Homemade Salted Caramel Recipe - Sally's Baking Addiction (2024)

Follow these easy instructions to create sweet salted caramel sauce at home. This salted caramel recipe requires only 4 easy ingredients. It’s perfect for cakes, cupcakes, cookies, pound cake, ice cream, cheesecake, scones, salted caramel apple pie, and more!

Homemade Salted Caramel Recipe - Sally's Baking Addiction (1)

What once intimidated me became the subject of my 2nd cookbook: Sally’s Candy Addiction. As it turns out, homemade candy isn’t all that difficult. And salted caramel is one of the easiest recipes. This truly the best salted caramel I’ve ever had and there’s only 4 ingredients required: sugar, butter, heavy cream, and salt.

This salted caramel is a reader favorite recipe, marking its spot in the top 10 most popular recipes on my website. It’s sweet, sticky, buttery, and tastes phenomenal on anything it touches. (Though you really only need a spoon to enjoy.) Trust me, after trying this 1 time, you’ll be hooked like the rest of us!

Homemade Salted Caramel Recipe - Sally's Baking Addiction (2)

How to Make Salted Caramel

Use the written out instructions below, but here’s the basic process: The first step is to melt sugar, which is called caramelization. This requires 1 small pot and a wooden spoon or heatproof spatula. Stir until melted. Stir in butter, then stir in heavy cream and let it boil for 1 minute. Finally, add the salt. That’s it, the caramel is done.

Remember to use caution when cooking over the stove as the hot liquid, butter, and cream may splatter. If needed, kitchen gloves come in handy.

No Candy Thermometer Salted Caramel

Unlike most caramel recipes, this salted caramel doesn’t require a candy thermometer. Instead, I encourage you to follow the recipe and use your eyes to determine when to add the next ingredient. The caramel thickens as it cools.

Homemade Salted Caramel Recipe - Sally's Baking Addiction (3)

What to Eat with Salted Caramel?

You will love homemade salted caramel with recipes like cinnamon rolls, cheesecake, and apple pie bars. Use it as a caramel dip for apples, spoon over ice cream, or pour into decorated jars and gift it for the holidays.

The possibilities for salted caramel are endless:

  • Turtle Brownies
  • Burnt Sugar Caramel Cake
  • Caramel Apple Cheesecake Pie
  • Butterscotch Pudding
  • Snickers Caramel Tart
  • Apple Cupcakes
  • Caramel Dipped Pretzels
  • Pumpkin Swirl Cheesecake
  • Salted Caramel Apple Pie & Apple Cake
  • Cheesecake Pie
  • Chocolate Bread Pudding
  • Dessert Nachos
  • Caramel Turtle Cheesecake
  • Apple Cider French Toast
  • Drizzled on cookies like Shortbread, Brownie Cookies, and Snickerdoodles

50 Ways to Eat Salted Caramel

I have plenty more ideas too: here are 50 Ways to Eat Salted Caramel.

What is the Texture of This Salted Caramel?

The caramel is liquid as it comes off heat. As the caramel cools, it solidifies into a chewy texture. After refrigerating, the caramel is hard and you must heat it up to bring it back to a liquid consistency. Do you need a thinner caramel? Feel free to add 2 more Tablespoons of heavy cream to the recipe.

You can’t really turn this sauce into a homemade wrapped candy. Instead, try my soft caramel candies recipe which is a little different.

How to Store Salted Caramel

After the caramel cools down, pour it into a glass jar or container. Refrigerate for up to 1 month. The caramel solidifies as it cools, but you can reheat in the microwave or on the stove so it’s liquid again. You can freeze the salted caramel, too. Freeze in an airtight container for up to 3 months. Thaw in the refrigerator or at room temperature, then warm up before using.

What About Caramel Apples?

This caramel is not thick enough to coat apples for caramel apples. Instead, I recommend my homemade caramel apples recipe.

Quick Salted Caramel Video

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Homemade Salted Caramel Recipe - Sally's Baking Addiction (5)

Homemade Salted Caramel Recipe

5 Stars4 Stars3 Stars2 Stars1 Star4.6 from 713 reviews

  • Author: Sally
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 1 cup
  • Category: Dessert
  • Method: Cooking
  • Cuisine: American

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Description

Made from only 4 simple ingredients, this homemade caramel is salty, sweet, and irresistibly buttery. No candy thermometer required and the possibilities for serving are endless. (Though just a spoon is acceptable!) Use caution as the cooking caramel may splatter. Stand back and wear kitchen gloves if desired. Review recipe notes prior to beginning.

