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Home / Dessert

Browned Butter Salted Caramel Sauce

4.86
/5
25 minutes minutes
186 Comments
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By: The Chunky Chefpublished: 09/19/2022

This post may contain affiliate links. Please read my disclosure policy.

Rich and silky salted caramel sauce made even better by the addition of nutty browned butter! This simple recipe requires only 4 simple ingredients, and is perfect drizzled all over your favorite desserts, or eaten by the spoonful.
Rich and silky salted caramel sauce made even better by the addition of nutty browned butter! This simple recipe requires only 4 simple ingredients, and is perfect drizzled all over your favorite desserts, or eaten by the spoonful.
Rich and silky salted caramel sauce made even better by the addition of nutty browned butter! This simple recipe requires only 4 simple ingredients, and is perfect drizzled all over your favorite desserts, or eaten by the spoonful.

Rich and silky salted caramel sauce made even better by the addition of nutty browned butter! This simple recipe requires only 4 simple ingredients, and is perfect drizzled all over your favorite desserts, or eaten by the spoonful.

This is one of my Pantry/Kitchen Basics recipes I know you’ll want to keep on hand! These recipes are great homemade alternatives to store-bought items.

overhead view of caramel sauce with salt in glass jar
Pin this recipe for later!

I always thought I wasn’t a huge caramel fan, but as it turns out, I’m just not a fan of the sauce you can buy in the store.

Once I started making caramel sauce at home, I was hooked. I mean, eating it off a spoon type of hooked!

If you’ve never made caramel at home before, I promise, it’s not incredibly difficult… it just takes some patience and faith. And of course, like all skills, you may need to practice a bit before you’re a pro!

There are two main methods for making a homemade caramel sauce; the dry method, and the wet method.

While this recipe has been on the website since 2016, it also happens to be a version of a “dry” method.

There are pros and cons to both methods, and a lot of it comes down to personal preference. I’ll be sharing a “wet” caramel sauce in a couple of days, so you’ll have to give them both a try and see which you like best!

How to make salted caramel sauce?

This is just an overview; the full ingredients and directions are in the recipe card toward the bottom of this post.

step by step photos of how to make a salted caramel sauce
  1. Brown the butter. This is a great kitchen skill to have; just make sure you don’t walk away while it’s cooking. Butter solids can go from beautifully golden to burnt pretty quickly.
  2. Melt the sugar. Since this is a dry caramel method, there’s no liquid added to the pan; just sugar. Stir often until all the clumps of sugar are melted and it’s a rich golden/amber color.
  3. Stir in butter. This is best done slowly, whisking as you pour.
  4. Stir in heavy cream. This is the part where things get really exciting. The mixture will foam up like crazy, but just keep whisking and it’ll settle into a glossy sauce.
  5. Stir in salt. I like to use sea salt for this.

Helpful Tip!

When making caramel sauce, and browning butter, I highly recommend using a heavy bottomed stainless steel saucepan. The lighter color allows you to be able to see the color of the butter solids and sugar, and the heavy bottom distributes the heat evenly, so you don’t have hot spots and burn the butter or sugar.

Rich and silky salted caramel sauce made even better by the addition of nutty browned butter! This simple recipe requires only 4 simple ingredients, and is perfect drizzled all over your favorite desserts, or eaten by the spoonful.

Variations of this recipe

  • Unsalted – while I love salted caramel, I know not everyone does… so feel free to leave out the salt if you’d like.
  • Liquor – try adding a couple of tablespoons of your favorite liquor (bourbon, whiskey, rum, and apple brandy are my favorites!).
  • Spices – adding a cinnamon stick or two to the sugar as it melts will add a nice little kick of flavor.
  • Chocolate – once the caramel is made, try stirring some chopped chocolate into the sauce!
  • Citrus – if you want something a little different, try adding some orange zest to the caramel (at the end)… it adds a subtle, yet yummy flavor.
white bowl of caramel sauce with a spoon

FAQ’s

Can you use brown sugar to make caramel sauce?

You can, but I believe that would technically be more of a butterscotch sauce. Equally delicious, but with a little bit of a different flavor.

How to prevent caramel sauce from seizing up?

There are two main ways we prevent seizing in this recipe. Heating the cream up a bit (so it’s not cold at all), and adding the cream slowly while whisking the entire time it’s added. You also want to make sure you have the pan off the heat when you add the cream.

Making caramel sauce ahead of time

The good news is, homemade caramel sauce has long shelf life!

Feel free to make this caramel completely ahead of time, then cool and refrigerate it in an airtight container.

Freezing

This sauce can also be frozen! Just transferred to cooled caramel to a freezer-safe container and freeze for up to 3-6 months.

Thaw in the refrigerator, warm it back up, and use as desired!

