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This homemade Salted Caramel Sauce is rich, buttery, and foolproof. Perfect for drizzling over ice cream or brownies, dipping apple slices, or straight from the spoon.
My Favorite Caramel Sauce Ever
I can’t even begin to tell you how much I love this caramel sauce. I literally put it on everything. My favorite thing to do is make up a batch and serve it with sliced green apples. It is the perfect after school snack and my kids go crazy over it.
No dessert is quite complete without a drizzle of this sauce over the top. Try it over classics like Homemade Vanilla Ice Cream or warm Homemade Apple Pie (or Brown Bag Apple Pie). Try something new and spoon it over our Apple Bread Pudding, Caramel Apple Dumpling Bites, Fried Ice Cream (or Fried Ice Cream Cake), or a Pizookie! Try it as a dip for our New Orleans-Style Beignets or Fried Oreos, or even Aebleskiver. Honestly, no judgement if you just want to eat it straight off the spoon. We’ve all done it 😆.
🩷 Erica
Table of Contents
Ingredients to Make Salted Caramel Sauce
This recipe only uses 4 easy ingredients (5 if you count water as an ingredient).
Butter: You can use salted or unsalted butter. If you use salted, cut back on the salt in the recipe slightly and then add as you go along.
Sugar: Just plain ol’ granulated sugar works best for this recipe. You can use brown sugar to make caramel sauce, but it changes both the flavor and texture so it depends on what you’re going for. Brown sugar adds a deeper, molasses-like sweetness that’s richer but less “clean” than classic caramel. It almost leans toward butterscotch.
Heavy Whipping Cream: Use full-fat heavy whipping cream. It gives the sauce that rich, smooth flavor that you definitely want. It helps if it’s at room temperature before adding it to the hot caramel. Cold cream can cause the caramel to seize up and splatter.
Salt: Regular table salt works if that’s what you have, but I prefer kosher salt or fine sea salt for better control over the saltiness. Start with less, taste, and add more if you need it.
Additions and garnishes: Sometimes I’ll mellow out the flavor with a splash of vanilla extract, though it’s totally optional. And if I’m in the mood for extra saltiness (and a prettier presentation), I’ll finish it with a sprinkle of flaky sea salt on top. Neither is required, but they’re simple ways to add a little extra pizzazz to the caramel sauce.
How to Make Salted Caramel Sauce
- In a heavy-bottomed saucepan, stir the sugar and water together just until the sugar is moistened.
- Set the pan over medium heat and bring to a boil. Don’t stir — just watch as it turns from clear to pale gold, then to a deep amber. Swirl the pan occasionally to even out the color, and keep a close eye so it doesn’t burn.
- When the sugar reaches a rich amber color, remove the pan from heat and whisk in the butter. It will bubble up a bit. Keep whisking until smooth.
- Slowly pour in the heavy cream while whisking — the caramel will bubble again, then come together into a silky sauce.
- Stir in the sea salt (and vanilla, if using) and adjust the salt level to taste.
- Let the caramel cool for 5–10 minutes before using or storing in a jar. For a pretty finish, sprinkle on a little flaky sea salt before serving (optional).
Wet vs. Dry Caramel: Which Method is Best?
There are two ways to make caramel sauce: wet or dry. Both are delicious, but they turn out a little differently. It really depends on what you are looking for as far as ease, taste, and texture. For this recipe, I like using the wet caramel method (meaning I mix water in with the sugar while melting). It’s my favorite because it’s so much easier to work with (and to be honest I like the taste better). When dissolving the sugar in water first there’s less chance of it burning or getting bitter, and the sauce always comes out silky smooth.
The dry method (melting sugar on its own without water) does give you a bolder, deeper caramel flavor and color, but it can be extremely temperamental. It can easily get clumpy, grainy, turn bitter real quick if you aren’t paying attention. After trying both ways, the wet method is the clear winner for me. It’s the most reliable for a smooth, foolproof salted caramel sauce.
