This post may contain affiliate links. For more information, read my disclosure policy.
Salted Caramel is the perfect sauce for ice cream, cakes or pies. With just 5 ingredients it’s done in 5 minutes and it’s an easy caramel sauce that is absolutely spoon-worthy. The BEST part about this recipe is how easy it is. There’s no guesswork – it works every time!
Caramel is one of the fall flavors I look forward to every year. I love adding caramel to apple strudel and cheesecake as well as serving it over ice cream. I’ve made caramel before (cinnamon and pumpkin flavors) but those are somewhat labor intensive.
If you’re looking for an easy caramel recipe that takes no time to make and has just 5 simple ingredients, then this is the easy caramel recipe for you. It’s perfect for pouring over ice cream OR using in any caramel dessert. Plus it takes just 5 minutes to make and you don’t need a candy thermometer or heavy cream!
Salted Caramel Sauce Recipe Ingredients
- Brown Sugar: I know traditionally caramel is made with granulated sugar but I love the richness that brown sugar adds.
- Unsalted Butter: If you’re using salted butter you can reduce the amount of salt in the recipe.
- Milk: Whole milk is best – the lower the fat content the thinner the caramel will be.
- Vanilla extract: Only buy PURE vanilla extract.
- Salt: All caramel needs salt – regardless of if it’s salted caramel or not. This recipe just has a little extra to make the salt a bit more prominent.
How much salt goes in Homemade Salted Caramel Sauce?
I recommend starting with 1/4 teaspoon of sea salt or kosher salt. You can use regular table salt, but I prefer kosher or sea salt (regular or maldon). Once the caramel has cooled a bit you can taste the salted caramel sauce and add more salt to your preference.
How To Make Caramel Sauce
- Simply melt the butter over medium-high heat. Stir in the brown sugar and milk with a wooden spoon or whisk.
- Boil for 2 minutes: the important part is waiting to set the clock until it’s BOILING. Simmering doesn’t count as boiling, so once it’s bubbling all the way through, then set your timer. The sauce will be a nice amber color.
- Add the vanilla and salt, pour into a glass jar or airtight container, and let cool.
Easy Caramel Sauce Tips
- Once it’s cooked you should cool the salted caramel for about 10 minutes before using it on ice cream, so it doesn’t melt it.
- You can also let it cool in a jar or bottle and store it to use over the week. It’s a creamy caramel sauce that’s thin enough to pour but thick enough that it’s not runny.
- It’s important to wait to set your timer until the mixture is fully boiling (not simmering).
- The caramel is thin when hot, thicker but pourable when room temperature, and firm when cold. To thin cold caramel, simply warm in the microwave or on the stove.
SAVE THIS RECIPE
We'll email this post to you, so you can come back to it later!
Caramel Sauce Variations
- Make cinnamon caramel by adding some spices with the vanilla (or pumpkin spice).
- For a more traditional caramel try my homemade caramel sauce with granulated sugar.
- For a semi-homemade caramel, try my 3 ingredient caramel sauce.
How to use Salted Caramel
Salted Caramel is good in SO MANY THINGS! Here are a few of my favorite ways to use it:
- In Caramel Apple Strudel
- As a filling for Twix Cupcakes
- As a drizzle over Apple Crumble Bars
- As a topping for Caramel Apple Cheesecake
- In my Caramel Pumpkin Cake Roll
- In Brownies
- In Smoothies
- In Creamy Caramel Dip
- And as a topping for your favorite ice cream!
Homemade Caramel Sauce Recipe FAQ’s
Technically I guess it’s butterscotch when it has brown sugar – but I prefer brown sugar caramel. I find it is more flavorful and much easier to make. This recipe doesn’t need as much babysitting as regular caramel with white sugar.
Caramel crystalizes when sugar hardens onto the sides of the pot and then get back into the caramel, causing crunchy, grainy bits. Be sure to stir carefully, without splashing the sides of the pan.
If you notice sugar on the side of the pan, use a wet pastry brush to gently wipe off the dried bits to avoid them getting back into the caramel.
Caramel sauce texture can be affected by the amount and fat content of the liquid added. Cream with more fat will create a thicker caramel, whereas using milk or 2% can make the caramel thinner and more runny.
Homemade Caramel Sauce Recipe
Video
Ingredients
- ½ cup (113g) unsalted butter, , cubed
- 1 cup (200g) packed brown sugar
- ¼ cup (59ml) milk
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt or sea salt, (more to taste)
Instructions
- Place butter in a saucepan and melt over medium-low heat.
- Add the brown sugar and milk and turn heat to medium. Stir constantly until the mixture boils. Boil for 2 minutes.
- Remove from heat and stir in vanilla and salt. (Once it cools a bit, you can add more salt to taste.)
- Pour into jar. Let cool slightly before using. Cover. Store in refrigerator if not using the day it's made.
- If mixture separates as it cools, just stir it up or shake it.
- If it becomes to thick to pour after chilling, you can heat it in the microwave for a few seconds and stir.
Notes
- You can use whole milk, 2% or nonfat but whole milk is best. Because this recipe doesn’t use heavy cream you can also use nondairy milk, but the caramel might be thinner.
- Make sure to start the clock once it’s BOILING. That means big bubbles all over the pan, not little bubbles around the edge (that’s simmering).
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
© Crazy for Crust. Content and photographs are copyrighted. Sharing this post is much appreciated, but copying and pasting full recipes without authorization is strictly prohibited.
Did you try this recipe? Click here to rate the recipe below.
Best salted caramel I have ever made and I can’t believe how easy and quick it was to make. This will be my go to recipe from now on.
Great to hear! Thanks for taking the time to comment.
Featured In
Rate This Recipe
Recipe Ratings without Comment