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Easy Homemade Salted Caramel Sauce (No Thermometer Needed)

Close-up of thick, glossy homemade caramel sauce dripping from a spoon onto a white plate.

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Make rich, buttery salted caramel sauce at home with this simple recipe. This method requires only pantry staples and no candy thermometer, resulting in a perfect drizzle for your favorite desserts.

Ingredients

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  • 1 cup granulated sugar
  • 6 tablespoons unsalted butter, cut into pieces
  • 1/2 cup heavy cream, warmed slightly
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon sea salt, plus more for topping

Instructions

  1. Place the sugar in a medium, heavy-bottomed saucepan over medium heat. Do not stir initially.
  2. Allow the sugar to melt around the edges. Once it begins to melt, gently stir with a heatproof spatula until all the sugar dissolves and turns a deep amber color. Watch carefully to prevent burning.
  3. Remove the pan from the heat. Carefully add the butter pieces. The mixture will bubble vigorously. Whisk until the butter is completely melted and incorporated.
  4. Slowly pour in the warm heavy cream while whisking constantly. The mixture will bubble up again. Continue whisking until the sauce is smooth.
  5. Return the pan to low heat and cook for 1 minute, stirring constantly. Do not let it boil rapidly.
  6. Remove from heat and stir in the vanilla extract and 1/2 teaspoon of sea salt.
  7. Pour the caramel sauce into a heatproof jar or container. Sprinkle a little extra sea salt on top if desired.
  8. Let the sauce cool completely before using. It will thicken as it cools.

Notes

  • Warm the heavy cream slightly before adding it to the melted sugar and butter mixture. This helps prevent the caramel from seizing.
  • If the caramel seizes (hardens) when you add the cream, return the pan to low heat and whisk gently until the hardened sugar dissolves back into the sauce.
  • Store the finished caramel sauce in an airtight container in the refrigerator for up to two weeks. Reheat gently on the stovetop or in the microwave before serving.

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