Ingredients

  • 1 cup (200g) granulated sugar (make sure it’s labeled “pure cane”)*
  • 6 Tablespoons (85g) unsalted butter, at room temperature and sliced into 6 pieces
  • 1/2 cup (120ml) heavy cream, at room temperature
  • 1 teaspoon salt

Instructions

  1. Heat granulated sugar in a medium heavy-duty saucepan (avoid using nonstick) over medium heat, stirring constantly with a high heat-resistant rubber spatula or wooden spoon. Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. On my stove, this takes about 6 minutes. Be careful not to burn it.
  2. Once sugar is completely melted, immediately stir in the butter until melted and combined. Be careful in this step because the caramel will bubble rapidly when the butter is added. If you notice the butter separating or if the sugar clumps up, remove from heat and vigorously whisk to combine it again. (If you’re nervous for splatter, wear kitchen gloves. Keep whisking until it comes back together, even if it takes 3–4 minutes. It will eventually—just keep whisking. Return to heat when it’s combined again.)
  3. After the butter has melted and combined with the caramelized sugar, stir constantly as you very slowly pour in the heavy cream. Since the heavy cream is colder than the hot caramel, the mixture will rapidly bubble when added. After all the heavy cream has been added, stop stirring and allow to boil for 1 minute. It will rise in the pan as it boils. If you’d like to be precise and use a candy thermometer, the temperature will rise to about 220°F (104°C).
  4. Remove from heat and stir in the salt. The caramel will be a thin liquid at this point. Allow to slightly cool down before using. Caramel thickens as it cools.
  5. Cover tightly and store for up to 1 month in the refrigerator. Caramel solidifies in the refrigerator. Reheat in the microwave or on the stove to desired consistency.

Notes

  1. Make Ahead & Freezing Instructions: You can make this caramel in advance. Make sure it is covered tightly and store it for up to 1 month in the refrigerator. Warm the caramel up for a few seconds before using in a recipe. See “What Is the Texture of This Salted Caramel?” in the post above. This caramel is OK at room temperature for a day if you’re traveling or gifting it. You can freeze the salted caramel, too. Freeze in an airtight container for up to 3 months. Thaw in the refrigerator or at room temperature, then warm up before using.
  2. Special Tools (affiliate links): Medium Heavy-Duty Saucepan | Wooden Spoon or Spatula
  3. Sugar: This recipe is most successful using granulated sugar that’s labeled “pure cane” on the packaging. I usually use and recommend Domino brand regular granulated sugar which says “pure cane granulated” on the packaging.
  4. Heavy Cream: Heavy cream (approximately 36% milk fat) may also be sold as whipping cream. Light whipping cream (30% milk fat), or double cream (48% milk fat) may be substituted. Do not use milk. Room-temperature cream is best.
  5. Salt: Use regular table salt or kosher salt. If using larger flaky salt, add 1 teaspoon, taste, then add more if desired. This recipe works with 1 teaspoon of any variety of salt. You can always add 3/4 teaspoon, taste, then add more if desired.
  6. Caramel Candies: This caramel is great as a sauce, topping, or filling, but won’t set up properly to make soft caramel candies. Here is my soft caramels recipe.
  7. Regular Caramel Sauce: If you want to make regular caramel, reduce salt to 1/2 teaspoon. Do not leave it out completely.
  8. Larger Batches: Avoid doubling or tripling this recipe. The added volume could prevent the sugar from melting evenly and properly. Make a couple of batches instead.

The sugar will be clumpy as it begins to melt:

Homemade Salted Caramel Recipe - Sally's Baking Addiction (6)

It will begin to turn amber in color:

Homemade Salted Caramel Recipe - Sally's Baking Addiction (7)

Once sugar is completely melted (takes about 6 minutes or so on my stove), stir in the butter:

Homemade Salted Caramel Recipe - Sally's Baking Addiction (8)
Homemade Salted Caramel Recipe - Sally's Baking Addiction (9)

Very slowly, drizzle in the heavy cream. Since the heavy cream is colder than the caramel, the mixture will rapidly bubble and/or splatter when added. Boil for 1 minute.

Homemade Salted Caramel Recipe - Sally's Baking Addiction (10)

Remove from heat and stir in the salt.

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Homemade Salted Caramel Recipe - Sally's Baking Addiction (2024)

FAQs

Why are homemade caramels hard? ›

Caramel is too hard: it cooked for too long. Use the ice water method to avoid this.

