This Fail-Proof Easy Salted Caramel Sauce recipe is sweet, thick, sticky, buttery, and oh-so-addictive. Trust me, once you taste this homemade goodness, you’ll never go back to store-bought again!
My Favorite Fail-Proof Easy Salted Caramel Sauce Recipe
Few things in life are as indulgent and satisfying as a dollop of rich, velvety caramel sauce cascading over your favorite dessert.
But let’s be honest, sometimes mastering homemade caramel can feel like a daunting task. The fear of grainy or broken caramel sauce can make even the most seasoned cooks hesitant to try it. Fear not, my friends! Today, I’m here to share a fail-proof, Easy Salted Caramel Sauce recipe that will make you feel like a culinary genius in no time.
With just four simple ingredients, you’ll create a thick, decadent sauce that’s sweet, sticky, buttery, and oh-so-addictive. Perfect to drizzle over ice cream or brownies, or spoon it straight from the jar (no judgment here). Trust me, once you taste this homemade goodness, you’ll never go back to store-bought again!
What To Love About This Recipe
- Easy to Make: This recipe is designed to be foolproof, ensuring that anyone can master the art of caramel sauce with ease.
- Only 4 Ingredients: All you need is granulated sugar, unsalted butter, heavy cream, and a pinch of salt (plus a splash of vanilla extract if you’re feeling fancy).
- Texture: Prepare yourself for a caramel experience like no other. This sauce is luxuriously thick and sticky, clinging to every spoonful with decadent perfection.
- Taste: Sweet, salty, and oh-so-buttery, this caramel sauce is a flavor explosion that enhances anything it touches. Whether you’re drizzling it over ice cream, dipping fruit into it, or spooning it straight from the jar (no judgment here), you’re in for a treat.
- 100x Better Than Store-Bought: Once you experience the homemade goodness of this salted caramel sauce, you’ll wonder why you ever settled for anything less. Get ready to be hooked for life!
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Granulated Sugar: The foundation of our caramel sauce, sugar is transformed into golden perfection when heated, creating that rich caramel flavor we all know and love.
- Unsalted Butter: Adds a luxurious richness and velvety texture to the sauce, making it oh-so-decadent. Feel free to use salted butter if that’s what you have on hand, adjusting the additional salt to taste.
- Heavy Cream: Provides creaminess and helps to achieve that lusciously thick consistency we crave in a caramel sauce. It is important to use heavy whipping cream with 35% milkfat content. The fat is important to help the sauce come together smoothly with a thick consistency. Do not use milk.
- Salt: A pinch of salt is the secret ingredient that elevates this sauce to new heights. Whether you choose sea salt or kosher salt, it balances out the sweetness and adds a delightful contrast of flavors.
- Pure Vanilla Extract (Optional): While not essential, a vanilla extract splash can enhance the caramel’s overall flavor profile, adding a subtle hint of warmth and complexity.
Process Overview: How To Make Easy Salted Caramel Sauce Step-by-Step
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Melt the Sugar
Heat the sugar in a medium saucepan over medium heat. Cook, stirring constantly with a wooden or high-heat-resistant silicone spoon, until the sugar is completely dissolved, 3 to 5 minutes. The sugar will form clumps and eventually melt into a brown, amber-colored liquid. Be careful not to let it burn.
Step 2 – Add the Butter
Once the sugar is completely melted, remove the saucepan from the heat and stir the butter into the caramel. Keep whisking until the butter is melted and the mixture comes back together and is well combined.
Step 3 – Stir In The Heavy Cream
Place the saucepan over low heat and drizzle in the heavy cream very slowly, stirring constantly. The mixture will rapidly bubble when the cream is added, so be careful with this step. Keep stirring until well combined. Add salt and continue to simmer until it reaches the desired temperature.
Step 4 – Finish It Up
Remove from the heat and stir in the vanilla extract (if using). Allow to cool slightly before using. The caramel will thicken as it cools.
How to Adjust The Thickness Of Your Caramel Sauce
Did you know that you can easily adjust the thickness of your caramel sauce to suit your preferences? It’s true! We’ve got you covered whether you’re aiming for a runny drizzle or a thick, chewy consistency. Here’s how to do it:
- For Runny Caramel Sauce: If you prefer your caramel on the runnier side, simply add the cream as directed in the recipe, incorporate it into the mixture, and avoid simmering any longer. This will give you a sauce that’s perfect for drizzling over ice cream, pancakes, or whatever else your heart desires!
