Name: Salted Caramel Sauce
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: American
Ingredients: 1 cup granulated sugar; 6 tablespoons unsalted butter, room temperature, sliced or cubed; 1/2 cup heavy cream, room temperature; 1 teaspoon fine sea salt or fleur de sel

Jump to Recipe·Leave a Review

I’m sharing my beloved homemade salted caramel sauce—rich, buttery, and luxuriously smooth, with that perfect balance of sweetness and salt. It’s dangerously good drizzled over desserts or just savored by the spoonful.

Why I’ll Love This Recipe

I adore how effortlessly this sauce comes together with just a few pantry staples. I control the saltiness, there’s no need for a candy thermometer, and the outcome is incredibly indulgent and addictive. The glossy texture and depth of flavor make it a go-to for dessert toppings and thoughtful homemade gifts.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup granulated sugar
6 tablespoons unsalted butter, room temperature, sliced or cubed
½ cup heavy cream, room temperature
1 teaspoon fine sea salt or fleur de sel

Directions

I heat the granulated sugar in a medium heavy-duty saucepan over medium heat, stirring constantly until it melts and turns a thick amber-brown liquid.
Once melted, I immediately stir in the butter. I stay cautious—it bubbles vigorously, but I whisk until fully combined.
I slowly pour in the heavy cream while whisking constantly. The mixture bubbles exuberantly. After adding the cream, I let it boil for about one minute.
Finally, I whisk in the salt, taste, and adjust if needed. I let it cool slightly before using.

Servings and Timing

Yield: about 1 cup
Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes

Variations

I swap crème fraîche for a tangy twist.
I add a splash of vanilla extract for extra warmth.
I use smoked sea salt for a savory-sweet edge.
I mix in a pinch of cinnamon for a spiced caramel.

Storage / Reheating

I let the caramel cool slightly before transferring it to a jar or airtight container. It keeps in the refrigerator for up to 1 month. To use, I gently reheat it—either in the microwave or over low heat—until pourable again. If it’s too thin, I return it to the stove briefly to thicken.

FAQs

1. Do I need a candy thermometer?

No—I make this by sight. Watching the sugar melt to an amber color works perfectly well.

2. Why did my caramel seize or become grainy?

Stirring too early or uneven heat can cause crystallization. I watch carefully and stir gently to avoid this.

3. Can I use salted butter instead of unsalted?

I prefer unsalted to control the salt level. If I use salted butter, I reduce the added salt accordingly.

4. What texture should it be and will it thicken?

Right off the stove, it’s pourable. It thickens as it cools and becomes thick in the fridge—but warms up beautifully when reheated.

5. Can I freeze leftover caramel?

Absolutely. I freeze it in airtight containers for up to 3 months. When I’m ready to use it, I thaw it in the fridge and warm it gently.

Conclusion

I hope this homemade salted caramel sauce becomes a staple in my kitchen. I find myself making it again and again—not just because it’s simple, but because its rich, buttery flavor never fails to elevate my desserts. Simple to whip up yet endlessly versatile, I promise I’ll be hooked every time.