Tessa’s Recipe Rundown
Taste: Deeply rich and sweet. I love adding sea salt to make salted caramel.
Texture: Lusciously thick.
Ease: Much easier than you probably think. If you’ve never made it before, I’ve included everything you need to see and know to make a successful batch of caramel!
Why You’ll Love This Recipe: Homemade caramel sauce is seriously 1,000 times better than store-bought.
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Homemade Caramel Sauce is as versatile as it is delicious. It can seem intimidating, but I promise it’s super simple to make.
In culinary school, we spent days on caramel and candies. I learned that the smallest temperature changes can make a huge difference in the outcome of your caramel – so don’t walk away while it cooks!
This Caramel Recipe actually comes from my cookbook Cookies & Cream: Hundreds of Ways to Make the Perfect Ice Cream Sandwich.
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I included it as a bonus recipe to take ice cream sandwiches to the next level. Caramel isn’t just good with ice cream, though – it’s good on everything!
Drizzle it over cheesecake, brownies, cinnamon rolls, apple pie, or add a spoonful to your morning coffee. Or just enjoy with a spoon!
Knowing how to make Caramel is a trick that’ll always come in handy. A jar of this liquid gold makes a great gift for neighbors, teachers, and friends, too!
Step-by-Step: How to Make Caramel Sauce
1. Pour the sugar into a dry, medium-sized stainless steel saucepan, and cook the sugar over medium heat.
2. Swirl the pan occasionally, until the sugar melts and begins to caramelize, turning a deep amber color.
This will take about 5 to 6 minutes, depending on your pan and stovetop.
3. Turn off the heat and whisk in the butter until melted. Whisking constantly, gradually add the cream. Whisk until the mixture is smooth.
The caramel will bubble here, so take caution not to allow your hand too close to the mixture. Use only heatproof utensils and a pot deep enough to catch any bubbles.
At this point, the caramel may seize. If clumps of sugar form (aka crystallization), continue heating over low heat until they melt back into a smooth sauce.
4. Remove from heat and pour through a fine strainer into a heatproof container. Stir in the salt, if using.
Pouring through a mesh strainer will prevent any potential sugar crystals from ending up in your Caramel Sauce.
Let the Caramel sit until cooled slightly and thickened, and then enjoy! If you want even thicker caramel, pop it in the fridge (where it’ll be stored anyway).
Sprinkle of Science
Tips for Homemade Caramel Sauce
What is Caramel?
Sugar! Caramel is simply sugar that has been melted and cooked until it browns—a process known as caramelization. Salted Caramel is the same but with added salt for a deliciously sweet-salty flavor.
Caramel comes in many forms: the hard candies grandmas always seem to have in their purses, the chewy coating on caramel apples, and the rich, drizzly sauces used in caramel macchiatos and frappuccinos.
This recipe is formulated to be a sauce, so you can use it to make your coffee taste deliciously decadent, drizzle over cheesecake, top ice cream or brownies – the list is endless.
What is Caramel Made of?
Only 4 ingredients are needed to make the best salted caramel sauce:
- Granulated sugar
- Unsalted butter – use unsalted butter so you’re in control of how much salt is in your caramel
- Heavy cream
- Pinch of salt – I like using Fleur de Sel or flaky sea salt
Butterscotch vs. Toffee vs. Caramel
Butterscotch is typically made with brown sugar instead of granulated sugar. Toffee is also often made with brown sugar but is cooked to a higher temperature so it hardens as it cools. Check out my Butterscotch Sauce and Homemade Toffee Bits recipes.
Wet vs. Dry Caramel Sauce
There are two basic methods of making Caramel – wet and dry. The basic difference between the two methods is water. Essentially, both methods heat sugar, then add fat (butter and cream, typically).
The wet method uses water to dissolve the sugar faster. The drawback with wet caramel is that it can easily crystallize on the sides of the pan, which is disastrous for your caramel.
I prefer the dry method. It takes a little longer, and it can burn easily (watch very carefully for that!), but it’s pretty foolproof beyond that.
What’s the Texture of this Caramel Sauce?
When it comes off the heat, this Caramel Sauce will be liquid and runny. As it cools, it will thicken. You will need to store the Caramel in the refrigerator, so it will firm up even more once chilled. Just bring it back to room temperature and microwave before drizzling or dipping!
Note: Add 1-2 tablespoons more cream to thin it more before serving, if preferred.
Do I Need a Candy Thermometer for Homemade Caramel Sauce?
