Learn how to make this easy homemade salted caramel recipe with just a few simple ingredients. It’s perfect for drizzling over ice cream, cakes, coffee, and more. That hint of salt left lingering after your sweet indulgence is just right.
Looking for ways to use this salted caramel recipe? Check out my salted caramel cheesecake.
Easy Homemade Salted Caramel Recipe
I have been making this homemade salted caramel recipe for years and have incorporated it into a number of my desserts. That said, the recipe is buried within my salted caramel buttercream recipe. With so many of my treats referencing my salted caramel sauce, I figured it was time for this recipe to stand on its own.
I think you will love it and start discovering ways to use it in your own desserts.
Better yet, if you are looking for an inexpensive, homemade, edible gift for the holidays, why not give the gift of this tasty caramel in mason jars? With a cute bow around the jar and a homemade card, friends and family will appreciate the thoughtfulness.
What Can Salted Caramel Be Used For?
If you have enough self-control not to just put it into your mouth by the spoonful, salted caramel has a variety of uses. Here are some ideas:
- Ice Cream Topping
- Trifle
- Cake Filling
- Cheesecake Topping
- Hot Chocolate
- Buttercream
- Brownies
- Pancakes
- Waffles
- Whipped Cream
- Apple Dip
- Milk Shake Addition
- Cookie Topping
- Coffee
Note: This is not the type of caramel I would use on a candied apple. I don’t think it solidifies enough.
What is in this Easy Salted Caramel Recipe?
- Sugar
- Water
- Salted Butter
- Heavy Cream
- Sea Salt – I love fluer de sel sea salt, but I know it’s a special extravagance. (affiliate link)
How to Store Caramel
In the refrigerator: Once cooled, pour your caramel into an airtight glass jar or container. It will keep in the fridge for up to 2-3 weeks. I use a mason jar to store mine.
At room temperature: If you plan to use it within a couple of days, you can keep it sealed at room temperature, but refrigeration is best for freshness.
In the freezer: For longer storage, freeze it in a freezer-safe jar or container for up to 3 months. Let it thaw overnight in the fridge before using.
When refrigerated, reheat on the stove or in the microwave until the caramel is pourable.
Easy Homemade Salted Caramel Recipe
Ingredients
- 1 cup sugar
- 1 Tbsp water
- 4 Tbsp salted butter European is really tasty
- 1/2 cup cream
- 1 tsp sea salt fleur de sel is really tasty
Instructions
- Combine sugar and water and cook on medium-high heat. Stir just until the sugar dissolves. Once sugar dissolves, stop stirring
- Bring to a boil. Let caramel reach a deep amber color with a temperature of 340. I don't always use a thermometer. I just look for that amber color but if it gets too hot (past 350), it will turn bitter, so be careful.
- When caramel reaches that nice, dark amber color, remove from heat, carefully whisk in the heavy cream, and swirl in the butter.
- Add sea salt. Return to low heat and continually whisk until smooth.
- Let it cool so that it is cool to the touch. This salted caramel thickens as it cools. If it solidifies too much before using, just reheat until you reach your desired consistency.
Want More Recipes to Pair with this Salted Caramel?
Homemade Salted Caramel Hot Chocolate
