How To Make Salted Caramel Sauce

Make a batch of homemade 4 ingredient salted caramel sauce in just 15 minutes and without the need for a sugar thermometer! Follow our simple step-by-step instructions. 

Homemade caramel sauce in a glass jar with a small wooden spoon dipped in.

Our easy homemade caramel sauce is the perfect recipe to drizzle over your favourite dessert, cake or bowl of ice-cream! Our foolproof sauce is ready in just a few minutes and can be stored in the fridge for up to 2 weeks. 

 

Homemade Salted Caramel Sauce Ingredients

*Scroll to the recipe card at the bottom for ingredient quantities and the full method

  • unsalted butter
  • brown sugar (dark brown sugar or light brown sugar are both fine to use)
  • thickened cream or double cream (not light cream)
  • pinch of salt 

The ingredients needed for salted caramel sauce.

Tips For The Stove Top Method

Make the perfect sweet sauce with our easy stove top tips:

  • use unsalted butter as this allows you to adjust the saltiness of the sauce as you like
  • 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
  • add a pinch of salt until it’s the flavour you desire
  • you can omit the salt entirely if you like
  • stir regularly while the sauce simmers

Butter in a saucepan.

Butter, cream and brown sugar in a saucepan.

Caramel sauce dripping off a wooden spoon into a saucepan of caramel.

Tips For The Thermomix Method

The Thermomix method for our homemade caramel involves just 1 step! Here’s some tips for making perfect sauce in your Thermomix.

  • cook for 6 minutes for a thin and runnier caramel sauce
  • cook for 9 minutes for a thicker caramel sauce
  • note that the caramel sauce will continue to thicken upon cooling
  • cook the sauce with the MC lid off

Caramel sauce dripping off a small spoon into a jar of sauce.

Salted Caramel Sauce Serving Suggestions 

There are so many delicious ways to use our homemade caramel sauce recipe. Here’s a few of our favourites: 

 

How To Store Homemade Caramel Sauce

Store our homemade 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 sauce for up to 3 months.

A spoon in a jar of homemade caramel.

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 and more!

A collection of salted caramel recipes.

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Make a batch of homemade 4 ingredient salted caramel sauce in just 15 minutes and without the need for a sugar thermometer! Follow our simple step-by-step instructions. #homemade #salted #caramel #sauce #stovetop #thermomix #recipe

How To Make Salted Caramel Sauce

Make a batch of homemade 4 ingredient salted caramel sauce in just 15 minutes and without the need for a sugar thermometer!
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: sauces
Keyword: salted caramel sauce
Prep Time: 10 minutes
Cook Time: 3 minutes
Total Time: 13 minutes
Servings: 12 serves
Calories: 190kcal

Ingredients

  • 125 g unsalted butter
  • 250 g brown sugar
  • 125 g thickened or double cream see notes
  • 1/4 tsp 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

RECIPE NOTES & TIPS
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.
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.

Nutrition

Calories: 190kcal | Carbohydrates: 21g | Protein: 1g | Fat: 12g | Saturated Fat: 8g | Cholesterol: 37mg | Sodium: 11mg | Potassium: 36mg | Sugar: 20g | Vitamin A: 415IU | Calcium: 27mg | Iron: 0.1mg
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67 thoughts on “How To Make Salted Caramel Sauce”

  1. Anna Wu says:

    Would this work if I doubled it ?

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