Homemade Salted Caramel Sauce is the most indulgent sweet and salty sauce you have ever tasted. Made easily at home in just 15 minutes!
Just like Hot Fudge and Whipped Cream, this homemade Sauce is the perfect topping for desserts. Try it on your favorites today!
Sabrina’s Homemade Salted Caramel Sauce Recipe
This caramel sauce is just one of those things that you see someone pour over a dessert and you immediately want some too. You will be shocked at just how easy this recipe is to make!
Recipe Card
Ingredients
- 1/2 cup white sugar
- 2 tablespoons corn syrup , (I use a homemade variety from this recipe)
- 1/2 cup butter
- 1 tablespoon whole milk
- 1 teaspoon vanilla
- 1/4 teaspoon sea salt , (plus more for sprinkling)
Instructions
- Combine the sugar and corn syrup in a saucepan.
- Cook on medium high heat, stirring constantly,
- It will be a white color at first.
- Then it will turn a light caramel.
- Once it is caramel colored add the butter and whisk.
- It will violently boil, it is okay!
- Add the milk and vanilla and stir until smooth and combined.
- Add sea salt.
- Let cool, serve on favorite desserts and garnish with a bit more sea salt!
Nutrition
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Sabrina Tips
Make sure that your dairy ingredients (butter and heavy cream) are at room temperature before making this recipe. If you add them when they are cold they can cause the smooth mixture to clump up or splatter causing you to get burned.
Table of contents
About this Recipe
Homemade caramel sauce sounds daunting to most but it is actually a really quick fifteen minute recipe that results in the most indulgent, delicious, buttery and salty caramel sauce you have ever tasted. Once you have poured it over your favorite dessert, don’t forget to sprinkle extra sea salt on top.
What to Pair With
There are many ways to use homemade Caramel Sauce. You can pour caramel over desserts like Apple Crisps, New York Style Cheesecake, Double Chocolate Brownies, and so many other treats.
How to Store
- Serve: Let the dessert topping cool for a few minutes before using it since it will be VERY hot. It’s delicious to serve while still warm.
- Store: Let it cool to room temperature. Then pour the caramel into a mason jar or another airtight container. It can stay good in the fridge for up to 3 weeks. Reheat the mixture for 30 seconds in the microwave before serving.
- Freeze: Pour the sauce to an airtight container to freeze it. The frozen caramel can stay good for 2-3 months. Transfer the container to the fridge to let it thaw before serving.
Ideas to Serve
Ice Cream Sundaes are a summer time favorite! Make more dessert sauces like Pineapple Topping, Strawberry Topping and Chocolate Gravy. If your feeling very adventurous, trying making and serving with your own Vanilla Ice Cream!
Related Recipes
More Delicious Caramel Recipes
Photos use in previous version of this post
This looks amazing and I can’t wait to try it! I’m sorry if I missed it in the instructions, but would you store this at room temperature or does it need to be refrigerated? Thanks!
Sara, you didn’t miss it in the instructions. This is one of my original posts back in 2015 and my newer posts include how to store instructions, lol. Yes, this sauce needs to be refrigerated in an air tight container in the refrigerator up to one month. Thanks for asking and I’ll put this on the list of recipes to update!
when do you add the vanilla??
Ooops! Thank you Deanna, when you add the milk. The recipe card has been updated.
I’m a big fan of this site, but this recipe didn’t turn out as expected. I had to reheat it and add a lot more milk just to be able to spoon it cold from the fridge. Still it’s very good!
You haven’t fixed the link:
(I use a homemade variety from this recipe)
There is no link to click on
I’d like to see it, too…not great at answering…Sabrina? Are you out there????
Mine got a bit too candy like so added more milk and it was great..
I made this recipe real quick before I had other errands, and it was really quick. I sat with the syrup and let it turn the color I wanted, then added the butter and vanilla and salt. My husband has been wanting more caramel, but I didn’t have whipping cream anymore. Now, that’s no longer a problem, I just need more corn syrup…
In the salted Carmel sauce recipe it calls for 1 teaspoon of vanilla as one of the ingrediates but never adds in to the recipe?
So sorry about that. When I’m cooking the recipes, I sometimes change them and it looks like the edit didn’t make it to the recipe card. I did not end up using the vanilla in my final test, but if you would like to add it do so with the milk.
This looks amazing and I can’t wait to make it! What step do I add the vanilla?
I did not end up using the vanilla in my final test, but if you would like to add it do so with the milk. Somehow my recipe card did not update that change.
Can’t wait for the dessert reveal tomorrow ! Looks amazing . But then again all of your recipes do . I just need time to try and make a lot of them .
2 tablespoons corn syrup (I use a homemade variety from this recipe) not sure what you mean by this?
Sorry about that! I use a homemade thick simple syrup for this instead of store bought corn syrup by mixing 8 tablespoons of sugar with 2 tablespoons of hot water. This makes a half a cup of homemade corn syrup.
I’m probably one of the only people who is not a salt carmel person but my daughter loves it and I can’t wait to surprise her with this!
It was a change for me at first too, but now I can’t even remember caramel sauce without it! And I only really tried it a few years ago, so most of my life was the non salted way!
I have really gotten into Salted Caramel flavor lately. I will have to try to make this sauce myself. Yum.
Awesome! I hope you love it