Homemade Salted Caramel Sauce

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    Homemade salted caramel sauce is so easy to make that you won't need to buy it from the store! Make a bunch to store in the fridge for future dessert use!

    Homemade salted caramel sauce is so easy to make that you won't need to buy it from the store! Make a bunch to store in the fridge for future dessert use!

    Last week, Jason and I went to dinner with one of our closest friends and you know that feeling you get when you know there might be more to the dinner than there really is? Like all day, I was like, “something is going to happen” or “why do I get this unsettling feeling that my world is going to come crashing down soon?” Well, not totally crash down, but you get what I mean. So, we were talking and catching up and something was said that alluded to ‘colder weather’ and then it happened. They told us they’re moving to San Francisco :'(

    Such a bittersweet moment. Of course we’re thrilled for this new adventure that they’re embarking on but my selfishness gets in the way and I don’t want them to leave us! I guess on the bright side, we can always visit them in San Francisco since it’s a very easy plane ride and hello, Napa weekend! It’s definitely a hard pill to swallow when you realize your close friends are moving across the country and you can’t just randomly call them up for lunch anymore but actually have to plan months out, but nonetheless, we wish them the best of luck.

    I don’t like when friends move away. Everyone that I know should just bloom where they are planted. Just kidding :) I’m just being emotional.

    Homemade salted caramel sauce is so easy to make that you won't need to buy it from the store! Make a bunch to store in the fridge for future dessert use!


    Homemade salted caramel sauce is so easy to make that you won't need to buy it from the store! Make a bunch to store in the fridge for future dessert use!

    Okay, so homemade caramel is REALLY easy to make. Sometimes I wonder why I even run to the store to get caramel candies and melt them. Caramel sauce at home is suuuuper easy and really does taste A LOT better than store-bought. It’s got a better consistency and not to mention it’s cheaper! I’m in love with salted caramel so what better way than to make jars of homemade salted caramel sauce?

    You’ll want to bookmark this recipe because several upcoming recipes use this homemade salted caramel sauce! Can you tell I was pretty much up to my eyeballs (still am) in salted caramel so I decided I’d drizzle it on everything? You can always cut down the recipe and not make as much as I did but I like having some in the fridge just for those days that you feel like your ice cream or dessert needs a bit of a sprucing!

    Before the recipe, I put a step by step on how the sugar meltdown will look. It’ll help you with the process and you won’t doubt yourself! It’s kind of weird in the beginning because everything clumps together and you’re like, “OMG DID I MESS UP?!” so seeing these photos will definitely ease those feelings! Just be patient and you’ll soon get a luscious homemade salted caramel sauce!

    Homemade salted caramel sauce is so easy to make that you won't need to buy it from the store! Make a bunch to store in the fridge for future dessert use!


    How to make homemade salted caramel sauce, recipe on tablefortwoblog.com

    Homemade salted caramel sauce is so easy to make that you won't need to buy it from the store! Make a bunch to store in the fridge for future dessert use!
    5 from 1 vote

    Homemade Salted Caramel Sauce

    Homemade salted caramel sauce is a decadent treat that you can make for gifts or to keep at home!
    Prep Time: 10 mins
    Cook Time: 10 mins
    Total Time: 20 mins
    Servings (adjustable, but please note that results, timing, and cookware may vary when adjusting servings): 1 1/2 cups (approximately)
    Author: Julie Chiou
    5 Hassle-Free Ways to Simplify MealtimeSign up here for all the secrets!


    • 2 cups granulated sugar
    • 12 tablespoons unsalted butter, diced into 1-inch cubes
    • 1 cup heavy cream
    • 2 teaspoons of Kosher salt, please see notes


    • In a semi-deep non-stick pot, heat sugar over medium high heat, stirring often.
    • The sugar will soon start to clump together. This is ok and what it is supposed to do! (See photos above)
    • The sugar will soon start to break down into a liquid and you'll want to switch to a whisk to get rid of the clumps.
    • Once the sugar is in liquid form, you'll want to continue swirling the pot until it boils until it turns an amber color.
    • Once that happens, carefully add the butter. The mixture will hiss and splatter a bit. Continue stirring until all the butter has melted.
    • Once the butter has melted, CAREFULLY add the heavy cream. Since the heavy cream will be cold, your mixture will bubble and splatter a bit as well. Stir the mixture then let boil for 3 minutes.
    • Remove from heat, stir in the salt, and let completely cool before you pour it into any jars.
    • Store in the refrigerator and warm up slightly to drizzle or use for desserts.


