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Hi Bold Bakers!
WHY YOU’LL LOVE THIS RECIPE: My Salted Caramel Sauce comes together in minutes, creating a rich, velvety drizzle that turns cakes, cupcakes, ice cream, and all your favorite desserts into something irresistible.
- Simple Ingredients: Only five everyday staples needed.
- Quick Cooking Time: Ready in just 10 minutes on the stovetop.
- Lush Texture: Smooth, velvety sauce that coats every bite perfectly.
- Versatile Use: Elevates cakes, cupcakes, ice cream, and more.
- Homemade Touch: Fresher and more flavorful than store-bought versions.
Ice cream is often served as dessert in my house, both for family nights and dinner parties, so I always keep a jar of this caramel sauce in the fridge—and I suggest you do the same. It lasts for at least 4 months, is incredibly versatile, and even makes a thoughtful gift during the holidays. Just note that once chilled, it firms up; to use, simply scoop out the amount you need and microwave briefly until it loosens back into a pourable, velvety sauce.
IMPORTANT NOTE: This recipe was improved and updated on 9/25/2025, to include NEW step-by-step photography, a NEW STEP-BY-STEP tutorial video, explanations of key ingredients, make ahead and storage instructions, what slated caramel goes well with, answers to the most frequently asked questions, and Pro Chef Tips.
Table of Contents
- Tools You Need
- Key Ingredients
- How to Make Salted Caramel Sauce
- Gemma’s Pro Chef Tips
- Make Ahead and Storage Instructions
- What Does Salted Caramel Go Well With?
- FAQs
Tools You Need
Key Ingredients
Granulated Sugar
- Essential for caramelization, providing the sweet base of your sauce.
- Substitute: Stick with granulated sugar or caster sugar for the best result.
Water
- Helps dissolve the sugar and control the cooking process for smooth caramel.
- Substitute: None is recommended as water is essential for proper caramelization.
Heavy Cream
- Adds creaminess and creates the velvety texture of the sauce.
- Substitute: Half-and-half for a lighter, slightly thinner version. Or try coconut cream for a dairy-free option.
Butter
- Enhances richness and gives the sauce a luxurious mouthfeel.
- Substitute: I prefer and use salted butter but feel free to use unsalted butter as needed.
Salt
- Balances the sweetness and creates the signature salted caramel flavor.
How to Make Salted Caramel Sauce
- Dissolve Sugar: In a small heavy-bottomed saucepan over medium-low heat, add the sugar and water and heat until the sugar has dissolved. Don’t let it simmer at this stage.
- Simmer Carefully: Once the sugar has dissolved, turn up the heat to medium and bring the mixture to a gentle simmer. Do not stir the caramel once it starts simmering, as it can crystallize.
- Watch the Color: Simmer steadily until you reach a deep amber-colored caramel, about 8–10 minutes. Be careful not to leave the pot unattended while it simmers.
- Add Butter: Carefully whisk in the butter. The mixture will bubble up rapidly, so proceed slowly.
- Incorporate Cream: Add the cream and continue whisking until the cream is fully incorporated and the sauce is smooth.
- Finish with Salt: Remove from the heat and whisk in the salt.
- Cool Before Using: Allow the caramel to cool completely before drizzling over desserts.
- Reheat if Needed: Once chilled, it firms up. To use again, scoop out the desired amount and microwave briefly until pourable.
FULL (PRINTABLE) RECIPE BELOW!
Gemma’s Pro Chef Tips
- Use the Right Pan: A small, heavy-bottomed saucepan is best. Avoid thin or nonstick pans, which heat unevenly.
- Keep It Clean: Make sure both the pan and sugar are free from impurities to prevent crystallization.
- Dissolve Before Simmering: Heat sugar over low heat until fully dissolved. Swirl or gently stir if needed, but do not stir once it simmers.
- Avoid Crystallization: If sugar crystals form on the sides, brush them down with a wet pastry brush.
- Be Patient: Caramel takes around 10 minutes to reach a rich amber color—never crank up the heat to rush it.
- Add Cream & Butter Carefully: Once amber, stream in cream while whisking constantly, then slowly add butter. Remove from heat before adding salt or vanilla.
- No Candy Thermometer Needed: Only required for making candies; basic caramel can be done by visual cues.
- Burned or Crystallized Caramel: Cannot be salvaged. If burned, add water to dissolve residue for easier cleaning.
Bonus Tips:
- Corn syrup can be added in some recipes to help sugar dissolve evenly and prevent early crystallization.
Make Ahead and Storage Instructions
- Refrigerate: Store your Salted Caramel Sauce in an airtight jar in the fridge for up to 4 months. This keeps it fresh and ready for family desserts or dinner parties.
- Reheat as Needed: Once chilled, the sauce firms up. To use, scoop out the amount you need and microwave briefly until it’s pourable and velvety.
- Tip for Consistency: If the sauce thickens too much after chilling, microwaving or gently warming on the stove will restore its smooth, drizzling texture.
- Avoid Crystallization: Make sure your sauce is fully cooled before sealing. If sugar crystals form, gently reheat and whisk to restore smoothness.
- Gift Idea: This caramel is versatile and makes a thoughtful homemade gift for the holidays or special occasions.
What Does Salted Caramel Go Well With
- Chocolate Brownie Trifle Recipe
- Starbucks Ultra Caramel Frappuccino
- Caramel Apple Cheesecake
- Decadent Caramel Brownies
- Caramel Apple Crisp
- Stroopwafel Recipe
- Decadent Caramel Apple Upside Down Cake
- 2-Ingredient Ice Cream
FAQs
What’s the taste and consistency of homemade salted caramel sauce?
