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.
I’ve made this recipe numerous times and it’s always turned out great! But the last two times I’ve made it, it’s burned and crystallized. Any idea why that would happen all of a sudden? Thanks!
Thanks for the 5 star review and I am glad overall you have had success with the recipe.
Burned and crystallized…sounds like the heat is too high or too strong for a sustained duration. I would try cooking it over a lower flame, even if it takes a bit longer, that may help but it’s hard to say for sure from afar.
Thank you for the tip! I will try heating it over a lower flame.
This recipe is so easy and it is yummy!
I’m glad that you find it easy and that it turns out great for you!
Any idea if this could be made dairy free using soy milk instead of whipping/heavy cream? Thanks!
I never have made it without using real cream so can’t say how it will turn out.
Thanks for this recipe, I just tried it and made 2 jars full of caramel sauce. Now it’s cooling down the colour is absolutely gorgeous and I tasted a drop of it and I know I will make this a lot. Also fun to bring as a gift!
Thanks for the five star review and I’m glad it turned out great for you! And yes what a lovely gift this would make.
I’ve made this recipe many times (with and without the corn syrup, sometimes with half and half instead of cream) and it’s always perfect. It’s actually very forgiving considering how notoriously finicky caramel is.
I agree that caramel can be finicky but glad my recipe is always perfect for you! Thanks for the 5 star review!
I looked for a perfect Carmel recipe for hours before stumbling on this one. I need think it’s perfect! …
I found myself licking the pan, and then the spatuala and eventually just started eating it by the spoonful once it had cooled.
I used it on shortbread cookies and banana cake over the holidays, and I’m now planning to use it on my apple pie :)
I’m going to have to make a triple batch!
Thank you!
I’m glad that you truly savored, loved, and enjoyed this caramel sauce – and used it on so many things! Love it!
Hello! I just made a couple batches & they came out perfect! Can I use Half & Half in the recipe instead of heavy cream or whipping cream? I have a big container of it so I was just wondering.
Thanks!
Yes I think that would be okay. Maybe use just a touch less since it’s a bit thinner than heavy cream. LMK how it goes!
Where can I get cute jars like that? Are they 1 c capacity?! I’d love to pass them out as Christmas gifts!
The ones shown were purchased at The Container Store years ago.
my came out harder not dipable… do you know what i did wrong?
You boiled it too long. You created what’s known in candy making as the ‘hard ball’ state. Reduce cooking time and/or boil at a slightly lower temp next time.
thank you so much for answering! And so quickly!! now THATS food blogging <3
You’re welcome :)
What I love about a ‘problem’ like this is then having caramels to eat and the second batch for syrup 👀👀❤️ Think I will go accidentally cook a batch too long for caramels myself;) with a second for the caramel oatmeal bars I’m making for a picnic;) great recipe!!
Thanks for the 5 star review and I am glad that you have wonderful “problems” on your hands and that you loved this!
I have a candy thermometer what temperature do you boil the caramel to? Soft boil, hard boil, soft crack etc?
Being that this recipe was intended for those without a thermometer, I cannot even tell you what stage on a thermometer you need to be at. I do it all by eyeballing it. Also watch the video you should be just fine!
If I put this in the middle of an icecream cake would it stay soft or would it freeze solid? Have you ever tried?
Good question – it would probably behave similar to whatever storebought caramel did. I don’t think it would freeze rock solid but it would firm up.
I just wanted you to know that I follow your recipe exactly and make a double batch every couple of months! I use the caramel in my coffee instead of sugar and it is DIVINE :) :)
I give this out as Christmas gifts and share the recipe with anyone who asks. Thank you!!
Thanks for trying the recipe and I’m glad it’s a big favorite! I love that you use it in your coffee. Smart thinking! And how nice of you to share as gifts! :)
Not sure what happened but mine completely dried up when boiling, it never got caramel color and then turned into a block of sugar. I must have done something wrong
It’s so hard to say. Caramel making can be a little finicky that’s for sure. I think based on what you wrote you possibly boiled it too long if it dried up and/or too high of heat given the size of the pot. Sorry I can’t help more but thanks for trying the recipe.
I just tasted a little piece of heaven! I made this to pair with your Caramelized Banana Upside-Down Cake, and I had to stop what I was doing to write you. Amazing! I was literally eating it with a spoon. Thank you so much for your recipe. Now, on to the cake, which I’m sure will be amazing as well.
Thanks for trying both recipes! Glad you’re loving the caramel and I know you’ll love the cake just as much! Thanks for the compliments :)
I read several different recipes and loved how straight forward and clear your directions were, so I chose to make yours. We are having the grilled peaches at our BBQ with your salted caramel sauce. Thank you Averie for your easy to understand and follow directions! I just did a taste test and can hardly wait for dessert!
Thanks for trying the recipe and I’m glad it came out great for you! Thanks for the compliments about how my directions were clear and straightforward (I try hard!) and really appreciate the compliments!
Just made this and when I poured over my ice cream it was like hard candy. Any suggestions?
Cindy
When caramel gets to the hard state that’s called ‘hard ball’ (google it for more info) and simply means you boiled it too long/too high of a temp for too long – just ease up on the heat and/or duration of boiling next time.