Rich, buttery homemade caramel sauce is easy to make with this simple recipe! Just a few staple ingredients are all you need to make gourmet caramel sauce at home!
Do you have a food that, no matter how many times you try, just never comes out right?
I have couple, but the one that was the worst was caramel. I’ve burned it, and I’ve boiled the water out and been left with a solid clump of sugar.
If there is a way to ruin a batch of caramel, I’ve done it – twice. On my 3, 187th attempt, I found a faster, easier way that, best of all, actually ended with caramel sauce.
Delicious, buttery, sweet and salty caramel sauce. I use this salted caramel sauce in a number of other recipe, but it’s just so good that it needed its own post.
How to make homemade caramel sauce
Begin by melting the sugar in a heavy saucepan. After making this sauce many, many times, I’ve stopped using a thermometer.
I know that’s pretty much candy-making heresy, but I’ve found that it turns out as well when I just go by the color.
I don’t recommend using a dark-colored saucepan because you won’t be able to judge the color of the sugar.
Once the caramel is a deep amber color, add the butter to the melted sugar, and whisk in. The sugar can bubble up, so it’s important to use a larger saucepan.
Also, it’s important that the butter and cream be at room temperature. Otherwise, they can cause the sugar to seize up.
Remove from heat, and stream in the cream, whisking as you go. Add the vanilla and fleur de sel, and whisk in.
Let the caramel sauce sit for about 10-15 minutes before pouring it into glass jar. I don’t recommend using plastic as the hot caramel can melt plastic containers.
What is fleur de sel?
Fleur de sel is a finishing salt that’s used to “finish” dishes. It has larger grains and is less “salty” than table salt.
What is a good substitute for fleur de sel?
The best substitute will be a good-quality large-grain sea salt flake. Maldon sea salt in one substitute. If you can’t find fleur de sel or Maldon sea salt, kosher salt would be the best choice.
Can I use natural (coarse) sugar in this caramel?
I’ve tried this with coarser grain sugar (organic and raw sugars), and I found that it didn’t work as well.
I recommend using regular granulated sugar for this recipe.
Does homemade caramel need to be refrigerated?
It does. The caramel needs to come to room temperature before being stored in the fridge.
The sauce will keep for up to 1 month in the fridge. The sauce will thicken as it sits in the fridge. You’ll need to either set it out to let it come up to temperature or warm it up a bit before use.
Recipes that use this caramel sauce!
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Salted Caramel Sauce
Ingredients
- 2 cups granulated sugar
- 3/4 cup salted butter at room temperature, cut into pieces, 12 T.
- 1 cup heavy cream at room temperature
- 1 tablespoon vanilla extract
- 1 teaspoon fleur de sel
Instructions
- Pour the sugar into a large, heavy saucepan.
- Heat over medium-high heat, whisking it regularly. The sugar will form clumps and puddles, but just keep whisking it until all of it has melted.
- Once all of the sugar has melted, stop whisking it.
- Keep cooking the sugar until it reaches a deep golden amber color. Watch the sugar closely as it could easily overcook.
- Once the caramel is deep golden amber, add the butter, and whisk until it is completely incorporated. The caramel will bubble up, so be careful.
- Remove the pan from heat.
- Slowly stream the cream into the caramel, whisking to combine. The caramel will bubble up again, so be careful.
- Once the cream has been incorporated, whisk in the vanilla and fleur de sel.
- Let the caramel sit for 10-15 minutes.
- Pour into a glass jar, and let cool to room temperature (uncovered).
- The caramel can be refrigerated for up to 4 weeks.
- Warm before using.
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Originally published 2/13/13. Last updated 3/14/19.
adapted from Brown Eyed Baker
Reader Interactions
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Comments & Reviews
Rebecca L Sahlin says
This is my first time making Caramel and I am hooked. I only had regular sea salt at it is amazing. Going to make a caramel buttercream frosting for a chocolate espresso cupcake
Kate says
Thank you!!
Robin Davis says
Can you use this as a drip on a drip cake??
Kate says
Hi! I haven’t tried it to say for certain.
