Quick Summary
You only need 4 ingredients to make this easy homemade salted caramel sauce recipe. It is the BEST and good on just about everything. Make in 10 minutes and take your desserts from wow… to WHOA!
I love caramel everything and this Salted Caramel Sauce is DREAMY! It is easy to make at home. You only need 4 ingredients.
It is great with ice cream, drizzled over cheesecake or a galette, swirled into brownies, served with apples, or eaten with a spoon right out of the jar.
I also love using my homemade caramel sauce to make pumpkin pie, apple crumb bars, or Biscoff caramel cookie bars.
I love having a jar in the fridge at all times and it also makes a fantastic homemade gift!
Ingredients
- Granulated sugar
- Unsalted butter– at room temperature and cut into pieces
- Heavy cream– at room temperature
- Flaky Sea Salt
How to Make Salted Caramel Sauce
If you haven’t made caramel sauce before, don’t be scared. It really is easy, you just have to pay close attention to the caramel. With a little tender love and care, you can create the most amazing homemade caramel sauce.
- First, make sure you have all of the ingredients ready. Once you start the caramel sauce you have to pay close attention so you don’t burn it.
- To begin, heat the sugar over medium high-heat in the bottom of a heavy 2-3 quart saucepan. When the sugar starts to melt, start whisking the sugar. The sugar will clump up, but keep whisking. It will continue to melt. When the sugar is melted, stop whisking. You can swirl the pan to move the sugar around.
- Continue cooking the sugar until it reaches a deep amber color. Make sure you watch the pan very closely. This is where it is easy to burn the caramel.
- As soon as the sugar reaches the dark amber color, carefully add the butter. Stir until butter is melted.
- Remove the pan from the heat and slowly pour in the heavy cream. Whisk until cream is incorporated and caramel is smooth. Whisk in the flaky sea salt.
- Let the caramel sauce cool for about 10 minutes in the pan. Pour the caramel into a large jar and cool to room temperature.
Recipe Tips
- Make sure you have all of your ingredients ready to go before you start making the caramel sauce.
- You don’t have to use a candy thermometer with this recipe, but you do have to watch the caramel sauce VERY closely! You don’t want to burn it and it can start turning dark in color quickly. The caramel sauce should be a dark amber color.
- Add the butter and stir until it melts into the sauce.
- Carefully pour in the heavy cream. The caramel sauce will be hot and you don’t want it to splash.
- Use flaky sea salt and not regular salt. The salt crystals are fine, delicate, and have a high concentration of minerals, making them the perfect finishing salt. They dissolve instantly when sprinkled into the caramel, adding the perfect touch of salt without interfering with the smooth caramel texture. And if for some reason you don’t like salt in your caramel, you can omit it and make regular caramel sauce.
How to Store
When the caramel sauce is cool, place the lid on the jar and store in the refrigerator for up to one month. The sauce will be very thick when it is cold, right out of the fridge. Heat it up for 15 to 30 seconds in the microwave and give it a good stir.
Using Salted Caramel Topping
This recipe makes about two cups of Salted Caramel Sauce and can be used for SO many things!
- It is great drizzled over ice cream, brownies, bars, cake, pie, cheesecake, a skillet cookie, and more. I think I would eat anything that had this salted caramel sauce drizzled all over it. We also use it to make frosting.
- For a sweet afternoon snack, I like to dip my apple, peach or pear slices into a little bit of creamy caramel. SO good!
- I also love to give the sauce as a nice homemade gift. Tie the jar with a little ribbon, add a card, and you have the perfect gift for anyone!
More Salted Caramel Recipes
Salted Caramel Sauce
The BEST salted caramel sauce! It’s easy to make and is great drizzled over ice cream, cake, cookies, cupcakes, cheesecake…and anything else you can think of!
- 2 cups granulated sugar
- 12 tablespoons unsalted butter, at room temperature, cut into pieces
- 1 cup heavy cream, at room temperature
- 1 to 2 teaspoons fleur de sel or Maldon sea salt flakes* see note
First, make sure you have all of the ingredients ready. Once you start the caramel sauce you have to pay close attention so you don’t burn it. To begin, heat the sugar over medium high-heat in the bottom of a heavy 2-3 quart saucepan. When the sugar starts to melt, start whisking the sugar. The sugar will clump up, but keep whisking. It will continue to melt. When the sugar is melted, stop whisking. You can swirl the pan to move the sugar around.
Continue cooking the sugar until it reaches a deep amber color. Make sure you watch the pan very closely. This is where it is easy to burn the caramel.
As soon as the sugar reaches the dark amber color, carefully add the butter. Stir until butter is melted.
Remove the pan from the heat and slowly pour in the heavy cream. Whisk until cream is incorporated and caramel is smooth. Whisk in the fleur de sel or Maldon sea salt flakes.
Let the caramel sauce cool for about 10 minutes in the pan. Pour the caramel into a large jar and cool to room temperature. Put the salted caramel sauce in the refrigerator. Store the salted caramel sauce in the refrigerator for about a month.
Make sure you use fleur de sel or Maldon flaky sea salt! Don’t use regular salt. Add salt to taste. Start with 1 teaspoon and add more. It is salted caramel sauce and should be a little salty. I usually add about 1 tablespoon or Maldon sea salt flakes but I like a salty kick. Start small and add more if you want!
Calories: 223kcal, Carbohydrates: 25g, Fat: 14g, Saturated Fat: 8g, Cholesterol: 42mg, Sodium: 7mg, Potassium: 13mg, Sugar: 24g, Vitamin A: 480IU, Vitamin C: 0.1mg, Calcium: 12mg
Have you tried this recipe?
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