This homemade salted caramel sauce is rich, dark, and deeply flavorful, made using the classic dry method where sugar is melted directly without water. The result is a thick, silky sauce with bold caramel notes and just the right balance of sweetness and salt, perfect for elevating both simple and elaborate desserts.
Why You’ll Love This Recipe
This recipe delivers professional-quality caramel with only a handful of ingredients and no special equipment. The dry method creates a more intense caramel flavor and a beautiful deep amber color. It’s quick to prepare, incredibly versatile, and produces a smooth, creamy texture that works equally well as a drizzle, filling, or sauce. Once you master this technique, you’ll have a foundational skill that enhances countless desserts.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Granulated sugar – ¾ cup (150 g)
Heavy whipping cream (35% milk fat) – ⅓ cup (80 ml)
Unsalted butter – 3 tablespoons (42 g)
Fine table salt – ¼ teaspoon
Pure vanilla extract (optional) – ½ teaspoon
Directions
Place the heavy cream in a heatproof measuring jug and warm it until it is just warm to the touch. Set aside.
Add the granulated sugar to a clean, dry 1- or 2-quart stainless steel saucepan, spreading it into an even layer.
Place the pan over medium-high heat and allow the sugar to begin melting. As the edges liquefy, gently push the melted sugar toward the center and move unmelted sugar outward to encourage even melting.
Continue heating and gently moving the sugar until all of it melts into a smooth, clear amber syrup. Press out any remaining lumps and ensure the sugar is fully melted before proceeding.
Once the caramel reaches a deep copper color, remove the pan from the heat and carefully whisk in the butter. The mixture will bubble vigorously.
Slowly pour in the warm cream while whisking continuously until the sauce is smooth.
Stir in the salt immediately, then return the pan to medium heat briefly if needed to dissolve any remaining sugar bits.
Remove from heat, stir in the vanilla extract if using, and pour the caramel into a heatproof jar. Let it cool completely before storing.
Servings and timing
Servings: 1 cup of caramel sauce
Prep time: 5 minutes
Cook time: 15 minutes
Total time: approximately 20 minutes
Variations
For a deeper salted flavor, increase the salt slightly or finish the sauce with a pinch of flaky sea salt after cooling. To create a dairy-free version, substitute the butter with a plant-based alternative and use full-fat coconut cream instead of dairy cream. For a warmer flavor profile, add a small pinch of cinnamon or cardamom along with the salt.
Storage/Reheating
Allow the caramel sauce to cool completely at room temperature before sealing. Store it in the refrigerator for up to one month. The sauce will thicken when cold; reheat gently in the microwave in short intervals or on the stovetop over low heat, stirring until smooth. The sauce can also be frozen in an airtight container for up to three months and thawed in the refrigerator before reheating.
FAQs
Why is this called the dry method?
The dry method refers to melting sugar directly in the pan without adding water, resulting in a darker, more intense caramel flavor.
Can I make this without a candy thermometer?
Yes, this recipe relies on visual cues like color and texture rather than temperature measurements.
Why did my sugar clump before melting?
Clumping is normal in dry caramel. As the sugar heats evenly, the clumps will melt into a smooth syrup.
What causes caramel to turn grainy?
Graininess happens when sugar recrystallizes, often due to contamination or unmelted sugar crystals.
How can I fix seized caramel?
Return the pan to medium heat and whisk gently until the hardened sugar dissolves back into the sauce.
Can I leave out the butter?
Yes, but the sauce will be thinner and less creamy, more like a caramel syrup.
Is warming the cream really necessary?
Yes, warm cream helps prevent the caramel from seizing and ensures a smooth emulsion.
Can I double the recipe?
Yes, simply double all ingredients and use a slightly larger saucepan to prevent overflow.
Does the caramel thicken as it cools?
Yes, the sauce thickens significantly as it cools and sets to a spoonable consistency.
What desserts pair best with this sauce?
This caramel sauce pairs beautifully with ice cream, cakes, cookies, brownies, and fruit-based desserts.
Conclusion
Mastering salted caramel sauce using the dry method opens the door to richer flavors and endless dessert possibilities. With just a few ingredients and careful attention, you can create a smooth, luxurious sauce that transforms everyday treats into something truly special. This is a foundational recipe worth revisiting again and again.
This salted caramel sauce is made using the classic dry method, where sugar is melted directly in the pan without water, resulting in a rich, deep flavor and smooth, glossy texture. It’s perfect for drizzling over desserts or adding to recipes.
Ingredients
¾ cup (150 g) granulated sugar
⅓ cup (80 ml) heavy whipping cream (35% milk fat), warmed
3 tablespoons (42 g) unsalted butter
¼ teaspoon fine table salt
½ teaspoon pure vanilla extract (optional)
Instructions
Warm the heavy cream in a heatproof jug until just warm to the touch. Set aside.
In a dry stainless steel saucepan, spread sugar in an even layer over medium-high heat.
As the sugar begins melting around the edges, gently move it around to help melt evenly. Continue until fully melted and amber-colored.
Once the sugar reaches a deep copper color, remove from heat and whisk in the butter carefully (it will bubble).
Slowly add the warm cream while whisking continuously until smooth.
Stir in the salt, and return the pan briefly to heat if any sugar bits remain unmelted.
Remove from heat, stir in vanilla extract (if using), and pour into a heatproof jar. Let cool before sealing.
Notes
The caramel will thicken as it cools.
Use a clean, dry pan to prevent sugar crystallization.
Warm cream helps create a smooth sauce and prevents seizing.
Add a pinch of cinnamon or cardamom for a spiced variation.
For a more pronounced salty finish, sprinkle with flaky sea salt after cooling.
