The Best Salted Caramel Sauce — This homemade salted caramel sauce is creamy, buttery, rich, thick, smooth, and blows away anything you’ll ever buy. Best of all, it’s done in 15 minutes!
Homemade Salted Caramel Sauce
I love caramel sauce and could literally eat it by the spoonful. Fortunately, or unfortunately depending on how you look at it, it’s fast and easy to make.
I’ve tried lots of recipes and methods, and I’ve found this is the best, easiest, least fussy way to make homemade caramel sauce, and it’s ready in 15 minutes. The easy caramel sauce is creamy, buttery, rich, thick, smooth, and blows away anything you’ll ever buy. You’ll never want store-bought again, which is usually thin, runny, and lackluster in flavor.
I love salted caramel and for salty-and-sweet treats, and always add a pinch of salt to my caramel. Even if you don’t want it ‘salty’, a pinch of salt helps balance the sweetness so the homemade caramel sauce doesn’t taste overly sweet.
Salted caramel sauce makes great gifts and keeps for months, but I doubt it will last long enough to give away.
What’s in Salted Caramel Sauce?
To make this homemade caramel sauce, you’ll need:
- Granulated sugar
- Water
- Corn syrup
- Heavy cream
- Vanilla extract
- Salt
How to Make Caramel Sauce
To make salted caramel sauce, combine sugar and water with a tiny bit of corn syrup (reduces the likely of crystallization) and whisk until smooth. Then just let the mixture boil away until it turns caramel-colored.
Depending on what size pot you use and the conductivity, the boiling time could range from about 5 minutes on the low end to about 10 to 12 minutes on the high end. I have an electric stove, and because I always use a pot much larger than I ‘need’ as insurance against bubble-overs, boiling usually takes about 10 minutes.
The final stage where the sauce turns from pale amber to that perfect shade of caramel can go quickly, in less than 30 seconds, so keep a watchful eye and don’t let it burn. Super stinky and you’ll have to start over.
Then just whisk in the cream, vanilla, and salt, and dig in!
Can I Make Caramel Sauce Dairy-Free?
Having never made dairy-free salted caramel sauce, I can’t say for sure if a non-dairy alternative will work in place of the heavy cream. If you find a method that works for you, please leave me a comment so I can try it for myself!
What Type of Salt Should I Use?
I used regular table salt, but you can also use kosher or sea salt. Just note that salt with larger flakes tastes less salty than table salt, so you may have to play around with the amount you add in.
How to Store Homemade Caramel Sauce
You can keep this salted caramel sauce at room temperature for up to a month. If you’re planning on giving it away as gifts, use your best judgement when figuring out how far in advance to make the sauce.
Tips for Making Salted Caramel Sauce
The tiny bit of corn syrup in this recipe helps prevent the homemade caramel sauce from crystallizing, but you can omit it if desired.
While making this salted caramel sauce, you can swirl the pan gently every minute or two if necessary, but the less the sugary mixture gets on the sides of the pan, the better in preventing crystallization in the final sauce.
There are pleasant vanilla undertones in this easy caramel sauce, which are heavenly for a vanilla fiend like myself, but the vanilla can be omitted or swapped with bourbon, rum, Grand Marnier, or a favorite liqueur. The alcohol burns off quickly, and it’s a mere 1 tablespoon for the whole batch, and what remains is an extra layer of subtle flavor.
Here’s how to make caramel sauce from scratch!
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Salted Caramel Sauce
Ingredients
- 1 cup granulated sugar
- ¼ cup water
- 1 teaspoon light-colored corn syrup, can be omitted but helps reduce crystallization
- ½ cup whipping or heavy cream
- 1 tablespoon vanilla extract, optional (or substitute with bourbon, rum, Grand Marnier, or a favorite liqueur)
- ½ to 1 teaspoon salt, optional and to taste (for a true ‘salted caramel’ sauce, I use 1 teaspoon)
Instructions
- In a medium to large saucepan (use a pan much larger than you think you’ll need because the sauce will bubble very vigorously at the end), add the sugar, water, corn syrup and bring to a boil over high heat, whisking until sugar has dissolved.
- Allow the mixture to boil for 5 to 12 minutes, or as necessary, for it to turn caramel-colored, at which point it will likely be smoking slightly. The final stage where the mixture turns from pale amber to that perfect shade of caramel can go quickly, in less than 30 seconds, so keep a watchful eye and don’t let it burn. Super stinky and you’ll have to start over. Throughout the boiling time, you can swirl the pan gently every minute or two if necessary, but the less the sugary mixture gets on the sides of the pan, the better in preventing crystallization in the final sauce.
- As soon as the sauce has turned caramel-colored, reduce the heat to low.
- Very carefully and slowly, add the cream. Stand back because mixture will bubble up considerably.
- Optionally, and very carefully, add the vanilla and salt, to taste. Stand back because mixture will bubble up again.
- Whisk until sauce is smooth and combined, and let it boil another 1 minute, which helps thicken it up.
- Transfer sauce to glass jar or heat-safe container (easiest to pour into a 2-cup measuring cup and then easily pour into glass jar). Allow sauce to cool uncovered to room temperature; sauce thickens considerably as it cools.
- Sauce will keep airtight at room temp for at least 1 month, although will likely last much longer; use common sense if giving as gifts with storage considerations.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Recipes That Use Caramel Sauce:
Salted Caramel Buttermilk Brown Sugar Muffins — These easy, one-bowl, no-mixer muffins are soft, wonderfully moist, and the crumb has the perfect balance of density and lightness.
Peanut Butter Twix Caramel Bars — In these bars, there’s buttery shortbread, rich and dense peanut butter, sweet and intense caramel, and smooth dark chocolate.
