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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!
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Homemade Salted Caramel Sauce
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 

Homemade salted caramel sauce is a decadent treat that you can make for gifts or to keep at home!

Servings: 1 1/2 cups (approximately)
Ingredients
  • 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
Instructions
  1. In a semi-deep non-stick pot, heat sugar over medium high heat, stirring often.
  2. The sugar will soon start to clump together. This is ok and what it is supposed to do! (See photos above)
  3. 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.
  4. Once the sugar is in liquid form, you'll want to continue swirling the pot until it boils until it turns an amber color.
  5. Once that happens, carefully add the butter. The mixture will hiss and splatter a bit. Continue stirring until all the butter has melted.
  6. 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.
  7. Remove from heat, stir in the salt, and let completely cool before you pour it into any jars.
  8. Store in the refrigerator and warm up slightly to drizzle or use for desserts.
Recipe Notes

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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Posted on September 17, 2014

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  1. 09/17/2014 at 8:10 am

    Oooh I love this homemade caramel sauce!! As for your friends…I know it’s hard. WE were those friends who moved away!! But, now we are back and all is right again with the world, hehe!!

  2. 09/17/2014 at 8:20 am

    I’m sorry Julie- it’s always hard to have change like that. But you are right- SF is a great place to visit. This sauce is just AMAZING!!!!

  3. 09/17/2014 at 8:26 am

    I love homemade caramel sauce SO much. It’s one of my favorite toppings for all kinds of desserts. Love your photos!

  4. 09/17/2014 at 8:43 am

    My favorite sauce ever. Gorgeous!!

  5. 09/17/2014 at 8:59 am

    Nothing beat homemade caramel during the fall months. Yours looks so perfect!

  6. 09/17/2014 at 9:21 am

    YUM!!! Need to make a batch of this to go with fall apples. Thanks, Julie!

  7. 09/17/2014 at 9:49 am

    There’s nothing better than homemade caramel sauce! Gorgeous pics, friend!

  8. 09/17/2014 at 10:41 am

    I hear you on friends moving away :\ My best friend from college moved from NYC to LA a number of years ago and it was really hard to not have her around for random dinners, catch ups, etc. But, now the time we do get to spend together is all the more sweet! Beautiful sauce!

  9. 09/17/2014 at 10:45 am

    Homemade caramel sauce is the best! This recipe is perfect for dipping apples in!

  10. 09/17/2014 at 11:20 am

    There’s nothing better than salted caramel anything, gorgeous sauce!

  11. 09/17/2014 at 11:38 am

    This looks fantastic!! Thanks for sharing. :)

  12. 09/17/2014 at 12:11 pm

    It’s always a bummer when good friends move away…I feel your pain! On the other hand, this caramel sauce looks absolutely gorgeous.

  13. 09/17/2014 at 12:34 pm

    Ah, such a bummer. But yes, you can visit SF – great excuse to see a great city. And love your tutorial on the dry method of caramel sauce making.

  14. Judy
    09/17/2014 at 12:47 pm

    Do you have a recipe that would work for caramel apples?

    • Julie
      09/17/2014 at 2:35 pm

      I’d imagine this one would work ok but you would probably have to immediately put the apples in the fridge after dipping it in the caramel so it doesn’t ooze off completely and it sets right away in the cold temperature.

      • Jennifer
        09/22/2014 at 6:30 pm

        Has anyone ever canned caramel sauce? Would it work? This looks delicious and I would love to make some for gifts :D

  15. 09/17/2014 at 2:05 pm

    You are right, so easy! I never buy it at the store anymore. I am sorry about your friends moving. Pls take me on your Napa weekend. Hee!!!!

  16. 09/17/2014 at 2:12 pm

    How much does this yield when it’s finished?

    • Julie
      09/17/2014 at 2:34 pm

      Roughly 1 1/2 cups, give or take.

  17. Stacie Wellman
    09/17/2014 at 3:59 pm

    Thank you so much for this recipe! I’m currently obsessed with salted caramel everything. Can’t wait to try this after apple picking this weekend!

  18. Jodie
    09/17/2014 at 4:01 pm

    I’m wondering what your thoughts are about this sauce being able to be canned so that it wouldn’t have to be refrigerated and could be sent as a gift. It looks great! Thanks!!

    • Julie
      09/18/2014 at 7:55 am

      I’m not familiar with canning at all so I wouldn’t be able to give you much insight on it! I wouldn’t want to give you wrong information.

  19. 09/17/2014 at 6:19 pm

    Nothing beats homemade caramel sauce! Spoon-licking good! And yeah for trips to SF!

  20. Bridget
    09/17/2014 at 8:39 pm

    How long do you think the sauce will stay for? I’m thinking of making a few jars to have around. Yum!!

    • Julie
      09/18/2014 at 7:55 am

      I would think it’d last a couple months in the fridge!

  21. Pamela Porosky
    09/17/2014 at 10:19 pm

    Can you use sea salt and if so would you use the same amount?