What to Serve with Salted Caramel Sauce
This salted caramel sauce is good on just about everything! Drizzle it over ice cream, homemade brownies, no bake cheesecake, pancakes from scratch, or even stir it in with some homemade hot chocolate mix (or over Starbucks Caramel Apple Spice drink)! It’s also amazing as a dip for apple slices or a sweet drizzle on pies and tarts.
Expert Tips for Success
Use a heavy-bottomed pan: Thin pans heat unevenly and can burn the sugar quickly. A heavy-bottomed saucepan helps caramelize the sugar evenly.
Room temp ingredients are key: Butter and cream should be at room temperature to prevent the caramel from clumping or splattering.
Watch the color, not the clock: Caramel can go from perfect to burnt fast. Pull it off the heat once it’s a rich amber (like honey).
Avoid stirring while boiling: Stirring can cause crystals to form. Just gently swirl the pan to keep the color even.
Double (or Triple) it for gifting: This sauce stores well, so make extra and give it away in cute jars for an easy homemade gift (seriously everyone loves this as a Christmas gift and it’s so easy)!
Storage Tips: Store cooled salted caramel sauce in an airtight jar or container in the refrigerator for up to 2–3 weeks. It will thicken as it chills, but softens right back up when gently warmed in the microwave or on the stove. For longer storage, freeze up to 3 months, thaw in the fridge overnight, and reheat before serving.
Frequently Asked Questions
Yes, homemade salted caramel sauce should be refrigerated because it contains dairy. Once cooled, store it in an airtight jar or container in the fridge to keep it fresh.
When stored properly in the fridge, it will stay fresh for about 2–3 weeks. You can also freeze it if you want to keep it longer.
This usually happens if sugar crystals form on the sides of the pan while it’s cooking. To prevent this, avoid stirring once it starts boiling and occasionally swirl the pan instead. You can also brush down the sides of the pan with a wet pastry brush if needed.
You can, but the texture and flavor will change. Half-and-half or milk can work in a pinch, but the sauce will be thinner and less rich. For a dairy-free option, coconut cream is a great substitute (just know it adds a coconut flavor).
Caramel thickens as it cools, so give it a few minutes to set before deciding. If it’s still too thin, it may not have cooked long enough. Simmer it a bit more to reduce it. If it’s too thick, whisk in a splash of warm cream to loosen it.
Yes! Warm it in short bursts in the microwave or gently on the stove over low heat, stirring until smooth. Avoid high heat, which can cause it to scorch or separate.
More Dessert Sauce and Syrup Recipes
Have you tried this Salted Caramel Sauce? I’d love to hear what you think! Drop a comment below and let me know how you liked them. And don’t forget to take a pic and tag us on Instagram @favoritefamilyrecipes! 📸🍮🍏
Salted Caramel Sauce Recipe
Ingredients
- ½ cup butter
- 1 cup sugar
- 1/4 cup water
- 1/2 cup heavy whipping cream (room temp is preferred)
- 1 teaspoon vanilla (optional)
- 1 teaspoon salt
- maldon salt (for garnish, optional)
Instructions
- Cut butter into slices (or pats) and set aside. You will need quick access to it when the caramel is ready to keep it close by.Combine sugar and water in a heavy-bottomed saucepan. Stir gently just until the sugar is evenly moistened (avoid splashing sugar up the sides).
- Place over medium heat and let it come to a boil. Don’t stir. Just watch for the syrup to turn from clear to pale golden, then to more of an amber color (the darker the color the more intense the caramel flavor will be). It may take a few minutes to get the right color so be patient. Swirl the pan occasionally to keep the color even. Watch it very closely so it doesn't burn.
- Once the sugar is a rich amber color, remove from heat and quickly whisk in the butter. It will bubble up vigorously but keep whisking until smooth.
- Remove from heat and slowly pour in the heavy cream while whisking. The caramel will bubble again, then smooth out into a sauce.
- Stir in vanilla (optional) and sea salt. Taste and adjust (let it cool on a spoon before tasting because it will be hot). Add more salt if you want a stronger “salted” flavor.
- Let the caramel sauce cool for 5-10 minutes before enjoying or before placing in a glass jar for storage. Sprinkle on a little Maldon salt or flaked sea salt for garnish before serving (optional).
