Go Back
Print Pin
4.94 from 63 votes

Homemade Salted Caramel Sauce

This Homemade Salted Caramel Sauce is easy to make and perfect for topping on ice cream or almost any dessert!
Course Dessert
Cuisine American
Keyword homemade salted caramel sauce
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Author Danielle


  • 1/4 cup (60 ml) water
  • 1 cup (200 grams) granulated sugar
  • 2/3 cup (160 ml) heavy whipping cream
  • 3 tablespoons (45 grams) unsalted butter , cut into tablespoon-sized pieces
  • 1 teaspoon vanilla extract
  • 1 teaspoon salt , or to taste


  • In a heavy bottomed saucepan, heat the water and sugar over medium heat. Make sure to use a saucepan that's a little bigger than what you think you will need. Stir constantly until the sugar has dissolved and the mixture starts to bubble just a little.
  • Increase the heat to high and bring to a boil, stop stirring completely. Let the mixture continue boiling until it turns an amber color, this could take anywhere from 4-12 minutes.
  • Remove from the heat and slowly whisk in the heavy cream. The mixture will bubble up quite a bit, so make sure to do this very carefully. Then, mix in the butter, vanilla, and salt one at a time.
  • Pour the caramel sauce into a dish and allow to cool completely, then cover tightly and store in the refrigerator. The caramel sauce will thicken up some once it's cooled and refrigerated.


For a regular caramel sauce, just use a pinch of salt or about 1/8 teaspoon.
Store any leftover salted caramel sauce in the refrigerator for up to two weeks. Reheat in the microwave before using.
This recipe will yield about 1 and 1/2 cups of caramel sauce.