• Skip to main content
  • Skip to primary sidebar
Emma Duckworth Bakes
menu icon
go to homepage
  • French Recipes
  • About
  • Recipes
  • Cookbook
  • Subscribe
    • Email
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • French Recipes
    • About
    • Recipes
    • Cookbook
    • Subscribe
    • Email
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Sauces, Curds & Jams

    How To Make Salted Caramel Sauce

    Published: Oct 7, 2021 · Last Modified: Oct 7, 2021 by Emma · 8 Comments · This post may contain affiliate links ·

    Jump to Recipe

    Learn how to make homemade Salted Caramel Sauce in under 15 minutes using only a handful of store-cupboard ingredients. Sweet, luxurious with a salty kick, this sauce is incredibly versatile and can be used in a multitude of ways.

    Jar filled with salted caramel sauce.

    Every baker needs a good recipe for Salted Caramel Sauce. Am I right? It can be used in so many ways. Simply fill cupcakes with it for an unexpected surprise, like in my Apple Cider Cupcakes or stir through a no-churn ice cream as in my Salted Caramel Brownie Ice Cream. Or take it up a notch and create a whole 2-layer cake dedicated to this luscious sauce, as in my Salted Caramel Cake.

    The list goes on as to how this delectable sauce can be used. The bonus is, that this sweet pot of gold can be stored in the fridge so that you can reach in, take a scoop and enjoy it at any time! I've definitely been known to enjoy it by the spoonful!

    It’s quick and simple to make but a word of warning caramel gets hot, like seriously burns you hot, so when you're making this, ensure there are no kids around to pull the pan off the stovetop. Fully dedicate fifteen minutes to make it with no distractions. Caramel can turn from golden brown to burnt in the blink of an eye. Follow my step-by-step guide with images below so that you can take the intimidation right out of making this sauce.

    How to make Salted Caramel Sauce
    Contents hide
    1 Why you'll love this recipe
    2 Ingredients needed
    3 Step-by-step instructions
    4 Variations
    5 Pro tips
    6 Frequently asked questions
    7 How to store and freeze
    8 More recipes using caramel that you may
    9 Salted Caramel Sauce Recipe

    Why you'll love this recipe

    • Made in under 15 minutes. And that includes the prep time of getting out your ingredients and utensils! It really can be made in a flash!
    • Uses a handful of ingredients. Five ingredients are all you need to make this remarkable sauce.
    • Use it on everything! Brownies, cakes, ice cream, cookies, pastries...you name it, you can use caramel sauce with it.
    • Makes a great gift. Pour into a jar, add a cute label and you have the perfect gift for birthdays, and the holiday season, to give to your host. A jar will be very well received!

    Ingredients needed

    Individual ingredients required when making salted caramel sauce
    • Sugar - Use either granulated or caster sugar. Even golden granulated or golden caster sugar can be used. I've specified granulated here as it's more widely available, but out of the two I'll use the caster sugar because the granules are finer so it melts into liquid form that bit quicker.
    • Butter - As we are adding flaked sea salt at the end, go for unsalted butter. And make sure that it's at room temperature when you use it.
    • Cream- Double or heavy cream is used to get that luxurious, full bodied taste to the caramel. Like with the butter, it has to be at room temperature.
    • Vanilla bean paste - My preference is to use the paste as I feel the vanilla taste shines through more and seeing the little flecks of vanilla beans is always a treat. But use vanilla extract as an alternative if that is what you have on hand.
    • Flaked sea salt - It wouldn't be salt caramel without this important ingredient. My favourite flaked salt is Maldon, but use the best quality that you can come by.

    Step-by-step instructions

    *Be sure to see the recipe card below for the full ingredients list & instructions!*

    I used to be so intimidated of making this Salted Caramel Sauce but once you know the steps and follow my tips below, you’ll see just how easy it is to make. Also just how good it tastes compared to a store-bought sauce. There’s really no comparison!

    Mis en place: Before starting to make your caramel, measure out all your ingredients and place the utensils that you'll need within reach of the stovetop.

    collage showing sugar in saucepan being heated.
    caramel melting in saucepan.
    golden caramel in saucepan.

    1. Heat the sugar in a saucepan. Heat the sugar in a large saucepan until it starts to melt. Stir continuously with a wooden spoon or rubber spatular. We heat it on low and stir it so that the heat disperses evenly throughout the sugar crystals.

