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.
Great recipe! I recently made one with just sugar, cream and butter, but it thickened a LOT. Do you know how i could make a sauce that’s a bit more runny. By adding water to the sugar?
Mine isn’t overly thick. I mean it’s thick but not TOO thick…I think it’s just right :) Try mine and I bet you’ll be pleased!
This was my first time making homemade caramel sauce. I think I jumped the gun on adding the heavy cream. When it was boiling, I was staring at it so intently that I zoned out and then when I “came to”, I was afraid it had turned color and I didn’t notice…..LOL!! Also, when I added the heavy cream it almost seemed like it seized before it started bubbling up. There was also a thin layer of caramel kind of stuck to the bottom of the pot after I poured it into my glass container. Has this ever happened to you? It’s cooling now and it tastes awesome but the color is lighter than yours. I will definitely attempt this again, though. Oh, I used pink Himalayan salt. LOVE!!
There was also a thin layer of caramel kind of stuck to the bottom of the pot after I poured it into my glass container <--- probably due to not stirring and it just formed, and probably not a biggie. Hasn't happened to me but skins can happen anytime you're boiling things for a long time. Wouldn't worry about it. the color is lighter than yours = could be due to photography and things appearing darker on camera OR maybe you just didn't take yours as dark as mine by cooking it as long...trial and error, have fun playing around and taste-testing :)
I can’t wait to try this out! Now, I’m a canning junkie – is it possible to can this for longer storage? I’m thinking maybe taking it off the heat a little early and let it thicken while the jars are in the boiling water bath. Any thoughts? Thanks! :)
You know I think someone has written about this in the comments if memory serves so you may want to read thru them b/c since I haven’t tried to can it, I don’t know what to advise you!
My family and I have made this recipe twice this holiday season and it is a real winner. Caramel does not last long here. I did have several questions about usage. Recently we made millionaire cookie bars from a print recipe and for some reason this year the caramel layer went horribly wrong. Do you think I could successfully use your salted caramel recipe in place of the caramel layer for these cookie bars? I was also wondering if there was someway to use the caramel when making turtle candies? Have you tried the caramel in other recipes? I would love to hear how!
Do you think I could successfully use your salted caramel recipe in place of the caramel layer for these cookie bars? = yes
I was also wondering if there was someway to use the caramel when making turtle candies? = just use it rather than caramel sauce I call for in the recipe (i.e. storebought)
25 Salted Caramel Recipes https://www.averiecooks.com/2014/11/25-best-caramel-salted-caramel-recipes.html Enjoy!
I’ve made this several times (yikes!) after taking the caramel plunge. So easy and so delicious! Made a black magic chocolate cake with caramel buttercream frosting using this sauce-yummy to the max! Thanks, Averie!
black magic chocolate cake with caramel buttercream frosting <------ can I come over and help with the leftovers?! :) Sounds amazing and glad this recipe is a keeper for you!
This didn’t work for me. SO DISAPPOINTED! I did everything the instructions told me to do, and not even 5 minutes into the sugar boiling, the consistency suddenly changed and became thick. Then, almost immediately, it all clumped together and solidified as hard white sugar. I was going to give this as Christmas gifts! What did I do wrong???
You let the internal temperature of the mixture get too hot, too fast, and you make rock candy :) Not liquid caramel sauce. I would use lower heat, and a heavier bottomed pot if you have one, and definitely take it off the heat BEFORE you think it’s going to that change. All pots and stoves are different so it’s hard for me to say exactly what that moment will be but you’ll know it by experimenting.
What alcohol did you use? Do you have a favorite?
Personally I am partial to bourbon in this recipe if I don’t use vanilla extract, but it’s very individual so go with what you like.
Made this last night! Awesome awesome awesome!
I doubled the recipe and it worked wonderfully.
Glad it came out great and good call on doubling it! :)
great recipe. Does this sauce need to be refrigerated once opened from its airtight state? I will be making this for a craft fair and want to label storage instructions. Thanks!!
I personally don’t store it in the fridge and prefer room temp but since it’s a homemade product with no preservatives, everyone should use common sense and do what they think is best. Enjoy!
Have you ever used sea salt instead of regular salt? Is this possible?
You can use sea salt but because of the coarseness of the grain compared to table salt, you may need to play around with the exact amount to make sure the saltiness level of the caramel comes out like you want.
hello! Just made this and it’s delicious! Just wondering if you recommend storing it in the fridge? Thanks!
Glad you’re happy! I store it at room temp. I actually think you do more harm storing it in the fridge because of the condensation and it can crystallize but store as you see fit and what you think is best.
Averie – this was my first time ever attempting caramel. It turned out perfect!!! But what I really want to thank you for is all of the warning, tips, and descriptions of what to expect. If your recipe had not mentioned to expect the bubbling, expanding, etc I would have assumed I screwed up, or been too nervous and would have abandoned it. Also the tip to watch carefully for the color change was bang on! All of your extra tips were so greatly appreciated.
So glad it turned out perfectly for you and that you appreciated all my tips and tricks. I find that with recipes, the more details given, the better! Glad it all helped!
what size mason jars did you Use?
I have all sizes from 2 oz to 16 oz, just depends on what I am using it for (actual real storage, photos, gifts, etc.)…it varies what I use.
It will keep airtight at room temp for one month? Can it be kept in the refrigerator? If I make it as a gift, I’d like to be 100% sure so I can let people know. Thank you.
With any homemade food product that has no preservatives, you have to do what’s best for you. For me, it’s lasted a month at cool room temps.
I’m willing to make my own caramel sauce (hate the store bought honestly). Just one thing – I don’t think we have corn syrup here in Italy. How do you think – maple syrup would work fine? Thanks, have a good day!
xx
I haven’t tried it with maple syrup so I can’t say for sure. Let me know if you do try it that way!
Do you think I can substitute the granulated sugar with brown sugar? I’m trying to eliminate the first one from our diet. Thank you!
Because this is caramel and you’re working with scalding hot sugar, I haven’t tested the recipe to know if brown will be an okay substitute here. It may be, it may not be…I just haven’t tried it to know.