Homemade Salted Caramel Sauce

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Homemade Salted Caramel Sauce – it’s the secret weapon that turns ordinary desserts into extraordinary desserts! It’s the perfect balance of sweet and salty, with a smooth, velvety texture perfect for topping, drizzling and mixing.

Jar Of Salted Caramel Sauce

This versatile caramel sauce can be drizzled over ice cream, mixed into a cheesecake or brownie batter, used as a topping for pancakes or cinnamon rolls, or even stirred into your morning coffee. And the best part? It’s ridiculously easy to make!

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Salted Caramel Sauce Recipe

Makes about 1 cup
Prep Time: 5 minutes
Cook Time: 5 minutes

Caramel Sauce Ingredients

1 cup granulated sugar
6 tablespoons unsalted butter, at room temperature and cut into pieces
1/2 cup heavy cream, at room temperature
1 teaspoon vanilla extract or vanilla bean paste
A pinch of salt

PRO TIP: Try real vanilla paste to amplify the flavor in all your dessert recipes!

Salted Caramel Sauce Instructions

Note: The printable and sharable recipe can be found at the end of this article.

  1. Before you begin, make sure the butter and heavy cream are at room temperature. This helps them blend smoothly into the sauce.
  2. In a medium saucepan, heat the sugar over medium heat, stirring constantly with a heat-resistant rubber spatula or wooden spoon. The sugar will form clumps but will eventually melt into a thick, amber-colored liquid as you continue to stir. Keep stirring throughout the entire process and keep a close eye on the mixture as it can burn very quickly!
  3. Once the sugar is fully melted, add the butter pieces. The mixture will bubble up quite a bit when the butter is added. Stir for about 2-3 minutes until the butter is completely melted into the caramel.
  4. Next, slowly add and stir in the room-temperature heavy cream. Be careful as the mixture will bubble up and sometimes splatter when the cream is added. Continue stirring for about a minute or until all the heavy cream is incorporated and the sauce is smooth.
  5. Remove the sauce from the heat. Mix in the vanilla and a pinch of salt. Stir well to combine.
  6. Allow the caramel to cool down a bit before using. It will thicken as it cools. If the caramel is too thick, you can reheat it gently to achieve the desired consistency and make it easier to drizzle or pour.
  7. Store in an airtight container in the refrigerator for up to 2 weeks. Warm up slightly before using.

Love salted caramel? Goldbelly has a huge selection of delicious SALTED CARAMEL DESSERTS from the best bakeries around the country!

Salted Caramel Sauce Pin

Tips For Making The Best Caramel Sauce

Be Patient: When melting the sugar, stir constantly over medium heat until it forms a smooth amber liquid. Don’t rush this step to avoid burning the sugar!

Room Temperature Ingredients: Ensure your butter and heavy cream are at room temperature before adding them to the caramel. This helps them incorporate smoothly and prevents the mixture from seizing.

Use Caution: Be careful when adding the butter and heavy cream to the hot caramel as it may bubble up vigorously. Use a heat-resistant spatula and stand back slightly to avoid splatters.

Salt Options: Start with a pinch of salt and add more if desired. You can use regular table salt or amp it up a notch with high-quality sea salt. Also, you may want to sprinkle a sea salt pinch over your finished desserts for a fancy look and an extra pop of salt to balance the sweetness.

Try Vanilla Paste: Elevate the depth of flavor by swapping vanilla extract for vanilla bean paste. The tiny specks of vanilla bean add a visually stunning element and intensify the vanilla aroma and taste.

Storage Tips: Store your homemade caramel sauce in a sealed container in the refrigerator for up to two weeks. Warm gently before use to restore its smooth consistency.

Yield: Makes about 1 cup

Salted Caramel Sauce

Jar Of Salted Caramel Sauce

This homemade Salted Caramel Sauce has a just the right balance of sweet and salty. It's perfect for drizzling over desserts, stirring into coffee, or dipping fresh fruit.

Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes

Ingredients

Instructions

  1. Before you begin, make sure the butter and heavy cream are at room temperature. This helps them blend smoothly into the sauce.
  2. In a medium saucepan, heat the sugar over medium heat, stirring constantly with a heat-resistant rubber spatula or wooden spoon. The sugar will form clumps but will eventually melt into a thick, amber-colored liquid as you continue to stir. Keep stirring throughout the entire process and keep a close eye on the mixture as it can burn very quickly!
  3. Once the sugar is fully melted, add the butter pieces. The mixture will bubble up quite a bit when the butter is added. Stir for about 2-3 minutes until the butter is completely melted into the caramel.
  4. Next, slowly add and stir in the room-temperature heavy cream. Be careful as the mixture will bubble up and sometimes splatter when the cream is added. Continue stirring for about a minute or until all the heavy cream is incorporated and the sauce is smooth.
  5. Remove the sauce from the heat. Mix in the vanilla and a pinch of salt. Stir well to combine.
  6. Allow the caramel to cool down a bit before using. It will thicken as it cools. If the caramel is too thick, you can reheat it gently to achieve the desired consistency and make it easier to drizzle or pour.
  7. Store in an airtight container in the refrigerator for up to 2 weeks. Warm up slightly before using.

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Meet Micky Reed, your go-to snack expert and creator of The Three Snackateers—a hub for all the best sweets and treats to make, try, and buy. From whipping up collaborations with industry giants like Ben & Jerry's to being featured on Delish and PopSugar, Micky's delicious adventures are causing a stir in the foodie world. You can find Micky on IG and Pinterest.

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