Homemade Salted Caramel

Rich, smooth, and irresistible - this homemade salted caramel needs just 5 simple ingredients and zero fancy equipment. It's the perfect filling or sauce... or just eat it straight from the jar! Once you try making your own homemade caramel sauce, you'll never reach for the store-bought version again!

This homemade salted caramel sauce recipe is a game-changer for any dessert lover. It's a fool-proof and ridiculously simple recipe to make (no thermometer needed!) yet delivers that perfect balance of sweet, salty, and buttery goodness every single time. Whether your layering it in a Chocolate Tart, or using it to make a delicious Salted Caramel Buttercream, it'll become one of your go-to dessert recipes!  It's one of my favourite staples that I can use in so many other things and it's the perfect ingredient to have on hand.  I just know you're going to love it!  

Why We Love This Recipe

• It's the perfect balance of sweetness and salt.
• Just 5 basic ingredients!
• It's great for gifting -just pour it into a pretty glass jar and pop on a label.
• No need for a candy thermometer!
• Ready in under 15 minutes from start to finish.
• Infinitely versatile - drizzle it, fill with it, or eat it straight from the jar.

Recipe Ingredients

for a full list of ingredients, see the recipe card below

• Caster sugar (superfine sugar).
• Heavy whipping cream.
• Unsalted butter means we can control how salty this caramel is.
• Sea salt flakes:  I love flaky sea salt, as it gives you little bursts of saltiness, but fine sea salt will also work just as well.

Substitutions and Variations

• Brown Sugar Caramel: Substitute half the white sugar with brown sugar for a deeper molasses flavour.
• Bourbon Caramel: Add 1-2 tablespoons of bourbon after removing from heat.
• Vanilla Caramel:  instead of the salt flakes, stir through a teaspoon or 2 of pure vanilla extract.
• Spiced Caramel: Add ¼ teaspoon cinnamon and a pinch of nutmeg instead of the salt.

How to Make Homemade Salted Caramel

Step 1:

In a medium saucepan, heat the sugar and water over low-medium heat.  Do not stir the mixture, as the sugar melts on it's own.

Continue to cook gently.  As the sugar cooks, it dissolves and the mixture turns lightly golden brown,  This can take 10-12 minutes.  Don't let it get too dark though, as this will become bitter.

Step 2:

Carefully add the cream to the sugar mixture in a steady stream, stirring with a rubber spatula to prevent the edges from catching.  Be careful though, as the mixture bubbles up and steams when you add the cream!

Step 3:

Once the cream has been added, the mixture will be ready for the butter.  Remove the saucepan from the heat and add small cubes of butter to the sugar cream mixture, using a whisk to whisk the mixture and create a smooth caramel.  As the butter melts, start adding more butter cubes and continue to whisk.  Now stir through the sea salt flakes.

Step 4:

Allow the caramel to cool, then pour into a clean glass jar and seal with a fitted lid.  The caramel should last in the fridge for 4 weeks

Expert Baking Tips

• Use room temperature ingredients - cold cream can cause the hot caramel to seize up.
• A heavy bottom pot or saucepan will protect your sugar from cooking too quickly.
• Light golden colour is key - too light means there won't be enough flavour, too dark will give you a bitter caramel.
• Use a larger saucepan than you think you need, to accommodate the bubbling when adding cream.
• Be careful - the bubbling caramel gets extremely hot!

How To Use Caramel Sauce

This versatile caramel sauce is perfect for:

• This is the best salted caramel sauce for drizzling over ice cream and French Toast.
• Filling homemade macarons or sandwich cookies.
• Swirling through brownie batter before baking.
• Adding to buttercream for caramel-flavoured cakes.
• Dipping apple slices or strawberries for a quick treat.

Storage Tips

Pour cooled caramel into clean glass jars, seal with lids, and refrigerate for up to 4 weeks. The caramel will thicken considerably when chilled. To restore to pourable consistency, microwave in 20-second intervals, stirring between each, until it reaches your desired thickness.

For longer storage, freeze in airtight containers for up to 3 months. Thaw overnight in the refrigerator before using.