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A glass jar filled with the finished caramel sauce sits on the white marble cooktop, tightly sealed for storage. The caramel's rich, golden color shines through, ready to be enjoyed or refrigerated for later use.

Caramel Sauce Recipe

This homemade Salted Caramel Sauce is rich, buttery, and perfectly balanced with a hint of salt. Made with simple ingredients, it’s ideal for drizzling over desserts or stirring into coffee. Its smooth, velvety texture adds a touch of decadence to any treat.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Dessert
Cuisine American
Servings 1 cup
Calories 112 kcal

Equipment

  • Medium heavy-duty stainless steel saucepan (avoid nonstick)
  • High heat-resistant silicone spatula or wooden spoon
  • Kitchen gloves (optional for splatter protection)
  • Candy Thermometer (optional)

Ingredients
  

  • 1 cup 200g granulated sugar (ensure it’s labeled “pure cane”)
  • 6 tablespoons 85g unsalted butter, at room temperature, cut into 6 pieces
  • 1/2 cup 120ml heavy cream, at room temperature
  • 1 teaspoon salt

Instructions
 

  • Melt the Sugar: In a medium heavy-duty stainless steel saucepan, heat the granulated sugar over medium heat, stirring constantly. The sugar will form clumps, then melt into a thick amber liquid in about 6 minutes. Avoid burning.
    A medium, heavy-duty stainless steel saucepan sits on the white marble cooktop, containing granulated sugar that is beginning to melt over medium heat. The sugar forms clumps as it gradually transforms into a thick amber liquid, showcasing a rich golden color.
  • Add Butter: Immediately add butter to the melted sugar, stirring until fully combined. The mixture will bubble rapidly. If the butter separates, remove from heat and whisk vigorously until it comes back together. Return to heat once smooth.
    The stainless steel saucepan on the white marble cooktop shows pieces of butter being added to the melted sugar. The mixture bubbles intensely as the butter melts and combines, creating a creamy, rich texture.
  • Add Heavy Cream: While stirring constantly, slowly pour in the heavy cream. The mixture will bubble. After adding all the cream, stop stirring and let it boil for 1 minute (target temperature: 220°F or 104°C).
    Heavy cream is poured slowly into the saucepan on the white marble cooktop, causing rapid bubbling as it mixes with the caramel. The sauce thickens, achieving a smooth, rich consistency, ready for a brief boil to perfect the texture.
  • Finish with Salt: Remove from heat and stir in salt. Let the caramel cool slightly before use; it will thicken as it cools.
    Salt is stirred into the caramel sauce in the saucepan on the white marble cooktop, enhancing the flavor. The caramel appears thick and smooth, prepared to cool to the ideal consistency.
  • Store: Cover tightly and refrigerate for up to 1 month. Reheat in the microwave or on the stove to reach the desired consistency.
    A glass jar filled with the finished caramel sauce sits on the white marble cooktop, tightly sealed for storage. The caramel's rich, golden color shines through, ready to be enjoyed or refrigerated for later use.