Eileen DiGregorio says
This was my first try at making caramel. I followed your instructions, I was worried when the sugar started clumping but you gave great details so I persevered. It is perfect! Thank you so much. The taste is amazing. Tomorrow I’ll make the buttercream for my cake.
Kate says
I’m so glad that it worked out well for you! Thanks for commenting!
JENNIFER LASCELLES says
Success finally. Thank you for this recipe. MY first attempt with a different recipe resulted in a block of sugar I could have used to pave my driveway. My second attempt with this recipe was better but bitter. Third time was the charm. It is a thing of beauty. One question? I have a gas stove so have to be very cautious with heat levels. In order to nail the colour after the melt my sugar never actually boils. I resorted to a thermometer and whisked in the butter right at 320. Looks and tastes amazing. It is currently cooling on my counter.
Should it boil?
Kate says
No, no there’s no need to boil it. I have the same issue with my gas stove, and so I just go by color. Once the sugar is that golden amber, then I move ahead with the recipe.
Chloe says
Looks wonderful! Any tips for a first time caramel maker?
Kate says
Thank you! Yes, be sure to go by the color of the caramel. I have step-by-step photos that show what the color of the caramel should be. Also, stoves can vary on the heat. If you find that your caramel is heating too quickly (starting to turn brown before it melts), then turn the heat down so that it doesn’t burn. If you have any questions, please feel free to ask! =)
Linda says
Fantastic! This sauce is just wonderful. I can’t wait to try making the caramel frosting.
Kate says
Thank you! I hope you enjoy the frosting, too! =)
Aleisha says
Can I just use table salt?
Kate says
I wouldn’t recommend it. The fleur de sel has a larger salt crystal and isn’t as salty. So, the salt doesn’t make it taste “salty”; it just makes it taste more balanced. If you can’t find fleur de sel, kosher salt would be a good sub (and it’s good to use in a lot of other recipes). If you do decide to use table salt, start with significantly less and add to taste so that you don’t end up with salty caramel.
Aleisha says
Ok. May just leave out the salt and just get the caramel buttercream. I plan on making 48 cupcakes so will 1 batch of the caramel be enough?
Kate says
Yes, one recipe of salted caramel sauce will give you more than enough caramel for a double recipe of caramel buttercream.
Rhonda says
What is fluer de sel?
Kate says
Fluer de sel is a flaky sea salt that’s used for finishing dishes. It’s less salty than table salt and has larger salt crystals.
Dominique says
Thank you for this recipe! The caramel sauce is just lovely and nicely balanced. I used it to make your salted caramel buttercream (which was a HUGE hit on my gluten free chocolate cake) and now I have a whole jar of the sauce leftover.
I was just wondering if you had suggestions on what I can use the sauce for. Will it freeze? Could I use it in something that might have a longer shelf-life/be freezable?
Thanks so much!
Kate says
I’m so glad you liked it! =)
I’ve never frozen it, but I have a couple recipe suggestions. Samoas Chex Mix and Salted Caramel Apple Cheesecake Chimis are both family favorites.
Gabby says
This sauce us ahhhhmazing!! I’ve made this so many times along the salted caramel buttercream. Thank YOU!
Kate says
Thank you so much for your kind comment! I’m really glad that you enjoy the sauce!
Kate says
Thank you so much for your kind comment! I’m really glad that you enjoy the sauce!
Lisa says
would flaked salt work vs. the Fleur de sel?
Kate says
I haven’t tried flaked salt, but I would guess that it would work.
Gretchen says
Two things:
1) my rear end thanks you for the 20 new dimples that have formed since I made this last night…probably bc I kept stopping by the fridge for a spoonful
2) my husband tried and said it tasted like Christmas, bc as a kid they always made homemade caramels then…this is a high honor bc he is a total mama’s boy
3) I know I said 2, but this recipe was so easy to follow I didn’t almost burn my house down like the last caramel recipe I tried (I still have the etch marks in my cooktop to prove it)
Now to try your chocolate cake recipe!!!
Kate says
Thank you for the laugh! I’m so glad that you and your husband like the caramel sauce!!!
I’ve been there! Before I made this caramel sauce, I tried some other recipes. I ruined a pot, melted a spoon, and had to throw away more burned sugar than I would like to remember.
