Caramel Sauce
This recipe for Caramel Sauce is easy to make and uses simple ingredients you can find anywhere. This decadent sauce is perfect for topping ice cream, apples, or anything else that needs a bit of extra sweetness!
Every home cook needs a good caramel sauce recipe to keep in their collection. Caramel sauce is very versatile and can be used in so many different ways!
There are several variations of how to make a caramel sauce. Some use brown sugar instead of granulated while others use sweetened condensed milk instead of cream.
This recipe is special because it doesn’t use pre-made caramel squares to create the sauce. Similar to our butterscotch sauce, this caramel is made up of sugar, butter, heavy cream, and salt. This gives it a rich and decadent flavor without any chemicals or preservatives you may find in the store-bought versions.
Try it on your favorite treats like ice cream, caramel apple cinnamon rolls or maybe even bread pudding. Or use it in another dessert-like carmelitas or salted caramel brownies.
Ingredients You’ll Need
- Granulated Sugar – Sugar is used to sweeten the caramel and creates a beautiful amber color.
- Unsalted Butter – Adds a rich buttery flavor along with creaminess.
- Heavy Cream – Gives the sauce its classic smooth and luxurious texture.
- Salt – Though optional, salt adds a touch of salty flavor that pairs well with sweet items.
How To Make Caramel Sauce
- Caramelize the sugar: Add the sugar to a heavy-bottomed pan with tall sides. Turn the heat to low-medium and stir until the sugar begins to melt and form hard lumps. The sugar will turn an amber color.
- Add butter: Once all of the lumps have dissolved, add the cold butter. As the sugar is brought to a boil, stir for 2-3 minutes until combined.
- Add the cream and salt: Pour the heavy cream into the mixture and let it boil once again. Remove it from the heat and continue to stir as the mixture thickens and begins to pull away from the pan. If using, stir in the salt.
- Cool and store: Let the caramel sauce cool before pouring it into a glass jar or container with a lid.
Recipe Tips
- When adding the butter and the cream, the mixture will boil rapidly and may cause it to splash. This is why it is important to use a heavy-bottomed pan with tall sides to keep it from touching your skin.
- Make sure you stir out any lumps in the sugar as it begins to melt and caramelize. Any remaining lumps may burn and make the sauce taste bitter.
- If you like a thicker caramel sauce, cook it for an additional minute or two after adding the cream.
- This recipe can easily be doubled or tripled if needed.
Variations
- Add a pinch of cinnamon or nutmeg for extra spice.
- Stir in a pinch of espresso powder for a caramel mocha flavor.
- Add chopped pecans, walnuts, or almonds for a crunchy addition with a nutty flavor.
Storage:
Storing: Store cooled caramel sauce in a sealed jar or airtight container for up to two weeks if refrigerated.
Freezing: Pour the cooled caramel sauce into a freezer-safe container or bag. Freeze for up to three months. To thaw, place in the fridge overnight then reheat as written below.
Reheating: If the caramel sauce has become too solid, you may need to reheat it by placing it in the microwave for 20 seconds or until pourable.
More Sweet Sauce Recipes
Ingredients
- 1 cup granulated sugar
- 6 tablespoons unsalted butter, very cold and cubed
- ½ cup heavy cream, cold
- ⅛ – ¼ teaspoon kosher salt, optional
Instructions
- Pour the sugar into a heavy bottomed saucepan with tall sides over low-medium heat.1 cup granulated sugar
- Stir constantly until sugar begins to melt. The sugar will begin to form hard lumps and eventually turn amber in color.
- Continue stirring until all lumps dissolve. Then carefully add all of the cold butter. The sugar will immediately begin to boil.6 tablespoons unsalted butter
- Stir for 2-3 minutes until sugar and butter are combined.
- Pour in the heavy cream. The mixture will boil again, so use caution. Remove from heat.½ cup heavy cream
- The mixture will thicken and pull away from the pan, but continue to stir until it smooths out. Add the sea salt if using.⅛ – ¼ teaspoon kosher salt
- Allow caramel sauce to cool before storing in an airtight container or glass jar.
- Serve over ice cream, bread pudding, cake, in coffee, or your favorite desserts. See post for storage options.
I agree – every home cook needs to have their own homemade sauce recipe. And soup recipe. And salad recipe. And drink recipe… I guess there has to be one signature dish in each category 🙂 BTW, the sauce is amazing!
Nothing beats homemade in our opinions, and this recipe is a keeper. I’ve made some lately at a macaron baking class, with a recipe similar to yours. I still have some in the fridge. Pretty easy and so delicious.
Nothing beats homemade in our opinions, and this recipe is a keeper. I’ve made some lately at a macaron baking class, with a recipe similar to yours. I still have some in the fridge. Pretty easy and so delicious.
This caramel sauce looks so good I’m literally drooling looking at your photos! I’ve only made caramel sauce one time and I have to say it is truly worth it!
Thank you, Holly! We’re glad you enjoyed the photos. Have a lovely day 🙂
This caramel sauce looks so good I’m literally drooling looking at your photos! I’ve only made caramel sauce one time and I have to say it is truly worth it!
This caramel sauce looks so good I’m literally drooling looking at your photos! I’ve only made caramel sauce one time and I have to say it is truly worth it!
There is nothing better than homemade especially with sauces like these. Caramel sauce takes five minutes to make which is why I have never ever purchased it. This looks so good. Love the deep rich color you have here.
Thank you, Venna! I know what you mean, I feel the same way about chocolate sauces. Why buy a commercial version when you can make it yourself? Have a lovely day 🙂
There is nothing better than homemade especially with sauces like these. Caramel sauce takes five minutes to make which is why I have never ever purchased it. This looks so good. Love the deep rich color you have here.
There is nothing better than homemade especially with sauces like these. Caramel sauce takes five minutes to make which is why I have never ever purchased it. This looks so good. Love the deep rich color you have here.
I would not have thought to make this at home, I am sure that this tastes better than store bought.
Thank you, Anne! We appreciate the compliment. I prefer it to store bought, but I like mine with a little sea salt added for that salted caramel flavor. Have a lovely evening 🙂
I would not have thought to make this at home, I am sure that this tastes better than store bought.
I would not have thought to make this at home, I am sure that this tastes better than store bought.
A good caramel recipe always comes in handy! Love your homemade version; it looks super decadent and would be perfect on so many desserts, especially ice cream! 🙂
Thank you, Sherri! Ice cream screams for this caramel sauce lol! Have a lovely day 🙂
A good caramel recipe always comes in handy! Love your homemade version; it looks super decadent and would be perfect on so many desserts, especially ice cream! 🙂
A good caramel recipe always comes in handy! Love your homemade version; it looks super decadent and would be perfect on so many desserts, especially ice cream! 🙂
Guys! This looks delicious! I love simple caramel sauce like this. I won’t lie, we love it on pancakes. I know so bad, right? I’ll definitely be trying this recipe soon. Thanks for sharing!
Thank you, Rachel! I appreciate your comments 🙂 I have never tried it on pancakes before, thanks for the idea!