How To Make Salted Caramel Sauce

Learn how to make the perfect salted caramel sauce without the need for a sugar thermometer! Only 4 ingredients and it takes less that 15 minutes!

One of my favourite things in the world is salted caramel sauce. In fact, anything salted caramel flavoured is definitely ok by me! And I know that you can easily buy salted caramel sauce from the supermarket, but it’s so, so easy to make it at home. Plus, you’ll save yourself heaps of money (and it will taste way better too!). Some salted caramel sauce recipes require a sugar thermometer, but not this one – nope, this recipe is so simple and doesn’t require any fancy equipment (because really… who on earth wants to stand over the stove with a sugar thermometer!!!).
Salted Caramel Sauce

To make a batch of salted caramel sauce, you will need:

  • 125g unsalted butter
    250g packed brown sugar (dark or normal is fine)
    125g thickened cream (not light cream)
    ¼-1/2 tsp salt (depending on how salty you like your sauce

Salted Caramel Sauce

You might be thinking it’s a bit weird to use unsalted butter in salted caramel sauce… and you would be right! But, the reason behind my logic is that if you use salted butter, you can easily overdo the saltiness and ruin your caramel sauce. By using unsalted butter you can control how much salt you put into your sauce. Because I’m an extra salty fan, I always put in 1/2 tsp of salt, but I’d recommend starting with 1/4 tsp, giving it a taste and then adding more from there. You can always put more salt in, but you definitely can’t take it out!

Salted Caramel Sauce

So to make this easy salted caramel sauce, you need to pop your 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 dissolved. Add the salt and give it a quick taste – add extra salt if required. 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.

Salted Caramel Sauce

And that’s it!! You’ll make a huge batch of salted caramel sauce and it will hardly cost you anything at all.

Best of all, there are so many different ways you can use your salted caramel sauce:

Salted Caramel Sauce

Store your salted caramel sauce in a sterilised jar for up to 2 weeks (but trust me, it will never, ever last that long!).

Salted Caramel Sauce

Salted Caramel Sauce

How To Make Salted Caramel Sauce

Learn how to make the perfect salted caramel sauce without the need for a sugar thermometer! Only 4 ingredients and it takes less that 15 minutes!
Course basics, Dessert
Cuisine dessert
Prep Time 10 minutes
Cook Time 3 minutes
Total Time 13 minutes
Servings 1
Author Bake Play Smile

Ingredients

  • 125 g unsalted butter
  • 250 g packed brown sugar dark or normal is fine
  • 125 g thickened cream not light cream
  • ¼-1/2 tsp salt (depending on how salty you like your sauce

Instructions

  1. Pop your butter into a saucepan over a low heat.
  2. Allow it to slowly melt, while stirring occasionally.
  3. When the butter has completely melted, add the brown sugar and the cream.
  4. Increase the temperature to medium.
  5. Stir occasionally until the sugar has all dissolved.
  6. Add the salt and give it a quick taste - add extra salt if required (be careful because it will be hot!).
  7. Stir occasionally until the sauce begins to gently simmer and then allow to simmer for 2 minutes (still giving it the occasional stir).
  8. Remove from the heat and set aside.
  9. Store in a sterilised jar for up to 2 weeks.

 

Salted Caramel Sauce

How To Make Salted Caramel Sauce - Thermomix Version

Salted Caramel Sauce made in the Thermomix! Learn how to make the perfect salted caramel sauce without the need for a sugar thermometer! Only 4 ingredients and it takes less that 15 minutes!
Course basics, Dessert, Thermomix Salted Caramel Sauce
Cuisine dessert
Prep Time 2 minutes
Cook Time 6 minutes
Total Time 8 minutes
Servings 1
Author Bake Play Smile

Ingredients

  • 125 g unsalted butter must be at room temperature
  • 250 g packed brown sugar dark or normal is fine
  • 125 g thickened cream not light cream
  • ¼-1/2 tsp salt (depending on how salty you like your sauce

Instructions

  1. Place all ingredients into the TM bowl.
  2. Cook on Varoma, Speed 2 for 6-9 minutes with the MC off (cook for a further couple of minutes if you'd like your sauce to be thicker).
  3. Please note: sauce will thicken further on cooling.