- For Thick Caramel Sauce: Looking for something a bit thicker? No problem! After adding the cream and incorporating it into the caramel, let the mixture simmer until it reaches a temperature of 220°F (or 104°C). This will result in a sauce that’s thick enough to cling to your desserts without being too stiff.
- For Thicker and Chewy Caramel: Craving a caramel sauce with a bit more chew? You got it! Add the cream, mix it in, and then simmer the mixture until it reaches a temperature of 230°F (or 114°C). This will give you a delicious, chewy sauce, perfect for dipping apples or drizzling over brownies.
- For Thickest Caramel that will set: If you’re dreaming of caramel candies, then this is the temperature for you! Add the cream, mix it in, and then simmer the mixture until it reaches a temperature of 245°F (or 118°C). At this point, your caramel will be at its thickest and will set beautifully once cooled – ideal for making homemade candies that will have everyone begging for more.
So there you have it, friends! With these simple tweaks, you can customize your caramel sauce to always achieve the perfect consistency. The choice is yours whether you like it thin, thick, or somewhere in between.
Recipe Tips
- Use a heavy-bottomed saucepan to prevent hot spots and ensure even caramelization. Do not use a dark-colored non-stick pan because you will be unable to see the sugar change color.
- Warm the cream: cold cream will shock the melted sugar and can create clumps of sugar. Warm cream will help the emulsion come together smoothly. I just heat it up in the microwave in a heatproof measuring cup.
- Once the sugar is melted, add the butter first, constantly stirring, incorporate, and then add the heavy cream. Do so slowly and whisk continuously to avoid lumps and ensure a smooth texture.
- Don’t walk away! Making caramel is like watching a pot come to a boil – it starts off slow, but then things really pick up, especially toward the end when most of the sugar melts. So, hang tight, and don’t lose your cool! Keep an eye on that pan and stay close to keep the cooking under control.
- For a thick texture and deeper flavor, allow the caramel sauce to simmer for a few extra minutes until it reaches 220º F (104º C) before removing it from the heat.
- Regular Caramel Sauce: If you want to make regular caramel, reduce salt to 1/2 teaspoon. Do not skip it completely.
- Larger Batches: You can double this recipe, but make sure you use a large, heavy-bottomed saucepan so the sugar can melt properly.
- Caramel Candies: To make caramel candies, cook until the temperature reaches 245°F (118°C)
Variations & Additions
Feeling adventurous? Here are a few ways to customize your caramel sauce:
- Chocolate Caramel: Stir in a tablespoon of cocoa powder or melted chocolate for a decadent twist.
- Whiskey Caramel: Add a splash of whiskey or bourbon for a boozy kick.
- Coconut Caramel: Substitute coconut cream for heavy cream for a tropical twist.
- Dairy-Free/Vegan: Swap out the butter and heavy cream for vegan alternatives such as coconut cream or soy creamer. Just make sure it’s plain and not vanilla-flavored or any other flavor. Use an unsweetened version.
- Experiment with different types of salt for unique flavor profiles, such as smoked salt or pink Himalayan salt.
Serving Suggestions
Drizzle this delectable Easy Salted Caramel Sauce over ice cream, pancakes, waffles, brownies, cakes, cupcakes, cheesecake, or your favorite desserts for an indulgent treat. It’s also perfect for dipping fruit, swirling into coffee or hot chocolate, or simply enjoying by the spoonful!
Storing and Freezing Instructions
Store your homemade caramel sauce in an airtight container in the refrigerator for up to one month. If you manage to resist devouring it all at once, you can also freeze it for longer-term storage.
Freeze: Simply transfer the sauce to a freezer-safe container and freeze for up to three months. Thaw in the refrigerator overnight before reheating gently on the stovetop or in the microwave.
Make Ahead: You can make this caramel in advance. Cover it tightly and store it in the refrigerator for up to 1 month.
Frequently Asked Questions
Absolutely! Simply warm it gently over low heat, stirring occasionally, until it reaches your desired consistency.