I hope you like the chocolate cake, too! Thanks again for the great comment!! =)
Jenny says
Felt like this was to much butter. Did yours seems really runny? Great flavor though! I appreciate you sharing it.
Just found your blog today! :-)
Kate says
I’m sorry your sauce was runny. No, I can’t say that I’ve had that happen. When the butter is whisked in, it always incorporates itself into the sauce. The sauce does thicken as it sits, though. So, hopefully, it thickened up a bit for you!
Laura says
I just tried making this, and have found it doesn’t taste sweet. I used a candy thermometer, but do you think I could have over cooked it?
Thanks!
Kate says
I’m sorry that it didn’t taste very sweet to you. What did it taste like? I’ve gotten distracted and had the sauce end up well done. Mine had a pretty distinct bitter taste to it when that happened.
It may have also been because of the amount of salt in the recipe. This sauce is more of a salty/sweet caramel. Since I’ve gotten used to this caramel, I find that a lot of other caramel sauce taste sweeter than this one, so it could be that, too.
Laura says
Thanks for responding, it was definitely bitter, I probably had the heat too high and didn’t get it off fast enough! I’ll try again! :) Thanks!
Kate says
Oh, no problem! That’s probably the trickiest step with this recipe. It can go from deep amber to burnt so quickly. If you have any other questions, please feel free to ask. Good luck! =)
cupocake says
How much does this recipe make?
Kate says
It makes about 2 1/2 cups of caramel sauce.
Natalie says
Is it hard when room temp? Or is it still liquid?
Orla says
I have been looking for a nice salted caramel recipe for a while and this was perfect! Absolutely delicious and so easy to make. Thank you for sharing!!
Kate says
I’m so glad you enjoyed it! =)
Francesca says
I just made this and it was to die for:) I kept eating the caramel sauce with a spoon! After a series of caramel flops I finally conquered a fan favorite! I have to challenge myself to stop eating it all so I can make icing! Thank you for providing me with a recipe that I will use from now on!
Kate says
I had a series of caramel flops before this recipe, too, so I know how frustrating that is. But I’m glad you found and like this recipe! =)
jen says
Making the samoa rice chex mix for christmas gifts. how many cups of caramel sauce does this make? 2 cups? hope so ;)
thanks
Kate says
What a great gift idea! This recipe makes about 3 cups of caramel sauce, so you’ll have some extra. =)
Cess says
Hi! Followed the recipe to the T, taste wise this is a keeper, but mine came out runny, is there a way I can make it thicker so I can use this as a filling for a chocolate cake? I hope you can teach me a hack, thank you!
Kate says
Hey! The sauce thickens as it sits, and it thickens even more after it has been chilled. The chilled sauce is thick enough to spread, but it would soften up as it comes up in temperature. Caramel fillings that are used as a spread for cakes usually use different ingredients to keep them thicker. However, you can use this sauce to make a caramel buttercream frosting and use that as a filling for chocolate cake.
marilyn says
got this from friends on a budgetm thought i;d share, but dont know how to post……
Timeline Photos
Been doing this for years! My mother taught it to me! Unopened can of condensed milk + 8 hours on low (completely submerged in water) in the crock pot + cool down in the fridge = Caramel! This is the best caramel I’ve ever had, let alone made! It’s so easy! Need to try this!
kateheartseating says
Thanks for the tip!! =)
Denise Johnson says
Where could I find this fleur de sel? Can I subsitute fine sea salt for this fleur de sel? Please let me know…
kateheartseating says
Fleur de sel is a flaky finishing salt that is sold in many larger grocery chains, specialty stores, and online. It isn’t as salty as a normal table salt would be. Since you’re adding the salt in at the end, you could try fine sea salt or Kosher salt, which I think is a pretty common substitute for fleur de sel. If you go with the fine sea salt (or even the Kosher salt), I would start by adding 1/4 teaspoon and then taste it. It you want a little more salty bite, I’d add another 1/4 teaspoon, taste it again, and then go from there. Hope that helps! Good luck with the caramel sauce, and let me know if you have any more questions!
-Kate