Storage

Caramel sauce should be refrigerated in an airtight container and enjoyed within 2-4 weeks.

Since it’s cold, you may want to microwave it a bit to loosen up the sauce.

Tips for a perfect browned butter caramel sauce!

Making caramel from scratch can be intimidating, but I promise, you can do this. Let’s break it down:

  • The pan – I highly recommend using a stainless steel or lighter colored pan for the butter and the caramel. Those processes rely on visual cues, aka the color, and it can be difficult to see that in a darker pan. You also want a saucepan with high sides to prevent bubbling over.
  • The butter – browning butter can be a little bit of a longer process, and you can’t really walk away and let it do it’s thing… it needs some babysitting.  If you’ve never browned butter before this is a great tutorial.
  • The sugar – at first it will look like nothing is happening when the sugar is cooking. You may start to question whether you’re doing it right (you are), but then you’ll start to see small wet clumps that gradually become wetter and wetter.
  • The heat – it takes a bit of time for the sugar to be completely melted and liquid, so don’t be afraid to adjust the heat on your burner as needed. If you notice it getting super dark before things are mostly dissolved, turn the heat down and pull the pan off the heat for a minute, then add it back to the low heat.
  • The patience – I know it’s hard to wait, because you want to move ahead and have a great caramel sauce, but don’t skip waiting for the sugar to completely melt though… you want the sauce to be nice and smooth, not grainy.
  • The bubbling – when you add the heavy cream, the caramel will foam and bubble up like some crazy science experiment gone horribly wrong… but don’t worry, it’s supposed to do that! That’s why you need a saucepan with high sides – you don’t want that caramel sauce bubbling over on your stovetop.
  • The clump/seize – if you happen to have some clumps of hard caramel, don’t panic. Most of the time, that can be fixed by whisking steadily over a low heat, and it’ll melt away into a rich sauce.
  • The lumps – occasionally, especially if you’re new to making caramel, there can be some small, hard lumps of sugar that just won’t melt. You can pour the caramel sauce through a strainer or mesh sieve to remove those, or if they don’t bother you, leave them in.
  • The persistence – making homemade caramel sauce can take some time to perfect, even for professional pastry chefs, so don’t worry if it isn’t perfect the very first time you try. Practice makes perfect, and it means you get to have even more caramel sauce 😉
three ways to use caramel sauce as a dip, drizzle, or covering

Recipes to Serve with Salted Caramel Sauce:

three scoops of turtle brownie ice cream in loaf pan
Turtle Brownie No Churn Ice Cream
apple turnovers stacked on plate, one cut open
Apple Turnovers
gingerbread cupcakes on white plate
Gingerbread Cupcakes
pile of pumpkin donut holes with a bite taken out of the top donut hole
Pumpkin Spice Donut Holes (Baked)
saucepan

My Favorite Stainless Saucepan!

I know this is an expensive brand, but I wanted to be honest with you about the pan I use to make caramel, and this All-Clad pan is it. You can certainly use any brand of saucepan you’d like, just make sure it has a heavy bottom (look for reviews mentioning even heat distribution) and high sides.

Get on amazon

Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!

overhead view of caramel sauce with salt in glass jar

Browned Butter Salted Caramel Sauce

4.86 from 70 votes
Author: The Chunky Chef
Prep Time: 5 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 25 minutes minutes
Calories: 1914
Servings: 12 servings
(hover over # to adjust)
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Browned butter gives this homemade salted caramel sauce a deliciously deep flavor!

Ingredients

  • 6 Tbsp unsalted butter
  • 1 cup granulated sugar
  • 1/2 cup heavy cream + 2-3 Tbsp warmed up, or at the very least, room temperature
  • 1/4 tsp sea salt

Instructions

Prepare

  • You'll need a high-sided heavy bottomed saucepan for this recipe. Preferably one that is stainless or light in color, so you can use visual cues (the color) to determine doneness of the butter and caramel.

Brown the butter

  • Add butter to saucepan and heat on MED-LOW.
  • The butter will melt, foam up, then the foam will start to go away. Whisk or swirl the pan frequently as it cooks.
  • Brown flecks (the butter solids) will start to form at the bottom. Once they're golden brown (not dark brown or black), and the butter smells nutty, immediately remove pan from the heat.
  • Pour butter into small bowl and set aside to cool.
  • Wash out and dry the saucepan.

Melt the sugar

  • Add sugar to the saucepan and heat over MED-LOW heat, and stir often with a rubber spatula.
  • After several minutes, the sugar will start to melt into a whiteish, then light brown liquid and will look clumpy. More and more clumps will appear, then they will start to melt into a brown liquid. Remember, stir often, breaking up clumps if needed.
  • Make sure all the clumps of sugar have melted before moving on to the next step.

