Salted Caramel Sauce
Silky-smooth caramel sauce made from scratch with just 5 ingredients, and ready in minutes! Perfect for drizzling over ice cream, pie, or in your morning coffee!
Homemade Salted Caramel Sauce
There’s nothing quite like the rich, buttery taste of homemade salted caramel sauce — smooth, golden, and just the right balance of sweet and salty. Every spoonful has that deep caramel flavor you can only get from real sugar cooked from scratch, not the overly sweet stuff from a bottle.
And the best part? There’s NO corn syrup, NO preservatives, and NO mystery ingredients — just a few simple ingredients coming together to make something truly delicious!
This easy caramel sauce recipe keeps beautifully in the fridge for up to two weeks, ready to drizzle over everything from ice cream and brownies to apple pie and coffee. Try it as a dessert dip with apple slices, cookies, or pretzels. You can even put it in a cute mason jar and give as holiday gifts. Once you taste this from-scratch version, you may never go back to store-bought again!
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Ingredients
- Granulated sugar
- Unsalted butter
- Heavy whipping cream
- Salt
- Vanilla paste (or vanilla extract)
Helpful Kitchen Tools
Instructions
- Melt the Sugar – Cook the sugar in a saucepan over medium heat, stirring constantly as the sugar cooks, melts down, and turns a deep amber color. Take care not to burn the sugar.
- Add the Butter – Once the sugar is completely melted, add the butter in chunks, stirring until it is fully incorporated and smooth.
- Add the Cream – Slowly pour in the heavy cream while continuing to stir. The mixture may bubble vigorously — this is normal. Stir until the sauce is smooth and cream is incorporated.
- Season – Remove the pot from heat and stir in the salt and vanilla paste. Wait until the caramel cools before storing.
Video Demo:
Prep Tips
- Yield – 1 1/2 cups of sauce
- Salt – You can use regular table salt for this recipe if that’s what you have, but for the best flavor, use sea salt or kosher salt. If you want that fancy “gourmet” look and a little crunch, sprinkle a few flakes of flaky sea salt on top after pouring. This adds both texture and a burst of flavor in every bite
- Vanilla Paste – Also called vanilla bean paste, this is a thick, aromatic syrup made with a blend of vanilla bean seeds, vanilla extract, and a natural thickener such as sugar syrup. It adds a richer flavor than vanilla extract, so it is often used in baking and desserts. However, you can totally use vanilla extract if that’s what you have on hand!
- Storage – Keep in an airtight container in the refrigerator for up to 2 weeks. The sauce will thicken when it’s cold, so reheat before using.
How to Reheat Homemade Caramel Sauce
When you’re ready to use your caramel sauce again, simply reheat it gently:
- For small amounts, use the microwave in 10–15 second intervals, stirring in between until smooth and pourable.
- For larger portions, warm the caramel in a small saucepan on the stovetop over low heat, stirring constantly. If it seems too thick, whisk in a teaspoon or two of milk or cream until it reaches your desired consistency.
TIP: Avoid overheating, as that can cause the caramel to separate.
Frequently Asked Questions
Can I freeze caramel sauce?
Yes! Homemade caramel sauce freezes well for up to 3 months. Store it in a freezer-safe jar, leaving a little room at the top for expansion. Thaw in the fridge overnight, then reheat gently before serving.
Why did my caramel sauce turn grainy?
Grainy caramel usually occurs when sugar crystals form on the sides of the pan during the cooking process. To avoid this, brush down the sides with a wet pastry brush while cooking or swirl the pan occasionally instead of stirring until the sugar is fully melted.
Can I use salted butter instead of unsalted?
Absolutely! Just halve the amount of salt added at the end so your sauce doesn’t turn out too salty.
How can I make my caramel thicker or thinner?
For a thicker sauce, cook the sauce an extra minute or two to let it reduce slightly. To make a thinner, more pourable sauce, stir in a teaspoon of cream or milk.
Salted Caramel Sauce Recipe (Printable Recipe Card)
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Salted Caramel Sauce
Equipment
- Medium Saucepan
Ingredients
- 1 cup granulated sugar
- 6 Tablespoons unsalted butter
- ½ cup heavy cream
- 1 teaspoon salt
- 1 teaspoon vanilla paste or vanilla extract
Instructions
- Add the sugar to a medium saucepan over medium heat.
- Stir constantly as the sugar melts and starts to turn a deep amber color. Take care not to scorch the sauce.
- Once the sugar is completely melted, add the butter in chunks, stirring until fully incorporated and smooth.
- Slowly pour in the heavy cream while continuing to stir. The mixture will bubble — this is normal. Just keep stirring.
- Cook until sauce is smooth and fully combined.
- Remove pan from heat and stir in the salt and vanilla paste.
- Allow to cool slightly before serving, or to room temperature before stirring.
Video
Notes
Nutrition
Pin our homemade salted caramel recipe on Pinterest:
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