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Homemade Salted Caramel Sauce


Homemade Salted Caramel Sauce is easier to make than you think it is and SO worth it!

I’m obsessed with this homemade salted caramel sauce. I love that it’s quick and easy to make (as always!) and only requires a few ingredients that I typically have readily on hand!

As with most things, made-from-scratch caramel sauce is just so superior to most anything you could buy from the store. It has a deep, rich flavor and color and an amazingly thick and smooth texture. It’s great for drizzling on ice cream, over brownies and cakes, or even just for licking right off the spoon!

But if you’d like a few suggesting for using this seriously delicious recipe, here are some of my fave recipes that call for caramel sauce: No Bake Peanut Butter Cheesecake, Pecan Praline Baked Brie, Quick and Easy Caramel Pie, Take 5 Candy Bar Rice Krispie Treats,  and Pumpkin Caramel Toffee Bars. All full of yummy, caramel-y flavors that you will love!

A few notes:

I am providing two different measurements for the cream in this recipe. I use Cool Whip to make mine (simply because I tend to have it more readily on hand than heavy cream); but I’m also providing a measurement for heavy cream, because I know some of you are probably just the opposite and tend to have heavy cream more readily accessible. Either way you choose to go, the sauce will still turn out great.

Take care to store the sauce in a microwave-safe container. Hot sugar burns like crazy. Just something to keep in mind when it comes time to re-heat the sauce for leftover-use!

Homemade Salted Caramel Sauce

Yield: approximately 1 1/2 cups


  • 1 cup brown sugar
  • 1/2 cup salted butter
  • 1 cup cool whip OR 1/2 cup heavy cream
  • 1 teaspoon vanilla extract
  • heavy pinch of coarse sea salt


  1. In a sauce pan over medium heat, mix all of the ingredients until the butter is melted and the brown sugar has dissolved completely.
  2. Continue to stir until mixture reaches a rolling boil, continually stirring. Allow to boil for 1 minute without stirring, then remove from heat immediately.
  3. Allow to cool (to a non-skin-burning temperature) before storing or serving. Serve warm. Store in the refrigerator (heat in microwave for 60 seconds to warm for serving again).

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Ashton Swank

Ashton is the owner and author of Something Swanky. Although first and foremost a wife and mother, she considers herself an online entrepreneur, freelance writer and photographer, and brand ambassador. Her focus is in food styling, food photography and recipe development.

18 comments on “Homemade Salted Caramel Sauce”

  1. Ok this is a first for me…I’ve read about 1980999 recipes for salted caramel on blogs over the years and NEVER have I seen any call for Cool-Whip. Wow, who knew??! Seriously! Caramel can be so finnicky and prone to getting granular that I never would have thought to play around and deviate from cream or half and half with cool whip. Wow! Pinned and amazed!

  2. Woah, so cool! I never thought of cool whip in something like this, but I guess it makes sense. That caramel looks so perfectly thick and delightfully rich that I probably shouldn’t make it because I’d eat it in one sitting with a spoon. Because I just have that much self control. But it would probably be a fantastic hostess gift, especially with Christmas and Thanksgiving and New Years and Halloween parties just around the corner!

  3. This is fantastic!! I love that you used cool whip. Genius!

  4. Can this be canned so it could be given along with jellies and jams as a gift?

  5. I was just curious how hard this gets when at room temperature? The reason I ask, is I was wondering if you could use this to make caramel apples? It looks yummy, and will be making this in the near future! Thanks

  6. This caramel sauce looks absolutely flawless!!! I can’t believe you can even use cool-whip, how cool!

  7. Hello I am wanting to mail this to someone in a mason jar. How long will it last? Do you suggest I prepare it the day before I am going to mail the package? Thanks :)

  8. Oh salted caramel sauce … I’m in love!!

  9. So I’m thinking of making this for wedding favors. How far in advance can I put these into jars and should I store them in the fridge till the morning of the wedding? Do they need to be refrigerated before opening? I’m using those jars that have the pressure wire closures so they will be tightly sealed.


    • They don’t need to be refrigerated before opening if you’re canning them :) I don’t know from any personal experience how far in advance you could make them, but I’d say… probably no longer than a week or so to be on the safe side!

  10. Any idea how long this will last in the fridge? Sounds super yummy… Thinking of making it for Christmas gift for my book club!

    • It will last a while in the fridge, but I have learned that it won’t stand for more than a few re-heatings!! So be sure to let people know to only re-heat in small batches unless they’re reheating the whole thing to use at once :)

  11. I made this with heavy cream came out great at first but now very grainy. Will the cool whip work better? I’ll try that. Please let me know.

    • I never tried this with heavy whipping cream, just the Cool Whip (but the original recipe I based mine off of used Heavy Whipping cream, so I’m surprised to hear your results! Did you let it boil?)

    • Also– how many times have you re-heated it? It doesn’t stand for many re-heats without getting grainy. I’d say no more than 2 for my batch (so I always reheat just the amount I need at a time).

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