If you’re looking for a simple yet indulgent treat, homemade salted caramel sauce is the perfect addition to your dessert repertoire. With just six ingredients—water, granulated sugar, unsalted butter, heavy cream, pure vanilla extract, and flaky sea salt—this recipe is a foolproof way to create an amber-colored caramel sauce that will elevate ice cream, brownies, cakes, and more. What makes this recipe so special? You don’t need a candy thermometer to achieve the perfect caramel consistency. This easy-to-make salted caramel sauce will soon become your go-to topping for sweet treats.

What You’ll Need to Make Salted Caramel Sauce

The beauty of this homemade salted caramel sauce lies in its simplicity. The ingredients you’ll need are basic pantry staples, making this recipe easy to whip up any time you have a craving. Here’s the list of what you’ll need:

• Granulated Sugar: The foundation of any caramel recipe is sugar. While brown sugar can be used in place of granulated sugar, it will yield a more butterscotch-like flavor. Granulated sugar is preferred for the perfect, classic caramel taste.
• Water: Use regular tap water. This helps dissolve the sugar and ensures the right consistency without adding any extra richness.
• Unsalted Butter: Butter plays a key role in giving the caramel its smooth and creamy texture. Unsalted butter is ideal because it lets you control the salt content. If you don’t have unsalted butter, you can use salted butter but be sure to adjust the amount of salt accordingly.
• Heavy Cream: Heavy whipping cream adds a rich, velvety texture to the caramel. It’s essential to achieving that luxurious mouthfeel. Don’t use milk or half-and-half, as they will make the sauce too thin and won’t provide the same richness.
• Pure Vanilla Extract: Vanilla extract rounds out the flavor profile, adding a subtle sweetness and depth to the caramel. You can even experiment with bourbon vanilla extract for a more robust taste.
• Flaky Sea Salt: The finishing touch that turns regular caramel into salted caramel. Sea salt brings a contrast to the sweetness and enhances the overall flavor. Maldon salt is a popular choice for its flakiness and delicate texture.

How To Make

Making salted caramel sauce is easier than you might think, and once you try this method, you’ll never buy store-bought caramel again. The key is patience and paying close attention to the cooking process. Here’s how to make this decadent sauce from scratch:

1. Combine Sugar and Water: In a medium-sized saucepan with tall sides, combine the granulated sugar and water. This is where the magic begins! Stir gently to help dissolve the sugar. Be careful not to splash the mixture on the sides of the pan as it heats up.
2. Heat the Mixture: Place the saucepan over medium heat and let the sugar-water mixture cook. Keep stirring occasionally to ensure the sugar dissolves completely. Once the sugar has dissolved, stop stirring. Allow the mixture to cook undisturbed until it begins to bubble and simmer. This stage takes about 5 minutes.
3. Add Butter and Boil: Once the sugar mixture is bubbling, carefully add the unsalted butter. Stir gently to help it melt into the sugar-water mixture. As soon as the butter is incorporated, let the mixture come to a slow boil. Keep an eye on it and let it cook for about 10 minutes, or until it turns a deep amber color. This is the key moment—don’t stir it during this time to prevent the sugar from crystallizing.
4. Add Heavy Cream: Once the caramel reaches the perfect amber color, carefully remove the saucepan from the heat. Slowly add the heavy cream to the mixture. Be cautious, as the cream will cause the caramel to bubble up aggressively. Keep stirring to incorporate the cream evenly into the caramel.
5. Flavor It: Now that the sauce is smooth and creamy, add in the pure vanilla extract and flaky sea salt. Stir vigorously to combine, and taste the sauce. If you feel it needs more salt, feel free to add a little extra to achieve the desired level of saltiness.
6. Cool and Store: Let the salted caramel sauce cool completely at room temperature. As it cools, it will thicken, so be patient. Once it has cooled, transfer the caramel to a glass jar or airtight container. Store it in the fridge until you’re ready to use it.

Pro Tips for Perfect Salted Caramel Sauce

• Use the Right Pot: For best results, use a heavy-bottomed saucepan with tall sides. The tall sides will prevent the sauce from bubbling over when you add the cream. A high-quality metal pan ensures even heating, so avoid using cheap or thin cookware.
• No Stirring: Once the sugar has dissolved, resist the urge to stir the mixture while it’s boiling. Stirring can cause the sugar to crystallize, which can lead to a gritty caramel. Instead, occasionally tilt the pan gently to help the caramel cook evenly.
• Watch the Color: The color of the caramel is key to achieving the perfect consistency. You want it to reach a deep amber color before removing it from the heat. If it’s too light, it might not have the rich, deep flavor you’re looking for. If you remove it too early, it could end up too thin or sugary.
• Patience is Key: Don’t rush the boiling process. The caramel takes time to develop its rich flavor, so let it cook undisturbed until it reaches that golden hue. Rushing this step could result in a burnt or underdeveloped flavor.

How to Use Your Homemade Salted Caramel Sauce

While this homemade salted caramel sauce is a dream come true when drizzled over ice cream, it’s also a versatile topping for many desserts. Here are some delicious ways to use it:

• Drizzle over brownies, cakes, or cookies
• Pour over pancakes or waffles for an indulgent breakfast treat
• Pair it with apple slices for a decadent snack
• Use it as a filling for pastries or as a dip for pretzels
• Gift it in mason jars for a thoughtful homemade holiday present

Salted Butter Caramel

Enjoy this simple yet irresistible salted caramel sauce on all your favorite treats!

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 1 cup

Ingredients:

• 1 cup (199g) granulated sugar
• 1/2 cup (113ml) water
• 1/2 cup (113g) unsalted butter
• 1/2 cup (113ml) heavy cream
• 1 tablespoon pure vanilla extract
• 1 teaspoon flaky sea salt

Instructions:

1. In a medium saucepan, whisk together the granulated sugar and water.
2. Cook over medium-low heat, stirring occasionally, until the sugar has dissolved, about 3-5 minutes.
3. Add the butter and bring the mixture to a gentle boil. Let it cook for 10-12 minutes until it turns a deep amber color. Do not stir during this process.
4. Remove the saucepan from the heat. Carefully add the heavy cream and stir constantly until fully incorporated.
5. Stir in the vanilla extract and sea salt. Whisk until smooth and set aside to cool.
6. Store in the refrigerator in a sealed container. To reheat, warm gently in a saucepan or microwave.

Notes:

• You can use salted or unsalted butter depending on your preference.
• This caramel sauce can be made ahead of time and stored in the fridge for up to two weeks.
• If the caramel thickens too much after cooling, simply reheat it to return it to a pourable consistency.