Easy Salted Caramel Sauce

Easy Salted Caramel Sauce is simple to make & absolutely delicious when added to any fall treat. If the salty-sweet combo is your favorite, you’ll love this.

Sooo, let’s talk salted caramel sauce—the kind of sauce that’s basically pure magic in a jar. It’s rich, buttery, a little sweet, and has just enough salt to make your taste buds sit up and notice.

This recipe that’s super straightforward, no fancy ingredients, just that buttery, caramel goodness you want to drizzle over everything. And hey, if you’ve ever struggled with caramel turning into a burnt mess, I’ve been there too, so I’ve got your back with some easy tips.

I’m so excited for the season change. We are busy baking, enjoying cozy days with the fire going & curling up with big fuzzy blankets. It’s such a comforting & enjoyable time of year.

One thing I really love is the flavors of fall. I am a huge lover of salted caramel & I get so excited when fall arrives & I find salted caramel everywhere. But I also really love making my own. It’s one of the recipes I almost always have on hand.

I love this easy caramel sauce recipe because it is easy to make, doesn’t require a candy thermometer, has the perfect consistency for drizzling on a caramel apple, dipping with chocolate chip cookies, using on top of bread pudding, or using it when making a caramel buttercream frosting.

It really is one of my favorite recipes with its deep amber color, perfect caramel flavor, with that contrast with the Kosher salt. I’m telling you, this is better than anything you will find at the grocery store, and you can use it in so many delicious ways.

What To Serve With Salted Caramel Sauce

Vanilla Ice Cream
Nothing beats warm salted caramel drizzled over cold vanilla ice cream—it’s combo therapy for your taste buds.

Apple Slices
The classic sweet and salty dip combo that turns simple fruit into a snack worthy of any party tray.

Brownies
Pour this sauce onto brownies to add a gooey, buttery layer that makes each bite even more luscious.

Pancakes or Waffles
Upgrade your breakfast game by drizzling the sauce over your morning stack instead of syrup.

Coffee or Hot Chocolate
A spoonful stirred into your warm drink makes for a rich, creamy twist that’s pure comfort in a cup.

Kitchen Equipment

• Heavy-bottomed saucepan
• Wooden spoon or silicone spatula
• Measuring cups and spoons
• Heatproof jar or container for storage

How to Make

1. In a medium saucepan, toss together the butter, brown sugar, evaporated milk, and coarse sea salt.
2. Cook over medium heat, stirring often, until everything is melted and combined.
3. Bring the mixture to a boil, then lower the heat and let it simmer for about 5–7 minutes, whisking constantly, until it starts to thicken.
4. Take the pan off the heat and stir in the vanilla.
5. Pour the caramel into a glass jar with a tight-fitting lid and let it cool slightly before using.
6. Store it in the fridge, and just warm it up before drizzling it over your favorite treats.

Variations & Substitutions

Add vanilla extract:
Stir a teaspoon of vanilla into the finished sauce for a warm, cozy depth of flavor.

Make it spicy:
Add a pinch of cayenne pepper or a dash of chili powder to the sugar before melting for a sweet-heat twist.

Use coconut cream:
Swap the heavy cream for coconut cream to make a tropical, dairy-free version that’s just as indulgent.

Brown sugar caramel:
Try using brown sugar instead of white for a deeper molasses flavor that’s perfect for fall desserts.

Chocolate salted caramel:
Stir in a few tablespoons of melted dark chocolate for a rich, fudgy caramel sauce that’s next level.

You really can’t go wrong when changing it up with this desert sauce by using pure vanilla extract, swapping in heavy whipping cream, or changing out the granulated sugar with dark brown sugars instead.

Flavor Boosters

• Toast the salt: Giving your flaky salt a quick toast in a dry pan enhances its nutty flavor and makes it pop even more when sprinkled on the finished sauce.
• Brown butter twist: Swap the regular butter for browned butter for a nuttier, more complex caramel flavor that’s kind of like the sauce grew up a little.
• Mix in bourbon: A splash of bourbon stirred in at the end adds a warm, boozy depth that plays really well with the sweet and salty.
• Cinnamon sprinkle: A pinch of cinnamon dusted on top perfects the cozy vibe, especially when using it on apple or pumpkin desserts.
• Sea salt caramel crunch: Top your desserts with a sprinkle of coarse sea salt mixed with crushed toasted nuts for an added crunchy contrast.

Don’t forget the paper towels as spills always happen! I keep plenty of Viva Towels & Viva Vantage on hand- not only for cleaning up messes like these but they are great for sticky hands too.

