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Rich and delicious, this easy homemade salted caramel sauce is perfect for all things fall. Drizzle it on pie, dip it in apples, and pour it on ice cream.
With just a few simple ingredients and 15 minutes, you can have yourself a rich and delicious homemade salted caramel sauce. This caramel sauce recipe is easy to whip up and tastes so much better than store-bought caramel sauce. The best things in life are homemade, and I'm here to tell you that this salted caramel sauce is no exception. Plus, you can make this without using a candy thermometer or corn syrup!
Making this easy salted caramel sauce is quick and fun; just make sure you use a saucepan with high sides. There is a chemical reaction that happens, but there is no need to fear making this recipe. Again, just make sure you have a high-sided saucepan for all the bubbling action. Now that I've convinced you to make this easy, rich, and decadent homemade salted caramel sauce, read on to learn how to make it.
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Why You'll Love This Recipe
- Perfect Balance of Flavors: The irresistible combo of sweet caramel with a hint of salt creates a flavor explosion.
- Versatility at Its Best: Drizzle it over ice cream, pies, brownies, or even your morning waffles.
- Impress Your Guests: It’s a show-stopper that turns simple desserts into gourmet treats.
- Easy to Make: With just a few ingredients, you can make a batch in no time.
Ingredients
- granulated white sugar
- unsalted butter, room temperature
- heavy whipping cream
- pure vanilla extract
- sea salt flakes
How to Make
- Gather Your Ingredients: You’ll need sugar, butter, heavy cream, vanilla and sea salt.
- Melt the Sugar: Heat sugar in a saucepan over medium-low heat, stirring constantly until melted and amber in color.
- Add Butter: Whisk in the butter until fully combined. Be careful—it will bubble!
- Pour in Cream & Vanilla: Slowly add the heavy cream and vanilla, stirring continuously.
- Salt It Up: Mix in a pinch of sea salt, taste, and add more if desired.
- Cool and Enjoy: Let it cool in a glass jar, then drizzle over everything!
Tips for Homemade Caramel Sauce
- Keep a Watchful Eye: Caramel can go from perfect to burnt in seconds.
- Use a Heavy-Bottomed Pan: This helps distribute heat evenly and prevents burning.
- Stir, Stir, Stir: Consistent stirring helps achieve a smooth texture.
- Experiment with Salt: Start with a little, then add more to taste.
Serving Suggestions
- Over vanilla ice cream
- As a dip for apples
- Swirled into brownies or pies
- Drizzled on top of waffles or pancakes
More Salted Caramel Serving Suggestions
Storage
- Fresh: Keep in an airtight container in the fridge for up to 2 weeks.
- Freezer: Pour into a freezer-safe container and freeze for up to 3 months. Thaw in the fridge overnight before using.
FAQs
Salted caramel has sea salt added, enhancing its flavor and offering a delightful contrast to the sweetness.
Butter adds richness, creaminess, and a glossy sheen to the sauce, making it utterly irresistible.
The classic ingredients are sugar, butter, heavy cream, and a pinch of sea salt. We add a touch of vanilla.
Simmer it for a longer time to reduce the sauce, or add a bit more butter or cream to achieve the desired consistency.
If you give this recipe a try, please leave a comment below, rate the recipe, and don’t forget to tag me @homesweetfarmhome on Instagram. I’d love to see what you come up with and share with our community. Cheers!
Recipe Card
Salted Caramel Sauce
Ingredients
- 1 cup sugar
- 6 tablespoons unsalted butter room temperature
- ½ cup heavy whipping cream
- ¾ teaspoon sea salt flakes
- 1 teaspoon vanilla
Instructions
- In a medium-sized heavy-bottomed saucepan with high sides, whisk the sugar on medium-low until it is melted. The sugar crystals will clump up first but will eventually completely melt. This will take about 10 minutes. Be patient and keep an eye on it to make sure it does not burn, stirring every 30 seconds or so. The sugar mixture should be a deep amber color.
- Once the sugar has melted, remove from heat immediately and stir in the butter until melted and combined. Be careful in this step because the caramel will bubble rapidly up the sides of the pot when the butter is added.
- Next, pour in the heavy cream, sea salt flakes and vanilla. Stir until everything is combined.
- Pour into a small bowl or glass jar and allow to cool completely before using. Taste a spoonful of cooled caramel. If desired, add more sea salt to taste!
- Cover tightly and store for up to 1 month in the refrigerator or 3 months in the freezer. Caramel solidifies in the refrigerator. Reheat in the microwave or on the stove to desired consistency.
Nutrition
* The nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Lacey says
Oh man, this is amazing salted caramel sauce! Really easy to make and tastes so decadent. It made our Thanksgiving pies stand out.