Salted Caramel Sauce

59 thoughts on “How To Make Salted Caramel Sauce”

  1. I made huge amounts of this for Christmas gifts 2 years ago and omg was it ever a hit!

    1. Bake Play Smile says:

      It’s the best thing to give away as pressies, isn’t it! Everyone loves a homemade DIY gift… especially when it’s yum!

      1. Carla says:

        Is it shelf stable or does it have to be refrigerated. How long does it last

        1. Lucy Mathieson says:

          Hi Carla, I store it in the fridge for up to 2 weeks (you’ll need to reheat it before using as it will set firm in the fridge!)

  2. 2 weeks!?! This wouldn’t last two days in our house! It looks amazing, you are too clever x

    1. Bake Play Smile says:

      How true!

  3. I love Salted caramel Lucy and I love how easy this one sounds to make. I make one but I add the cream last and it bubbles up in a scary kind of way! I’ll definitely be testing out your version next time I make it.
    Thanks for the great tips lovely xx

    1. Bake Play Smile says:

      Ooh yum! There’s nothing better than salted caramel sauce, is there!

  4. OK, I’ve just bookmarked this post for post-diet fare. Wowsers, I can almost taste it. Those pictures look glorious!

    1. Bake Play Smile says:

      Hahaha this is most definitely post-diet food!

  5. Ooh Lucy this looks absolutely amazing! You had me at the words salted caramel before i evenn seen the photos LOL!.:) Ok i will be making this Friday night for sure x

    1. Bake Play Smile says:

      Oh thanks so much Kat!

  6. Mouth watering right now!

    1. Bake Play Smile says:

      Hehehe go thank you Jodi!

  7. My sweet tooth is saying yes please, my hips are saying don’t do it. I always give in though! Yum!

  8. Wow what an easy recipe for salted caramel! Looks absolutely incredible!

  9. Lindt do a cold chocolate drink with what I think is something like this on the inside of the cup. It’s really delicious. Maybe if I put the glass in the freezer first, then dipped the rim of the glass into the salted caramel sauce and then poured in the cold chocolate……..

    1. Bake Play Smile says:

      Oh yum!!

  10. Just adding cream to my grocery list … droooool

  11. Drooooool! Those images have my mouth watering and I’ve never even tried salted caramel before. I better change that. Stat! #teamIBOT

  12. Oh why do you tempt me so?

  13. You had me at salted caramel. Knowing how quick and easy it is to make could be very dangerous. Very dangerous indeed!

  14. This looks amazing. Fantastic to see an easy recipe for caramel sauce.
    I’m a salt fan too 🙂

    1. Bake Play Smile says:

      Thank you!

  15. I made this last night Lucy, and OMG! It was sooo easy and so so good! I made it to go with your ‘apple crumble’ and they really were the perfect combo! Definitely a dangerous combination! Thanks for sharing such a yummy treat, will definitely make it again! 😉

    1. Bake Play Smile says:

      Oh thats so wonderful to hear! Thank you xx

  16. Me Like Num-a-nums says:

    Hi. Made this last night as per recipe. It was way darker than yours and also when I came home today and took it from the fridge it is hard. Is this normal?

    1. Bake Play Smile says:

      Hi thats ok! It just means that you used a darker sugar or cooked it for slightly longer – but it doesn’t matter at all! And yes thats totally normal for it to go hard. Just pop it in the microwave for 20-30 seconds and it will be perfect!

  17. Jules says:

    Hee!! I can’t wait for it to be done! Busy with it right now! But I used white sugar instead of brown sugar, is it normal for that to be lighter (yellowish) than the nice dark brown color you have?

    1. Bake Play Smile says:

      Yep, absolutely!! That would be due to the sugar for sure!

  18. Bake Play Smile says:

    Hi Jody, my guess it that the temperature was too high. It should still be ok though – it’s quite a hardy recipe!!

  19. El says:

    This recipe looks amazing. Does it need to be stored in fridge? Thanks!

