Make a batch of homemade salted caramel sauce using only 4 ingredients, and just 15 minutes prep time required! No need for a sugar thermometer, just follow my simple step-by-step instructions.
Nothing beats luscious caramel sauce, and this easy homemade salted caramel is simply the perfect sauce to drizzle over your favourite dessert, luscious cake, or bowl of ice-cream. Or eat it straight from the jar!
Drizzle it over my easy apple cake, fluffy banana muffins or fudgy brownie slice.......utter decadence!
Why You're Going To Love This Recipe
This foolproof sauce is ready in just a few minutes and can be stored in the fridge for up to 2 weeks (if it lasts that long)!
- Nothing beats homemade! - the flavour of homemade salted caramel sauce far surpasses store bought caramel sauce which contain additives for a longer shelf life.
- No candy thermometer required - by following the simple instructions, you can tell when the caramel sauce is ready.
- Makes a fabulous gift - most of us love to receive something thoughtful and special as a surprise, and I guarantee a jar of salted caramel sauce will always hit the sweet spot!
- Quick and easy to make - only 4 basic ingredients and 15 minutes - that's it!
What You Need
There are no special ingredients required to make the most luscious salted caramel sauce ever!
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method!
- Butter - it's best to use unsalted butter in this recipe, that way you can control the amount of salt added.
- Brown sugar (dark brown sugar or light brown sugar are both fine to use).
- Thickened cream or double cream - for a full flavour and to thicken sauce correctly, use full-fat thickened or double cream, not light cream.
- Salt - regular or larger salt flakes.
Equipment Required
No candy thermometer is needed for this caramel sauce, the only equipment required is:
- Heavy based saucepan
- Stove top
- Sterilised jars.
You can also use a Thermomix (optional) - see my Tips and Thermomix method in recipe card below.
Step By Step Instructions
Once you've made this salted caramel sauce, you will be amazed by how easy it is!
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method!
Step 1 - Melt The Butter
Place the butter into a saucepan over a low heat. Allow it to slowly melt, while stirring occasionally.
Step 2 - Add The Sugar And Cream
Once the butter has melted, you can add the brown sugar and cream. Increase the temperature to medium, stirring occasionally until the brown sugar has completely dissolved.
Step 3 - Add The Salt
Add the salt and taste test - but be very careful as the sauce will be hot!
Add a little extra salt to taste, if required.
Stir the sauce occasionally until it begins to simmer, then gently simmer for 2 minutes (still giving it the occasional stir). Remove saucepan from the heat and set aside.
Step 4 - Pour Into Jars
Very carefully, pour the hot salted caramel sauce into sterilised jars. Once the jars have cooled, pop the lid on tightly, and store in the refrigerator for up to 2 weeks.
Note: The sauce will thicken on cooling, and may need to be microwaved for a few seconds to soften it to serve.
Expert Tips
I've included tips to make perfectly sweet salted caramel sauce here, with extra tips depending on whether you're using the stove top method or the Thermomix method.
- Use unsalted butter as this allows you to adjust the saltiness of the sauce as you like.
- Dark brown sugar or light brown sugar are both fine to use.
- Use full fat thickened cream or double cream, not light cream.
- Add a pinch of salt until it's the flavour you desire.
- For traditional caramel sauce just omit the salt entirely.
- The salted caramel sauce thickens as it cools.
- Be extra careful pouring hot sauce into the jars as it is hot and sticky!
- Store in sterilised jars in the fridge for up to 2 weeks.
- Warm caramel sauce up slightly before using (*as it sets hard in the fridge).
- Salted caramel sauce can be frozen in an airtight container for up to 3 months. Thaw in the refrigerator overnight, then warm to serve.
For The Stove Top Method
- Allow the butter to melt slowly over a low/medium heat.
- Increase the heat to medium and add the cream and brown sugar.
- Continue to stir until the sugar has completely dissolved.
- Stir regularly while the sauce simmers.
For The Thermomix Method
- Cook for 6 minutes on Varoma, Speed 2, for a thin and runnier caramel sauce.
- Cook for an extra 3 minutes for a thicker caramel sauce.
- Have the MC lid off when making salted caramel sauce.
FAQs
Salted caramel sauce will thicken as it cools, and will harden more once refrigerated. To soften and serve, just microwave the sauce for a few seconds.
Not at all, for a traditional caramel sauce, just omit the salt.
There's a number of ways to sterilise jars and lids. Firstly, give them a good wash in soapy hot water, but don't dry them.
1. Place the washed jars upside down on a roasting tray. Place the tray of clean, wet jars and lids in to a preheated oven at 160-180ºC for about 15 mins. Allow to cool slightly.
2. Place the washed and wet glass jars in the microwave and cook on high for 60 seconds. Allow the jars to dry on a clean towel. Metal lids can be sterilised by boiling for 10 minutes and leaving them to air dry.
3. Place jars and lids in the dishwasher on the hottest cycle. Remove and place onto a tray lined with paper towel to air dry.
Salted Caramel Sauce Serving Suggestions
There are so many delicious ways to use our homemade salted caramel sauce recipe. Here's a few of my favourites:
- Drizzled over your favourite chocolate cake
- Poured over ice-cream
- Drizzled over raspberry & apple crumble cake
- In a salted caramel milkshake or boozy salted caramel cocktail
- Drizzled over an classic homemade apple pie
- Poured over a warm chocolate brownie
- Drizzled over a sticky date pudding
- Drizzled over apple crumble!
More Salted Caramel Recipes
If you love salted caramel (and let's face it... who doesn't!?) then you're going to love this collection of salted caramel recipes. From cheesecake to mud cake, brownies to slices, frosting to fudge, and more!
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How To Make Salted Caramel Sauce
Ingredients
- 125 g unsalted butter
- 250 g (1 cup) brown sugar lightly packed
- 125 g (½ cup) thickened or double cream see notes
- ¼ teaspoon salt see notes
Instructions
Conventional Method
- Place the butter into a saucepan over a low heat. Allow it to slowly melt, while stirring occasionally.
- When the butter has completely melted, add the brown sugar and the cream.
- Increase the temperature to medium. Stir occasionally until the sugar has all dissolved.
- Add the salt and give it a quick taste - add extra salt if required (be careful - it will be hot!)
- Stir occasionally until the sauce begins to gently simmer and then allow to simmer for 2 minutes (still giving it the occasional stir). Remove from the heat and set aside.
- Store in a sterilised jar for up to 2 weeks.
Thermomix Method
- Place all ingredients into the Thermomix bowl. Cook on Varoma, Speed 2 for 6 minutes with the MC off (cook for a further 3 minutes if you'd like your sauce to be thicker).
Notes
- Use unsalted butter so that you can adjust the saltiness of the sauce as you wish.
- Dark brown sugar or light brown sugar are both fine to use.
- I recommend using thickened cream, double cream or whipping cream (not light or pouring cream).
- Adjust the size of the pinch of salt in the recipe according to the saltiness of the flavour you would like.
- You can omit the salt entirely for a plain caramel sauce.
- The sauce will continue to thicken on cooling.
- Be extra careful pouring hot sauce into the jars as its hot and sticky!
- Store homemade salted caramel sauce in a sterilised jar in the fridge for up to 2 weeks.
- Warm it up slightly before using (*as it sets hard in the fridge).
- Alternatively, you can freeze the caramel sauce for up to 3 months.
Jasmyn says
10/10 I used the Thermomix adjusted recipe and turned out wonderfully. The butter didn't melt 100% in the first 6 minutes, but I mixed it through and put it on another 6 and it still came oit perfect