Salted Caramel Pretzel Blondies — Salty-and-sweet, soft and crunchy. If you enjoy contrasting flavors and textures, these easy blondies are just for you!
Caramel Apple Sheet Pan Pancakes – Craving pancakes but not the work of standing at the stove flipping them? Make these EASY sheet pan pancakes!
Caramel Macchiato Banana Bread – Banana bread that tastes like a caramel macchiato!! Soft, tender, infused with salted CARAMEL and topped with a brown sugar glaze!
Caramel Apple Crumble Foil Packs – EASY, zero cleanup, made on the grill (or oven) in record time, and tastes amazing!! Juicy apples, chewy crumble topping, and luscious salted caramel…SO irresistible!!
Caramel Cream Poke Cake — Poke cakes are always supremely moist and this one reminds me of a cheater’s version of Tres Leches Cake because it’s sweet and creamy.
Mm delicious, this turned out just right. Thanks for sharing.
Simon
Have you ever tried on popcorn?
No I haven’t but I’m sure there’s a way to make a caramel corn of sorts with some trial and error!
it actually isn’t right for caramel corn- you’d want it to be as heated as an actual caramel candy gets in order to not be left with an obey goes popcorn mess. Allrecipes has an EXCELLENT, very forgivable recipe for old fashioned creamy caramels I’d recommend. If you do Averie’s recipe correctly it is not meant to set up- it is meant to remain “saucy”… Just like her! lol! The recipe I’m referring you to is VERY close in composition to this one, with few small differences, and quite a bit of additional cooking time. additionally it uses brown sugar & white sugar- but I’m quite surte you could just use white if that is what you want/have around!
Excellent directions, I was nervous to make this but it turned out well.
Thanks for trying the recipe and glad it came out great for you!
I’m looking forward to trying your Salted Caramel Sauce! What kind of salt do you suggest for this recipe?
I use regular table salt because it dissolves easily but I’m sure you could use other kinds, noting all salts are different in their saltiness level so play around as needed, to taste.
Hello thank you for the salted caramel recipe. It looks delicious! I was wondering if it needs to be refrigerated? I would like to make a big batch and use it for favors for a bridal shower.
In step 8. I gave my thoughts on this. Do as you see fit and what you’re comfortable with.
I just tried this recipe with brown sugar and it turned out beautifully! Thank you!
Thanks for trying the recipe and I’m glad it came out great for you!
I should have waited to send the comment but I was just so darn excited (food does that to me). But I quadrupled the recipe and guess what? It came out perfect Your directions are just so fabulous. Honestly, once you smell a bit of smoke its done!
I just finished a double batch – came out AMAZING! Second batch will be even easier I am sure. Need 3 more double batches for jars of love for friends and family. They are sooooo gonna love me! Thanks for another great recipe!
Thanks for trying the recipe and I’m glad it came out great for you! Woo hoo on the double batch!
Hi,
Just wondering if there was a typo missing in your salted caramel sauce….missing the butter?
Not a typo; there’s no butter in this recipe.
You said the sauce thickens up but does it stay thin enough for dipping things in or would you have to heat it back up?
It doesn’t get THAT thick, but it does thicken up somewhat as it cools. But you will totally be able to use it for dipping things into it upon cooling and won’t need to re-heat it.
Have you had any issues with botulism? I’ve read a bit about canning caramel sauce and this seems to be a serious issue with canning heavy cream.
I haven’t canned this so I can’t personally speak to how the recipe will work if you can it.
Hi,
Your recipe looks delicious and I am going to try to make some for Christmas gifts. I was just wondering how long before christmas would you recommend making them and how would you store it? Thank you :)
Please read step 8. of the directions for my thoughts on storage. Since there are no preservatives, to each her own with exactly what you want to do. Enjoy!
O.M.G!!
I did not realize making caramel was so easy! This was my first time– thank you for the first point about being focused! I gave this recipe all my attention and it turned out -so- well.
I am prepping for a no-bake cheesecake for Thanksgiving Dessert (https://lifemadesimplebakes.com/2015/08/no-bake-snickers-cheesecake/) and in lieu of buying caramel sauce I decided to make my own and save a couple of bucks. This is delicious– I want to try adding whiskey or bourbon to the next batch. It’s definitely going to be part of my christmas gift giving this year. Bravo!
Thanks for trying the recipe and I’m glad it came out great for you!
Want to try all.
I made 3 separate batches my 1st time. I couldn’t believe how simple it was. After reading so many stories of how difficult it is to make caramel sauce I was intimidated to try it. You have a real talent explaining each step. You gave me the confidence to try it. For that I thank you!! Each time I cooked it just a few seconds longer so I could try them & find the one I liked best. Needless to say, each one was amazing! Everyone who came over that day happily left with some! I had to make more. I read that some had troubles with doubling the recipe so I was apprehensive to try it. I watched it carefully & used a large pot & it turned out perfect! So I hope others will not be afraid to double this incredible recipe. It’s delicious!!!
Thanks for trying the recipe and I’m glad it came out great for you! Glad you had the confidence to try it and thanks for the compliment about my explanations!
I’ve made this twice now and the first time it turned out perfect but this last time (today) it was really grainy and sort of had a “separated” look to it. Perhaps I didn’t whisk enough after I added the ingredients at the end. However, after it had cooled for about two hours I zapped it in my food processor and it homogenized nicely.
Thanks for trying the recipe and I’m glad it came out great for you the first time. The graininess the second time could be a result of so many things – humidity, traces of sugar molecules stuck to the sides of the pot and then didn’t want to integrate fully, etc. Candy making can be temperamental! But glad that the food processor did the trick! Great thinking!