No Thermometer Salted Caramel Sauce

Homemade salted caramel sauce is delicious and so easy to make. I think this may be the easiest salted caramel sauce recipe EVER because you don’t need a thermometer!

no thermometer salted caramel sauce

I’ve broken my fair share of thermometers over the years in sad attempts to make caramels, toffee, and other candy treats. When I reached for my thermometer while making this, I started panicking because it wasn’t there! I was so worried I would ruin the sauce, but found it to be one of the easiest sauces I have ever made.

homemade salted caramel sauce

I promise you can do it! This sauce tastes just as good as it looks! Grab your spoon and dig in!

  salted caramel sauce recipe

No Thermometer Salted Caramel Sauce

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Yield: 2 cups

No Thermometer Salted Caramel Sauce

This salted caramel sauce has all the flavor of a regular homemade sauce without the need for a thermometer!


  • 2 cups granulated sugar
  • 3/4 cup (12 tbsp) butter softened
  • 1 cup heavy whipping cream room temperature
  • 1/2 tbsp flaky sea salt (aka fleur de sel)


  1. Have your ingredients ready before beginning. Once you get cooking you will want to have all ingredients ready and within arms reach. Keep your ingredients separated.
  2. In a medium saucepan, add your sugar. Heat the sugar over medium heat, stirring with a wire whisk as the sugar melts. As the sugar melts, it will begin to clump. That is OKAY! It will clump and then melt into a sauce.
  3. Continue stirring until the mixture just barely becomes dark amber in color.
  4. Once the mixture reaches the desired color, stir in the butter and whisk rapidly. Be careful, as the mixture is extremely hot at this point and will bubble.
  5. Remove the mixture from the heat and stir in your heavy cream. Whisk rapidly until the cream is incorporated into the mixture. The cream will also bubble similar to the butter, so be careful.
  6. Once the mixture is smooth, add in your flaky sea salt and continue stirring until combined.
  7. Pour the sauce into a glass mason jar. (Avoid plastic or any other type of material that could shatter when placing hot liquids inside). Allow to cool, then store in the refrigerator for up to two weeks. If using your sauce directly from the refrigerator, you will want to reheat it before using.

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  1. Cynthia Pratt says:

    Looks awesome, can’t wait until my work day is done to make this. Thank you!

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