Homemade Salted Caramel Sauce + Video
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Learn how to make Salted Caramel Sauce from scratch! All you need are 4 easy ingredients that you likely already have at home, your stovetop, and some attention to detail as it cooks. Once you’ve tried it, you’re going to want to make this salted caramel recipe weekly. It’s that good!!
Salted Caramel Sauce
Sea salt caramel has got to be one of my favorite variations of the sweet treat topping! And believe me, I’ve tried (and shared) ‘em all.
Between my 4 ingredient homemade caramel sauce, crockpot dulce de leche, and all of my other recipes made with caramel, you could say I’ve become a bit of an expert at this point!!
It’s rich, it’s creamy, it’s buttery… basically everything I look for in a dessert.
And as soon as I discovered how easy it was to make from scratch, let’s just say there’s never a shortage of it in my house.
This salted caramel sauce is the latest in my growing collection. It features a sweet and savory flavor that I can’t get enough of… I have to admit, I could eat this by the spoonful!
Ingredient Notes and Substitutions
- Granulated Sugar – This is the key ingredient that turns into caramel as you cook it.
A little science lesson for you: the heat from your stovetop breaks down the sugar molecules and creates that rich and complex flavor we all know and love. Now you know! - Unsalted Butter – Yes, this is homemade salted caramel sauce, but we’re using unsalted butter so we have more control over the sodium content.
You’ll add some sea salt to get that signature sweet and salty flavor. - Heavy Cream – Adds a creamy texture to the mix and also gives your sauce a, well, sauce-like consistency.
- Sea Salt – Balances out all of the sweetness of the other ingredients — plus, it actually makes your salted caramel taste deeper and richer!
Tips and Tricks to Make the Perfect Caramel with Sea Salt
- Patience is key.
Making caramel from scratch requires a bit of care and a lot of patience. You want to melt the sugar slowly over medium heat… don’t rush the process!
This is one of those recipes that you need to watch very closely. Stir constantly to make sure the sugar and cream melt evenly, and to keep it from burning.
Don’t stray too far from your stovetop!
- Watch out for splatters.
You need to heat the sugar to a very high temperature in order for it to turn into sea salt caramel.
It may also splatter as it heats, so it’s important to work carefully to avoid burning yourself.
I usually use a long-handled spatula or spoon for stirring. And again… watch that pot carefully to make sure it doesn’t burn!!
- Adjust for your desired consistency.
Since you’re making this salted caramel recipe from scratch, you have full control over the texture and consistency.
For a thicker sauce, cook it for longer. Or, remove it from the heat early for a thinner consistency.
- Add your own flavor… literally!
Follow my salted caramel recipe as is, or add some extra flavorings. Vanilla extract, bourbon, or spices like nutmeg or cinnamon are all popular choices.
You could even swap out the sea salt for smoked sea salt for a really unique flavor. YUM.
Prep Ahead
- Cut the butter
- Measure out the other ingredients
Kitchen Tools You Will Need
- Medium Saucepan – Heats evenly and is easy to clean too.
- Heat-Resistant Spoon or Spatula – Perfect for cooking, stirring, and serving.
How to Use Sea Salt Caramel
There are so many options when it comes to using your freshly made salted caramel sauce!
- Warm it up and drizzle generously over a few scoops of vanilla ice cream, or try it on one of my many other ice cream flavors!
- Pour it over freshly baked brownies or blondies.
- Stir a spoonful or two into your morning coffee or hot chocolate.
You could make it even more indulgent by adding a dollop of whipped cream, plus more caramel with sea salt on top! - Use it as a dipping sauce for sliced fruit like apples, bananas, and strawberries.
- Add a drizzle over your favorite cheesecake recipe.
- Spoon over slices of apple pie, pumpkin pie, pecan pie, or any other pie recipe you love!
Storing, Freezing, and Reheating
Allow your caramel with sea salt to cool completely at room temperature, then place it in an airtight container — I love a glass jar — and store in the fridge for up to 2 weeks.
You can also freeze salted caramel for up to 3 months when properly stored in an airtight container. Let it thaw in the refrigerator overnight, then reheat gently before using.
I like to reheat the sauce over low heat on the stovetop, or in short 30-second bursts in the microwave.
Whatever method you use, remember to stir frequently to keep it from burning.
Salted Caramel Recipe FAQ
Don’t stir the sugar when it begins to melt! Instead, swirl your saucepan gently so it melts evenly.
If you do see crystals start to form on the sides of your pan, you can brush them back down into the caramel mixture with a pastry brush dipped in water.
Sure! But be sure to adjust the added sea salt… I’d say reduce it to ½ a teaspoon to start so you can add more if needed. Or, skip it altogether if you prefer a milder salted caramel flavor.
The sugar likely crystallized. Grainy caramel can occur if sugar crystals form as you cook it.
Remember my tips on preventing crystallization, and make sure to allow the sugar to dissolve before it starts to caramelize. Avoid stirring once the sugar starts to melt, and start with a clean saucepan!
Enjoy!
With love, from our simple kitchen to yours.
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Other Easy Caramel Dessert Recipes
Homemade Salted Caramel Sauce + Video
Equipment
Ingredients
- 1 cup granulated sugar
- 6 tablespoons unsalted butter, cut into pieces
- 1/2 cup heavy cream
- 1 teaspoon sea salt, adjust to taste
Instructions
- Heat the granulated sugar in a medium saucepan over medium heat. Stir constantly with a high heat-resistant spatula or wooden spoon as the sugar melts. It will clump up initially, but keep stirring until it fully melts and turns into an amber-colored liquid. Be careful not to let it burn.
- Add butter to the saucepan once the sugar has melted completely and turned amber. The mixture will bubble up, so be cautious. Stir the butter into the caramel until it’s completely melted and well combined.
- Slowly pour in the heavy cream while stirring constantly. Again, be cautious, as the mixture will bubble up vigorously. Continue stirring until the cream is fully incorporated and the caramel is smooth.
- Remove the saucepan from the heat and stir in the sea salt, adjusting the amount to your taste preference.
- Let the caramel sauce cool for a few minutes before transferring it to a glass jar or container for storage.
Video
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published August 2024
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