    Kosher salt and table salt are VERY different. 2 teaspoons of Kosher salt vs. 2 teaspoons of table salt will yield very different tastes. I used Kosher salt. If you don't have Kosher salt, you can use table salt but definitely start at 1/2 teaspoon and go up from there.
    This recipe is very versatile as well. If you feel the 'salted caramel' level is not to your taste preference (everyone's is different, my recipe is based on my personal taste preference), please feel free to add more salt or less salt. You should start out with the least amount of salt and build from there. You can always add more but you can't take it out so you don't want to ruin a batch of this by adding too much salt in the beginning!

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    Recipe Rating


  • Cindy says:

    Would this be a good recipe for the wrapped caramels at Christmas time?

  • Becky says:

    Is there a way to cancel this for a longer shelf life? So that it doesn’t have to be refrigerated? Or to be given as gifts?

    • Julie says:

      I’m not familiar with canning but I do feel that you’d be fine if you didn’t refrigerate this. I can’t be 100% positive though.

      • Pywaket says:

        Hi Julie.

        As I commented earlier below, canning dairy products is perfectly fine. I can understand why you would not want to recommend this because this is your blog and you may not want to be liable if someone gets ill by not following the proper procedures.

        Also, this recipe contains quite a bit of sugar which also helps with preserving the milk and butter. As I’m sure you know, you can buy both evaporated milk and sweetened condensed milk in cans at any grocery store. In fact, it became a commercial product in the 1800’s so that people without refrigeration or easy access to fresh food such as sailors or armies could have milk for their tea or coffee.

        The only caveats I would mention is that once the container is open, it then should be refrigerated, as it has now been exposed to air or whatever is on your utensils (or fingers – if you’re the sort of person who sticks a washed finger into a jar of jam or honey when you just need that little boost of sugar to get you through the next hour before dinner ;-) ) . Also, if the container lid is not popped in before the first opening such as jam or applesauce. A bulging lid is definitely a danger sign, but that’s the case with any canned food, commercial or homemade.

        • Julie Wampler says:

          Thanks for this information!!

    • Rachelle says:

      I would not try canning this item at home. I would recommend making it as close to the gift giving time as possible, refrigerating it, and then when you give/send put a little note that they need to refrigerate even before opening. I would not recommend not refrigerating.

  • vanessa ranch says:

    Hello! Thank you for your fabulous recipes! I attend to give some sauces as gifts, how long will it last in the fridge as it contains cream?

    • Julie says:

      It should last a while. It lasted over 2 months for me.

  • Harriet says:

    Hello, I’m a teenager who would just like to make some nice caramel slices for my family (as I’m the one that bakes in the family, but because I live in Italy I couldn’t buy many of the ingredients to make the caramel part as you need in other recipes online so I was wondering, could I use this recipe for the caramel slices? Thank you very much, loved the article!

    • Julie says:

      No, the caramel sauce would need to be cooked at a higher temperature to achieve candy-like consistency.

  • Barbara says:

    This recipe says to cook to 350 degrees …that is past hard crack stage! Is that correct?

    • Julie says:

      Hi, thanks for pointing that out. I removed that since it seems to cause confusion. Just heat it up until it boils with a lot of bubbles.

  • Jackie says:

    How much will it make?

    • Julie says:

      about 1 1/2 cups

  • esther says:

    I live in a ‘metric’ country (The Netherlands) and I can’t get my head around the 12 tablespoons of butter cut into dice. could you give me an estimate in grams? thank you so much!

  • Johnafaye Flippen says:

    Looks delicious

  • Tammy says:

    Can you double this recipe?

  • Lela says:

    Can I can the caramel after making pressure or hot water

    • Julie says:

      I haven’t done that myself but yes, you could can this caramel.

  • Chian says:

    I am such a fan of salted caramel and this recipe has defintelty won me over. It is a very cost effective, quick, easy to make and absolutely delicious recipe. Where can I find more of your recipes?

    • Julie says:

      The entire site.

  • Sarah says:

    I made this last night as part of a Christmas present full of sweet sauces for my sister and boss, and let me tell you…..this stuff is flippin amazing. My husband is upset that I’m giving it all away. Thanks so much for sharing this recipe, it will be made frequently.

  • Sara says:

    what if you only have salted butter how much salt do you put in

    • Julie says:

      I would actually not add any salt until you get a chance to taste it. 12 tablespoons of salted butter sounds like this caramel sauce would be salty enough without the additional salt added.

    • Tamica Hutchinson says:

      I always use salted butter and add just a teaspoon of pink Himalayan Sea Salt. Comea out perfect!

  • Lucinda says:

    My sauce appears to have set once it has cooler Andy is no longer runn.

  • The Farmer's Wife says:

    Is it possible to can this recipe for a winter treat?

