Homemade Salted Caramel
This homemade salted caramel recipe is my go-to! It is the perfect thing to have in the fridge for when you are craving something sweet – drizzle on ice cream, make a salted caramel latte, eat with some fruit, etc., the options are truly endless!
Making homemade salted caramel can be intimidating, but please don’t let that stop you from trying your luck on this recipe! I truly do think that homemade is better than anything you would get store-bought.
Like everything, it takes practice! I guarantee if you follow the detailed steps in this blog post, you will be successful!
Ingredient notes & substitutions
See the recipe card at the end of this post for the full ingredient list.
- Salted butter should be used if you want a salted caramel. If you prefer to use less salt, unsalted can be used instead. I like to use European-style butter for the best flavor.
- Heavy cream plays a crucial role in achieving the desired consistency, flavor, and richness.
- Good quality vanilla extract or vanilla bean paste should be used for optimal flavor.
- Granulated sugar is used for sweetness – it is melted down until it is a smooth amber/caramel color.
- Salt for additional flavor.
Step by step instructions
See the recipe card at the end of this post for the full recipe instructions.
STEP 1: Melt the sugar completely. Add the sugar to a saucepan over low-medium heat and continuously stir the sugar around the pan. It will clump up before it melts into a smooth amber/caramel color.
STEP 2: Add the cubed butter. Once the sugar is completely melted, add the cubed butter to the pan. Be cautious as the mixture will bubble up. Whisk vigorously until the butter is melted and mixed with the liquid sugar. Let the mixture bubble for 30-60 seconds while stirring occasionally.
STEP 3: Pour in the heavy cream. Slowly & carefully stream in the heavy cream while whisking constantly until the heavy cream is combined; the mixture will bubble up again. Allow the caramel to boil for 30-60 seconds while stirring occasionally.
STEP 4: Add the vanilla & salt. Remove from the heat and whisk in the vanilla & salt. Pour in a heat proof bowl.
STEP 5: Let cool. Let the caramel cool at room temperature while stirring occasionally. It will thicken as it cools. If it cools too thick, microwave for 10-15 seconds and it will thin out. Enjoy!
Caramel tips
- Invest in a kitchen scale! Baking with a kitchen scale is more accurate than cup measurements, and it’s easier cleanup!
- Start with low to medium heat as the sugar can burn quickly. It is better to melt it low & slow.
- Use a heavy-bottomed pan. A thick, heavy-bottomed pan ensures even heat distribution, reducing the chances of sugar burning or heating unevenly.
- Watch closely for color. Caramel goes from perfect to burnt in seconds. Look for a deep amber color, which indicates rich flavor without bitterness.
- Add cream & butter carefully. When incorporating cream or butter, the hot caramel will bubble vigorously. Use room-temperature cream and butter, and add them slowly to minimize splattering.
Recipe FAQ
Caramel can burn quickly if the heat is too high or if you leave it unattended. Always cook on low to medium heat and keep a close eye on the color—it should be a deep amber, not dark brown.
Caramel can separate if the butter or cream is added too quickly or if the caramel overheats. The fat separates from the sugar, leaving an oily layer. To fix, remove the caramel from heat, let it cool slightly, then whisk vigorously until it comes back together.
Caramel turns bitter when the sugar is overcooked and burns. This usually happens if it’s left on the heat too long after reaching an amber color.
Baking in grams
I rely on gram measurements when testing recipes because they offer the highest level of accuracy (and less cleanup!). Unlike volume measurements, which can vary, grams provide a reliable and consistent standard. I carefully test all of my recipes using this kitchen scale, therefore I cannot guarantee the outcome when using volume measurements. However, volume measurements are available in the recipe card.
Have you tried this recipe?
I would love to know how it turned out! Leave a star rating & review below and tag @sturbridgebakery on Instagram so I can see photos & videos of your yummy bakes!
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Homemade Salted Caramel
Ingredients
- 200 grams (1 cup) granulated sugar
- 85 grams (6 tablespoons) salted butter, room temperature & cubed
- 120 grams (½ cup) heavy cream, room temperature
- 1 teaspoon vanilla bean paste or extract
- 1 teaspoon fine sea salt
Instructions
- Add the sugar to a saucepan over low-medium heat and continuously stir the sugar around the pan. It will clump up before it melts into a smooth amber/caramel color.200 grams granulated sugar
- Once the sugar is completely melted, add the cubed butter to the pan. Be cautious as the mixture will bubble up. Whisk vigorously until the butter is melted and mixed with the liquid sugar. Let the mixture bubble for 30-60 seconds while stirring occasionally.85 grams salted butter
- Slowly & carefully stream in the heavy cream while whisking constantly until the heavy cream is combined; the mixture will bubble up again. Allow the caramel to boil for 30-60 seconds while stirring occasionally.120 grams heavy cream
- Remove from the heat and whisk in the vanilla and salt. Pour in a heat proof bowl.1 teaspoon vanilla bean paste or extract, 1 teaspoon fine sea salt
- Let the caramel cool at room temperature while stirring occasionally. It will thicken as it cools. If it cools too thick, microwave for 10-15 seconds and it will thin out. Enjoy!
Easy and delicious! THANK YOU for including the measurements for each ingredient under the corresponding step!! I hate scrolling back and forth as I’m working through a recipe, and this made such a difference!!
Hi Alyssa! Yay thanks so much for your feedback!