They are also really handy for setting down that super sticky whisk when the cooking process is done. I like to have one ready & waiting on the counter so I’m not stepping away from the stove while cooking this sauce.

Best Dessert Pairings With This Sauce

Chocolate Lava Cake
The buttery, gooey inside of a lava cake meets its perfect partner in salted caramel, bringing a sweet and salty dream team.

Pecan Pie
Salted caramel elevates the nutty sweetness of pecan pie with a touch of buttery richness.

Banoffee Pie
Caramel’s natural buddy, bananas and cream, get a little salty boost that turns this dessert into a show-stopper.

Cheesecake
A swirl or drizzle of salted caramel on cheesecake adds flavor contrast and makes every bite feel decadent.

Sticky Toffee Pudding
This caramel sauce enhances the moist, rich pudding with even more gooey goodness that’s totally comforting.

Troubleshooting

• Caramel Crystallizes: Make sure to dissolve the sugar completely before it starts to brown, and avoid stirring once it begins to melt. Adding a little lemon juice or corn syrup can help prevent crystals from forming.
• Sauce is Too Thick: If your caramel sauce cools and thickens too much, gently warm it and stir in a bit more cream to loosen it up.
• Sauce is Too Runny: If your sauce is too thin, keep it on low heat and simmer gently until it thickens to your liking, but watch carefully to not burn it.
• Burnt Taste: Burnt caramel is bitter and not what we want. Keep a close eye on the sugar color—it should be a nice amber, not dark brown or black.
• Sauce Separates: If the sauce splits, it might be because the butter or cream was too cold; next time, bring them to room temp before adding and stir constantly.

Storage

Store leftover sauce in a sealed jar in the fridge for up to two weeks. Reheat gently before using to bring back that silky texture.

Freezing: Salted caramel sauce freezes well in an airtight container for up to 3 months. When ready to use, thaw in the fridge overnight and warm gently on the stove or microwave, stirring until smooth.

You will love how quickly it is to whip this up. Which is a really good thing because my family can’t seem to get enough of this. Seems like I’m making some several times a week.

Thanks Viva for helping me clean up quickly so I can get on to enjoying this incredibly delicious sauce.

Note: All Viva Towels are strong and durable like cloth. Viva Vantage have a scrubby texture which I use for cleaning the kitchen messes like these caramel spills. Viva Towels have a soft & smooth texture that work well for wiping little faces & cleaning hands after enjoying such tasty treats.

How to Reheat

Microwave Method
Best for: Quick warming in small amounts.
Heat the sauce in a microwave-safe bowl in 20-second bursts, stirring in between to prevent overheating or separation.

Double Boiler Method
Best for: Gently reheating to keep sauce silky.
Place the sauce bowl over simmering water and stir gently until warm and smooth, avoiding direct heat that can scorch.

Stovetop Method
Best for: Small batches and quick warming.
Warm in a small pan over low heat, stirring frequently until just heated through to maintain texture.

Ways to Use Leftovers

Dip for Popcorn: Drizzle warmed salted caramel over popcorn and toss for an addictive sweet-salty movie snack.

Swirl into Yogurt: Mix a spoonful into plain or vanilla yogurt for a quick flavor upgrade.

Drizzle Over Fruit: Use it as a dip or sauce for pears, berries, or peaches to add richness.

Mix into Oatmeal: Stir a little caramel into your morning oatmeal to start the day on a sweet note.

Sauce for Cakes: Pour it over pound cake, sponge cake, or donuts to add an extra layer of yum.

FAQ’s

Can I make salted caramel sauce ahead of time?

Yes, it keeps well in the fridge for up to two weeks, making it perfect for prepping before your next dessert craving.

Is salted caramel sauce gluten-free?

Absolutely, all the basic ingredients are gluten-free, so it’s safe for most gluten-sensitive folks.

Can I use light cream or milk instead of heavy cream?

You can, but the sauce won’t be as rich or thick—it might also affect the texture a bit.

What kind of salt is best for salted caramel?

Flaky sea salt or Maldon salt are ideal because they add texture and a nice burst of saltiness.

How do I stop the caramel from hardening?

Make sure to keep it in an airtight container and warm gently before use; caramel hardens when cold but melts easily once warmed.

DON’T MISS THESE HOLIDAY E-BOOKS!

If you love this caramel recipe, you’re going to love these other caramel recipes, too. Please click each link below to find the easy, printable recipe!

Best Homemade Caramel

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