Salted Caramel Spread, delicious homemade recipe

Anything and everything is made better with a little bit of salted caramel. This delicious spread has become a classic pantry item because it adds an irresistible layer of sweetness and saltiness to any dessert. Whether you’re using it as a dip for apples, drizzling it over pancakes, or dolloping it on top of your favorite dessert, this recipe for homemade Salted Caramel is sure to delight!

Important notes

Be careful when handling sugar. You can easily burn yourself and sugar burnt are one of the worst in the kitchen.

Warm the whipping cream before starting your caramel, this way when you add it to the hot caramel, it won’t be too much of a temperature shock.

In any case, the whipping cream will bubble and rise quickly in the pan so always use a bigger pan than what you think you need and add the whipping cream slowly. You don’t want it to overflow.

A few twists on this recipe

The taste of your caramel will depend on how long you let it caramelize. The deeper the color, the richer the taste. I personally like my caramel to be lighter in taste, so I stop cooking it as soon as it gets to a copper color. You can keep it on the stove a bit more until you get a rich brown for richer flavor. Be careful not to burn it.

You can add a teaspoon of sea salt at the end to accentuate even more the salty touch.

Lastly, add a bit of vanilla to add more flavor.

How long can I keep the salted caramel spread

You can keep it for up to 6 months at room temperature if you use the same conservation method as for jam.

Otherwise, keep in a jar in the fridge for about 3 weeks.

How to use salted caramel spread

You can use it for baking or just as a spread on crepes, brioche etc. You can also make flavorful coffee drink (like a salted caramel latte). I personally love it in the Salted Caramel Pecan Babka.

Salted Caramel Spread

Course: Dessert
Cuisine: French


  • 200 g sugar
  • 50 g water
  • 100 g whipping cream
  • 75 g salted butter


  • In a pan, add water and sugar (in that order). Heat over medium heat until you get a nice brown color.
    Remove from heat and slowly stir in the cream.
    Add butter, stir well.

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