Just four ingredients, ten minutes, and no thermometer needed. This luscious but also ridiculously easy homemade salted caramel sauce is perfect for topping ice cream, pies, brownies, cookies, cheesecakes, and pretty much whatever else you can think of!
Homemade Salted Caramel Sauce
  • 1 cup granulated sugar
  • 6 tablespoons salted butter, cut into 6 pieces
  • 1/2 cup heavy cream
  • 1 teaspoon Kosher salt
  1. In a medium saucepan over medium heat, cook the sugar, stirring constantly with a wooden spoon or heatproof spatula while it melts. At first the sugar will start to clump together, then it will eventually melt into a light amber-colored liquid. Make sure the heat isn't too high and keep stirring until completely melted so that it doesn't burn.
  2. As soon as the sugar is completely melted, stir in the butter until it is completely melted, about 2-3 minutes. The caramel will bubble up when you add in the butter, so be careful.
  3. Slowly drizzle the heavy cream into the caramel, stirring continuously. It will bubble and sputter again. Once it is combined, let the caramel boil for 1 minute without stirring, then remove from heat and stir in the salt.
  4. Let the caramel cool before serving. It will thicken as it cools. Keeps for 2 weeks in the refrigerator, just microwave it for 30 seconds or so to warm it up before using.
Recipe Notes
Recipe from Sally's Baking Addiction.