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 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 You’ll Love This Recipe
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5 basic ingredients.
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No fancy equipment or thermometer needed.
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Ready in under 15 minutes.
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Versatile: drizzle it, use it as a filling, add it to your favourite buttercream, or gift it.
🛒 Ingredients & Substitutions
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Core Ingredients:
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Caster sugar (superfine sugar)
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Heavy whipping cream
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Unsalted butter
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Sea salt flakesBrown Eyed Baker+18Jamie Oliver+18recipesbycarina.com+18
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Flavour Variations:
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Brown Sugar Caramel: Substitute half the white sugar with brown sugar for a deeper molasses flavour.
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Bourbon Caramel: Add 1-2 tablespoons of bourbon after removing from heat.
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Vanilla Caramel: Stir through a teaspoon or two of pure vanilla extract instead of salt flakes.
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Spiced Caramel: Add ¼ teaspoon cinnamon and a pinch of nutmeg instead of the salt.
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👩🍳 Step-by-Step Instructions
In a medium saucepan, heat the sugar and water over low-medium heat without stirring.
Continue to cook gently until the mixture turns lightly golden brown (10-12 minutes).
Carefully add the cream in a steady stream, stirring to prevent the edges from catching.
Remove from heat and whisk in small cubes of butter until smooth.
Stir through the sea salt flakes.
Allow to cool, then pour into a clean glass jar and seal.
💡 Expert Tips for Perfect Caramel
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Use room temperature ingredients to prevent seizing.
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Opt for a heavy-bottomed saucepan to distribute heat evenly.
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Aim for a light golden colour to avoid bitterness that comes when caramel gets too dark.
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Use a larger saucepan than expected to accommodate bubbling.
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Be super careful, as the caramel gets really hot!
❓ Frequently Asked Questions
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Do I need a candy thermometer?
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No, colour cues are sufficient for this recipe. You want that light golden colour for the perfect tasting caramel.
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Why did my caramel crystallize?
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Avoid stirring the sugar and use a wet pastry brush to wash down any crystals on the inside of the saucepan. Stray sugar will lead to crystallization.
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- Can I make this caramel less salty?
- Absolutely! Start with a pinch of salt and adjust to taste after cooling.
🍽️ Serving Suggestions
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Drizzle over ice cream or French toast.
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Fill homemade macarons or sandwich cookies.
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Swirl through brownie batter before baking.
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Add to buttercream for caramel-flavoured cakes.
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Dip apple slices for a quick treat.
🫙 Storage Tips
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Store in the refrigerator for up to 4 weeks.
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To restore pourable consistency, microwave in 10-second intervals, stirring between each.
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For longer storage, freeze in airtight containers for up to 3 months.
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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!
