This silky, buttery salted caramel comes together in just minutes and transforms any dessert into something extraordinary. Smooth, rich, and deeply flavored, it’s an easy 4-ingredient recipe you can rely on again and again.
Why You’ll Love This Recipe
Only 4 simple ingredients required.
No candy thermometer needed.
Ready in about 10 minutes.
Perfect for drizzling, dipping, filling, or gifting.
Thickens beautifully as it cools.
A versatile topping that enhances countless desserts.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup (200g) granulated sugar
6 tablespoons (85g) unsalted butter, at room temperature, cut into 6 pieces
1/2 cup (120ml) heavy cream, at room temperature
1 teaspoon salt
Directions
In a medium heavy-duty stainless steel saucepan over medium heat, add the granulated sugar. Stir constantly with a wooden spoon or heat-safe spatula. The sugar will clump, then gradually melt into a thick amber liquid, which takes about 6 minutes.
Once melted, reduce heat to low and add the butter. The caramel will bubble rapidly—stir continuously until fully melted and combined. If the sugar separates, remove from heat and whisk vigorously until smooth, then return to heat.
Slowly pour in the heavy cream while stirring. Expect bubbling and steam. Once added, stop stirring, increase heat to medium, and let the caramel boil for 1 minute.
Remove from heat and stir in the salt. Let the caramel cool slightly—its consistency thickens as it cools.
Transfer to a heat-safe jar, cool completely, then refrigerate.
Servings and timing
This recipe yields about 1 cup of salted caramel sauce.
Active cook time: approximately 10 minutes
Total time: about 15 minutes including cooling before storing.
Variations
For a less salty caramel, reduce salt to 1/2 teaspoon.
For a thinner sauce, add 1–2 extra tablespoons of heavy cream.
For a richer caramel flavor, allow the sugar to deepen in color slightly before adding butter—without letting it burn.
Add a splash of vanilla extract after removing from heat for a warm, aromatic note.
Storage/Reheating
Refrigerate the cooled caramel in an airtight glass jar for up to 1 month. It will firm up as it chills. To reuse, warm briefly in the microwave or on the stovetop until pourable.
For longer storage, freeze for up to 3 months. Thaw in the refrigerator or at room temperature, then reheat as needed.
FAQs
How thick should the caramel be after cooking?
It will be thin and pourable when hot, but thickens as it cools and becomes quite firm in the refrigerator.
Can I turn this into regular caramel instead of salted caramel?
Yes—reduce the salt to 1/2 teaspoon. Do not omit completely, as the caramel needs a small amount to balance sweetness.
Why did my sugar seize or clump?
This can happen if the temperature changes too rapidly. Keep stirring, and whisk vigorously off heat if needed to bring it back together.
Can I double this recipe?
It’s not recommended. Larger batches can prevent the sugar from melting evenly. Make separate batches instead.
Can I use this caramel to fill cakes or cupcakes?
It’s great for cupcake filling, but too fluid to stay between cake layers without oozing out.
Is this caramel suitable for caramel apples?
No, it’s not thick enough to coat apples. It works best as a drizzle or dip.
Can this caramel be used to make wrapped caramel candies?
No, this recipe stays too soft. Use a dedicated soft caramel candy recipe instead.
What type of sugar works best?
Granulated sugar labeled “pure cane” yields the most consistent results.
Can I use milk instead of heavy cream?
No. Milk or half-and-half will not produce the correct texture. Heavy cream is essential.
How do I reheat refrigerated caramel?
Microwave in short bursts or warm on the stove over low heat until smooth and pourable.
Conclusion
This homemade salted caramel is quick, dependable, and unbelievably delicious—a dessert essential you’ll want to keep on hand. With just four pantry staples and a few minutes at the stove, you’ll have a luscious caramel sauce perfect for elevating everything from ice cream to cakes to fresh fruit. Enjoy it warm, chilled, drizzled, dipped, or simply by the spoonful.
This homemade salted caramel sauce is rich, buttery, and perfectly balanced with a hint of salt. Made with just four ingredients in about 10 minutes, it’s a silky-smooth topping perfect for drizzling over desserts, dipping fruit, or gifting.
Ingredients
1 cup (200g) granulated sugar
6 tablespoons (85g) unsalted butter, at room temperature, cut into 6 pieces
1/2 cup (120ml) heavy cream, at room temperature
1 teaspoon salt
Instructions
In a medium heavy-bottomed saucepan over medium heat, add granulated sugar. Stir constantly with a wooden spoon or heatproof spatula until it melts into a thick amber liquid (about 6 minutes).
Reduce heat to low and add butter. The mixture will bubble rapidly—stir continuously until the butter is fully melted and incorporated.
Slowly pour in the heavy cream while stirring. The caramel will bubble again. Once added, stop stirring and increase heat to medium. Let boil for 1 minute.
Remove from heat and stir in salt. Let cool slightly before transferring to a heat-safe jar.
Cool completely, then store in the refrigerator.
Notes
Use heavy cream only—milk or half-and-half won’t give the right texture.
Stir constantly while melting sugar to prevent burning or clumping.
The caramel thickens as it cools and firms up in the fridge.
