This Homemade Salted Caramel recipe is simple to make from scratch and is the perfect finishing touch for your autumn desserts.
Bring warm, rich caramel flavor to pies, bars and ice cream with an easy stovetop sauce you can whip up in about 20 minutes.
It’s delicious drizzled over apple pie, pumpkin bars, ice cream, bananas foster hand pies and many other desserts.
Salted Caramel Ingredients
All you need are a few pantry staples:
- 1 cup white granulated sugar
- 6 tablespoons butter
- 1/2 cup heavy cream
- 1 teaspoon salt (adjust to taste)
How to make homemade salted caramel
Place the sugar in a heavy-bottomed saucepan over medium-high heat. Stir constantly with a heatproof spatula until the sugar melts and turns a light amber color.
Reduce the heat slightly and add the butter, one tablespoon at a time, whisking as you go. The mixture will bubble vigorously—stand back and be careful.
Remove the pan from the heat and slowly whisk in the heavy cream until the sauce is smooth. Stir in the salt and adjust seasoning if needed.
Allow the caramel to cool to room temperature, then transfer it to a glass jar or container with a lid. Refrigerate for up to one month; bring to room temperature before using for easier pouring.
Tips for making the best salted caramel
- Be careful: melted sugar is extremely hot and can cause severe burns. Keep your face and hands away from the steam and splatter.
- Use a deep, heavy-bottomed saucepan to prevent overflow when the mixture bubbles after adding butter and cream.
- Do not let the sugar get too dark before adding the butter and cream; if it gets too dark it can taste bitter.
- Store in the refrigerator for up to one month. Warm to room temperature before using for a smoother pour.
5 dessert ideas to drizzle with salted caramel
- Fudge brownies
- Vanilla bean cheesecake
- Peanut butter pie
- Homemade apple pie
- Apple crisp
Homemade Salted Caramel Recipe
Amy Duska
10 mins
10 mins
20 mins
Ingredients
- 1 cup sugar
- 6 tablespoons butter
- ½ cup heavy cream
- 1 teaspoon salt
Instructions
-
Place the sugar in a heavy saucepan and cook over medium-high heat, stirring constantly, until it melts and turns amber.
-
Add the butter one tablespoon at a time, whisking vigorously until combined. The mixture will bubble up—keep your face away from the pot.
-
Remove from heat and slowly whisk in the heavy cream until smooth. Stir in the salt.
-
Let the caramel cool, then store in a glass container with a lid in the refrigerator.
Notes
- Store the cooled caramel in a sealed glass container in the fridge for up to one month.
- Be very careful—melted sugar is extremely hot and can cause serious burns.
- Use a deep saucepan to prevent the mixture from spilling over when it bubbles.