What makes salted caramel salty? ›

The addition of salt to caramel not only enhances the sweetness, but also adds a savory element to the flavor profile.

What's the difference between salted caramel and caramel? ›

Flavour Contrast: Normal caramel is characterised by its sweet, buttery taste, derived from caramelised sugar combined with butter and cream. It has a rich, indulgent flavour profile that is predominantly sweet. In salted caramel, adding salt creates a contrast that enhances the complexity of the caramel's flavour.

What not to do when making caramel? ›

12 Mistakes To Avoid When Making Caramel
  1. Not assembling your ingredients. Juanmonino/Getty Images. ...
  2. Choosing the wrong pan. Milanchikov Sergey/Shutterstock. ...
  3. Using the wrong sugar. ...
  4. Getting the temperature wrong. ...
  5. Stirring the sugar too much. ...
  6. Forgetting about safety. ...
  7. Not heating your liquid. ...
  8. Stopping before the sugar browns.
Jan 29, 2024

Why do you put vinegar in caramel? ›

To make a perfect easy caramel every-time, simply add one or two drops of vinegar and just enough water to wet the sugar. The idea is to lower the PH. you can also use a small pinch of citric acid or cream of tartar if you have.

What to do if caramel doesn't set? ›

If caramels are too soft, that means the temperature didn't get high enough. Again place the caramel back into a sauce pan with a couple of tablespoons of water and heat to 244°F. If you don't have a candy thermometer, you can test with a cold water test. Details on how to use this method can be found here.

Should you stir sugar when making caramel? ›

Swirl, don't stir: While slow, deliberate stirring will help the sugar dissolve evenly, you want to stop stirring once it has fully melted.

Why does my salted caramel taste bitter? ›

Overheating the mixture. Be very careful as you heat your caramel. Follow the recipe carefully, and never melt your caramel on your stove's highest setting—it will cause the caramel to scorch and taste burnt. Once it gets a burnt or bitter flavor, it can't be saved.

How to fix too salty salted caramel? ›

Assuming you're talking about a batch of caramel that you've already made, and you want to cut the saltiness of it, the only real solution is to dilute it with something unsalted. If you're planning to serve it as simply caramel, you will have to make a new batch and mix them together.

Why is salted caramel so addictive? ›

The combination of salty and sweet flavours, plus fat, found in salted caramel releases an unusually intense rush of morphine-like endogenous opioids – or endorphins – in the brain. It does so, moreover, in a way that never gets boring, say scientists at the University of Florida.

Is Butterscotch the same as salted caramel? ›

Butterscotch vs Caramel

The difference between butterscotch and caramel is that caramel is made with white granulated sugar and cooked to 340 degrees Fahrenheit, whereas butterscotch is made with brown sugar and cooked to 289 degrees Fahrenheit.

Why do people love salted caramel? ›

The salt acts as a flavour enhancer, intensifying the sweetness and adding depth and complexity to the caramel.

Is salted caramel the same as dulce de leche? ›

Caramel and dulce de leche might look and taste somewhat similar, but they are actually pretty different. While caramel is made from slowly simmering water and sugar until it caramelizes, dulce de leche is made from simmering milk and sugar super slowly until it turns into a creamy, caramelized substance.

What happens when you add baking soda to melted sugar? ›

When the baking soda, also known as sodium bicarbonate, is mixed into the hot sugar, another chemical reaction occurs. The baking soda breaks up, or decomposes, into sodium carbonate, water, and carbon dioxide. The water vapor and carbon dioxide gases get trapped in the sugary mixture, leaving behind these bubbles.

Does baking soda speed up caramelization? ›

Baking soda makes the onions more alkaline, which speeds up the browning reactions necessary for properly caramelized onions. But it also weakens the pectin that holds the onion's cells together, turning what should be soft but distinct pieces of browned onion into a nauseating stew of pea-green mush.

What does sodium bicarbonate do to caramel? ›

The sodium bicarbonate allows it to achieve the 'brittle' texture you are looking for in carmel corn. Without it the stage at which you stop cooking the caramel would result in a very sticky consistency. It serves the same purpose in peanut brittle.

What happens when baking soda is added to sugar? ›

You'll end up with a hot mixture of baking soda, water and sugar. These compounds will not react with one another. However, heating baking soda will drive off a bit of carbon dioxide and increase the pH a little.

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