Make the caramel sauce

  • Pour the browned butter in slowly, whisking as you pour.
  • Turn off the burner and remove pan from heat. Add the cream slowly, while whisking continuously.
  • It will foam and bubble up like crazy, but keep whisking and it will settle down.
  • The bubbling will go down and become a glossy sauce.
  • Turn the burner back on to simmer for 1-3 minutes on LOW heat, whisking often.
  • Sauce will thicken as it cools, so if it looks thin, just give it time to cool some.
  • Once it cools for a little bit, stir in the salt.

Serve

  • Use right away or store in an airtight container in the refrigerator for 2-4 weeks.

Want to save this recipe for later? Click the heart in the bottom right corner to save to your own recipe box!

Chef Tips

  1. Recipe makes approximately 1.5 cups, which I’ve estimated should serve around 12 (with the serving size being about 2 Tbsp). Of course, you can portion it into as many servings as you’d like.
  2. As always, all stove burners will heat differently, and all pans will distribute heat differently. Please use your best judgement and visual cues to decide what’s best.
  3. If you notice the sugar starting to burn and get very dark while the sugar is still starting to melt, pull the pan off the heat for a minute while stirring. Turn down the heat and continue.
  4. Warming up the cream is essential to making sure the caramel sauce doesn’t clump into a huge lump on the end of your whisk.

Nutrition Disclaimer

The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.

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Browned Butter Salted Caramel Sauce | Browned butter gives this homemade salted caramel sauce a deliciously deep flavor! | http://thechunkychef.com

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Meet The Chunky Chef

Hey there! I'm Amanda. Wife, mother, photography nerd, and bacon lover! I believe that delicious meals should be easy to make. Now that you’re here, stay a bit, browse a few recipes, and let’s get cookin’!

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4.86 from 70 votes (1 rating without comment)

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Recipe Rating




  1. Stacey Sturgill says

    Posted on 11/11 at 11:37 am

    I’m like you…. I HATE caramel!! Very unpopular opinion. I ran across your recipe and thought “OMG! She’s like me. It’s a recipe worth trying.” Thank you for your witty writing. This is a go to recipe for me now. I now love THIS caramel sauce but won’t eat any other 🤣 Now excuse me while I go throw a recipe of it together for some fruity pebbles covered pretzels for a unicorn birthday party 😊🤤

    Reply
  2. Pam says

    Posted on 10/27 at 4:22 pm

    This tastes amazing. I had a big clump form after I put the cream in and it wouldn’t melt. I was worried that it would burn after trying to melt it for about 7 minutes but the rest of the caramel is rich and creamy. There was a build up of crusty sugar around the top part of the pan that I wasn’t expecting. Is that common? Thanks for this. It’s going to go in my apple crisp which will be delicious!

    Reply
  3. Elizabeth says

    Posted on 10/24 at 6:39 pm

    Where did I go wrong if it tastes burnt?

    Reply
    • The Chunky Chef says

      Posted on 10/24 at 9:20 pm

      Oh no 🙁 It sounds like your browned butter got burnt. There’s a fine line, so I always error on the side of it maybe not being browned enough, versus taking it too far.

      Reply
  4. Courtney Mayo says

    Posted on 10/23 at 5:35 pm

    This is so easy to make my 12 year does it! Absolutely delicious recipe, best caramel sauce I’ve ever had!!!

    Reply
  5. Sandra says

    Posted on 10/18 at 4:16 pm

    There are easier ways to make this sauce, with less chance of failing.

    Reply
    • The Chunky Chef says

      Posted on 10/18 at 5:33 pm

      Of course there are; there are easier ways to make a lot of things. I didn’t say this was the only way. Don’t worry, I’ll have an easy and more fail-proof caramel sauce on the site for you soon 😉

      Reply
  6. Porcelana says

    Posted on 10/16 at 5:29 am

    I’m sure it’s delicious but I didn’t have enough patience to make it correctly thus a failure. I thought I would but old habits are hard to break!

    Reply
  7. Jennifer Wiebe says

    Posted on 10/11 at 10:24 pm

    So easy and so delicious.

    Reply
  8. Wanda Hawkins says

    Posted on 10/9 at 8:52 am

    Question is it required to use non salted butter.

    Reply
    • The Chunky Chef says

      Posted on 10/9 at 10:29 am

      No, you can use salted, you’ll just want to be careful how much salt you add at the end 🙂

      Reply
  9. Sherrie says

    Posted on 10/8 at 6:08 pm

    I can’t wait to make this homemade Carmel sauce! If it turns out as well as I think it will, I’m gifting small jars of it for the holidays.

    Reply
  10. Makismom says

    Posted on 10/5 at 6:01 pm

    So, I’m a disaster at cooking and need to follow instructions to the tiniest detail…. Your recipe lists sea salt as an ingredient, but never tells me what to do with it! Presumably it gets sprinkled on the top, once it’s in the jar, per the photo?

