If you’ve ever wanted to spoon a velvety, sweet-and-salty drizzle over every dessert in sight, this Homemade Salted Caramel Recipe is your answer. Silky smooth, lusciously rich, and kissed with just the right amount of sea salt, it’s pure magic in a jar. Whether you’re swirling it over ice cream, tucking it into cakes, or sneaking a spoonful straight from the fridge (no judgments here!), this caramel is the kind of treat that turns ordinary moments into unforgettable ones. Trust me, once you make this from scratch, you’ll never return to the grocery store bottle again!

Homemade Salted Caramel Recipe - Recipe Image

Ingredients You’ll Need

This recipe keeps things wonderfully simple—just four kitchen staples come together to create caramel gold. Every ingredient has an essential role, balancing sweetness, richness, and that irresistible depth of flavor. Here’s what you’ll need, plus a few tips so you get the absolute best from each component.

Granulated Sugar: The foundation of caramel, it melts down to create that beautiful amber hue and classic flavor.
Unsalted Butter (cut into pieces): Adds richness and helps form a creamy, glossy texture—using unsalted puts you in control of the final taste.
Heavy Cream (room temperature): This is where things turn luxuriously silky; make sure it’s not too cold so the caramel doesn’t seize.
Flaky Sea Salt or Kosher Salt: The star that delivers that addictive salty pop—add to taste for a perfectly balanced Homemade Salted Caramel Recipe.

How to Make Homemade Salted Caramel Recipe

Step 1: Melt the Sugar

Place the granulated sugar in a medium, heavy-bottomed saucepan and set it over medium heat. Begin stirring right away with a heat-resistant spatula or a sturdy wooden spoon. The sugar will first clump, then gradually melt into a clear, amber-colored liquid—just stay patient and keep the sugar moving so nothing burns. This is the magic moment where caramel flavor is born!

Step 2: Add the Butter

Once all the sugar has melted and you’re gazing at a pot of gorgeous liquid gold, carefully add the butter pieces. The mixture will bubble up enthusiastically—don’t be surprised! Stir gently and thoroughly until the butter melts completely into the caramel, making it extra rich and glossy.

Step 3: Pour in the Cream

Now it’s time for the Homemade Salted Caramel Recipe’s signature texture. Slowly and carefully pour in the room-temperature heavy cream while stirring nonstop. Things will bubble vigorously (that’s normal!), but just keep stirring for a truly silky sauce. This step creates the creamy consistency we all adore.

Step 4: Boil and Add Salt

Let the caramel mixture come to a gentle boil and keep it there for exactly 1 minute. This deepens the flavor and ensures that perfect thickness. Remove the saucepan from the heat, then immediately stir in the flaky sea salt or kosher salt to taste. The pop of salt ties everything together and brings out all those beautiful caramel notes.

Step 5: Cool and Store

Allow your caramel to cool in the saucepan for a few minutes. Once it’s not scalding hot, carefully transfer it to a heatproof jar or container. Let it cool completely before sealing and storing in the fridge. This Homemade Salted Caramel Recipe will thicken as it chills, but will become pourable again with just a brief warming.

How to Serve Homemade Salted Caramel Recipe

Garnishes

For a show-stopping finish, sprinkle a tiny pinch of flaky sea salt on top of your caramel-drenched treats just before serving. A few toasted nuts, a dollop of whipped cream, or even a dusting of espresso powder instantly elevate the flavor and transform any dessert into a masterpiece with this Homemade Salted Caramel Recipe.

Side Dishes

This caramel pairs beautifully with so many favorites: drizzled over crunchy apple slices, poured atop a cozy bread pudding, or swirled into a cup of hot chocolate. Try it alongside warm brownies or banana bread—trust me, you’ll be hooked after the first bite!

