Learning how to make your own homemade salted caramel sauce is a serious game changer! With just 5 simple ingredients, you can make your own caramel sauce at home. I love using this as a filling for cakes or cupcakes, or just drizzled on some vanilla ice cream!
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Salted caramel is such a popular flavor, and for good reason! I've been making my homemade salted caramel for years and years. It might look intimidating, but I promise, it is so easy to whip up in your kitchen.
While you can use store-bought caramel, it'll only take a few minutes to make a homemade caramel sauce and you can definitely taste the difference. Also hi, how fancy will you sound when you say you made caramel sauce from scratch?
I'm using the dry caramel method, which I find easier than the wet caramel method. You don't even need a candy thermometer to make this easy caramel sauce!
This caramel sauce is what I use for my turtle pie, salted caramel chocolate cake, salted caramel brownies, and a variation of it for my caramel-filled cupcakes.
Ingredients Needed
- Sugar: I'm using granulated sugar. Don't swap it out for light brown sugar as that will make butterscotch sauce!
- Unsalted Butter: I'm using unsalted butter here; you could use salted butter, but you would want to decrease the amount of salt added to the caramel.
- Heavy Cream: If you're in the UK, you can use double cream.
- Salt: you can use table salt, kosher salt, or flaky salt. You'll need to change the amount of salt depending on what type of salt you add!
- Vanilla Extract: I love adding a dash of vanilla for an extra flavor boost.
Step by Step Instructions
Step 1: In a small or medium-sized saucepan, add ¼ cup of the white sugars and heat on medium-low. Let the sugar dissolve completely before adding the next ¼ cup. Use a rubber spatula to scrape any sugar crystals off the sides of the pan, you want all of the sugar dissolves!
Step 2: Add the sugar a quarter cup at a time, letting the sugar dissolve. You can use a rubber spatula or wooden spoon to stir.
Step 3: Once you've added the sugar, let it turn a dark amber color. As soon as it's that color you can take it off the heat.
Step 4: Add the cubed butter, a piece at a time, but be careful as the caramel will sputter! Stir to combine.
Step 5: Pour in the heavy cream, salt and vanilla extract. Stir to combine.
Step 6: Pour the salted caramel into a large mason jar or airtight container and let cool completely before using.
My Top Tips & Notes
- Be Careful: Be careful when adding the butter and the heavy cream. The caramel will sputter a bit. This also isn't a recipe to make with kids!
- Thicker Sauce: If you need a thicker caramel sauce for a recipe, you'll want to refrigerate this until set.
- Mis En Place: Prep everything before you get started, which will make the whole process so much easier. We call this mis en place which in French means setting up your ingredients (we're getting ✨fancy ✨ over here)
- Eyes On Caramel: Keep an eye on the caramel the whole time. If you feel like it's bubbling too much, you can lower the heat.
- Storage: Let the caramel cool in the jar completely before placing it in the fridge for up to 2 weeks. I recommend warming the caramel up in the microwave if you need it to be thinner.
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Ella
Recipe
Homemade Salted Caramel
Ingredients
Salted Caramel
- 1 cups (200 grams) granulated sugar
- 6 tablespoons (84 grams) unsalted butter cubed, room temperature
- ½ cups (120 ml) heavy cream
- ½ teaspoon (½ teaspoon) vanilla extract
- ½ teaspoon (½ teaspoon) kosher salt
Instructions
Salted Caramel
- Take a small saucepan and place it on your stove over medium-low heat. Add the sugar ¼ cup at a time, letting the sugar dissolve completely until you add the next ¼ cup.1 cups (200 grams) granulated sugar
- Stir occasionally until the sugar has completely dissolved and turns a dark amber colour. Turn the heat off.
- Add the butter in a piece at a time, be careful as it may sputter! Stir with a heatproof spatula as you add the butter.6 tablespoons (84 grams) unsalted butter
- Stir in the cream, salt, and vanilla. Let cool until it is very thick. If you're not using it straight away, pour into a container and let cool completely before placing in the fridge. When you're ready to use, heat up for 15-20 seconds in the microwave until it is pourable.½ cups (120 ml) heavy cream, ½ teaspoon vanilla extract, ½ teaspoon kosher salt
Save This Recipe! 💌
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