This Homemade Salted Caramel Sauce is pure liquid gold — smooth, buttery, and perfectly balanced with just the right touch of flaky sea salt.
Made completely from scratch with simple pantry staples like sugar, butter, cream, and vanilla bean paste, this easy caramel sauce recipe delivers rich, deep flavor and a glossy finish that stays perfectly pourable, even when chilled.
After countless tries (and a caramel seizes), this salted caramel recipe is finally foolproof — no candy thermometer required.
The result is a silky, buttery caramel sauce that’s ideal for drizzling over ice cream, stirring into coffee or hot chocolate, or spooning over cakes and brownies.
It’s indulgent, comforting, and endlessly versatile. Unlike store-bought caramel sauces, this homemade version lets you control the sweetness and saltiness, giving you that perfect balance of sweet, creamy, and salty in every bite.
Whether you’re gifting it in a jar during the holidays, or keeping it in your fridge for everyday desserts, this homemade salted caramel will quickly become your go-to recipe for adding a touch of decadence to anything you make.
Why you’ll love this recipe!
What ingredients do I need?
- Granulated Sugar & Light Brown Sugar: A blend of both gives this caramel a deep, complex sweetness and a hint of molasses richness.
- Heavy Cream: Gives the caramel its luscious, pourable consistency and creamy finish. Warming it first helps prevent seizing.
- Unsalted Butter: Adds richness and a silky, glossy texture to the caramel sauce. Using unsalted butter lets you control the salt balance. Use room temperature butter to help prevent seizing.
- Flaky Sea Salt: Balances the sweetness and enhances all the caramelized flavors — that perfect salty-sweet contrast.
- Vanilla Bean Paste: Adds warmth and depth, with subtle notes that make the sauce taste bakery-quality.
Recipe Variations
- Spiced Caramel: Stir in a pinch of cinnamon, nutmeg, or pumpkin pie spice for an extra layer of warmth.
- Vanilla-Free Caramel: Omit the vanilla for a pure, old-fashioned caramel flavor.
- Salted Espresso Caramel: Whisk in 1 teaspoon of instant espresso powder for a subtle, coffee-kissed flavor — amazing in lattes or over brownies.
Pro Tips
- Use a light-colored pan. Stainless steel or silver-bottom pans let you easily see the color changes — dark pans can cause overcooking.
- Warm your cream first. Cold cream can cause the caramel to seize and clump. Gently warm it before adding for a smooth consistency.
- Add everything slowly. When incorporating cream and butter, add them gradually and stir continuously to avoid bubbling over.
- Watch the color closely. Once the sugar turns a deep amber, remove it from heat immediately — caramel can burn quickly.
- Adjust salt to taste. Start with a little and add more if you like a stronger salty-sweet finish.
- For thicker caramel, simmer an extra 1–2 minutes after everything is combined. For thinner, stop cooking sooner.
Leftovers and Storage
- Room Temperature: Once cooled, keep the caramel sauce in an airtight jar or container at room temperature for up to 1 week. Stir before each use if it thickens slightly.
- Refrigeration: Store in the fridge for up to 3 weeks. Bring to room temperature or gently warm before using — it will thicken when chilled.
- Freezing: Caramel sauce freezes well! Pour into a freezer-safe container, leaving some space at the top. Freeze for up to 3 months. Thaw in the fridge overnight, then gently warm on the stove or in the microwave before serving.
- Reheating Tips: Warm in a small saucepan over low heat or microwave in short bursts, stirring frequently. Add a teaspoon of cream if needed to loosen the sauce to a pourable consistency.
- Avoid Crystallization: Make sure to store in a clean, dry container. If sugar crystallizes, gently reheat with a splash of cream and stir until smooth.
Troubleshooting Tips for Homemade Salted Caramel Sauce
- Caramel Seizes (Turns Grainy or Clumpy)
- Cause: Sugar crystallized when cream or butter was added too quickly or was too cold.
- Fix: Remove from heat, slowly stir in a small amount of warm cream or hot water until smooth. If needed, return to low heat and stir gently.
- Caramel is Too Thin
- Cause: Not cooked long enough or too much cream added.
- Fix: Simmer gently over low heat for 1–2 minutes until it thickens to your desired consistency.
- Caramel is Too Thick
- Cause: Cooked too long or cooled in the fridge.
- Fix: Stir in a teaspoon of warm cream at a time until pourable.
- Sugar Burns
- Cause: Heat too high or left unattended.
- Fix: Unfortunately, burnt sugar cannot be saved. Always cook sugar over low-medium heat and stir constantly.
- Crystallization (Caramel Becomes Grainy While Cooling)
- Cause: Sugar crystals on the sides of the pan or stirring too vigorously during melting.
- Fix: Reheat gently with a splash of cream or water, stirring until smooth. For prevention, wipe down pan sides with a damp brush while melting sugar.
