Salted caramel sauce is rich, buttery, and perfectly salty, with a smooth, silky texture that’s perfect for drizzling over cakes, ice cream, pancakes, and desserts.
This easy homemade salted caramel sauce is made with sugar, butter, heavy cream, and a touch of sea salt for a deep caramel flavor and thick, pourable consistency.
I’ve been making this caramel for years as a French baker, using the classic dry caramel method for a smooth, reliable sauce that works beautifully for filling cakes, macarons, tarts, and other desserts.
Why you'll love this recipe
- Quick and easy – Made with just a few simple ingredients and ready in minutes.
- No thermometer thanks to the dry-caramel method that always gives a smooth sauce.
- Perfect on everything from crepes and pancakes to cakes, cupcakes and ice cream.
Ingredients Notes
You only need a few simple ingredients to make this homemade salted caramel sauce.
- Sugar - Granulated sugar works best. Brown sugar or cane sugar will give a deeper, richer flavor if you want a variation.
- Butter – Unsalted or salted butter both work. If using unsalted butter, adjust the sea salt to taste.
- Cream - Use full-fat heavy cream (at least 30%).
- Salt - Fleur de sel or sea salt flakes give the best result. Add more if using unsalted butter.
- Vanilla (optional) - Vanilla beans or a little extract add a soft bakery-style flavor.
Tips for this recipe
- Color Aim for a deep amber caramel, not darker.
- Cream temp Warm the cream so the caramel stays smooth.
- Add slowly Pour the cream in small additions to control bubbling.
- Thicken Let it simmer a few minutes for a richer texture.
- Smooth Blend the sauce to remove any sugar crystals.
- Salt Use fleur de sel for the best salted caramel flavor.
- Reheat Warm gently before serving if it firms up.
How to make salted caramel sauce
This homemade salted caramel sauce uses the dry caramel method for a rich flavor and smooth, silky texture.
Melt the sugar in a medium saucepan over medium heat, without stirring, until fully melted and deep amber.
Add the butter in pieces and stir constantly until smooth and combined.
Warm the cream in a small saucepan or microwave until just hot (not boiling).
Pour in the warm cream slowly in 2–3 additions, stirring well each time (it will bubble up).
Simmer for a few minutes, stirring until the sauce is smooth and slightly thickened.
Stir in the salt (and vanilla if using), then cool before pouring into a jar.
Serving Suggestions
- Use it warm over pancakes, waffles and crepes
- Drizzle on cheesecakes, brownies or apple desserts
- Stir into coffee, hot chocolate or milkshakes
- Swirl into buttercream, whipped cream or ganache
- Fill tartlets, macarons or layer cakes
It’s also delicious drizzled over a rich New York cheesecake for a bakery-style dessert.
Storage
You can store this salted caramel sauce in a glass jar for about one month in the fridge. It firms up when chilled, so warm it lightly before using.
Recipe Variations
- Vanilla caramel with a vanilla bean infused in the cream
- Brown butter caramel for a nutty depth
- Chocolate caramel by melting dark chocolate into the sauce
- Spiced caramel with cinnamon or pumpkin spice
- Espresso caramel with instant coffee or a shot of espresso
You can use this salted butter caramel to make my caramel buttercream frosting for cakes and cupcakes.
Recipe Questions
Why is my caramel grainy?
The sugar crystallised. Use gentle heat and avoid stirring until melted.
Why did my caramel seize when adding cream?
The cream was too cold. Use room-temperature or warm cream.
Can I make salted caramel without salted butter?
Yes, use unsalted butter and add fleur de sel to taste.
How do I make my caramel thicker?
Cook it a few minutes longer on low heat until it reduces.
Can salted caramel sauce be reheated?
Yes, warm it in short microwave bursts to bring it back to a pourable texture.
More Caramel Recipes
- Salted caramel macarons
- Caramel cinnamon rolls
- Salted caramel cupcakes
- Caramel chocolate chip cookies
- Salte caramel cake
I hope you’ll love this recipe! Rate it and leave a quick comment — it always helps. Happy baking!
Recipe Video
Homemade Salted Caramel Sauce
- Total Time: 10 minutes
- Yield: 20 servings
Description
Easy homemade salted caramel sauce made with sugar, butter, heavy cream, and fleur de sel for a rich, smooth, and silky texture. Makes about 1 cup (200 g).
Ingredients
- 200 g (1 cup) granulated sugar
- 80 g (⅓ cup) butter, salted or unsalted, cut into pieces
- 150 g (⅔ cup) heavy cream, warmed
- 3 pinches fleur de sel, or to taste
Instructions
- Melt the sugar. Place the granulated sugar in a medium saucepan and heat over medium heat without stirring. Let it melt gradually until completely liquid and deep amber, swirling the pan gently if needed.
- Add the butter. Reduce the heat slightly and carefully add the butter in pieces. Stir continuously with a whisk or heatproof spatula until the butter is fully incorporated and the caramel is smooth.
- Add the cream. Slowly pour in the warm heavy cream in 2–3 additions, stirring continuously after each addition. The mixture will bubble vigorously, so add it gradually.
- Cook the caramel. Return to low-medium heat and simmer for about 3–4 minutes, stirring regularly, until smooth and slightly thickened. Keep in mind that the caramel will thicken considerably as it cools.
- Add the salt. Remove from the heat, add the fleur de sel, and stir until combined. Taste carefully once slightly cooled and adjust the salt if needed.
- Blend and cool. For an extra-smooth sauce, blend briefly with an immersion blender. Pour into a clean glass jar and leave to cool before covering and refrigerating.
Equipment
Buy Now → Notes
Storage: Store in an airtight glass jar in the refrigerator for up to 1 month; gently reheat before serving to restore a pourable consistency.
Tips:
- Watch the color: Cook the sugar to a deep amber, but don’t let it become too dark or the caramel can taste bitter.
- Warm the cream: Cold cream can make the caramel seize and harden.
- Add cream slowly: Pour it in small additions—the caramel will bubble vigorously.
- Don’t overcook: The sauce looks fairly fluid while hot and thickens significantly as it cools.
- Adjust the salt: Use less fleur de sel with salted butter and more with unsalted butter.
- For a smooth finish: An immersion blender helps emulsify the caramel and remove any remaining lumps.
- Prep Time: 10 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Calories: 93
- Sugar: 10
- Sodium: 37
- Fat: 6
- Saturated Fat: 4
- Carbohydrates: 10
- Cholesterol: 19
BoopCook
irresistible
Dida
Really great caramel!
Thanks for sharing ♥️
Dee Savill
Could I make these as Chtistmas presents iif poured in sterilised jars Dee Savill
Fadela
Yes, you can make them as Christmas gifts if you pour the caramel into hot, sterilised jars and store them in the fridge.