    • Julie
      09/18/2014 at 7:55 am

      You could use sea salt – I would start out with 1 teaspoon, taste the sauce, and increase it from there if it’s not to your taste preference.

    • Jen
      09/27/2014 at 8:04 pm

      I just made it and used sea salt and it turned out amazing! I would definitely start at 1 tsp. I ended up using about 1 1/2 tsp because it was too hot at first to get a good taste, and its slightly on the salty side. Still really good though!!

  22. 09/18/2014 at 6:06 am

    Fantastic! Caramel is my favorite :)

  23. 09/18/2014 at 7:29 am

    Not too many things beat homemade caramel sauce for me. LOVE this! Pinned!

  24. 09/18/2014 at 7:55 am

    I can’t wait to try this at Christmas time. I’m always looking for new sauces and additions to deserts so this is perfect. Thank you. x

  25. Rebecca
    09/18/2014 at 3:00 pm

    Is there any way this could be done without the candy thermometer?

    • Julie
      09/19/2014 at 7:30 am

      You could definitely do it without a candy thermometer! Just follow the directions and visuals below in the step by step. Once the sugar is in liquid form, if you keep stirring it for about 1 minute after, it should be enough time for it to reach 350 degrees and turn an amber-ish color; at that point you can add the butter.

      • Penny
        12/28/2014 at 1:36 am

        I am SO excited to try this and your mug cake tomorrow! Thankful I stumbled across your blog while I’m bored on third shift :) you have some awesome recipes! Looking forward to more!
        Best

    • Debra Harvey
      09/23/2014 at 9:36 am

      I was gonna ask the same question cuz I dont have a candy thermometer lol

  26. 09/18/2014 at 8:29 pm

    Where’s my spoon? I need this now!

  27. 09/19/2014 at 12:14 am

    Homemade caramel is one of the best things in life. Spoon please!

  28. Mandi
    09/19/2014 at 3:28 am

    This looks delicious – will one be able to keep this for longer in sterilized jars i e to hand out as gifts?

    • Julie
      09/19/2014 at 7:31 am

      I’m not familiar with the canning process but this should last a couple months in the fridge.

      • Mandi
        09/19/2014 at 10:03 am

        When I visit my mom for her birthday – she turns 95 this December – I always like to take some ‘home made’ treats that she so enjoys. Will make this nearer the time I travel to Cape Town to be sure it’s within the 2 month period and give credit to you for the recipe too. Thank you for your reply.

  29. 09/19/2014 at 10:15 am

    This looks so good. Can’t wait to try it.

  30. 09/20/2014 at 9:22 am

    I love this Julie. . this is soooo happening . . soon!

  31. Dana
    09/21/2014 at 1:31 pm

    I have been using this recipe since I found it on the Brown-eyed Baker’s website. Quite delicious!

  32. 09/21/2014 at 11:34 pm

    Umm, can I just make this and eat the entire batch with a spoon?! Holy yum!

  33. 10/06/2014 at 9:38 am

    This sauce looks absolutely luscious! I’m already imagining a dozen different ways I can use it (not counting as a dessert straight from the jar). Thanks for sharing!

  34. Renee
    10/14/2014 at 11:42 am

    I love salted Carmel and really wanted to try this. I made it and followed The directions, took it to 350 and it got too dark and had a burned flavor but I could tell it was really good so I started again. This time I added the butter when it was at the color in the picture. It was fantastic! Thank you for such a great easy recipe. It’s definitely a keeper.

    • Julie
      10/15/2014 at 8:07 am

      I’m so glad you tried it again, Renee! It’s so delicious!

  35. Sheena Macleod
    11/21/2014 at 11:23 am

    i have just tried your recipe For salted caramel sauce. It is delicious. I have put it in a jar with a jam pot cover and will give it to my sister. I used a convertor from US to Scottish. We call heavy cream, double cream.

    • Julie
      11/22/2014 at 8:12 am

      So happy it turned out for you, Sheena!

  36. Julia
    01/11/2015 at 8:38 pm

    Success! I have tried many salted caramel sauce recipes from some of my favorite food blogs and I always end up with clumpy burnt sugar mess. I followed your directions to a T and along with your helpful photos made perfect caramel sauce! No clumps, and tastes fantastic. Thank you!

    • Julie
      01/12/2015 at 7:37 am

      Glad it was a success!

  37. M mitchell
    03/06/2015 at 12:18 pm

    Need help. What am I doing wrong? By the time mine reaches 300′, it is molasses colored and smells burnt. I’ve tried it twice now. I stop at this point. If I continue will it turn out or is it really burnt?

    • Julie
      03/08/2015 at 6:53 pm

      Are you doing this in Fahrenheit or Celsius? I would not continue if it is molasses colored. You ned to stop once it turns a light brown color, as shown in the photos below. If you use a candy thermometer, your mixture should not be a molasses-colored mixture. I’m not sure why it would be that way unless you’re doing something out of the ordinary or astray from the recipe. I’m sorry I can’t help much but it’s hard for me to tell.

