Homemade Salted Caramel

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Homemade Salted Caramel

There’s nothing quite like the taste of homemade salted caramel — rich, buttery, silky smooth, and just the right balance of sweet and salty. Once you make your own, you’ll never go back to the store-bought kind. It’s easy, quick, and only takes a few ingredients you probably already have in your kitchen.

Drizzle it over cheesecake, brownies, cookies, ice cream, or your favorite fall desserts — or just dip a spoon in and enjoy. (No judgment!) The smell alone will make your kitchen feel warm and cozy.

This recipe creates a thick, golden caramel that pours beautifully and sets with that perfect glossy finish. It’s an absolute must-have for holiday baking or anytime you want to elevate your desserts.

Why You’ll Love This Recipe

• Simple ingredients: Butter, sugar, cream, and salt — that’s it!
• Quick & easy: Ready in less than 10 minutes.
• Versatile: Use it for drizzling, dipping, or mixing into desserts.
• Perfect texture: Thick, glossy, and luscious — never grainy.

Ingredients

• 1 cup granulated sugar
• 6 tablespoons unsalted butter, cut into pieces
• ½ cup heavy cream
• 1 teaspoon vanilla extract (optional but recommended)
• 1 teaspoon sea salt (or to taste)

Instructions

1. Melt the sugar:
   In a heavy-bottomed saucepan over medium heat, add the sugar. Stir constantly with a heatproof spatula or whisk as it begins to clump and then melt into an amber-colored liquid. Be patient — it takes about 5–6 minutes.
2. Add the butter:
   Once the sugar is completely melted and golden, carefully add the butter. (It will bubble rapidly!) Stir until the butter melts completely and combines with the sugar.
3. Pour in the cream:
   Slowly pour in the heavy cream while stirring. The mixture will bubble up again — keep stirring until smooth and combined.
4. Add the salt & vanilla:
   Remove from heat and stir in the salt and vanilla extract. Adjust the salt level to your taste — a pinch more makes it extra “gourmet.”
5. Cool & store:
   Let the caramel cool for about 15–20 minutes before pouring into a glass jar. It will thicken as it cools. Store in the refrigerator for up to 2 weeks. Warm slightly before using.

Jennie’s Notes

Homemade salted caramel is one of those recipes that makes everything taste better. I love making a fresh batch on Sunday afternoons and keeping it in the fridge — it’s perfect for drizzling over my Mini Salted Caramel Cheesecake Bites, Mini Chocolate Chip Cookie Cheesecakes, or even a warm brownie straight from the oven.

If you want it thicker for spreading or layering in desserts, let it cook a minute or two longer before adding the cream. For a thinner drizzle, stir in an extra tablespoon of cream after cooking.

Pro tip: Sprinkle a touch of flaky sea salt on top just before serving — it looks beautiful and enhances the flavor.

Ways to Use Salted Caramel

• Drizzle over ice cream or brownies
• Stir into hot coffee for a homemade caramel latte
• Spoon over cheesecake or apple pie
• Swirl into frosting or whipped cream
• Use as a dip for apples, pretzels, or cookies

Jennie’s Thoughts

This Homemade Salted Caramel is a kitchen essential — simple, elegant, and absolutely delicious. It’s the kind of recipe that transforms any dessert into something special. Once you try it, you’ll want to keep a jar in your fridge year-round.

Make it once, and you’ll never reach for store-bought caramel again.