    The sugar starts to turn golden and starts to clump as you continue to stir, and you may think you’ve done something wrong. Be patient, these clumps will slowly melt back down and turn into a golden liquid. (Images 1-4)

    Stop stirring once all the clumps have melted and continue to swirl the golden sugar in the pan as it continues to cook (Image 5). Keep an eagle eye on it at this point as it’s easy to take the caramelisation process too far. It needs to have a deep amber colour and have a nutty aroma (Image 6). If using a candy thermometer it should get to 150C (350F)

    Use a high sided saucepan: When adding the butter and then the cream, the caramel will bubble up as the different temperature hits the hot sugar. It soon dies down with slow whisking, but it's a lot safer for you to make in a large saucepan.

    butter added into caramel.

    2. Add the butter. Have your whisk to hand, and add in the butter all in one go and whisk whisk whisk. When the butter hits the liquid sugar it will instantly bubble up, so take caution, but continue whisking and the bubbling will subside as the butter melts. (Image 7 & 8)

    cream added into caramel.

    3. Add the cream. Now it's time to pour your cream in slowly (Image 9) - again it will bubble up but as before, whisk until it dies down and the cream, butter and sugar are all amalgamated together (Image 10). Keep stirring the caramel over the heat until it starts to thicken. 

    Room temperature ingredients: It's imperative that the butter and cream are at room temperature before use. If you add cold ingredients into the hot sugar caramel, it will either seize or split.

    carmale bubbling in saucepan.
    caramel poured into bowl.

    4. Add the flavourings. Once the caramel is thickened then remove it from the heat and add in the flavourings. We'll add in the vanilla extract and the flaked sea salt (to taste), stir them well into the caramel. It'll still be molten hot so don't be tempted to take a lick of the spoon. Pour into a bowl and allow to cool for ten minutes (image 11-14)

    Then pour the caramel into a sterilised jar and let it fully cool before refrigerating.

    Note: as the caramel cools, it will harden. When it comes time to use it, spoon the required amount into a bowl and microwave in 10-second bursts until it is warm and of a runny consistency.

    Bowl of Salted Caramel Sauce
    Pouring Salted Caramel Sauce into a sterilised jar.

    Variations

    There are many ways that we can change up the flavours of Salted Caramel Sauce. Omit the sea salt when making any of my suggestions below so that you have a basic caramel sauce to add your various flavourings to.

    • Espresso Caramel: Add a teaspoon or two of espresso powder into the caramel as it's thickening for a coffee-infused sauce. In my book ' Simply Sweet Nostalgic Bakes' I have delectable Espresso Millionaire Shortbread Bars using this caramel. It's dreamy!
    • Fennel Caramel: Again from my cookbook, I include a fennel-infused caramel in a twist on a French Apple Tart. I've actually shared my recipe for my Apple Caramel Tart for you to enjoy this fennel caramel.
    • Chocolate Caramel: The most decadent of all the flavoured caramels. Add chopped dark chocolate for a wonderful balance to the caramel sweetness. If dark chocolate isn't your thing, then add in milk chocolate.
    • Bailey's caramel: Many different types of liquor can be added to the caramel. Stir through a couple of teaspoons of Baileys, or more to taste, into your caramel for a boozy kick.

    Pro tips

    1. Prep your ingredients and utensils before starting. This will make the process run more smoothly.
    2. Use a large saucepan. When you add the butter or cream to the melted sugar it bubbles up quite vigorously and a larger pan than you think you’ll need will avoid any coming up over the lip of the saucepan.
    3. Use room temperature ingredients. When hitting the liquid sugar, your caramel sauce will most likely split if the butter and cream are too cold.

    Jar filled with caramel sauce and sprinkled with sea salt flakes

    Frequently asked questions

    Is toffee sauce the same as caramel sauce?

    Whilst containing the same ingredients as caramel, sugar, butter and cream, it's how the ingredients come together that makes a toffee sauce.
    The first point to note is the different types of sugar used. In caramel, we use white sugar, whereas toffee sauce uses light brown or brown sugar. The high molasses content in this sugar imparts a deeper, more rounded flavour to toffee sauce.
    The method of cooking doesn't require adding ingredients one at a time, as with caramel sauce. With toffee sauce all the ingredients are added together into a saucepan and heated until the sugar and butter have melted, the ingredients emulsify together and thicken into a toffee sauce.
    Toffee sauce is most famously used on top of Sticky Toffee Pudding - an English Classic.

    Does caramel sauce go hard?

    As the caramel cools it thickens and then when refrigerated it will go even thicker. It will never go totally solid due to the cream. But to get that loose, runny sauce again, heat the caramel on the stove or in the microwave.

