Homemade Salted Caramel

5 from 1 vote

Homemade Salted Caramel

Learn to make your own homemade salted caramel! You only need a handful of ingredients to make salted caramel sauce from scratch. This simple caramel sauce is perfect as a filling for cakes or cupcakes, used in frosting, or drizzled over desserts.

Prep Time10

Total Time10

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings: servings

Calories: 123kcal

Author: Ella Gilbert

Ingredients

Salted Caramel

1 cups granulated sugar
6 tablespoons unsalted butter cubed, room temperature
½ cups heavy cream
½ teaspoon vanilla extract
½ teaspoon kosher salt

Metric - US Customary

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 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 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 heavy cream, ½ teaspoon vanilla extract, ½ teaspoon kosher salt

Video

Notes

My recipes have been developed and tested in metric grams. I highly recommend using a weighing scale and measuring out your ingredients the metric way. I have provided a conversion to US cups but please note that I haven't tested the recipe with this method. Just click on 'US Customary' above the list of ingredients.

Heavy Cream: If you’re in the UK, use double cream.

Storage: Once cooled, place the jar of caramel in the fridge for up to 2 weeks.

Nutrition