This Homemade Salted Caramel recipe is simple to make from scratch and brings the warm, buttery flavors of fall to all your desserts. Use it as a topping or mix-in for pies, bars, ice cream and more.
Baking season is here — elevate apple pie, pumpkin bars, ice cream, and hand pies with a drizzle of homemade salted caramel. This quick sauce takes about 20 minutes to make and yields enough to top several desserts.
The finished caramel is rich, balanced with sea salt, and stores well in the refrigerator so you can use it throughout the season.
Salted Caramel Ingredients
This sauce uses just a few pantry staples.
- white granulated sugar
- butter
- heavy cream
- salt
How to make homemade salted caramel
Place the sugar in a heavy-bottomed saucepan over medium-high heat. Stir or gently swirl the pan until the sugar melts and turns a light amber color. Watch closely to prevent burning.
Once the sugar is amber, add the butter one tablespoon at a time while stirring or whisking. The mixture will bubble vigorously — keep your face and hands at a safe distance. When the butter is fully combined, remove the pan from heat and slowly add the heavy cream while whisking constantly until smooth. Stir in the salt to taste.
Allow the caramel to cool completely, then transfer it to a glass jar or container with a lid. Store in the refrigerator for up to one month. Bring to room temperature before using if you prefer a pourable consistency.
Tips for making the best salted caramel
- Be careful: melted sugar is extremely hot and can cause severe burns. Use caution and keep children and pets away.
- Use a deep, heavy-bottomed saucepan to reduce the chance of boiling over when you add butter and cream.
- Do not let the sugar get too dark before adding butter and cream; aim for a golden-amber color to avoid a bitter flavor.
- Store in an airtight glass container in the refrigerator for up to one month. Warm to room temperature or gently reheat before serving.
5 dessert ideas to drizzle with salted caramel
- Fudge Brownies
- Vanilla Bean Cheesecake
- Peanut Butter Pie
- Apple Pie
- Apple Crisp
Homemade Salted Caramel Recipe
Amy Duska
Ingredients
- 1 cup sugar
- 6 tablespoons butter
- ½ cup heavy cream
- 1 teaspoon salt
Instructions
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Place the sugar in a heavy saucepan and cook over medium-high heat, stirring until the sugar melts and turns an amber color.
-
Stir in the butter, one tablespoon at a time, whisking until fully incorporated. The mixture will bubble up — keep a safe distance while adding the butter.
-
Remove from heat and slowly add the heavy cream while whisking constantly until smooth. Add the salt and whisk to combine.
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Let the caramel cool, then store it in a glass container with a lid.
Notes
- Allow the caramel to cool before sealing in a jar. Store in the refrigerator for up to one month.
- Exercise caution: melted sugar is extremely hot and can burn skin.
- Use a deep saucepan so the mixture doesn’t spill when it bubbles after adding butter and cream.