This Salted Caramel Sauce is pure liquid gold—rich, buttery, and perfectly balanced between sweet and salty. It’s the kind of indulgence that makes everything taste better, whether you drizzle it over ice cream, swirl it into coffee, or just sneak a spoonful straight from the jar (no judgment here!).

Homemade caramel might sound fancy, but trust me, it’s easier than you think. With just a handful of ingredients and a little patience, you’ll have a luscious sauce that rivals any gourmet store-bought version.

Why You’ll Love This Salted Caramel Sauce

Incredibly Versatile: Perfect for desserts, drinks, and even savory pairings.
Deep, Rich Flavor: The combination of caramelized sugar, butter, and cream is irresistible.
Easy to Make: No candy thermometer required—just follow the simple steps.
Long-Lasting: Stays fresh in the fridge for weeks, ready to elevate any treat.
Better Than Store-Bought: No preservatives, just pure homemade goodness!

Ingredients in Salted Caramel Sauce

This magic sauce comes together with just five ingredients:

Granulated Sugar: The base for that deep caramelized flavor.
Unsalted Butter: Adds richness and creates that velvety smooth texture.
Heavy Cream: Gives the caramel its luxurious, pourable consistency.
Salt: Enhances the sweetness and balances the flavors beautifully.
Vanilla Extract (Optional): Adds an extra layer of warmth and depth.

(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)

How to Make Salted Caramel Sauce

Melt the Sugar

In a dry, heavy-bottomed saucepan over medium heat, cook the sugar, stirring occasionally. It will clump at first but will soon melt into a deep amber liquid.

Add the Butter

Once the sugar is fully melted, carefully whisk in the butter. The mixture will bubble up—this is normal! Stir continuously until fully combined.

Incorporate the Cream

Slowly pour in the heavy cream while whisking. Be cautious, as the mixture will bubble again. Keep stirring until smooth and fully incorporated.

Add Salt and Vanilla

Remove from heat and stir in the salt and vanilla extract (if using). The sauce will thicken as it cools.

Cool and Store

Let the caramel cool slightly before transferring it to a glass jar. Store in the refrigerator for up to two weeks and reheat gently before serving.

How to Serve Salted Caramel Sauce

There’s no wrong way to enjoy this decadent sauce! Here are some delicious ideas:

Drizzled Over Ice Cream: A classic pairing that never fails.
Swirled Into Coffee or Hot Chocolate: Adds a cozy, caramelized sweetness.
Poured Over Pancakes or Waffles: Elevates your breakfast game.
Used as a Dip for Apples: A perfect balance of sweet and tart.
Layered in Cakes or Brownies: For an extra indulgent dessert.
Blended into Milkshakes: Because why not?

Additional Tips

Don’t Walk Away: Caramel goes from perfect to burnt in seconds, so stay close.
Use a Heavy-Bottomed Pan: This helps the sugar melt evenly without scorching.
Be Careful with the Heat: Medium heat works best—too high and the sugar burns, too low and it takes forever.
For a Thicker Caramel: Let it simmer for an extra minute before removing from heat.
Fixing Crystallized Sugar: If sugar clumps, lower the heat and stir gently—it will eventually melt.

FAQ Section

Why did my caramel turn grainy?

Sugar crystallization can happen if the sugar isn’t fully melted before adding the butter. Try adding a tiny splash of water at the start to help dissolve it.

Can I make this dairy-free?

Yes! Use coconut cream instead of heavy cream and vegan butter for a dairy-free version.

How do I store salted caramel sauce?

Keep it in an airtight jar in the refrigerator for up to two weeks.

Can I freeze caramel sauce?

Yes! Freeze in a sealed container for up to three months. Thaw in the fridge and reheat before using.

What’s the best way to reheat caramel sauce?

Warm it in the microwave for 10-15 seconds or gently heat on the stovetop.

Can I make this ahead of time?

Absolutely! It’s perfect for prepping in advance and storing for when you need it.

Can I use salted butter instead of adding salt?

You can, but the salt level will be harder to control. Stick with unsalted butter and adjust to taste.

How do I thin out caramel if it’s too thick?

Stir in a little warm heavy cream until you reach the desired consistency.

Can I use brown sugar instead of granulated sugar?

No, brown sugar contains molasses and won’t caramelize the same way. Stick with granulated sugar for best results.

Is there a way to make it less sweet?

You can reduce the sugar slightly or increase the salt for a stronger contrast.

Final Thoughts

This Salted Caramel Sauce is a total game-changer. Whether you drizzle it, dip into it, or spoon it straight from the jar (because you totally will), it’s the perfect balance of sweet, salty, and utterly irresistible.

Salted Caramel Sauce

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Author: Maria
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Yield: 2 cups 1x
Category: Dessert
Method: Stovetop
Cuisine: American

Print Recipe

Description

This homemade salted caramel sauce is thick, silky, and rich with deep caramel flavor. Perfect for drizzling over desserts, dipping fruit, or adding to coffee! With just a few ingredients, you’ll get a foolproof caramel sauce every time.

Ingredients

Units Scale

1 1/2 cups granulated sugar (300g)
1/2 cup unsalted butter, softened at room temperature (113g)
3/4 cup heavy cream, warmed (180g)
2 tsp vanilla extract
1 to 1 1/2 tsp salt

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Instructions

Melt the Sugar:
- Add sugar to a wide-bottomed, light-colored pan over low heat.
- Allow sugar to start melting, then stir slowly to encourage even melting.
- Sugar will look grainy and lumpy at first—keep stirring gently.
- Once fully melted, continue to cook until it turns a deep golden caramel color (this can take 15+ minutes).
Incorporate the Butter:
- Turn off the heat and add softened butter.
- Whisk until fully melted—it may look separated, which is normal.
Add the Cream:
- Slowly pour in the warmed heavy cream (heat in microwave for 20-30 seconds beforehand).
- Whisk gently—the mixture will bubble and froth but will soon settle into a smooth sauce.
- If it thickens too much or seizes up, turn the heat to low and stir until it reaches the desired consistency.
Finish the Caramel:
- Stir in vanilla and salt (start with 1 tsp, taste, and adjust).
Cool & Store:
- Pour into a heat-safe glass bowl or jar and let cool at room temperature for about 1 hour.
- As it cools, it will thicken into a smooth, silky caramel sauce.
Serving & Storage:
- Store in an airtight container in the fridge.
- Reheat in the microwave in 10-20 second increments before using.

Notes

Use a light-colored pan to monitor caramelization.
Make sure the cream is warm before adding to prevent seizing.
This sauce thickens in the fridge but softens when warmed.

Nutrition

Serving Size: 1 tbsp
Calories: 85 kcal
Sugar: 10g
Sodium: 50mg
Fat: 5g
Saturated Fat: 3g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 11g
Fiber: 0g
Protein: 0g
Cholesterol: 15mg