Whip up this easy homemade caramel sauce in just 10 minutes with 5 simple ingredients! Perfectly sweet and buttery, it’s ideal for drizzling over ice cream, cakes, pancakes, cheesecake, stirring into iced coffee, or serving as a dip for apples.
Why You’ll Love It
Skip the store-bought version—this homemade caramel sauce tastes better, has no unnecessary additives, and is incredibly simple to make. It’s so quick that you can have it ready in less time than a trip to the store!
Ingredients for Homemade Caramel Sauce
The base is simple: sugar, butter, and cream. Add water, vanilla, and salt for extra flavor and balance.
- Water: Helps the sugar dissolve evenly and reduces the risk of burning.
- Salt: A pinch creates regular caramel, while more transforms it into salted caramel for a deliciously balanced taste.
- Vanilla (optional): Adds a warm, aromatic note to the sauce.
How to Make Caramel Sauce
- Start with Sugar and Water
In a heavy-bottomed saucepan, combine sugar and water. Heat gently until dissolved, then let it bubble for about 9 minutes until it turns a rich amber color. - Add Butter, Cream, and Flavor
Stir in butter, cream, vanilla, and salt carefully—be cautious, as it may bubble vigorously. - Cool and Store
Let the caramel cool slightly before transferring it to a glass jar. It will thicken as it cools.
Tips for Success
- Skip the Stirring: Stirring while the sugar melts can cause crystallization. Instead, gently swirl the pan if needed.
- Stay Focused: The caramel can go from perfect to burnt quickly, so don’t leave the stove.
- Fixing Crystallized Caramel: If grains form, add ¼ cup water and reheat gently until dissolved.
Storage
- Refrigerate: Store in a sealed jar for up to 3 weeks.
- Freeze: Keep in the freezer for up to 2 months. Thaw before use.
- Reheat: Warm on the stove or in the microwave to restore the desired consistency.
Note: This sauce is not thick enough for caramel apples but works perfectly as a dip for apple slices!
This caramel sauce is rich, smooth, and incredibly versatile. Whether you make it salted or classic, it’ll elevate any dessert. Trust me, you won’t go back to store-bought again!
Homemade Caramel Sauce Recipe
4
servings2
minutes10
minutesHomemade Caramel Sauce Recipe
Make this simple homemade caramel sauce in just 10 minutes using 5 easy ingredients. Perfect for drizzling over desserts, this sauce is delicious on everything from ice cream to pancakes.
Ingredients
1 cup granulated sugar
¼ cup water
6 tablespoons unsalted butter (cut into pieces)
½ cup heavy cream
1 teaspoon vanilla extract
Pinch of salt (for salted caramel, adjust to taste)
Directions
- Start the Sugar Mixture
- In a 3-quart, heavy-bottomed saucepan, combine the sugar and water. Stir gently to ensure it’s evenly distributed.
- Dissolve and Bubble
- Heat the mixture over medium heat. Stir occasionally until the sugar dissolves and the mixture turns clear, then begins bubbling. This process takes about 3-4 minutes.
- Let It Caramelize
- Once bubbling, stop stirring and let the sugar cook, swirling the pan gently as needed. Brush down the sides of the pan to prevent crystallization. Let it cook for 8-12 minutes, until it reaches a deep amber color like honey. Watch carefully to avoid burning.
- Add Butter
- When the caramel reaches the right color, add the butter. Whisk continuously as it melts—expect some bubbling.
- Add Cream
- Remove the pan from the heat and slowly pour in the heavy cream, whisking as you go. Continue whisking until all the cream is incorporated.
- Finish with Flavor
- Stir in the vanilla extract and a pinch of salt. Let the caramel cool in the pan for 10 minutes.
- Cool and Store
- Transfer the sauce to a lidded glass jar. Allow it to cool completely. The sauce will thicken as it cools.
- Storage
- Store your homemade caramel sauce in a tightly sealed container in the refrigerator for up to 3 weeks. You can freeze it for up to 2 months. Note that caramel will solidify in the fridge, so simply reheat in the microwave until it reaches your desired consistency.
- Nutrition (Per 2 Tbsp Serving)
- Calories: 180 kcal
- Carbohydrates: 20g
- Fat: 11g
- Saturated Fat: 7g
- Cholesterol: 34mg
- Sodium: 6mg
- Sugar: 20g