Homemade Salted Caramel Sauce

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.

This caramel sauce is what I use for my turtle pie, and a variation of it for my caramel-filled cupcakes.

Why you'll love this recipe!

• You only need 5 simple pantry ingredients to make this easy salted caramel sauce.
• This recipe uses the dry caramel method which I find easier to make compared to a wet caramel, so this is a great beginner-friendly recipe if it's your first time making caramel.
• It's such a versatile recipe! You can use it to fill cookies, or cupcakes, mix with frosting, or add to ice cream, there are so many options.
• You don't need a candy thermometer to make this easy caramel sauce.

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.

Expert Tips & Tricks

• Be careful when adding the butter and the heavy cream. The caramel will sputter a bit.
• If you need a thicker caramel sauce for a recipe, you'll want to refrigerate this until set.
• Prep everything before you get started, that will make the whole process so much easier.
• Keep an eye on the caramel the whole time, if you feel like it's bubbling too much you can lower the heat.
• This isn't a recipe to make with kids as you need to be careful!