    Why has my caramel gone oily and what can I do?

    If you notice a thin oily layer on the top of the caramel, it means the butter has separated from the sugar and split. But don't worry, you can hopefully recover it from disaster! Turn your heat to low and gradually bring the heat up slowly whilst stirring constantly. It should emulsify again so that you can continue making your salted caramel sauce as per the recipe.

    Wet vs Dry method of making caramel.

    Let me explain, there are 2 different ways of making caramel, wet and dry methods. 'Wet' is when water is added to the sugar at the start of the caramel-making process to help the sugar liquefy. It's a more time-consuming process because the water has to evaporate before the sugar will caramelise and turn golden.
    The 'dry' method, as used today, is melting the sugar dry in the saucepan. There is a higher ability to burn the sugar if you don't keep an eye on it, but it's a faster method and there's no faffing around brushing the sides of the saucepan with a wet pastry brush!

    Spoon overflowing with salted caramel sauce

    How to store and freeze

    To store: The salted caramel sauce can be stored in a canning jar or airtight container in the fridge for up to one month. Heat on the stovetop or in the microwave to make it runny.

    To freeze: It can also be frozen in a freezer-safe container for up to 3 months. Thaw overnight in the fridge.

    More recipes using caramel that you may

    • Fig, caramel and pecan babka
    • Roasted Plum Popsicles drizzled in caramel
    • Incredible Caramel Pie

    If you tried this Homemade Salted Caramel Sauce or any other recipe on my website, please let me know how you go in the comments below. I love hearing from you. Also, please leave a star rating whilst you're there!

    Don't forget to subscribe to the newsletter, so that you don’t miss out on more delicious food, tips and news but also the chance to download your FREE DESSERT E-BOOK! Happy baking friends!

    I do hope that you become a confident Salted Caramel Sauce maker having used my post as your guide. I'm just thinking of all the ways to use it...drizzle on ice cream, cupcakes, grilled fruit or fill pop tarts & brownies. Equally, swirl through cheesecake or dip your churros into it. I hope you can see that this sauce is a favourite for a reason or rather many...easy to make, basic ingredients, multiple uses. Now it's time to make your batch and enjoy!

    Caramel poured into a jar.
    Print Recipe Pin Recipe
    5 from 4 votes

    Salted Caramel Sauce Recipe

    In less than 15 minutes, you can make this pot of gold...sweet, salty and buttery; this salted caramel sauce is the definition of indulgence!
    Prep Time5 mins
    Cook Time15 mins
    Total Time20 mins
    Category: Sauces
    Cuisine: American
    Servings: 1 batch = 240ml (1 cup)
    Calories: 1911kcal
    Author: Emma Duckworth

    Equipment

    • Heavy based saucepan
    • Wooden Spoon
    • Whisk

    Ingredients

    Metric - US Customary
    • 200 g granulated sugar
    • 80 g unsalted butter, room temperature, cubed
    • 160 ml double cream (heavy cream), room temperature
    • 1 teaspoon vanilla bean paste
    • 2 teaspoon flaked sea salt, to taste

    Instructions

    • Heat the sugar until it melts. In a high-sided non-stick saucepan, heat the sugar over low heat, stirring often. It will go lumpy, but slowly those lumps will melt away into a liquid that will slowly turn golden. Once the sugar is in liquid form, stop stirring and swirl the liquid sugar while the colour changes to a lovely amber colour. Keep an eagle eye on it at this stage, as it can turn to burnt sugar very quickly.
      If the liquid is turning amber, but there are still lumps of sugar, then take the pan off the heat and keep swirling the liquid to give a chance for those lumps to melt.
    • Add the butter. Carefully add the butter in one go. It will bubble up but whisk continuously until it has thoroughly melted. Then remove from the heat. 
    • Add the cream. Pour in the cream, but be careful as it will bubble up again, but keep whisking, and the bubbling will die down. Please return it to medium-low heat, occasionally stirring, so that the caramel can thicken. This takes around 5 minutes.
    • Add the flavourings. Remove from the heat, stir in vanilla extract and salt (to taste), and mix thoroughly to combine. Pour into a bowl and set aside to cool for 10 minutes.
      Serve warm or pour into a jar or air-tight container to store.

    All recipes are developed and tested in Metric grams. I strongly recommend that you bake using digital scales for a more accurate result. I have provided a conversion to US customary in the recipe but please note that I haven’t tested using this method.