No, this recipe is not designed for coating apples. It will run off.
Returning it to the heat, let it come to a boil while whisking constantly to dissolve any clumps of sugar.
More Recipes You’ll Love!
❤️ Love what you see? JOIN my Private Baking Club. Also, Subscribe to Mommy’s Home Cooking email list, so you’ll never miss a recipe! And FOLLOW along on Instagram, Pinterest, and Facebook for more fun!
Recipe Card 📖
Fail Proof Easy Salted Caramel Sauce
Ingredients
- 1 cup (200 g) granulated sugar
- 4 tablespoons (56 g) unsalted butter
- 1/ 2 cup (120 ml) heavy cream
- 1 teaspoon (4 g) sea salt or kosher salt or to taste
- 1 teaspoon (5 ml) pure vanilla extract (optional)
Important
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
Instructions
- Heat the sugar in a medium saucepan over medium heat. Cook, stirring constantly with a wooden or high-heat-resistant silicone spoon, until the sugar is completely dissolved, 3 to 5 minutes. The sugar will form clumps and eventually melt into a brown, amber-colored liquid. Be careful not to let it burn.
- Once the sugar is completely melted, remove the saucepan from the heat and stir the butter into the caramel. Keep whisking until the butter is melted and the mixture comes back together and is well combined.
- Place the saucepan over low heat and very slowly drizzle in the heavy cream, stirring constantly. The mixture will rapidly bubble when the cream is added, so be careful with this step. Keep stirring until well combined. Add salt and continue stirring to incorporated.
- For runny salted caramel sauce, remove from the heat and stir in the vanilla extract (if using). Remove from the heat and stir in the vanilla extract (if using). Pour the sauce into a heatproof jar and let it cool at room temperature before storing it in the fridge. The caramel will thicken a bit more as it cools.For Thick Caramel Sauce: After adding the cream and salt, let the mix simmer until it hits 220°F (104°C).For Thicker and Chewy Caramel Sauce: After adding the cream and salt, simmer until it hits 230°F (114°C).For the Thickest Caramel that will set: After adding the cream and salt, simmer until it hits 245°F (118 ºC).Then, remove from the heat and stir in the vanilla extract (if using). Pour the sauce into a heatproof jar and let cool at room temperature before storing in the fridge.
- Use a heavy-bottomed saucepan to prevent hot spots and ensure even caramelization. Do not use a dark-colored non-stick pan because you will be unable to see the sugar change color.
- Warm the cream: cold cream will shock the melted sugar and can create clumps of sugar. Warm cream will help the emulsion come together smoothly. I just heat it up in the microwave in a heatproof measuring cup for a minute.
- Once the sugar is melted, add the butter first, constantly stirring, incorporate, and then add the heavy cream. Do so slowly and whisk continuously to avoid lumps and ensure a smooth texture.
- Don’t walk away! Making caramel is like watching a pot come to a boil – it starts off slow, but then things really pick up, especially toward the end when most of the sugar melts. So, hang tight, and don’t lose your cool! Keep an eye on that pan and stay close to keep the cooking under control.
- For a thick texture and deeper flavor, allow the caramel sauce to simmer for a few extra minutes until it reaches 220º F (104º C) before removing it from the heat.
- Regular Caramel Sauce: If you want to make regular caramel, reduce salt to 1/2 teaspoon. Do not skip it completely.
- Larger Batches: You can double this recipe, but make sure you use a large, heavy-bottomed saucepan so the sugar can melt properly.
- Caramel Candies: To make caramel candies, cook until the temperature reaches 245°F (118°C).
- Chocolate Caramel: Stir in a tablespoon of cocoa powder for a decadent twist.
- Boozy Caramel: Add a splash of whiskey, rum or bourbon for a boozy kick.
- Coconut Caramel: Substitute coconut cream for heavy cream for a tropical twist.
- Dairy-Free: Swap out the butter and heavy cream for vegan alternatives such as coconut cream or soy creamer. Just make sure it’s plain and not vanilla-flavored or any other flavor. Use an unsweetened version.
- Experiment with different types of salt for unique flavor profiles, such as smoked salt or pink Himalayan salt.
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
