Salted Butter Caramel Sauce

French

Salted butter caramel is a truly irresistible treat, balancing the sweetness of caramel with the rich, savoury notes of salted butter.

This silky sauce adds a warm sweet-salty finish to all kinds of desserts and bakes.

Homemade Salted Butter Caramel Sauce: Easy, Smooth, and Never Bitter

I always keep a jar of homemade salted butter caramel sauce in the fridge.

The kids love it, especially spooned over crêpes or warm waffles.

That perfect balance between sweetness and saltiness makes it hard to resist. Best of all, it’s quick and straightforward to make, with just a few basic ingredients.

I often use it in a salted caramel mousse, or as a delicious “glue” to sandwich caramel shortbread cookies together.

Why make salted butter caramel sauce at home?

Making it yourself gives you full control over the flavour. You can adjust the sugar and salt to suit your taste, without ending up with an overly sweet or bitter sauce.

The texture is also easy to customise, whether you want it silky and pourable or slightly thicker for fillings and toppings.

Homemade caramel contains no additives or artificial flavours, just simple pantry staples.

It also keeps well in the fridge for several days, and reheats smoothly without splitting, making it a practical and versatile sauce to have on hand for desserts and baking.

Ingredients for a Foolproof Salted Butter Caramel Sauce

• Granulated (caster) sugar (240 g): the base of the caramel. Let it melt without stirring to prevent crystallisation. Watch the colour, light amber tastes balanced, while too dark can turn bitter.
• Milk (200 ml) or heavy cream (150 ml): adds smoothness. Cream makes a richer, more stable sauce; milk keeps it lighter. Warm it slightly before adding to reduce splashing and temperature shock.
• Salted butter (70 g): brings richness and that signature salty depth. Stir it in off the heat for a glossy, silky finish.

How to Make Salted Butter Caramel Sauce (No Cream)

• Use the right tools: all you need is a heavy-bottomed saucepan and a heatproof spatula to prevent burning and ensure even cooking. This version is made without cream, using milk instead.
• Melt the sugar: pour the sugar into the saucepan and heat over medium. Let it melt without stirring (tilt the pan if needed) until it turns a light amber colour, stopping before it gets too dark.
• Add the butter first: remove the pan from the heat, add the butter cubes, and stir until melted. The mixture may look separated at first, this is normal.
• Add the milk while cooking: return to low heat and slowly pour in the milk, stirring constantly. Cook for a few minutes until the caramel is fully dissolved and the sauce is smooth and glossy.
• Cool and store: let the sauce cool slightly, then transfer to a clean jar. Store in the refrigerator for later use.

Note: some methods add the milk or cream first, then stir in the butter off the heat. That’s how I used to make it, but I now prefer adding the butter first for an easier, smoother result.mment, j’ai adopté la technique du beurre ajouté en premier, et c’est celle que je préfère désormais.

How to Store Salted Butter Caramel Sauce

• In the refrigerator: pour the completely cooled sauce into a clean, tightly sealed jar.
• Shelf life: it usually keeps well for 7 to 10 days.
• Texture: the sauce will thicken when chilled, this is perfectly normal.
• Reheating: warm it gently for a few seconds in the microwave or over very low heat, stirring, until fluid again.
• Tip: if it feels too thick, add 1-2 tablespoons of milk while reheating, little by little.

Tips and Troubleshooting for Perfect Salted Caramel

• Use warm milk: gently heat it before adding to reduce splashing and help the caramel dissolve smoothly.
• Low to medium heat: caramel cooked over high heat darkens quickly and can turn bitter.
• Do not stir the sugar at first: stirring causes crystallisation; simply tilt the pan if needed.
• Stir constantly after adding milk or butter: this ensures a smooth sauce and even cooking.
• Stop early: caramel keeps cooking off the heat, so remove it once it reaches a light amber colour.
• White sugar works best: it melts evenly and gives a clean flavour.
• Unsalted butter is fine: just add a pinch of fine salt.
• Right cookware matters: a heavy-bottomed stainless steel saucepan prevents hot spots and gives better colour control.

FAQ : Frequently Asked Questions About Salted Butter Caramel

• Why does my caramel crystallise? This usually happens when the sugar is stirred at the beginning or if there are impurities. Let the sugar melt undisturbed and always use a clean saucepan.
• Why does my sauce taste bitter? The caramel cooked too long. Stop the cooking as soon as it reaches a light amber colour.
• My sauce seized after adding the milk. Is that normal? Yes. Put it back over low heat and stir until it becomes smooth again.
• Can I replace milk with cream? Absolutely. Cream gives a richer, creamier, and more stable sauce.
• How can I fix a caramel that’s too thick? Reheat it gently and add a little milk, gradually, while stirring.
• How long does salted caramel keep? It usually keeps for 7 to 10 days in the refrigerator, stored in a sealed jar.
• How do I fix a separated salted caramel sauce? A hand blender works very well to re-emulsify a stubborn sauce.

Note on Texture

• For a spreadable salted caramel: reduce the amount of milk or liquid cream.
• For a pourable salted caramel: add a little more milk or cream until the desired consistency is reached.

Sweet ways to use it

• Crepes, pancakes, waffles: drizzle on top, add bananas or toasted nuts.
• Tarts & cheesecakes: spoon over before serving, or swirl on top.
• Ice cream, yogurt, dessert cups: layer between cream, fruit, and biscuits.

Other basic pastry recipes

• Express Puff Pastry : 10-Minute Dough
• Homemade Vanilla Syrup for Coffee
• Vanilla Buttercream Frosting