- Caramel Bubbling Too Vigorously
- Cause: Adding cold liquid or stirring too fast.
- Fix: Reduce heat and add liquids slowly. Stir gently with a wooden spoon or heat-resistant silicone spatula.
But, I Still Have A Few Questions…
Can I make salted caramel sauce ahead of time?
Yes! This homemade salted caramel sauce can be made up to 3 weeks in advance and stored in the fridge. Just reheat gently before serving.
What utensil should I use to cook the caramel with?
Great question! The utensil used can definitely make a difference.
- Heat-resistant silicone spatula: Ideal for scraping the sides and bottom of the pan without scratching. Flexible enough to incorporate all the sugar as it melts.
- Wooden spoon: Traditional option that handles high heat well and won’t react with the sugar. Great for gentle stirring.
- Avoid whisking initially: When sugar is melting, a whisk can cause sugar to crystallize. Use a spoon or spatula until the sugar is mostly melted. Once the cream and butter are added and fully incorporated, you can switch to a whisk if you want to smooth it out further.
- Metal spoon caution: A metal spoon works, but be careful — it can get very hot and transfer heat to your hand.
How do I prevent my caramel from seizing?
To avoid seizing, warm the heavy cream before adding it to the hot sugar and add it slowly while stirring continuously. Use a stainless steel pan for even heat distribution.
Can I use this caramel sauce for coffee or drinks?
Absolutely! This salted caramel sauce is perfect for coffee, lattes, hot chocolate, or milkshakes. Add a teaspoon or more to your drink and stir until fully combined.
Why did my caramel crystallize?
Crystallization can happen if sugar is not fully dissolved or if the caramel comes into contact with sugar crystals while cooling. To fix, gently reheat the sauce with a small splash of cream and stir until smooth.
Can I make this recipe dairy-free?
Yes! Substitute heavy cream with canned coconut cream and butter with coconut oil or a vegan butter alternative. The sauce will be slightly different in flavor but still creamy and delicious.
How long does homemade salted caramel sauce last?
Stored in an airtight container in the fridge, it lasts up to 3 weeks. For longer storage, you can freeze it up to 3 months.
Can I adjust the salt level?
Absolutely. Start with ½ teaspoon of flaky sea salt and adjust to taste. More salt enhances the contrast and depth of flavor.
Can I thicken or thin the caramel sauce?
Yes. To thicken, simmer gently for 1–2 minutes. To thin, stir in a teaspoon of cream at a time until you reach the desired consistency.
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Homemade Salted Caramel Sauce
Ingredients
- 3/4 c. granulated sugar
- 3/4 c. light brown sugar
- 3/4 c. Heavy cream warmed
- 1/2 tsp vanilla bean paste or pure vanilla extract
- 4 tbsp unsalted butter room temperature
- 1/2 tsp flaky sea salt
Instructions
- Mix the sugars: In a small bowl, combine the granulated sugar and light brown sugar. Set aside.
- Melt the sugar: Heat a medium stainless steel sauté pan over low-medium heat. Add about ¼ of the sugar and stir gently with a wooden spoon or heat-resistant silicone spatula until it starts to melt. Gradually add the remaining sugar in ¼ increments, stirring until each portion melts before adding the next. (The sugar will clump at first — keep stirring gently until it turns a smooth, rich amber color.)
- Add the cream: Remove the pan from heat. Slowly pour in the warmed heavy cream, stirring continuously. If the caramel firms up, return the pan to low-medium heat and stir until smooth. Continue until all the cream is incorporated.
- Add the butter: Off the heat, stir in the cubed butter until fully melted and combined.
- Finish cooking: Return the pan to low heat for 1–2 minutes, stirring occasionally to fully incorporate and achieve a silky texture.
- Flavor and salt: Remove from heat and stir in the flaky sea salt and vanilla bean paste.
- Cool and store: Allow the caramel to cool completely. Transfer to an airtight container and store in the fridge for up to 3 weeks. Reheat gently before using, if needed.
Notes
Homemade Salted Caramel Sauce | Easy Caramel Sauce Recipe | Salted Caramel Recipe | Hot To Make Caramel | Buttery Caramel Sauce | Caramel Sauce with Brown Sugar | Salted Caramel For Coffee | Caramel Drizzle for Desserts | Stovetop Caramel Sauce | Holiday Recipes | Salted Caramel Recipe | Homemade Caramel | Sweet and Salty
Nutritional Content Disclaimer
I choose not to include nutritional information with my recipes, as these values can be calculated from the ingredients provided. With my background as a pediatric nurse practitioner and my own family experience with disordered eating, I understand how focusing on numbers can affect our relationship with food. My philosophy is that all foods have a place—sweet, savory, nourishing, or indulgent. I aim to share recipes that support a healthy, joyful approach to eating. My hope is that this space also encourages a balanced, healthy relationship with food for you and your family too.