Homemade Salted Caramel Liqueur

Name: Homemade Salted Caramel Liqueur Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 120 g – ½ cup + 2 tbsp sugar; 100 g – 7 tbsp unsalted butter; 200 ml – ¾ cup heavy cream; 2 pinches of salt; 320 g – 11 oz salted caramel; 250 ml – 1 cup cream; 300 ml – 1¼ cups milk; 65 ml – ¼ cup alcohol (95% OR 151-proof grain alcohol, OR the strongest available)

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Homemade Salted Caramel Liqueur tastes like a creamy dessert in a glass. Shake it into cocktails or sip it chilled.

Glass of salted caramel liqueur with jar of caramel sauce and bottle in the background.

If you follow Manu’s Menu, you may remember that I started a little series on homemade liqueurs in the weeks leading up to the holiday season. The reason is simple. Homemade liqueurs make wonderful Christmas gifts, either on their own or added to a festive hamper filled with other homemade treats.

I already have a few recipes on the site, like my Homemade Bailey’s Irish Cream and my more recent White Chocolate Liqueur. Today I am sharing the recipe for my Salted Caramel Liqueur.

This liqueur is creamy, slightly bitter, and not very sweet, much like salted caramel itself, of which I am a huge fan. The post also includes my favourite salted caramel recipe, though you can use any version you prefer.

So, are you ready to make this delicious drink and share it with your family and friends? Then follow me. Cheers!

Small glass of creamy salted caramel liqueur with the bottle and caramel sauce on burlap.

Why This Homemade Liqueur Is a Holiday Favourite

Holiday prep becomes more enjoyable when you can tick off one handmade gift early.
A batch lasts long enough to enjoy over several evenings without rushing.
Pairing it with simple desserts like brownies or panna cotta feels effortless.

Key Ingredients for Salted Caramel Liqueur

Sugar

Cooked until deep amber, sugar gives the caramel its main flavour. Watch the colour as it cooks; an even melt keeps the taste smooth.

Unsalted Butter

Adds richness and helps the caramel come together with the cream. Unsalted butter gives you better control over the seasoning.

Heavy Cream

Makes the liqueur smooth and full. Full-fat cream gives the mixture a soft texture and holds up well once chilled.

High-Proof Alcohol

Gives the liqueur its strength and gentle warmth. A neutral, high-proof spirit keeps the caramel flavour clear and steady.

Find the complete list with measurements in the recipe card below.

How to Make Homemade Salted Caramel Liqueur

Salted Caramel

Step 1: Put the sugar in a pan and let it melt over medium heat.

Step 2: When all the sugar has melted, let it caramelise until it turns a very dark amber colour.

Step 3: Remove from the heat and add the butter and salt. Stir well.

Step 4: Add the cream and stir (don’t worry if the caramel hardens at this stage because it will melt again once it is heated).

Step 5: Return the pan to the heat and cook until the caramel reaches 108°C – 226°F on a candy thermometer (this can also be done without a thermometer because the mixture will naturally boil at 100°C – 212°F, so keep it boiling for a few extra minutes).

Collage showing sugar melting, caramel darkening, butter and cream added, and caramel fully cooked.

Liqueur

Step 1: Add the cream and milk to the caramel and cook over low heat until the salted caramel has completely melted.

Step 2: Let the mixture cool, then chill it thoroughly in the fridge.

Smooth caramel liqueur mixture resting in a measuring cup.

Step 3: Add the alcohol and mix well. Filter the mixture through a sieve and bottle it.

Step 4: Keep it in the fridge for a couple of days and shake well before serving cold.

Small glass of homemade salted caramel liqueur with the bottle and caramel sauce on burlap.

Frequently Asked Questions

Can I use store-bought salted caramel?

You can. Choose a smooth, good-quality caramel so it blends well with the cream and milk. Warm it slightly before adding it to help it melt evenly and avoid lumps.

Can I use a different type of alcohol for this Homemade Salted Caramel Liqueur recipe ?

Yes. You can use any mild, neutral spirit for this liqueur. High-proof alcohol gives the best balance, but vodka works well if stronger alcohol is not available. Avoid spirits with strong flavours.

What is the best way to serve this liqueur?

Serve it cold in small glasses after a meal. It also works well over ice cream or added to coffee for a simple treat.

Which salt works best for the caramel?

Fine sea salt blends quickly and gives steady seasoning. Flaky salt can be used, but it melts more slowly and may leave small crystals if added at the end.

Extra Help from the Kitchen

Use a Wide, Heavy Pan – Melt the sugar in a broad pan to help it cook evenly and reduce the chance of dark patches forming as the caramel develops.

Watch the Caramel Closely – Lift the pan off the heat as soon as the amber colour reaches the depth you prefer, keeping the flavour balanced.

Warm the Milk Gently – Heat the milk slightly before adding it so the caramel loosens smoothly without tightening into firm pieces.

Stir Around the Edges First – Run the spatula along the rim of the pan, where sugar melts more slowly, to help everything cook at the same pace.

Strain Through a Dry, Fine Sieve – Remove tiny sugar grains or caramel flecks to keep the liqueur smooth once bottled and chilled.

Variations and Twists

Use Condensed Milk for Extra Richness – Blend a small amount into the cooled caramel to create a thicker and creamier liqueur.

Swap Milk for Half-and-Half – Replace the milk to give the dairy base a smoother texture that supports the caramel.

Choose Vodka for a Softer Finish – Use vodka instead of high-proof alcohol when you want a milder taste.

Add a Pinch of Cinnamon – Stir a small amount into the warm caramel to bring gentle warmth that suits the salted caramel.

Mix In Unsweetened Cocoa – Whisk a teaspoon into the hot caramel to add a deeper flavour that complements the caramel.

Storage and Shelf Life

Store the liqueur in clean, airtight bottles and keep refrigerated at all times. When sealed properly and kept cold, homemade cream liqueurs usually keep well for a couple of months. The flavour and texture may gradually soften after this period, so serve it while still fresh.

Freezing is not recommended because the cream and milk can separate once thawed. If the mixture develops an off smell or visible curdling, discard it.

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