This Caramel Sauce recipe is so scrumptious and the easiest that I have ever made! A family favorite, this salted caramel sauce is smooth, creamy and perfect every single time! 

Salted Caramel Sauce Recipe - The absolute best salted caramel sauce recipe that I have ever tasted! Smooth, creamy and perfect every single time! // addapinch.com

This is by far the easiest caramel sauce that I’ve ever made and the best I’ve ever tasted.

Over the years, I’ve learned a little bit of a trick to making it, but once you learn the trick, you are in caramel heaven! 🙂

You’ll only need five ingredients and a little bit of time to make it!

Easiest Caramel Sauce Recipe

Once you make it, you’ll find a million and one things to dip in it, pour it over, and mix it in. It is just a staple item, I think. It is delicious swirled in blondies and brownies, poured over ice cream, mixed in a mocha or hot cider, and to dip apples and pears into. I also love to pour it into sterilized jars and give to family and friends throughout the holidays with a little note for favorite ways to use it.

Here’s a how I make it, along with some helpful tips.

How to Make the Easiest Caramel Sauce

To make this recipe, you will only need five ingredients.

  • Granulated Sugar
  • Water
  • Salted Butter
  • Heavy Cream
  • Coarse Sea Salt

You’ll want to use a 3-quart saucepan set over medium heat. Add your granulated sugar and water to the saucepan and stir with a wooden or silicone spoon until well combined. (It is important to make sure to use either a wooden spoon or a silicone spoon to make your sauce.)

The water will help your sugar to melt and will prevent the finished caramel sauce from becoming grainy. Once you combine the sugar and water, do not stir again. As the sugar and water are heated, if you stir them, you’ll cause grains to form in your caramel sauce and it will not be smooth and creamy. Resist the urge!

Instead, you can gently swirl the pan over the heat if needed, but be sure not to let the caramel go high up onto the sides of the pan or this will make the caramel sauce grainy as well.

Remember, the whole goal is creamy, smooth caramel sauce.

I use an instant read or candy thermometer when making my caramel sauce. When the thermometer registers 350ºF and is a light amber color, the caramel sauce is ready for the next stage.

Now, add all of your butter pieces to the saucepan at once and whisk until the butter is fully incorporated. The caramel will bubble up, but continue to whisk to make sure all of the butter has melted.

Then, remove the saucepan from the heat and slowly pour in the cream, whisking continuously. Whisk in the sea salt and set aside to cool before transferring to an airtight container for storing in the refrigerator or serving.

The sauce will continue to thicken as it cools.
Salted Caramel Sauce Recipe - The absolute best salted caramel sauce recipe that I have ever tasted! Smooth, creamy and perfect every single time! // addapinch.com

Tips for the Smoothest Caramel

To prevent crystallization in your caramel sauce, make sure that your pot and spoon (use a silicone or wood spoon!) are extremely clean. Any type of debris can cause crystallization.

As an option, you may add 1 teaspoon of corn syrup with the sugar and water to prevent any crystallization if you wish.

Here’s my quick and easy Caramel Sauce recipe. It is absolutely sublime! I think you’ll love it!

Salted Caramel Sauce Recipe - The absolute best salted caramel sauce recipe that I have ever tasted! Smooth, creamy and perfect every single time! // addapinch.com

The Easiest Caramel Sauce Recipe

Salted Caramel Sauce Recipe - The absolute best salted caramel sauce recipe that I have ever tasted! Smooth, creamy and perfect every single time!
4.82 from 27 votes

Review Recipe

Print Recipe

Prep Time2 mins
Cook Time8 mins
Total Time10 mins
Servings: 2 tablespoons
Course Dessert
Calories: 178kcal
Serving Size 2tablespoons
Cuisine American
Author: Robyn Stone | Add a Pinch

Ingredients

  • 1 cup granulated sugar
  • 1/4 cup water
  • 6 tablespoons salted butter cut into pieces
  • 1/2 cup heavy cream at room temperature
  • 1 teaspoon coarse sea salt

Instructions

  • Add the sugar and water to a 3-quart saucepan set over medium heat. Stir until combined. Do Not Stir Again! Simply swirl the saucepan until the sugar has melted and turns a light amber color. If you use a candy or instant read thermometer, the mixture should register 350º at this point.
  • Carefully add your butter and whisk until all the butter has melted.
  • Remove the saucepan from the heat and slowly pour in the cream, whisking constantly until all of the cream has been incorporated. Whisk in the sea salt and set aside to cool.
  • Allow to cool about 5 minutes and then pour into an airtight container for storing in the refrigerator.

