This post may contain affiliate sales links. Please read my disclosure policy.
Youโll only need 6 ingredients to make this easy salted caramel sauce. Itโs so simple and delicious and it makes for the perfect topping for just about any dessert. From ice cream to brownies to cheesecake, you wonโt be able to resist.
Easy Salted Caramel Sauce Recipe
Just hearing the words โsalted caramel sauceโ makes my mouth water. The rich, sweet flavor of classic caramel with just the right amount of cream marries beautifully with a perfect pop of salt, creating an unforgettable dessert topping. The addicting flavor and the silky smooth, velvety texture of this caramel sauce make it good enough to eat out of the jar, but I suppose you could go a more conventional route and drizzle it over ice cream or a gooey brownie. However you choose to enjoy it, you wonโt be sorry. Plus, itโs super easy to make!
This is the perfect recipe for those of you looking to dip your toes into the world of caramel. Other versions, like my Classic Homemade Caramel Sauce, are a little trickier to get right. This recipe, on the other hand, is super user-friendly and will yield fabulous results every time.
Why Youโll Love This Homemade Salted Caramel Sauce
I have been perfecting this salted caramel sauce recipe for years and, Iโll tell you what, it really is something to write home about. Hereโs why I love it so much and why I think you will too.
- Surprisingly easy. Making your own sauce might sound complicated but itโs really not. In just a few simple steps (and only 6 ingredients) youโll have yourself a restaurant-quality salted caramel sauce. You donโt even need a candy thermometer for this one!
- Adjustable. You can make this dessert topping as salty (or unsalty) as you want. Start with 1/2 a teaspoon, give it a taste, and add more if youโd like. Not that into the โsaltedโ part of salted caramel sauce? Add just a pinch of salt to elevate the flavor without overwhelming your taste buds.
- It goes on everything. Ok maybe not chicken, but you can drizzle this caramel sauce over pretty much any dessert you can think of. Check out the section below titled โWays To Use Salted Caramel Sauceโ for inspiration.
What Youโll Need
Hereโs a list of ingredients needed to make the best salted caramel sauce ever. Donโt forget to scroll to the recipe card below for precise measurements.
- Granulated sugar โ The sugar actually melts and turns into caramel as it cooks. This is where your flavor is coming from.
- Water โ This helps the sugar not burn as it sits and boils. The addition of the water is why itโs called โwet-methodโ caramel sauce.
- Unsalted butter โ You really want to be able to control your salt content here, so go for unsalted butter.
- Heavy whipping cream โ This is giving the caramel sauce itโs pourable factor. The high fat content in heavy cream also gives it a creamy texture. Donโt swap this out for milk or something else or itโll thin out your sauce.
- Vanilla extract โ For nice flavor.
- Salt โ Use as little or as much as you like to achieve your desired saltiness.
How To Make Salted Caramel Sauce
It really is easier than you think. Just follow these simple (and few) steps and youโll be drizzling homemade caramel sauce over every dessert in sight in no time.
- Dissolve the sugar. Whisk together the granulated sugar and water and cook over medium-low heat until the sugar is completely dissolved.
- Add the butter. Add the butter and let it melt.
- Cook. Bring the mixture to a boil over medium heat and boil until the mixture turns a deep golden copper color.
- Make it creamy. Remove the pan from the heat and slowly pour in the heavy whipping cream, whisking as you go.
- Add some flavor. Whisk in the vanilla extract and half a teaspoon of salt (or more if youโre feeling spunky).
- Cool. Allow the caramel sauce to cool. Note that it will thicken as it cools.
Tips for Success
Striving for the perfect salted caramel sauce? Good. Here are some tips and tricks that will set you on the right track.
- Hands off. Once you bring the caramel sauce to a boil, itโs time to stop whisking. Whisking the sauce is a one-way ticket to crystallization, which you donโt want here. So, leave it be until itโs reached that deep golden copper color you are looking for.