    • Julie says:

      Yes, you can. However, I haven’t done it myself but I think others have done it before!

  • Angela says:

    Please, please, please do not recommend people can this to be shelf stable. This is not safe. There is absolutely no tested safe way to can ANY DAIRY products.

    • Pywaket says:

      You might want to tell the Amish that. They’ve been canning milk for centuries and seem to be surviving just fine. My grandparents and all of their siblings were born between 1903 and 1925. All of them drank canned milk, as did their parents and their children and me and all of my cousins and siblings. Every single one of them lived at least their late 70’s, most into their 80s and my French Canadian grandmother only died two years ago at the terribly young age of 99 and 1/2. Not one of them died of food poisoning.

      Milk is a low acid food, and canning it does require a certain amount of care, as do all low-acid vegetables and fruits. A pressure cooker should be used and it’s important to make sure that the temperatures of all items that will touch the food get up above 320 degrees Fahrenheit. You should also follow all the rules that you would for canning any food which is to make sure that you sterilize everything and once you have sterilized it, do not touch anything that will come in contact with the food with your hands and use jar and lid lifters and proper canning funnels, if a funnel is neccesary.

      Also, if you can’t can milk, why is it completely available in both cans and ultra high temperature pasteurized boxes

      Please stop spreading your misinformation, you are simply incorrect.

  • Jen says:

    Hi I’m just wondering if you were to put the hot caramel sauce into a warm jar and seal it with warm lids to can, have you done this?

    • Julie says:

      I haven’t done it myself and I have advised others to do it but I’ve gotten responses where people say you shouldn’t. So I really don’t know what the call is. I’m not experienced with canning.

  • Joanna says:

    Where did you get those spoons from?

    • Julie says:

      World Market!

  • Marilyn Petroff says:

    I too love salted caramel and I have not made it. I am 81 yrs old and it is hard for me to cook anything. But thanks for the recipe.

    • Julie says:

      You’re welcome!

  • natalie says:

    Hi, I made the salted caramel sauce but it taste burnt. Any idea what i did wrong?

    thank you

    • Julie says:

      that’s a very generalized statement. without being in the kitchen with you and seeing what you did or seeing the final product…it’s really hard for me to say. the only thing i can think of is that you actually burned the sugar while making the caramel sauce.

  • Marissa says:

    Do you think that I could make a big batch of this and then can it to preserve it for shelf life?

    • Julie says:

      I’m not familiar with canning and preserving since this has dairy in it. I had mentioned previously that you could but then someone commented and told me I shouldn’t give advice since this has dairy…soo now I don’t know what advice to give. I would go with your best knowledge.

  • Linda says:

    Can the finished product be stored in a canning jar and sealed while hot.

  • Jade says:


    i was hoping to make this for my christmas hampers but was unsure when should start. When is the self life for this??

    Many thanks,

    • Jade says:

      ignore the above i read other comments :)

  • Cari says:

    Sounds amazing!! Where did you get the glass container/ jar?!!! Love it!

    • Julie says:

      I got them from World Market! They’re Weck jars

  • christine says:

    lovely easy recipe thanks Cindy

    • Julie Wampler says:

      My name isn’t Cindy lol

  • Marie says:

    Thanks for sharing we absolutely love the caramel. It is a hit at our house.

  • Karin Jackson says:

    I made a double batch of this yesterday. Came out delicious! The only change I made was to add 3/4 tsp extra sea salt and around 1-1/2 tsp vanilla. Definitely a keeper recipe.

  • Christina says:

    Hi Julie,
    I was wondering if the sauce would work for Caramel Apples?


    • Julie says:

      It wouldn’t harden like how the coating is for caramel apples. It’d have to be cooked at a higher temperature.

  • Kathy Swenson says:

    Can the salted caramel sauce be sealed in canning jars in a hot bath and stored on the shelf?

    • Julie says:

      I am not familiar with the canning method; ideally, yes but since I am not familiar, I don’t want to give suggestions that could be detrimental to one’s health.

  • Jessica Eben says:

    I have made this carmel recipe several times and every time it turns out great! My favorite way to serve this is poured over a block of cream cheese and sprinkled with mini chocolate chips or toffee bits, served with apples or pears. I’ve also poured it into small mason jars and give it as gifts for teachers, relatives, neighbors… Always a hit!

  • Liana Castro says:

    Can you use heavy whipping cream instead of heavy cream? Are they the same? What about half and half?

    • Julie Wampler says:

      I use heavy whipping cream interchangeably with heavy cream; half and half is not the same.

  • 5 Hassle-Free Ways to Simplify Mealtime