It should be sweet with a hint of salt, smooth, velvety, and pourable—perfect for drizzling over desserts.
Why does my caramel taste burnt?
Burnt flavor usually occurs if it cooked too long. Watch the color—it should be a rich amber, not dark brown.
Why is my caramel cracked or grainy?
Cracking often happens if you stir the sugar mixture after it starts simmering. Avoid stirring at this stage for a smooth sauce.
Can I fix crystallized caramel?
Unfortunately, crystallized caramel can’t be saved. Start over and prevent crystallization by using a clean pan, fully dissolving the sugar, and not stirring once it simmers.
What should I do if I burn my caramel?
Burned caramel can’t be salvaged for eating, but you can clean the pan: add a glass of water to the hot pan and simmer for 5–10 minutes to dissolve the burnt sugar before safely pouring it down the sink.
Can I make it vegan?
Yes! Swap butter and cream with plant-based alternatives. See my Vegan Caramel Sauce for details.
What can I use this sauce for?
It’s perfect for cakes, cupcakes, ice cream, brownies, puddings, drizzling over fruit, or gifting during the holidays.
For detailed solutions, visit my step-by-step caramel troubleshooting guide.
IMPORTANT NOTE: This recipe was improved and updated on 9/25/2025, to include NEW step-by-step photography, a NEW STEP-BY-STEP tutorial video, explanations of key ingredients, make ahead and storage instructions, what slated caramel goes well with, answers to the most frequently asked questions, and Pro Chef Tips.
Watch The Recipe Video!
Homemade Salted Caramel Sauce Recipe


Ingredients
- 1 cup (8 oz/225 g) granulated sugar
- ¼ cup (2 fl oz/ 60 ml) water
- ½ cup (4 fl oz/120 ml) heavy cream , at room temperature
- 6 tablespoons (3 oz/85 g) butter , cold and cubed
- ½ teaspoon salt
Instructions
- In a small heavy bottomed saucepan over medium-low heat, add the sugar and water and heat until the sugar has dissolved. Don't let it simmer at this stage.
- Once the sugar has dissolved turn up the heat to medium and bring the mixture to a gentle simmer. Do NOT stir the caramel once it comes to a simmer as it can crystalize.
- Simmer steadily until you reach a deep amber-colored caramel, 8 -10 minutes. Be careful not to leave the pot unattended while it simmers.
- Carefully whisk in the butter, this mixture will bubble up rapidly. Then add the cream and continue whisking until the cream is fully incorporated.
- Remove from the heat and whisk in the salt. Allow the caramel to cool completely before using.
- Re-heat in the microwave or in a sauce pan and enjoy. Store in a jar in the fridge for up to 4 months.
Recipe Notes
- Use the Right Pan: A medium, heavy-bottomed saucepan is best. Avoid thin or nonstick pans, which heat unevenly.
- Keep It Clean: Make sure both the pan and sugar are free from impurities to prevent crystallization.
- Dissolve Before Simmering: Heat sugar over low heat until fully dissolved. Swirl or gently stir if needed, but do not stir once it simmers.
- Avoid Crystallization: If sugar crystals form on the sides, brush them down with a wet pastry brush.
- Be Patient: Caramel takes around 10 minutes to reach a rich amber color—never crank up the heat to rush it.
- Add Cream & Butter Carefully: Once amber, stream in cream while whisking constantly, then slowly add butter. Remove from heat before adding salt or vanilla.
- No Candy Thermometer Needed: Only required for making candies; basic caramel can be done by visual cues.
- Burned or Crystallized Caramel: Cannot be salvaged. If burned, add water to dissolve residue for easier cleaning.
Hi Gemma. I hope you’re well and safe. Thank you for sharing your recipes and tips. ????
My question is, can I use all-purpose cream instead of the heavy cream? If yes, what is the measurement?
Hi Gemma, do you have a video of you making this caramel, it would be awesome to watch the process. Thanks
Hi Gemma, I made the caramel today! The taste is 10/10 ????. It hardened in the fridge so I popped it in the microwave for a few seconds and it was perfect again. The only problem is that I tried to drizzle it over ice cream and it hardened again (it tasted almost chewy)! Do you know how to prevent this?
Hi Gemma! I’m drooling over this right now! I’m curious – would this recipe work for making Turtles?
Thank you so much!
P.s. it is super yummy.. cant stop tasting it.. wow
Hi Gemma.
I’d just like clarification. When adding the cream and butter. Are you stirring these into the caramel sauce?
Thank you.
Hello Gemma
every time i make this caramel sauce while the taste is fantastic and the sugar doesn’t crystalise, it sets as though its praline for some reason. What should i do next time since i love the flavour and would make it again
Hi Gemma.. this is my go to recipe for salted caramel. ♥️ please tell me if this can be used as drip on whipped cream frosted cake?
Thanks 🙂
I think this recipe needs some refining. I was confused by the pan size… the recipe calls for a small pan, but your Pro Chef Tip is to use a medium sized pan. Also, the sugar in step 1 had to be fully dissolved, yet in step 4 you have us looking to get all the sugar dissolved. Hope this is helpful.
Caster sugar is not granulated sugar. You should specify superfine sugar in the US. I tried with granulated and it crystalized twice.