- Keep an eye on it. While you shouldnโt whisk or stir while the caramel sauce is cooking, you do want to keep an eye on it. Itโs possible that some parts of the sauce will brown more quickly than others. If needed, you can occasionally tip the pan from side to side to help things cook evenly.
- Stay safe. When you add the heavy cream, the caramel will bubble up quite a bit. So keep any exposed skin (and/or eyes) out of the way.
Ways To Use Salted Caramel Sauce
Gosh. I feel like homemade caramel sauce could go on anything. Iโve picked some of my favorites to set you in the right direction, though. Donโt be afraid to explore my blog for other options. Itโs full of dessert recipes that would love the company of this sweet, velvety treat.
- Brownies. Drizzling salted caramel sauce over brownies is one of the best things I have ever encountered in the history of all desserts. Test it out with my Like a Box Brownies, these Ultimate Peanut Butter Fudge Brownies, or The Worldโs Fudgiest Homemade Brownies.
- Cake. Almost as good as caramel sauce on brownies is caramel sauce on cake. Drizzle some of this glorious confection over a slice of my Chocolate Mousse Cake, this Ultimate Layered Cookie Cake, or my Devilโs Food Cake.
- Cheesecake. Gosh, I love cheesecake. Maybe more than I love salted caramel sauceโฆbut thatโs beside the point. Combining the two is utter dessert heaven. Whip up my Chocolate Cheesecake With Cake Bottom, this New York Style Cheesecake, or The Ultimate Tiramisu Cheesecake and drizzle caramel sauce all over your slice.
- Ice cream. Spoon this dessert topping over a scoop of vanilla ice cream or my Oatmeal Chocolate Chip Cookie Ice Cream. You could even add it as a finishing touch to my Chocolate Chip Cookie Dough Ice Cream Pie, Oreo Brookie Ice Cream Cake, or this decadent Sโmores Ice Cream Cake.
How Long Will Homemade Caramel Sauce Last?
Once the caramel sauce has cooled completely, seal it in an airtight container and store it in the fridge. It will stay good for up to two weeks.
More Sauce Recipes To Try
Adding a sauce to a dessert really takes it to the next level of deliciousness. Itโs that perfect little flare that no one even knew they were missing. I encourage you to experiment with some of these other fabulous dessert sauces once you get this salted caramel one down.
Watch How Itโs Made
Print
Easy Salted Caramel Sauce
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: about 1 1/4 cups
- Category: Dessert
- Method: Stove
- Cuisine: American
Description
This Easy Salted Caramel Sauce is about as simple as caramel sauce gets! It only uses 6 ingredients. Plus, itโs perfect for topping ice cream, brownies, or pretty much any other dessert!
Ingredients
- 1 cup (207g) granulated sugar
- 1/2 cup (120ml) water
- 1/4 cup (56g) unsalted butter
- 1/2 cup (120ml) heavy whipping cream
- 1/2 tbsp vanilla extract
- 1/2 to 1 tsp salt
Instructions
- In a medium to large sauce pan, combine the granulated sugar and water. Cook over medium-low heat until the sugar is completely dissolved, about 3 to 5 minutes. Add the butter and let it melt
- Over medium heat, bring the mixture to a boil. Stop whisking and donโt whisk at all during this part to help avoid crystallization. Allow to boil until the mixture turns a deep golden copper color, about 10-15 minutes, maybe longer depending on your stove. Keep an eye on it, but do not stir. If needed, you can occasionally tip the pan from side to side to help things cook evenly.
- Remove the pan from the heat and immediately add in the heavy whipping cream in a slow, steady stream. The caramel will bubbly up quite a bit, so be careful with this step. Whisk quickly and well as you add the cream, whisking until well combined.
- Add the vanilla extract and half a teaspoon of salt and whisk to combine. Add additional salt to your desired saltiness.
- Allow the caramel sauce to cool. It will be fairly thin, but will thicken as it cools. Store it in the fridge for up to two weeks.
