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Salted Caramel is the perfect sauce for ice cream, cakes or pies. With just 5 ingredients it’s done in 5 minutes and it’s an easy caramel sauce that is absolutely spoon-worthy. The BEST part about this recipe is how easy it is. There’s no guesswork – it works every time!

spoon above jar of caramel dripping caramel back into jar.


Caramel is one of the fall flavors I look forward to every year. I love adding caramel to apple strudel and cheesecake as well as serving it over ice cream. I’ve made caramel before (cinnamon and pumpkin flavors) but those are somewhat labor intensive.

If you’re looking for an easy caramel recipe that takes no time to make and has just 5 simple ingredients, then this is the easy caramel recipe for you. It’s perfect for pouring over ice cream OR using in any caramel dessert. Plus it takes just 5 minutes to make and you don’t need a candy thermometer or heavy cream!

ingredients on counter with words.

5 Ingredients Needed

  • Brown Sugar: I know traditionally caramel is made with granulated sugar but I love the richness that brown sugar adds.
  • Unsalted Butter: If you’re using salted butter you can reduce the amount of salt in the recipe.
  • Milk: Whole milk is best – the lower the fat content the thinner the caramel will be.
  • Vanilla extract: Only buy PURE vanilla extract.
  • Salt: All caramel needs salt – regardless of if it’s salted caramel or not. This recipe just has a little extra to make the salt a bit more prominent.

How much salt goes in Homemade Salted Caramel Sauce?

I recommend starting with 1/4 teaspoon of sea salt or kosher salt. You can use regular table salt, but I prefer kosher or sea salt (regular or maldon). Once the caramel has cooled a bit you can taste the salted caramel sauce and add more salt to your preference.

How To Make Salted Caramel Sauce

  1. Simply melt the butter over medium-high heat. Stir in the brown sugar and milk with a wooden spoon or whisk.
  2. Boil for 2 minutes: the important part is waiting to set the clock until it’s BOILING. Simmering doesn’t count as boiling, so once it’s bubbling all the way through, then set your timer. The sauce will be a nice amber color.
  3. Add the vanilla and salt, pour into a glass jar or airtight container, and let cool.
spoon with caramel resting on open jar of caramel.

How to use Salted Caramel

Salted Caramel is good in SO MANY THINGS! Here are a few of my favorite ways to use it:

Caramel Sauce Variations

spoon above jar of caramel dripping caramel back into jar.

Expert Tips

  • Once it’s cooked you should cool the salted caramel for about 10 minutes before using it on ice cream, so it doesn’t melt it.
  • You can also let it cool in a jar or bottle and store it to use over the week. It’s a creamy caramel sauce that’s thin enough to pour but thick enough that it’s not runny.
  • It’s important to wait to set your timer until the mixture is fully boiling (not simmering).
  • The caramel is thin when hot, thicker but pourable when room temperature, and firm when cold. To thin cold caramel, simply warm in the microwave or on the stove.

How to Store Caramel

It’s best to store this in the refrigerator if you’re not using it all the day it’s made. However, it will solidify in the refrigerator but that’s okay!

To thin, just heat it slowly in the microwave (just a few seconds, stir, then heat more).

Thick from the fridge it’s perfect to add to cupcakes as a filling!

FAQs

Why do you use brown sugar? Isn’t that butterscotch?

Technically I guess it’s butterscotch when it has brown sugar – but I prefer brown sugar caramel. I find it is more flavorful and much easier to make. This recipe doesn’t need as much babysitting as regular caramel with white sugar.

spoon above jar of caramel dripping caramel back into jar.

5-minute Salted Caramel Recipe

4.86 from 251 votes
5-minute salted caramel sauce has just 5 ingredients and is the perfect ice cream topping or caramel sauce for cake or pie!

Recipe Video

Cook Time 5 minutes
Total Time 5 minutes
Yield 16 servings
Serving Size 1 serving

Ingredients
 

  • ½ cup (113g) unsalted butter , cubed
  • 1 cup (200g) packed brown sugar
  • ¼ cup (59ml) milk
  • 1 teaspoon vanilla extract
  • ¼ teaspoon kosher salt or sea salt (more to taste)
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Instructions

  • Place butter in a saucepan and melt over medium-low heat.
  • Add the brown sugar and milk and turn heat to medium. Stir constantly until the mixture boils. Boil for 2 minutes.
  • Remove from heat and stir in vanilla and salt. (Once it cools a bit, you can add more salt to taste.)
  • Pour into jar. Let cool slightly before using. Cover. Store in refrigerator if not using the day it's made.
  • If mixture separates as it cools, just stir it up or shake it.
  • If it becomes to thick to pour after chilling, you can heat it in the microwave for a few seconds and stir.

Recipe Notes

  • You can use whole milk, 2% or nonfat but whole milk is best. Because this recipe doesn’t use heavy cream you can also use nondairy milk, but the caramel might be thinner.
  • Make sure to start the clock once it’s BOILING. That means big bubbles all over the pan, not little bubbles around the edge (that’s simmering).
 
Recipe adapted from AllRecipes.

Recipe Nutrition

Serving: 1serving | Calories: 109kcal | Carbohydrates: 14g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 17mg | Sodium: 6mg | Potassium: 23mg | Sugar: 13g | Vitamin A: 191IU | Calcium: 17mg | Iron: 1mg
Nutritional information not guaranteed to be accurate
Course Dessert
Cuisine American

Favorite Caramel Recipes



Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

4.86 from 251 votes (190 ratings without comment)

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139 Comments

  1. This recipe is perfect! Since I didn’t have heavy cream in my fridge, using milk was the perfect option! Thank you for making this caramel recipe that uses milk. ๐Ÿ˜Š

  2. I searched for a caramel that doesnโ€™t use cream because my standard recipe uses cream.

    This is FANTASTIC on banana muffins. I left in the breakroom at school and I had staff interrupting my teaching to tell me it was delicious.

    This is my new go-to.

  3. Unfortunately, I was not a fan of this. I was looking for an easy caramel recipe for my coffee and my attempt at a homemade caramel macchiato. But this was not it. I definitely see now why many reviewers said that this is more of a butterscotch instead of caramel. It totally tasted like butterscotch. Which I typically donโ€™t mind, but itโ€™s just not the same taste as caramel. The consistency was fine. Even after refrigerating it solidified, but it was easy to reheat back to normal texture. Maybe this sauce would be better on a dessert like ice cream, but I highly donโ€™t recommend it for coffee like I made the mistake of doing.

  4. I was looking for a good recipe to add to my coffee, this was amazing! Thank you. Made my cup 100 times better.