    1. Bake Play Smile says:

      Hi El, I prefer to store it in the fridge because of the cream. It will harden up in the fridge though, so just pop it into the microwave for a few seconds when you’re ready to use it! 🙂

  20. Bake Play Smile says:

    Hi Hayley, I’m really not sure! I made mine in a TM 31 but that shouldn’t make any difference. I know lots of people who’ve made it in a TM5 with no problems, so not sure sorry!!

  21. Myriam says:

    I did it once and it was OMG so delicious. I’m going to try to double the recipe (maybe more) in my TM31. Do I need more time or should I keed the same 10 min?. Thanks

    1. Bake Play Smile says:

      Hi there! I would do it for 10 minutes, check it and if it needs longer, cook it for a further couple of minutes at a time.

      1. Myriam says:

        Thank you very much. I’ve made double amount with the same timing and it was perfect.

        1. Bake Play Smile says:

          Fantastic!

  22. Rita says:

    You forgot one important way to serve this – straight from the jar with a spoon! Love your blog, by the way!

  23. Jia_SC says:

    Hi, your blog is amazing! Is your thickened cream the same as heavy cream?

    1. Bake Play Smile says:

      Yes you can use heavy cream in this recipe.

  24. Bec says:

    I have just had the same thing happen. I put it on for another 2 minutes and Perfecto! It just needed a little longer I guess.

    1. Bake Play Smile says:

      Awesome! That’s great to hear! Thanks Bec! xx

  25. Bake Play Smile says:

    I’ve never had mine split. Perhaps make sure that your cream isn’t straight out of the fridge. Leave it out on the bench for a while first. 🙂

  26. Carleen says:

    Does the frosting have to be refrigerated

    1. Bake Play Smile says:

      I prefer to keep it refrigerated due to the cream in it. I then bring it to room temperature before serving.

  27. Erin says:

    Hi, I’m pretty new time your site, but loving it! I can’t wait to try this salted caramel sauce, just one question, when you say “thickened cream” do you mean whipped cream or double cream? I know it’s pretty random, but you guys talk about so many different types of cream, in Ireland we just have single or double! I’d really appreciate your help
    Warm regards @ thanks for such great recipes
    Erin

    1. Bake Play Smile says:

      Hi Erin, hmmm I’ll try and explain it as best I can!! Thickened cream is what we call cream that can be whipped (but before it is whipped – so it’s still runny). It’s not light cream. Hehehe I hope that helps!! xx

      1. Erin says:

        Hi Lucy, thank you so much for your help it’s much appreciated

  28. Erin says:

    Hi Lucy, hope all you guys had a great Christmas @ are enjoying the holidays, I tried to make your caramel sauce, the smell was wafting through the house, everyones mouths were watering,it was finally ready,i felt rather marvellous, until my son said “tastes lovley but why does it feal like sand in my mouth”? ouch!!! I got the right ingredients ,i followed the recipe, what did I do wrong?

    1. Bake Play Smile says:

      Hi Erin! Hmm that is SO strange!! I’m guessing it could have been the type/brand of sugar used? That’s the only thing I can possibly think of!!!

  29. Trish says:

    I only have access ss to a microwave right now and no hot plate to use a saucepan on. Can this recipe be used in a microwave and if so how would I have to adjust it?

    1. Bake Play Smile says:

      Hi Trish, I haven’t made this exact sauce in the microwave before – sorry!

  30. Sarah says:

    How much does the salted caramel sauce recipe make?. I want to make the salted caramel chocolate ripple cake and was wondering if one batch would be enough plus some to decorate…

    1. Bake Play Smile says:

      Hi Sarah, 1 batch should be plenty! xx

  31. Jacinta says:

    Just wondering, is there a reason you don’t use light cream? I get that heavier cream will make it taste yummier but I don’t feel like going to the shop but I happen to have some leftover light cream from a different recipe and would happily use that up in this recipe if it would work 🙂 But looks incredible and I am planning on using this to pour over a white chocolate and raspberry cake for my husband’s birthday tomorrow 🙂 CANNOT wait to eat it!!! 😀

    1. Lucy Mathieson says:

      Hi Jacinta, you can use it but it wont thicken like a heavier cream will. Good luck! The cake sounds amazing!!!

Leave a Reply

Your email address will not be published. Required fields are marked *