Salted Caramel Sauce Recipe

Be the first to rate this recipe!

Why You’ll Love This Salted Caramel Sauce

This homemade Salted Caramel Sauce recipe is the real deal—rich, creamy, and perfectly salted. If you’ve ever struggled to find the right balance between sweet and salty, this recipe nails it. The combination of granulated sugar, heavy cream, butter, and a pinch of coarse sea salt creates the best salted caramel sauce you’ll ever taste. Plus, it’s made with basic ingredients you probably already have at home. The best part? No candy thermometer required! Whether you’re a first-timer or a caramel pro, this foolproof recipe will leave you with smooth, golden sauce every single time.

Ingredients Needed For Salted Caramel Sauce

Just handful of common panty items needed for this homemade caramel sauce. Here’s what you’ll need:

White Sugar: Granulated sugar is the base for this caramel sauce, giving it that sweet, rich flavor.
Water: Helps dissolve the sugar and prevent it from burning as it cooks.
Heavy Whipping Cream: Adds a silky, creamy texture to the sauce. Make sure it’s at room temperature to avoid splattering when added.
Butter: Unsalted butter is best, so you can control the amount of salt in the sauce.
Vanilla Extract: Pure vanilla extract brings warmth and depth to the caramel.
Coarse Sea Salt: A pinch of flaky sea salt enhances the sweetness and gives the sauce its signature salted caramel flavor.

Variations

Use Brown Sugar: Swap granulated sugar with brown sugar for a deeper, dark amber molasses-like flavor.
Add Corn Syrup: If you’re worried about the sugar crystallizing, adding a bit of corn syrup can help stabilize the caramel.
Flavored Salt: Try using flavored salts like smoked sea salt or Himalayan pink salt for a unique twist.
Dairy-Free Option: Use coconut cream and vegan butter to make a dairy-free version.

How To Make Salted Caramel Sauce

For full recipe details, including ingredient measurements, see the printable recipe card at the bottom of this post. Here are my step-by-step photos and instructions for making this salty caramel sauce:

1. Combine Sugar + Water

In a medium saucepan, heat sugar and water over medium-high heat until the sugar dissolves and starts to turn amber in color. Swirl the pan occasionally instead of stirring to avoid sugar crystals forming.

Hand pouring sugar into a gray pot on a stovetop.

A pot on a stove contains bubbling sugar mixture caramelizing.

Pro Tip: Keep an Eye on the Color! The caramel can go from perfect to burnt quickly, so watch for that deep amber color.

2. Add Heavy Cream

Once the sugar has caramelized to a deep amber color, carefully whisk in room-temperature heavy cream. It will bubble up, so be cautious.

A whisk stirring bubbling caramel sauce in a black saucepan on a stove.

A pot on a stovetop contains bubbling caramel mixture, with a small bowl of caramel sauce in the background.

Pro Tip: Cold cream will cause the caramel to seize, so let it sit out before adding.

3. Stir in Butter, Vanilla + Salt

Continue whisking until the sauce is smooth, then stir in butter, vanilla extract, and coarse sea salt. Allow to cool before using or store in a glass jar.

A saucepan filled with dark sauce, a whisk resting inside. A tea towel, a small cup and a spoon are in the background.

A whisk stirring a pot of caramel sauce with a dollop of cream added.

Pro Tip: Start with a pinch of salt and taste as you go. You can always add more, but you can’t take it out!

Uses For Caramel Sauce

This caramel sauce is perfect for drizzling over ice cream, pancakes, or apple slices. You can also use it to make caramel apples, pour it over a warm brownie, or mix it into your coffee for a sweet treat!

Storage Directions For Salted Caramel Sauce

Store your caramel sauce in a glass jar or airtight container at room temperature for a day or in the fridge for up to a week. If it thickens too much, warm it up to get that pourable consistency back.

To Freeze: Let it cool completely, then store it in an airtight container for up to 3 months. Thaw at room temperature and warm before serving.

To Make Ahead: Salted caramel sauce can be made ahead of time and stored in the fridge for up to a week. Just reheat it gently in a saucepan or microwave before serving.

More Caramel Recipes to Try!

This Salted Caramel Sauce Recipe is everything you want in a caramel sauce—sweet, salty, and buttery perfection. Once you try it, you’ll never go back to store-bought caramel sauce again! The printable recipe card is below! Have a great day, friends! 🙂

If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.

A small glass jar filled with a thick brown liquid topped with coarse sea salt, placed on a white speckled tray with a blurred beige cloth in the background.

Print Pin It