Rich and smooth Homemade Salted Caramel Sauce is simple and easy to make. Sugar, Butter, Cream and Sea Salt with a heavy-bottomed pan are all you need to make this gorgeous salted caramel sauce. Perfect on top of your ice cream sundae, drizzled on top of homemade apple pie or straight out of the jar with a spoon!
Of all the recipes on my site, this is probably one of my most made recipes, I honestly have made this homemade salted caramel sauce over 50 times. That might be low balling it actually. None the less this recipe is a winner. Mainly because it's so versatile and also a perfect gift. I have made this recipe as a homemade gift multiple times and lemme tell you it is well received!
It's also great to have a batch in your fridge when the moment strikes and you need some caramel with your apples or to swirl in your tres leches cake.
Let's get to the recipe.
How do you make Homemade Salted Caramel Sauce?
To start make sure you lay your ingredients out. I place the sugar in a heavy-bottomed pan, the heavy cream in a measuring cup, cut the butter up into small pieces and have your delicious sea salt nearby. Stop whatever you are doing, this recipe requires full attention, no walking away or you will end up with burnt caramel, and there is no going back from burnt caramel!
While you can eyeball this recipe to an amber color when the sugar is all melted, I love to use my Thermapen MK4 to just double-check I am at the right temperature.
To ensure success I highly recommend using an instant-read thermometer. I get SOOO much use out of my Thermapen Mk4 (affiliate link). From cooking filet mignon, tempering chocolate, roast turkey, making caramel, and more!
Turn your stove burner on to medium heat and start whisking the sugar around. The sugar will start to clump, keep whisking. I also use the whisk to break up some of the bigger clumps.
Within a few more minutes the sugar will completely be clumped up. keep going and it will start to liquidize and break down. The color will start to darken as well. Keep Whisking! Then you will start to see a caramel color.
The color will darken and become more amber than caramel, now you could trust your gut (which I do now, but I have made this recipe over 50 times) or you can use your thermometer to check the temperature is 350F. When the temperature is reached, turn the heat to low and add the pre-cut butter pieces and whisk. Be careful not to let the hot mixture splatter on you!
Then turn the heat off and pour your cream in, I do this in two batches since it all boils up. Whisk until completely combined then sprinkle in sea salt. Let cool and pour into a storage container.
Occasionally my caramel sauce ends up with a few sugar lumps if so I just place a metal sieve on top of the storage container and pour the caramel in that way to remove the lumps.
I am addicted to Talenti Gelato, their containers are perfect for salted caramel storage. Although, this recipe makes quite a bit so you need two or a large container.
How long does Homemade Salted Caramel last?
I store my salted caramel sauce in the fridge, in an airtight container, which makes this last for a long time. The longest I have gone is about a month. I love to prep a batch of salted caramel sauce and so it's ready to go for whatever recipe I need it for. Or for those times when you just need a spoonful to get you through the day!
You must be a lover of caramel to be reading this recipe so next time try my chewy caramels recipe.
What kind of salt should I use to make Salted Caramel?
What can I use Salted Caramel Sauce in
- Salted Caramel Crepe Cake
- Salted Caramel Upside Down Apple Pie
- Salted Caramel Tres Leches Cake
- Salted Caramel Creme Brulee
- Pretzel Crusted Salted Caramel Chocolate Chip Cookie Cups
- Salted Caramel Cheesecake
Salted caramel is sweet, rich and creamy with a hint of salt at the end. The depth of flavor is spectacular.
★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!Print
- 400 grams (2 cups) Granulated Sugar
- 6oz (1 ½ sticks/ ¾ Cup) Unsalted Butter
- 8oz (1 Cup) Heavy Whipping Cream
- 1 Tablespoon Fleur de Sel (I usually use a bit more but go with your taste)
- In a thick bottomed heavy saucepan cook the sugar on low-medium heat. Using a whisk, whisk the sugar frequently. The sugar will begin to turn to an amber color.
- Watch the sugar carefully as it can burn quite easily. Once it reaches 350F/170C add all of the butter whisking quickly to combine, be careful the mixture will bubble.
- Remove the saucepan from the heat and whisk in heavy cream, this will take a minute or two just keep mixing to combine.
- Mix in the sea salt and let the caramel cool.
- Once cool pour into an airtight container. A mason jar, plastic container, reused spaghetti sauce jar..etc.
- Store the caramel in the fridge for up to two weeks.
*Occasionally my caramel sauce ends up with a few sugar lumps if so I just place a metal sieve on top of the storage container and pour the caramel in that way to remove the lumps.
- Prep Time: 5
- Cook Time: 15
- Category: Dessert
- Method: Cooking
- Cuisine: American
Keywords: salted caramel sauce recipe, sea salt sauce, gooey caramel sauce
*This post was originally posted on January 6th, 2013