Easy 10 Minute Homemade Salted Caramel Sauce Recipe

This simple salted caramel sauce is easy to make at home – and you don’t need a candy thermometer! With only a handful of ingredients, this versatile sauce is ready to enjoy in just 10 minutes. You’ll love this rich homemade caramel drizzled on brownies, pies, and so much more!

Making candy at home isn’t usually very easy, but salted caramel sauce is one of the easiest homemade candies you can make. You only need 4 ingredients: sugar, butter, heavy cream, and salt. But I like to add a 5th – vanilla extract – for even richer, more delicious flavor. It has the perfect balance between salty and sweet.

I’m always amazed by the sweet, buttery taste that makes everything it touches unbelievably good! I especially love it on my Mini Turtle Cheesecake Bites and Pumpkin Bread Pudding. Yum!

I did a ton of experimenting with recipes to develop this no-fail, go-to salted caramel sauce recipe. And it uses the easiest method too – aren’t the simple things always the best?!  

Give this homemade caramel sauce a try and experience for yourself the fantastic depth of flavor and smooth, velvety texture that’s cheaper and more delicious than store-bought varieties!

Ingredients

You just need 5 simple ingredients to make this amazing homemade salted caramel sauce!

• Brown sugar
• Heavy cream
• Butter
• Pinch of salt
• Pure vanilla extract

Helpful Kitchen Tools

• Heavy-bottomed saucepan – some people say not to use non-stick pans, but I use them.
• Silicone spatula
• Mason jar for storage

NOTE: For more helpful recipe details for the best salted caramel sauce, please check out the handy printable recipe card at the bottom of this post!

How to Make Salted Caramel Sauce

This easy salted caramel sauce recipe comes together quickly. Just follow these simple steps!

Step 1 – Cook Sugar, Cream, Salt, and Butter

Heat brown sugar, cream, salt, and butter in a medium saucepan over medium heat. Stir occasionally with a whisk to prevent burning.

Be patient. This takes about 5-7 min.

Step 2 – Add Vanilla

Whisk gently and then Add the vanilla and cook another minute to thicken to the perfect consistency. Turn off the heat.

Step 3 – Cool and Enjoy

Cool slightly and pour the sauce into a jar. Refrigerate until cold.

Expert Notes and Tips

• Clumps – If you use a whisk and stir frequently, it will help prevent sugar crystals from forming in your caramel sauce. However, if you still develop sugar clumps, strain the caramel sauce before adding it to an airtight container.

• Use high-quality ingredients – This is often true, but when making homemade candy, high-quality ingredients make all the difference.

• Thin at first, thicker when cooled – At first, this homemade caramel sauce will be a very runny liquid, but it will thicken as it cools.

• Use a deep pan – Instead of a shallow one to avoid having your caramel sauce bubble over the sides of the pot. 

• Add cream carefully – Be careful when adding the heavy cream because the caramel will hiss and bubble up quite a bit!

• Heavy Cream Notes – Heavy cream (approximately 36% milk fat) may also be sold under the name heavy whipping cream. You may substitute light whipping cream (30% milk fat). Do not use half-and-half or milk.

• Room-temperature cream works best.

• Regular Caramel Sauce – To make regular caramel, just eliminate the extra salt.

• Larger Batches –  Avoid doubling or tripling this recipe. The added volume could prevent the sugar from melting evenly and properly. If you need more caramel, make a second batch (or 3rd batch, etc.) instead.

• Be patient – Caramel sauce takes a little time to develop. You want it to reach a golden brown color before removing it from the heat. Removing it from heat too soon can cause gritty caramel – yuck. 

• Don’t use for caramel apples – This caramel recipe won’t work well for fully covered caramel apples, but it will work well for my Easy Chocolate Caramel Apple Pops.

• Throw out burned caramel – If you burn your caramel sauce, there’s no way to save it, unfortunately. Toss it out and start over again.

• If you fail, try again! Making homemade salted caramel sauce can take a little practice. If your caramel doesn’t turn out well the first time, just try again. You’ll get the hang of it! 

How To Use Salted Caramel Sauce

This perfect caramel sauce makes an unbeatable topping on almost anything sweet. Enjoy it with:

• Vanilla ice cream
• Apple pie – salted caramel apple pie!
• Apple crisp
• Cinnamon rolls
• Cheesecake
• Apple pie bars
• Chocolate pecan pie bars
• Candy apple slices
• Brownies
• Pumpkin pie
• Cupcakes
• Dip for sliced fruit (especially apples!)
• Drizzled on cookies (ex: chocolate chip cookies!)
• Spoon it into coffee, iced coffee, or hot chocolate
• Enjoy it by the spoonful
• Give it in jars as a great gift idea!

No Need For a Candy Thermometer

Unlike most caramel recipes, this salted caramel doesn’t require a candy thermometer. Instead, I encourage you to follow the recipe and use your eyes to decide when it’s done.

If you’d prefer the precision of a candy thermometer, this caramel recipe will be done when the temperature reaches 220°F (104°C).

Caramel Sauce Consistency

The caramel is liquid as it comes off heat. As the caramel cools, it solidifies into a chewy texture. After refrigerating, the caramel is hard and you must heat it up to make it thinner and runnier.

Do you need a thinner caramel? Feel free to add 2 more Tablespoons of heavy cream to the recipe.

Salted Caramel Sauce Storage Tips

After the caramel cools down, pour it into a glass jar or container. Refrigerate for up to 1 month. The caramel solidifies as it cools, but you can reheat in the microwave or on the stove so it’s liquid again.

You can freeze the salted caramel, too. Freeze in an airtight container for up to 3 months. Thaw in the refrigerator or at room temperature, then warm up before using.

More Sauce Recipes To Try

If you love this homemade salted caramel recipe, try these other homemade sauces too!

• Homemade Strawberry Preserves
• Easy Homemade Pesto
• Dandelion Jelly

Pin For Later!