      • Sherahl Weadon
        05/07/2015 at 3:00 pm

        Mine turned out the same way and tastes burnt. I used a candy thermometer and followed step by step. :(

  38. Laura
    07/11/2015 at 11:40 pm

    i tried this and the sugar stayed clumped and it was too hard and stuck to the nonstick pan, the spoon and the whisk…..the clumps just never fully turned into liquid. There was liquid but the clumps were too hard to dissolve. Should I have cooked for even longer? I was afraid to cook too long but I was already cooking for half an hour and that seemed longer than necessary

    • Julie
      07/12/2015 at 6:59 am

      That’s strange it would do that…sugar when it meets heat should’ve eventually dissolved. I wouldn’t say to cook it longer because it really should not have taken that long to dissolve. Were you cooking over gas or electric?

  39. Denise
    08/31/2015 at 5:56 pm

    This is on my ‘to do’ list. A comment on folks who are saying their sugar have burned etc yet they are using a thermometer. Always check your thermometer first. Boil water and see if the temp matches what it should be ! It is probably temp issues. Can’t wait to try it !

  40. Terry H
    09/26/2015 at 4:33 pm

    I just made this. Mine turned out a little dark, so I’m thinking I had my heat too high. It tastes good, with just a little touch of burnt caramel. I will try again and stop before it gets too dark. It only took me 30 minutes from start to finish. I just need to get more heavy cream. I will definitely try again because it’s so easy. Thanks for the recipe.

  41. Chloe Wake
    10/17/2015 at 2:36 pm

    Where do you get the jars from?

    • Julie
      10/19/2015 at 8:01 am

      I got them from World Market, but the brand is Weck!

  42. Peggy
    11/08/2015 at 10:05 pm

    How does it get that Carmel color? There is nothing in it for color

    • Julie
      11/09/2015 at 6:12 am

      Hi, you need to read the recipe. It takes time over the heat to change the color of the sugars.

  43. Angela
    11/17/2015 at 3:18 am

    i would like to give this caramel sauce as a presant how long will it keep?

    • Julie
      11/18/2015 at 7:22 am

      It should keep for at least a month.

  44. elizabeth
    11/25/2015 at 12:59 pm

    I don’t have unsalted butter .. Can i use salted??

    • Julie
      11/25/2015 at 6:16 pm

      You can, but you will just have to adjust the measurement of salt for this recipe since it may be too salty if you use the measurement I mention in the recipe.

  45. Linda
    12/09/2015 at 7:32 pm

    Can you use this recipe and make soft Carmel candy just cook it a little longer.

    • Julie
      12/10/2015 at 7:49 am

      Yup, you can.

      • Shauna
        12/22/2015 at 10:06 pm

        Hello, I’ve used this recipe a couple times and it comes out so good. My question is if I use the sauce in chocolate turtles I make, do I need to keep them refrigerated?

      • Julie
        12/24/2015 at 8:10 am

        No, you shouldn’t have to.

  46. Angel
    01/31/2016 at 2:02 pm

    Hello,

    Could you please tell me how much the 12 tablespoons of butter would translate to? Is it melted butter that you have used?

    If not could you please give me a rough estimate by weight? A bit confused !!

    Thank you

    • Julie
      01/31/2016 at 4:55 pm

      12 tablespoons of butter is 12 tablespoons of butter. If you look at the stick of butter, they have lines on it that marks off what 1 tablespoon is. In the United States, 8 tablespoons of butter is 1 stick of butter. I am not sure where you are located so I wish I could help you out with what 12 tablespoons of butter is where you’re from :/

    • Magda
      02/03/2017 at 7:14 am

      12 tablespoons equals 6 ozs

  47. Pamela
    02/24/2016 at 9:37 pm

    I have a question. I don’t have a non stick pan but I do have a copper pan.
    Can I use that instead?

    • Julie
      02/26/2016 at 7:05 am

      Hi, you can but just be aware that clean up might be a bit harder!

  48. Shirl
    03/17/2016 at 12:04 am

    It looks amazing will have to try it mixed with chocolate for dipping cake pops. Thank you

  49. jen
    07/20/2016 at 4:12 pm

    can you can this sauce in mason jars?

    • Julie
      07/21/2016 at 6:50 am

      I’m not sure! I haven’t tried it before and I’m not really familiar with canning.

  50. Megan
    08/27/2016 at 1:03 pm

    I wanted to make this and serve with apple slices in my class. I have no way of heating it up in class. So if I heat it up at home, approximately how long do I have before it starts to harden?

    • Julie
      08/28/2016 at 8:53 am

      So, this caramel sauce actually doesn’t harden up unless you pop it in the fridge! So if I were you, I’d just keep it out at room temperature and you should be fine.

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