Made from only 4 simple ingredients, this homemade caramel is salty, sweet, and irresistibly buttery. No candy thermometer required and the possibilities for serving are endless. (Though just a spoon is acceptable!) Use caution as the cooking caramel may splatter. Stand back and wear kitchen gloves if desired. Review recipe notes prior to beginning. This recipe is also in my cookbook, Sally's Baking 101.
6 Tablespoons (85g) unsalted butter, at room temperature and cut into 6 pieces
1/2 cup (120g/ml) heavy cream, at room temperature
1 teaspoon salt
Categories
Dessert
Cuisine
American
Steps
In a medium heavy-duty stainless steel saucepan (do not use nonstick) over medium heat, cook the sugar, stirring constantly with a wooden spoon or heat-safe silicone spatula. Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. On my stove, this takes about 6 minutes. Stir constantly, especially around the bottom edges, and be careful not to let it burn.
Once the sugar is completely melted, reduce the heat to low and stir in the butter. Be careful in this step because the caramel will bubble rapidly when the butter is added. (If you’re nervous for splatter, wear kitchen gloves.) Cook and stir constantly until the butter is melted and well combined. If you notice the butter separating or if the sugar clumps up, remove the pan from heat and vigorously whisk to combine it again. Keep whisking until it comes back together, even if it takes 3–4 minutes. It will eventually—just keep whisking. Return to heat when it’s combined again.
Very slowly and carefully pour in the heavy cream, stirring constantly. Since the heavy cream is colder than the hot caramel, the mixture will rapidly bubble and steam when added. When all of the heavy cream has been added, stop stirring, increase the heat to medium, and let it boil for 1 minute. It will rise in the pan as it boils. If you’d like to be precise and use a candy thermometer, the temperature should reach 220°F (104°C).
Remove from heat and stir in the salt. The caramel will be a thin liquid at this point. Allow to slightly cool and thicken before using. Caramel thickens considerably as it cools.
Cover tightly and store in the refrigerator for up to 1 month. Caramel solidifies in the refrigerator. Reheat in the microwave or on the stove to desired consistency.
Reviews
Susan on 2026-10-09 (4 stars): I’ve always been a bit intimidated to make my own caramel sauce (probably watched too many disasters on the Great British Bake Off🤣) but this recipe was spot on! I read the recipe twice before starting, had everything measured and in place, and followed steps exactly. Photos were a tremendous help! Took almost 12 mins to get to the liquid amber stage but that was most likely as my pots sit pretty high over the gas flame and take awhile to heat up. The only other tip I would add is clean up immediately otherwise caramel on spoon and whip hardens. Love the finished product.
Sandie Robinson on 2026-10-10 (5 stars): Oh my. This is so easy and delicious. Making baked apples with a cinnamon oatmeal topping and serving with vanilla ice cream and some of this sauce. Netup - Sally's Apple Galette since this is apple season. Definitely a keeper. Thank you.
Charles on 2026-10-10 (1 stars): This recipe sucks ball, honestly. Ive been stiring a ball of hard sugar and buttery soup for like 20 minutes. If you want to keep a long lifespan with low cortisol, there are easier caramel recipes out there. Disapointed and i cant afford another brick of butter to waste
Kerri B on 2026-10-10 (5 stars): Wow wow wow! I was intimidated going into this recipe, but following the directions closely, this turned out incredibly. Dangerous easily and incredible. Will be a staple in our household!
Laura on 2026-10-11 (5 stars): Perfection. I have made this countless times and it always turns out. A wonderful addition to many recipes. Sometimes I dip apple slices in some of this sauce as a quick dessert.
Yolande on 2026-10-11 (5 stars): Good step-by-step instructions! I doubled it (before reading your comments advising not to do this), but made sure I stirred constantly and it worked. A keeper!
Kevin S on 2026-10-16 (5 stars): I tried it and its magical!!!
I added a 1/2cup of caramel, that I made from this recipe to a creamcheese butter cream recipe. Perfect creamcheese flavor with a good hint of caramel.
Carly on 2026-10-17 (5 stars): I was intimidated reading this recipe but it turned out fantastic!! I had all of the ingredients pre measured and ready to go and it came together perfectly. I recommend watching the video before you start as it was really helpful to see what every stage should look like so that you know you are staying on track! My first try at Carmel and thanks to this recipe it was a total hit!
Katelyn on 2026-10-20 (5 stars): Yummy! Tastes very much like the store-bought stuff but without all the junk! I found the recipe to be much easier than I thought it would be, and everything worked exactly as it was supposed to. I will definitely be using this on some homemade vanilla ice cream! Thank you!
Patricia Maloney on 2026-10-26 (5 stars): hi, sally this recipe is so good!
Kayla on 2026-10-27 (5 stars): This is my favorite caramel recipe, I have made it countless times and it comes out perfect every single time!!! It tastes so good, I’m always getting asked for the recipe. I use it in all sorts of ways, but my favorite is to mix it into melted white chocolate for a caramel ganache filling. Thank you Sally for this perfect, easy, fool proof recipe!!!!
Eva on 2026-10-27 (5 stars): i made this and it is the BEST salted caramel i ever had!!! super easy to make, may take quite longer to heat up the sugar tho and i did have issues with incorporation of the ingredients but the recipe helps with EVERYTHING. LOVE LOVE LOVE tysm i always loved salted caramel to my core and im so happy i found a delicious easy recipe
Patricia Maloney on 2026-10-27 (5 stars): I am only 11 and this is my first time making caramel. it is perfect!!!
K K on 2026-10-30 (5 stars): IMPRESSIVE! Go Patricia
Zanne Hunt on 2026-10-28 (5 stars): I’m just finishing a “ small “ spoonful of this little taste of Heaven . This is my second successful batch . So easy . Did make in an old , nonstick , pot because the only nonstick I have are large stock pots . No problem though . Used flaky Malden Sea Salt .
I added a cup of sauce to my skinny vanilla bean , honey , frozen yogurt for the last 35 seconds of the churn . Cut the sugar and honey in 1/2 since the caramel would add plenty of sweetness . It’s the perfect blend of yogurt tart , salty , sweet
Liz on 2026-10-29 (5 stars): First time making your Salted Caramel Recipe. Thanks, Sally for the photos and perfect instructions, like how long the first step should take. This took the guesswork out of the equation! Delicious results! will be making it again. Thanks!
Joy Cunningham on 2026-11-02 (5 stars): As always you hit the recipe out of the ball park! Thanks for your attention to detail and descriptions. They are so helpful! I used most of this in a batch of Carmelita Bars and they are divine!
Anne on 2026-11-06 (5 stars): Wonderful caramel.
I kept the heat no higher than medium-low and added 1 Tbsp of water as the sugar was heating up. I feel it made the melting process go faster.
( I did try it without the water in the past and this seemed quicker with no taste difference.) The recipe is perfect, thanks!
Cynthia on 2026-11-08 (5 stars): My first try was a total disaster so I went read through the comments which were very helpful. I lowered the heat to med low and used a silicone spatula which gets into the bottom edges better and I waited until the sugar was completely dissolved before I added the butter one tablespoon at a time. Lots of stirring and 30 minutes resulted in a beautiful jar of caramel!!!