Nutrition
- Serving Size: โ Full recipe
- Calories: 1604
- Sugar: 203.9 g
- Sodium: 1208.4 mg
- Fat: 89 g
- Carbohydrates: 204.1 g
- Protein: 3.9 g
- Cholesterol: 256.5 mg
Categories
Adapted from Baker by Nature.
Awesome. Thank you.
I pushed it to limit for a dark salty caramel.
Hahaha still 2 days to Christmasโฆ.my spoon and I may finish it wat before then.
Thanks again
Iโm glad youโre enjoying it! Merry Christmas!
Hello! I just love this easy salted caramel. I think the addition of the water is brilliant because it can be easy to burn the sugar on itโs own. I have always had great success with this and I am making again today (5 times)!! So question: Can this recipe easily be doubled or do you advise making each recipe (time) individually? Thank you.
Iโm so glad you enjoy it! It should do well with doubling, just keep in mind that it takes longer to brown the sugar, so keep an eye on it.
Hi Lindsay I made your caramel sauce today itโs the first time Iโve made homemade and it turned out absolutely amazing your instructions and videos are absolutely brilliant and so easy to follow Iโve saved some of your cake recipes and I going to try your Turtle chocolate layer cake and of course use the caramel sauce recipe. I only started baking 4 months ago Iโm 60 and never baked before but Iโm loving it so much so I made my first Christmas cake last and it come out brilliantly. Thank you for sharing your recipes Iโve posted a picture of the sauce with a comment where it says make in the right hand corner ๐๐
Thatโs awesome to hear! Iโm so glad to hear youโre enjoying the site and recipes!
Hi Lindsay โ This is my first time on your blog and trying one of your recipes. This is absolutely delicious! Everyone loved it and it will now be one of my go-tos for a fall dessert! I have one comment: I made your homemade caramel sauce, which is delicious, but it wasnโt enough for the trifle recipe. It makes just under 1 1/4 cups. It was just enough to add to the cream cheese mixture but not enough to drizzle on each layer or the top of the trifle. I wish there was a note next to your link saying to double the caramel recipe for the trifle. I didnโt have time to make a second batch and wait for it to cool so had to run to the store and buy a bottle โ which isnโt any where near as good as your recipe! Thanks for sharing such a great fall dessert!
Iโm glad you enjoyed it! Which trifle recipe did you make? Iโm assuming itโs the caramel apple one or the caramel brownie one. I actually link to a store-bought sauce, since I tend to prefer caramel sauce that stays softer in a trifle. Since I donโt use homemade caramel sauce in the recipe and I link to the sauce I use, it didnโt seem necessary to mention that. I think it might actually be confusing, since I donโt list it to be used for the recipe. I understand where youโre coming from, I just wouldnโt want to confuse anyone. If youโre ever unsure of something like that, feel free to ask. You can also check the amounts. This caramel sauce shows that it makes about 1 1/4 cups, which is what is listed in the trifle recipes for the cheesecake filling, so youโd need more for the other layers. I hope that helps!! Thanks! ๐
this looks so good! I want to make it for my birthday cake and Iโm wondering if i can do it with brown sugar instead of granulated.
Here is a recipe for caramel sauce made with brown sugar.
Hi Lindsey, Iโve been making your chocolate cake for 7 years and its my fav and my families fav !!!! So thank you for that!
So Iโm making a wedding cake and your chocolate cake Iโm making with dark chocolate cocoa powder, dark chocolate ganash and dark chocolate buttercream โ so im wanting to add a twist and was thinking a swirly squirt of salted caramel sauce in-between with the buttercream? which salted caramel could you suggest!
Thank you so much!!!!!!!!<3
Awesome! Iโm so glad to hear that!
Iโd probably recommend this caramel sauce that you commented on. I used it in my Drumstick Layer Cake, if youโd like to peek at that. That said, Iโd recommend adding the caramel when itโs a little cooler, not too warm. If itโs too warm, it may absorb into the cake a bit, rather than staying separate.