    Reply
    • The Chunky Chef says

      Posted on 10/5 at 9:11 pm

      You add it in step 15 🙂

      Reply
  11. Sarah says

    Posted on 9/27 at 9:23 pm

    This is the first time I’ve made caramel that didn’t come out grainy! This is SO GOOD and I’m so thankful for your tips because I wanted to give up at least three times. haha. I substituted half n half because that’s what I had and am still very pleased with the result. Can’t wait to put this in my coffee tomorrow!

    Reply
  12. Gabriele says

    Posted on 9/23 at 5:34 pm

    First try at the recipe and it turned out perfect! Thanks! My question ( as I am relatively new to trying new things and NOT a chef! …) can this recipe be used to make hard candies somehow? Or because of the butter, it would stay in fluid form?

    Reply
    • The Chunky Chef says

      Posted on 10/5 at 9:31 pm

      So happy you enjoyed the recipe! However, I’ve only tested this recipe as written. So without testing and retesting it myself, I can’t say for certain if they would work as hard candies, or what would need to be altered to make it work.

      Reply
  13. Snowflake23 says

    Posted on 9/14 at 4:02 pm

    How do you keep it from hardening so I can actually use it?

    Reply
    • Amanda says

      Posted on 9/14 at 9:12 pm

      Hardening in the refrigerator after you’ve stored it?

      Reply
  14. Wendy says

    Posted on 9/10 at 12:17 pm

    I made your apple crisp this morning, and made this as well. After I added the butter, I stepped away to grab the cream and when I added the cream, the sugar and butter had formed a big clump and stuck to the whisk. I had to turn the heat way up to dissolve the clump. It took a while. Any advise to what I perhaps was doing wrong? Butter too hot

    Reply
    • The Chunky Chef says

      Posted on 12/29 at 3:12 pm

      Hi Wendy 🙂 Based on reader feedback (including yours – thank you!!), I did a lot of extensive retesting and discovered that the cream needs to be at least room temperature. You can also warm it up a bit in another saucepan or in the microwave. This vastly reduced the change of the caramel seizing like you described.

      Reply
  15. Kara says

    Posted on 7/29 at 8:31 pm

    Can recipe be doubled? Tripled even?

    Reply
  16. Kara says

    Posted on 7/29 at 6:27 pm

    Can recipe be doubled or tripled?

    Reply
    • Amanda says

      Posted on 7/29 at 8:23 pm

      Sure thing 🙂 Just make sure you double or triple all the ingredients.

      Reply
      • Kara says

        Posted on 7/29 at 8:32 pm

        Great! Thank you.

        Reply
  17. Tessa says

    Posted on 7/26 at 7:42 pm

    Amazingly delicious! Have thought about making a big batch of it to give away as Christmas gifts. The family loves it – goes great with apple crisp, or dipping apples, etc. Very easy to make.

    Reply
  18. Susan says

    Posted on 7/23 at 9:48 pm

    Can this be canned for gifts. Either water bath or pressure cooker. Would love to try for me gift basket but I need a shelf life. Have you tried?

    Reply
    • Amanda says

      Posted on 7/25 at 8:15 pm

      Hi Susan 🙂 I’m not exactly sure if this recipe could be canned, as I’m not super familiar with the canning process and would hate to give you the wrong advice.

      Reply
  19. Briana says

    Posted on 7/9 at 7:19 pm

    So delicious! I made exactly what you wrote. I’ll never go back! Ha

    Reply
  20. Sarah says

    Posted on 6/19 at 8:45 pm

    Really good! I’ve made traditional caramel before and it wasn’t my favorite but the brown butter is a great addition! The caramel is darker then I prefer though, so next time I’m going to try and put a few drops of water in it to get it to melt a bit faster so that it hopefully doesn’t get as dark. Or maybe try melting it on a lower heat.. not sure but I will experiment with it!
    Also made your Apple crisp tonight, going to try it tomorrow! Smells delicious though, its gonna be hard not to sample it!

    Reply
    • Sarah says

      Posted on 6/26 at 12:38 pm

      I tried one more time, this time I pulled the butter off before it made solid chunks, just brown silt at the bottom and whisked it constantly.

      I cooked the caramel the same way, but this time lowered the heat to med low. I also combined the milk in the butter and added a bit if vanilla

      Came out perfect this time, just needed a little trial and error!

      Reply
      • Wendy says

        Posted on 9/10 at 12:16 pm

        I wonder if your tweak here might help me. After I added the butter, I stepped away to grab the cream and when I added the cream, the sugar and butter had formed a big clump and stuck to the whisk. I had to turn the heat way up to dissolve the clump.

        Reply
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