Our homemade Salted Caramel Sauce recipe has only 6 ingredients and 5 minutes to make the most delicious-tasting topping. Pour it over pastries, spoon it over ice cream sundaes, drizzle it on cakes and donuts, or serve it as a dip for apple slices.
Homemade Salted Caramel Recipe
Our easy Salted Caramel Sauce is made from scratch and so much better than a store-bought brand because it contains no added thickeners, food coloring, or preservatives – just 6 basic ingredients are whisked together and transformed into a rich, sticky, creamy caramel coating.
In a matter of minutes, you can turn a basic brownie, blondie, bar, or baked dessert into the best tasting bite when topped with this buttery, sweet, and salty sauce (it’s literally that delicious)!
Making caramel sauce for the first time may feel a bit daunting, but trust me when I tell you that my simple, easy to follow steps will produce the perfect taste and texture every time.
Homemade caramel sauce can be combined into your favorite recipes or can replace the pre-packaged candy or jarred sauce bought at the store, like in my Caramel Apple Hand Pies, Bars, Apple Pie Cookies, Brownies, and so many more!
Why We Love This Home Made Caramel Sauce Recipe
- Quick and easy to make.
- Uses 6 simple ingredients.
- Smooth, thick, and creamy caramel topping tastes delicious with anything it touches.
- Versatile sauce that pairs perfectly with pies, ice cream, fresh fruit, cakes, and cookies.
- Great for edible gift giving, making food look fancy, or simply savoring by the spoonful!
Salted Caramel Sauce Ingredients
- Granulated sugar
- Water
- Corn syrup
- Heavy whipping cream
- Pure vanilla extract
- Salted sweet cream butter
- Sea salt
Substitutions and Additions
- Ditch The Dairy: While I have never made a dairy-free version of this salted caramel sauce, you can experiment with dairy-free butter and use coconut milk instead of heavy cream.
- Swap The Salt: I used a flaky salt for this recipe but you can use coarse kosher salt in a pinch. I do not recommend using regular table salt because it measures differently and your sauce may end up too salty.
Recommended Tools
- 2 to 3-quart heavy-bottomed saucepan
- Whisk
- Pastry brush
How to Make Salted Caramel Sauce
- Dissolve The Sugar: Whisk together the granulated sugar, water, and corn syrup until the sugar dissolves.
Pro Tip: Use a pastry brush dipped in water to wash down the sides of the pan to ensure no sugar crystals cling to the sides above the mixture line. - Simmer: Allow the mixture to simmer for 12-15 minutes until the color turns a deep golden or amber color. Remove from the heat.
Pro Tip: Once the mixture begins to simmer, do not stir any longer. - Make The Mixture: Whisk in the heavy cream, then add the vanilla extract and butter, 2 tablespoons at a time. Cool to room temperature before adding the sea salt. Stir to combine.
Pro Tip: Be VERY careful; the mixture will bubble up and splatter. - Serve: Enjoy!
Tips for the Best Salted Caramel Sauce
- I recommend using a candy thermometer while making the sauce. The ideal temperature is 350°F-355°F.
- You can substitute kosher salt if you do not have sea salt.
- Do not swap the heavy cream for a lower fat alternative, like half and half or whole milk, or the sauce will be too thin.
- Use a light-bottomed saucepan, not a dark colored pan because you will not be able to see the sugar change color.
- To save steps, you can stir the vanilla into the warm heavy cream before drizzling it into the sugar mixture.
- To prevent splatter injuries, wear an apron and drizzle a little at a time, whisking until the bubbles subside before adding more cream.
What To Serve With Salted Caramel Sauce
I love combining caramel into so many of my recipes! It’s flavor profile pairs perfectly with apple slices, ice cream, hand pies, cookies, bars, dump cakes, and so much more. You can mix it into yogurt, drizzle it on pancakes and popcorn, spoon it over cinnamon rolls, or bake it into brownies.
How to Store Salted Caramel Sauce
- To Store: Store leftovers in an airtight container (I chose three 8-ounce jars) in the refrigerator for up to 2 weeks.
- To Reheat: Reheat in the microwave or on the stove top to bring it back to a liquid consistency.
More Delicious Desserts
Other Easy Sweet Recipes
- Coconut Chocolate Chip Macaroon Recipe
- Chocolate Peanut Butter Bars
- Cotton Candy Ice Cream
- Butterscotch Marshmallow Squares
Salted Caramel Sauce
Ingredients
- 2 cups granulated sugar
- ½ cup cold water
- 2 tablespoons corn syrup
- 1 cup warmed heavy cream
- 1 teaspoon pure vanilla extract
- ½ cup salted sweet cream butter
- 1 teaspoon sea salt
Instructions
- Add the granulated sugar, water, and corn syrup to a 2 to 3-quart heavy-bottomed saucepan over medium heat. Gently whisk until the sugar dissolves.
- Use a pastry brush dipped in water to wash down the sides of the pan to ensure no sugar crystals cling to the sides above the mixture line.
- Once the mixture begins to simmer, do not stir any longer. Allow the mixture to simmer for 12-15 minutes until the color turns a deep golden or amber color. Remove from the heat.
- Slowly drizzle the warmed heavy cream into the mixture while whisking. Be VERY careful; the mixture will bubble up and splatter.
- Whisk in the vanilla extract and the butter, 2 tablespoons at a time. Allow the mixture to cool to room temperature before adding the sea salt. Stir to combine.
Jenn’s Notes
- To Store: Store leftovers in an airtight container (I chose three 8-ounce jars) in the refrigerator for up to 2 weeks.
- To Reheat: Reheat in the microwave or on the stove top to bring it back to a liquid consistency.
- I recommend using a candy thermometer while making the sauce. The ideal temperature is 350°F-355°F.
- You can substitute kosher salt if you do not have sea salt.
- Do not swap the heavy cream for a lower fat alternative, like half and half or whole milk, or the sauce will be too thin.
- Use a light-bottomed saucepan, not a dark colored pan because you will not be able to see the sugar change color.
- To save steps, you can stir the vanilla into the warm heavy cream before drizzling it into the sugar mixture.
- To prevent splatter injuries, wear an apron and drizzle a little at a time, whisking until the bubbles subside before adding more cream.
