Rich, buttery, and perfectly balanced with a touch of sea salt, this homemade salted caramel sauce is an irresistible addition to countless desserts. Whether drizzled over ice cream, layered into cakes, stirred into coffee, or served alongside fresh fruit, this silky caramel delivers deep caramelized flavor with every spoonful. Made with just a handful of simple ingredients, this easy salted caramel sauce comes together in minutes and stores beautifully for later use. Once you make it from scratch, you will never want to buy store-bought caramel again.
Prep Time
10 minutes
Cook Time
10 minutes
Total Time
20 minutes
Yield
About 1¼ cups
1 cup granulated sugar
¼ cup water
¾ teaspoon salt
¼ cup unsalted butter, cut into 1 tablespoon pieces
⅔ cup heavy cream
Step 1: Combine the Sugar Mixture
In a medium heavy-bottomed saucepan, combine the granulated sugar, water, and salt. Place the saucepan over medium-high heat and whisk continuously until the sugar has completely dissolved and the mixture begins to boil.
Step 2: Caramelize the Sugar
Once the mixture reaches a full boil, stop whisking. Allow the syrup to cook undisturbed until it develops a deep amber color. If needed, gently swirl the pan occasionally to encourage even caramelization. Watch carefully during this stage because the sugar can darken very quickly.
Step 3: Add the Butter
As soon as the caramel reaches a rich amber color, carefully whisk in the butter one piece at a time. The mixture may bubble vigorously, which is completely normal. Continue whisking until the butter has fully melted and is incorporated into the caramel.
Step 4: Stir in the Heavy Cream
Remove the saucepan from the heat. Slowly pour in the heavy cream while whisking continuously. Add the cream gradually to control the bubbling and steam. Continue whisking until the caramel sauce is completely smooth and silky.
Step 5: Cool the Sauce
Allow the salted caramel sauce to cool in the saucepan for several minutes before transferring it to a clean glass jar or heat-safe container. Refrigerate until fully cooled. The sauce will naturally thicken as it chills.
For the richest flavor, cook the caramel until it reaches a deep amber color, but avoid letting it become too dark, as burnt sugar will produce a bitter taste.
Use a long-handled whisk and pour the heavy cream slowly, since the caramel will bubble rapidly when the dairy is added.
If the refrigerated caramel becomes too thick, gently warm it in the microwave in short intervals or over low heat until it returns to a pourable consistency.
Store homemade salted caramel sauce in an airtight container in the refrigerator for up to 2 weeks.
This homemade salted caramel sauce is delicious drizzled over gluten-free cakes, brownies, cheesecakes, apple desserts, cinnamon rolls, pancakes, waffles, ice cream, and fresh fruit. It also makes an excellent filling for layer cakes or a flavorful addition to coffee and hot chocolate.