    Notes

    Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
    Nutritional Values: These are shown for the 1 batch in total (240ml/1 cup)
    To store: Store the sauce in a sterilised jar or air-tight container in the refrigerator for up to a month. It will harden as it cools. When ready to use, pop in the microwave and warm gently to turn it back into liquid form
    To freeze: Place in a freezer-safe, airtight container and freeze for up to three months. To thaw, place in refrigerator overnight and warm before serving.
    Batch cook: I wouldn’t double or triple the recipe to make large quantities. The sugar may not melt evenly if you put a large amount in the saucepan. I suggest making the batches separately.
    Tip 1: Prep your ingredients and utensils before starting. This will make the process run more smoothly.
    Tip 2: Use a large saucepan. When you add the butter or cream to the melted sugar it bubbles up quite vigorously, and a larger pan than you think you’ll need will avoid any coming up over the lip of the saucepan.
    Tip 3: Use room temperature ingredients. When hitting the liquid sugar, your caramel sauce will most likely split if the butter and cream are too cold.

    Nutrition

    Calories: 1911kcal | Carbohydrates: 205g | Protein: 4g | Fat: 124g | Saturated Fat: 78g | Trans Fat: 3g | Cholesterol: 391mg | Sodium: 4790mg | Potassium: 150mg | Sugar: 200g | Vitamin A: 4351IU | Vitamin C: 1mg | Calcium: 129mg | Iron: 1mg
    Have you tried this recipe yet?Mention @emmaduckworthbakes or tag #emmaduckworthbakes! I’d love to see what you are getting up to in the kitchen!

    More Everyday Sauces, Curds & Jams

    • Easy French Almond Cream (Frangipane)
    • Crème Légère (Lightened Pastry Cream)
    • French Chantilly Cream (Crème Chantilly)
    • Easy Homemade Hot Fudge Sauce

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Lynn

      November 04, 2021 at 10:01 pm

      5 stars
      Yup - perfect! Now to make the Salted Carmel Sheet Cake!

      Reply
    2. Adele

      April 06, 2022 at 12:36 pm

      5 stars
      HIya, looking forward to trying this. Can i just ask if I don't put it in the fridge ad just spread over layers of cake will it stay runny and not go hard?
      Thanks

      Reply
      • Emma

        April 06, 2022 at 12:45 pm

        Hi Adele, Good question - it's hard for me to say as it depends on your ambient air temperature. At room temperature for me in the UK at this time of year it will cool until it is thickened and takes a long time to run off a spoon. If you want to decorate a cake with it to get lovely drips falling down the edges, then let it cool at room temperature, but keep checking in on it until it's the perfect drip consistency. Hope this helps 🙂

        Reply
    3. Tamara

      June 16, 2022 at 3:01 pm

      5 stars
      This sauce is amazing and so simple to make! I used it to add a bit of flair to some coffee and chocolate macarons and my tastebuds were in heaven! This one’s a keeper! 🥰💕

      Reply
      • Emma

        June 18, 2022 at 5:30 pm

        Hi Tamara- Thanks so much for the awesome review. Having a great salted caramel sauce recipe in your little book of recipes is SO good as it goes with SO many things!! x

        Reply

    Primary Sidebar

    Smiling lady standing in front of bookshelves

    Welcome to Emma Duckworth Bakes, a destination for approachable, delicious baked goods, sweet treats and desserts that you can re-create at home. A self-taught baker with a passion for seasonal homemade treats shaped by European influences.

    Learn more about me →

    Cookbook Cover
    Packed full of delicious bakes

    Brownies & Bars

    • Easy Triple Chocolate Brownies
    • Easy Lotus Biscoff and White Chocolate Blondies
    • Decadent Small Batch Brownies filled with Caramel Sauce
    • Chocolate Raspberry Oatmeal Bars
    • Espresso Millionaire Shortbread Bars
    • Browned Butter White Chocolate Blondies
    Dear Coco: Artisanal Coffee by The River Thames, London

    Featured On

    Featured In Image

    My Personal Favourites

    • How To Make Salted Caramel Sauce
    • Traditional French Yogurt Cake (Gâteau Au Yaourt)
    • Brown Butter Madeleines dipped in Espresso Glaze
    • Easy No-Bake Chocolate Cheesecake
    • Easy Homemade Hot Fudge Sauce
    • The Best Cherry Scones

    Footer

    About

    About Me

    Food Photography

    Dear Coco Street Coffee

    ↑ back to top

    SUBSCRIBE

    Information

    Contact

    Work With Me

    Privacy Policy

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2022 Emma Duckworth Bakes