Homemade Salted Caramel
Updated February 20, 2025
Rich, smooth, and utterly irresistible – this homemade salted caramel recipe needs just 5 simple ingredients and zero fancy equipment. It’s perfect for using as a topping for Ice Cream and pancakes, as a filing in cupcakes and macarons, or can just be eaten straight from the jar! Once you try making your own homemade caramel sauce, you’ll never reach for the store-bought version again! Follow my step-by-step photos and instructions to help you make
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!
Frequently Asked Questions
Do I need a candy thermometer to make caramel?
Absolutely not! While some recipes insist on precise temperatures, I prefer to gauge my caramel by colour. Once your sugar reaches that perfect golden amber colour and you add the cream, you’ve already achieved the right temperature for perfect caramel.
Why did my caramel crystallize?
Crystallization usually happens when sugar crystals form on the sides of the pan. Avoid this by not stirring the sugar and by using a clean, wet pastry brush to wash down any crystals that form on the sides, if necessary.
Can I make this caramel less salty?
Definitely! Start with just a pinch of salt and add more to taste after the caramel has cooled slightly.
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.
Homemade Salted Caramel
Ingredients
- 250 grams caster sugar
- 60 ml water
- 120 ml heavy cream
- 200 g unsalted butter cubed
- 1 tsp sea salt flakes to taste
Instructions
- In a medium sized saucepan, heat the sugar and water over low-medium heat. Do not stir as the mixture cooks.
- Continue to cook gently, until it's lightly golden brown. This can take 10-12 minutes. Just watch it and don't let it get too dark, or it will become bitter.
- Carefully add the cream in a steady stream, stirring with a rubber spatula to prevent the edges burning. Be careful, as the mixture steams and bubbles up.
- Remove from heat and add small cubes of the butter, 2 at a time and using a whisk to ensure a smooth caramel. Stir through the salt flakes.
- Allow to cool, then pour into glass jars and seal with a fitted lid.
- Salted Caramel will last in the fridge for around 4 weeks
Notes
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!
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