Go Back

Homemade Salted Caramel

Homemade salted caramel is liquid gold I promise. No fancy equipment for this recipe.The caramel is so decadent, sweet, sticky, buttery and tastes amazing on anything it touches! It takes a some care in making it but it's totally worth it.
Course Dessert
Keyword homemade, salted caramel
Prep Time 15 minutes
Total Time 15 minutes
Servings 2 cups
Calories 710kcal
Author Jerotich M


  • 1 1/2 cups sugar
  • 1/4 cup water
  • 1 cup cream
  • 2 tbsp unsalted butter
  • 1/2 tsp salt


  • Add the sugar and water into a medium pan and stir until the sugar is dissolved. Place over medium heat.
  • Cook until the sugar mixture becomes a golden amber colour then remove from heat and whisk in the cream. Add in the butter and stir.
  • Place the mixture on a medium low heat and continue whisking. Cook for an additional 3 minutes.
  • Remove from heat and add in the salt. Transfer the mixture into a bowl and set aside to cool before using. The caramel can be refrigerated for up to a month.


  • Avoid stirring! After the sugar has dissolved don't stir the mixture as this will cause crystals to form.
  • Watch the colour of the caramel very keenly. The amber colour gives a beautiful flavour. 
  • Always use room temperature butter and cream.
  • Don't forget the salt ! Salt really deepens the flavour profile and will keep your caramel from tasting too sweet.
  • Caramel keeps for up to a month in the refrigerator so you can always prepare it ahead of time.