add sugar to a clean heavy bottomed saucepan. On medium heat allow sugar to dissolve completely, whisk often. The sugar will crystalize and clump up before dissolving to a nice amber brown color. Careful not to burn it. This will take about 8 minutes.1 Cup (200g) Granulated White Sugar
- Add Butter - Once all the sugar has dissolved, add your butter and whisk until completely combined. It will rapidly bubble up, but do not worry, it's suppose to do that. You're almost done!6 Tablespoons (85g) Unsalted Butter, cold or room temp
- Add Cream - Next, slowly add your heavy cream and whisk. It will also aggressively bubble up, but keep mixing until combined. It will be smooth and silky after about a minute.½ Cup + 1 Tablespoon (127g) Heavy Whipping Cream
- Add Salt & Vanilla - Turn the heat off and add the salt and vanilla and mix until combined. Let cool for about 5 minutes before serving. It will thicken more as it cools.½ to 1 Teaspoon Sea Salt1 Teaspoon Vanilla Paste or Extract
- Enjoy - Once cooled, pour into a glass jar and store in the fridge for up to 1 month.
Nicole says
My first time making homemade caramel sauce. I’ve always been intimidated by the thought of making caramel, but it was so easy and tasted outstanding. Thank you for sharing this recipe.
Lisa says
Hi Nicole! Yay, I'm so happy it worked out for you! It's such an easy and delicious recipe! 😊