Easy Homemade Caramel Sauce

This easy homemade caramel sauce has a rich, deep flavor that's hard to match with store-bought versions. Just four ingredients are needed to make the sauce: sugar, butter, cream, and a pinch of salt, resulting in a pure, fresh taste.

This post may contain affiliate links. Please refer to the terms page for more information.

Unlike many purchased versions, homemade caramel sauce is free from preservatives, artificial flavors, and other additives, making it a cleaner option. The sauce stores well and can even be frozen so you'll always have some on hand.

Uses for caramel sauce

This easy homemade caramel sauce is quite versatile and has countless uses. It adds a rich, sweet, buttery flavor that enhances many desserts and treats. Consider the following ideas:

• Pour over pancakes, French toast or waffles for a sweet breakfast treat.
• Drizzle over cakes, cupcakes and brownies.
• Stir into lattes for a homemade caramel macchiato.
• Use as a dip for serving with apple slices or other fruits.
• Drizzle over vanilla, chocolate, or any of your favorite ice cream flavors.

Ingredients

Measure all your ingredients before starting the recipe - once the caramel begins to form the process moves quickly. You need the following four ingredients to create this delicious homemade caramel sauce:

• Granulated sugar
• Butter: use unsalted and softened butter
• Heavy Cream
• Salt: the salt is optional. I recommend using it as salt enhances the flavor of the caramel.

See recipe card for quantities.

Instructions

1. Place granulated sugar in a heavy duty 3-quart saucepan. Begin heating over medium heat. Stir or swirl the sugar in the pan occasionally. Continue to heat until the sugar dissolves and begins to turn clear. Approximately 2 - 3 minutes.

2. Stop stirring caramel once sugar is clear and fluid. Continue to heat until the sugar turns amber colored (approximately 5 minutes). If sugar crystals begin to form on the side of saucepan, dip a pastry brush in water and lightly wash down the side of the pan to remove sugar crystals

3. Remove pan from the heat. Add butter and stir until butter is melted. It is OK if the caramel begins to seize up - just keep stirring until it comes back together.

4. Add heavy cream and salt. Stir until caramel is smooth. If lumps form, place the saucepan back on low heat and stir until smooth. Allow caramel to cool to room temperature. Transfer to a storage container and refrigerate.

Variations

This easy homemade caramel sauce recipe is delightful as written but feel free to add your own ingredients to spice it up a little. Consider:

• Boozy caramel sauce - add two tablespoons of bourbon when adding the heavy cream.
• Cinnamon spiced - add one teaspoon of ground cinnamon to the sauce when adding the heavy cream.

Equipment

You don't need a thermometer when making this caramel sauce. I recommend the following equipment:

• 3-quart heavy bottomed saucepan
• Heat resistant spatula
• Bowls, measuring cups and spoons
• Pastry brush
• Glass storage containers with lids

Storage

Store in an airtight container and place in your refrigerator for up to 2 weeks. Alternatively, place the container in your freezer for up to 2 months. To defrost, remove from freezer and place in refrigerator for 2 hours.

This recipe makes 3 cups of caramel sauce so you'll always have some on hand. You can easily halve the recipe if you don't need this much.

FAQ

Recipes to use with the caramel sauce

This caramel sauce works great with any of the following recipes:

I hope you enjoy this easy homemade caramel sauce as much as my friends and family do!

📋 Recipe

Homemade Caramel Sauce

This easy homemade caramel sauce has a rich, deep flavor that's hard to match with store-bought versions.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cooling time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Course Dessert

Cuisine American, Austrian

Servings 3 Cups

Calories 1055 kcal

Equipment

• Heat-Resistant Spatula
• Bowls, measuring cups and spoons
• Heavy Duty Sauce Pan 3 quarts
• Pastry brush

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 2 Cups Granulated sugar
• ¾ Cup Unsalted butter
• 1 Cup Heavy cream
• 1 teaspoon Sea salt
• ⅓ Cup Water For brushing down side of pan if needed

Instructions

 

Please use caution as the caramel is extremely hot and can cause serious burns.

• Place the granulated sugar in a heavy duty 3-quart saucepan.
• Begin heating over medium heat. Continue to heat until sugar dissolves and begins to turn clear. Stir or swirl the sugar in the pan occasionally. Approximately 2 - 3 minutes.
• If sugar crystals begin to form on side of the saucepan, dip a pastry brush in water and lightly wash down the side of the pan to remove sugar crystals.
• Stop stirring caramel once sugar is clear and fluid. Increase heat to medium-high and continue to heat until the sugar turns amber colored (approximately 5 minutes).
• Remove pan from heat. Add butter and stir until butter is melted. It is OK if the caramel begins to seize up - just keep stirring until it comes back together.
• Add the heavy cream and salt. Stir until the caramel is smooth. If lumps form, place the saucepan back on low heat and stir until smooth.
• Allow the caramel to cool to room temperature. Transfer to a storage container and refrigerate.

Notes

• Store in an airtight container and place in your refrigerator for up to 2 weeks. Alternatively, place the container in your freezer for up to 2 months. To defrost, remove from freezer and place in refrigerator for 2 hours.
• Reheat caramel by placing in a microwave and heating for 10 second bursts until the caramel reaches the desired consistency. 

Nutrition

Calories: 1055kcalCarbohydrates: 134gProtein: 2gFat: 61gSaturated Fat: 38gPolyunsaturated Fat: 2gMonounsaturated Fat: 16gTrans Fat: 2gCholesterol: 167mgSodium: 407mgPotassium: 54mgSugar: 134gVitamin A: 2001IUVitamin C: 0.2mgCalcium: 42mgIron: 0.1mg

Keyword caramel sauce

Tried this recipe?Let us know how it was!