Notes

Makes 1 1/4 cups.
To prevent crystallization in your caramel sauce, make sure that your pot and spoon (silicone or wood!) are extremely clean as any debris can cause crystallization. Also, you may add 1 teaspoon of corn syrup with the sugar and water to prevent any crystallization, if you choose.

Nutrition Information

Serving: 2tablespoons | Calories: 178kcal | Carbohydrates: 20g | Fat: 31g | Cholesterol: 34mg | Sodium: 298mg | Potassium: 9mg | Vitamin A: 385IU | Calcium: 10mg
Have you made this recipe?Tag @addapinch on Instagram or hashtag it #addapinch

Enjoy!
Robyn xo

The Easiest Salted Caramel Sauce Recipe - The absolute best salted caramel sauce recipe that I have ever tasted! Smooth, creamy and perfect every single time! // addapinch.com

From the Add a Pinch recipe archives. Originally published 2014.

Join today for free and start saving your favorite recipes

Create an account easily save your favorite content, so you never forget a recipe again.

Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

More about me

149 Comments Leave a comment or review

  1. Robyn,
    I am planning to make the Cinnamon Apple Baked French Toast this weekend. I would like to know how much salt to add to the caramel recipe if I was to use unsalted butter. I just never buy salted butter, since I only use butter in baking. Thanks!

  2. Made this caramel sauce for the salted caramel blondies! I haven’t done the blondies yet but the salted caramel sauce came out great. SO delicious and my whole house smells like it now 😀 I had a hard time getting the brown sugar to completely melt with the butter though so I would recommend leaving the saucepan on the stove over low heat for longer than the recipe says.

    1. Thank you so much for this base recipe! I wanted a quick, easy caramel that delivered big on taste, and this is perfect! I halved this recipe. I used Mexican vanilla, used regular milk less 3 T and in place of that 3 T, I used buttermilk to give it a richer flavor. I simmered it longer until it was gooey and thick, like for an ice cream sundae. Tad bit darker than your photo, but fab, fab, fab. Thank you again!

  3. Robyn – Caramel is my favorite – do you have a recipe for a good caramel icing for cake? Could this one be modified? Thank you. Love your blog and recipes.

    GranJan

  4. Want to make this delicious looking sauce for your Thumbprint cookies. I have never made caramel sauce before – I’m a novice cook. Just wondered if I stir the sauce the whole time it’s cooking in the pan?

  5. Robyn, Thak you for your wonderful Carmel Sauce recipe. I thought you might like to know I just made it and substituted 1 Cup Splenda Brown Sugar & 1 Cup Splenda regular sweetener for your 2 cups brown sugar (my hubby is diabetic so I try to substitute wherever I can) and your sauce came out phenomenally! It is to die for. Thank you again. Happy cooking.

  6. Just whipped this caramel sauce up tonight for some caramel-apple pies I’m making this weekend. I was worried because I’ve never made any sort of caramel before. This recipe was super simple and so amazing! Oh man, I had to stop myself from eating all of it! It’s silky smooth and is rich. I doubled the recipe (because I’m making a lot of pie…), so it had to cook longer than called for, but otherwise following the recipe was super simple! Thank you!

  7. Thanks for the recipe….it turned out delicious!!!!
    At the last stages mine was thickening a bit too much – must have overcooked it – so I added about 1/2 a cup of milk in the last boil.

  8. Hi Robyn,
    So does this caramel recipe end up with a consistency like caramel sauce used as ice cream topping? The photo on the recipe shows it is very thin ( I am hoping that this is before it truly cools down and when it does cool it is nice and thick).

    Thank You

  9. Just made this it was super easy, I found it went a bit lumpy with dark brown sugar may try light next time. I also used salted butter instead of regular.

  10. The first time I made it it was great. This time it was rock hard when I poured it over ice cream…do you think I cooked it too long or too short?

      1. Thank you! Plan to make it again today, so will shorten the time…it is delicious and worth working to get it right!

  11. Just made this and substituted red velvet extract and it was sooooo good! Thanks so much for a quick recipe that tasted fantastic!

Leave a Reply

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