Creative Ways to Present

Making gifts? Pour the Homemade Salted Caramel Recipe into adorable jars, tie with ribbon, and give to your lucky friends or family. For parties, serve the caramel in a little bowl surrounded by fresh fruit, cookies, or marshmallows for dipping. Or, layer it in parfait glasses with whipped cream and crushed nuts to create personalized caramel sundaes!

Make Ahead and Storage

Storing Leftovers

To keep that luxurious texture, pour your cooled caramel into an airtight jar or container. Store it right in the refrigerator, where it will stay fresh and delicious for up to two weeks. Every time you open the jar, you’ll be greeted with a caramel cloud of aroma!

Freezing

This Homemade Salted Caramel Recipe freezes surprisingly well. Pour cooled caramel into a freezer-safe jar, leaving a little space for expansion, and freeze for up to 3 months. Thaw overnight in the fridge when you’re ready for your next sweet adventure—just give it a good stir before using.

Reheating

When your caramel firm ups in the fridge, simply microwave it in short bursts (10–15 seconds at a time) or gently warm it on the stovetop, stirring often. Be careful not to overheat it, or it might separate. A gentle warming is all you need to restore that gorgeous pourable texture.

FAQs

Why did my caramel turn grainy?

Grainy caramel happens when sugar crystals form during melting. To avoid this, make sure to stir constantly and gently, and use only clean, dry utensils. If sugar splashes up the sides, you can brush the pan with a little water to dissolve any crystals.

Can I use salted butter for this recipe?

Yes, you can swap unsalted for salted butter if that’s what you have on hand, but remember to reduce the amount of additional salt to keep the Homemade Salted Caramel Recipe balanced in flavor.

How do I fix caramel that’s too thick?

If your caramel cools down and becomes too thick, simply reheat it gently with a splash of heavy cream, stirring until it thins to your preferred consistency. Adding cream is the secret to a perfectly spoonable sauce!

Can this recipe be doubled or halved?

Absolutely! You can easily scale the Homemade Salted Caramel Recipe up or down to suit your needs—just make sure to use an appropriately sized saucepan so the sugar cooks evenly, and keep an eye on those bubbling stages for safety.

What desserts work best with this caramel?

This sauce is a superstar on just about anything: think ice cream, apple pie, pancakes, cheesecake, even stirred into coffee or hot chocolate. Really, you’re only limited by your cravings and creativity!

Final Thoughts

There’s simply nothing like a jar of golden caramel waiting in your kitchen, ready to turn everyday treats into spectacular desserts. I hope you’ll give this Homemade Salted Caramel Recipe a try—once you taste it, you’ll want to make it again and again. Here’s to plenty of sweet and salty moments ahead!

Homemade Salted Caramel Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 21 reviews

Author: Emma
Total Time: 15 minutes
Yield: About 1 cup 1x
Diet: Vegetarian, Gluten-Free

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Description

Learn how to make a simple and delicious homemade salted caramel sauce that is perfect for drizzling over desserts or using as a sweet topping. This recipe yields a rich and creamy caramel with a perfect balance of sweetness and saltiness.

Ingredients

Scale

Ingredients:

1 cup granulated sugar
6 tablespoons unsalted butter, cut into pieces
1/2 cup heavy cream, room temperature
1 teaspoon flaky sea salt or kosher salt

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Instructions

In a medium, heavy-bottomed saucepan over medium heat, add the granulated sugar. Stir constantly with a heat-resistant spatula or wooden spoon as the sugar melts and clumps, then turns into an amber-colored liquid.
Once completely melted, carefully add the butter pieces. Be cautious as the mixture will bubble up. Stir until the butter is fully melted and combined.
Slowly pour in the heavy cream while stirring; the caramel will bubble vigorously again. Let the mixture boil for 1 minute, then remove the pan from heat and stir in the sea salt.
Allow the caramel to cool in the pan for a few minutes, then pour it into a heatproof jar or container. Let it cool completely before using. Store in the refrigerator for up to 2 weeks; warm slightly before drizzling.