No, you do not need a candy thermometer for this recipe. I have included lots of sensory indicators throughout so you can visually check when to add the next ingredient!
My biggest tip here is to stay put and be patient. Do not step away from the stove while the caramel is cooking, and pay close attention to the color each step of the way, so you don’t burn the sugar.
Tools for Making Caramel Sauce:
- Make sure you’re using a light-colored stainless steel pot. This is important for two reasons. Firstly, it conducts heat appropriately and will ensure the Caramel cooks evenly. Secondly, the light color will help you be able to tell when the sugar has cooked to the right amber color, rather than too dark or too light, because you can’t tell in a dark pan!
- A wooden spoon or heat-proof silicone spatula to mix the butter and heavy cream into the hot sugar. Don’t use something plastic that can melt, or something metal that might burn your hand!
- A whisk.
- A jar or an airtight container for storing the Caramel Sauce.
Why Did My Caramel Seize?
If too many bits of sugar get stuck to the side of the pan, they will harden and can cause seizing, or become gritty or grainy when you add in the butter and/or the cream.
Prevent this by gently swirling the sugar around as it melts, while holding the pan’s handle, instead of using a utensil to stir it. This will help prevent sugar from getting stuck to the sides of the pan and clumping.
How to Fix Seized Caramel Sauce
Crystallized or seized Caramel Sauce can usually be rescued! Just melt the chunks of hardened caramel back into the sauce over a very low heat, then strain with a fine mesh strainer before using.
Can I Use This Caramel for Caramel Apples?
No. This recipe won’t work for caramel apples as it’s too thin, so it won’t coat the apples. I have a different recipe for Caramel Apples here!
This Caramel Sauce Recipe is delicious drizzled on sliced apples or as a sweet dip, though.
How to Serve Caramel Sauce
The possibilities are endless! Here are some of my favorite treats that are elevated even more with a drizzle of Homemade Caramel:
- Cheesecake Bars
- Classic Cheesecake
- Drizzled over Brownies
- Over a slice of Apple Pie
- Homemade Ice cream
- With a spoon 😉
Caramel Cleaning Tip
Caramel can be a little tricky to clean off the pot once hardened. If you get any stubborn sugar stuck to your pot, simply pour some water over it and bring the pot to a boil. It’ll dissolve right off!
How to Store Caramel Sauce
Once cooled entirely, place the Caramel Sauce in an airtight glass container (a mason jar is perfect) and refrigerate for up to 2 weeks. Microwave for 20-30 seconds to bring back to drizzling/dipping consistency.
Can You Freeze Caramel Sauce?
Yes, you can freeze Caramel Sauce! Freeze inside an airtight container for up to 3 months. Thaw in the refrigerator overnight before using, then reheat in the microwave or on the stovetop over low heat to return to drizzling or dipping consistency.
More Dessert Recipes You’ll Love:
- Salted Caramel Cheesecake Bars
- Caramel Brownie Cheesecake
- Caramel Apple Streusel Pie
- Caramel Apple Coffee Cake
- Salted Caramel Apple Sheet Cake
Homemade Caramel Sauce
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Ingredients
- 1 cup (200 grams) granulated sugar
- 5 tablespoons (71 grams) unsalted butter
- 1/2 cup plus 1 tablespoon heavy cream
- 1 teaspoon Fleur de Sel or flaky sea salt (optional)
Instructions
- In a dry, medium-sized stainless steel saucepan, cook the sugar over medium heat, swirling the pan occasionally, until the sugar melts and begins to turn a deep golden color, about 5 to 6 minutes.
- Turn off the heat and whisk in the butter until melted. Whisking constantly, gradually add the cream. Whisk until the mixture is smooth. If the caramel seizes or clumps of sugar form, continue heating on low heat until they melt back into a smooth sauce.
- Remove from heat and pour through a fine mesh strainer into a heatproof container. Stir in the salt (if using). Let cool until warm and thick. Use or store in an airtight container in the fridge for up to 2 weeks. Let come to room temperature or warm in the microwave for 20-30 seconds to bring back to drizzling/dipping consistency.
Recipe Notes
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This post was originally published in February 2014 and has been updated with new photos and recipe improvements. Photos by Joanie Simon.
Thanks so much for posting this!! The video was so helpful. I made a vegan version with Earth Balance and Almond Milk (I have a dairy allergy). My first batch was less thick than yours, but I am going to keep working with it. It definitely takes a few times to learn when to take the sugar off the heat without having an overcooked taste. But this method works better than all the others I have tried. I love that it doesn’t crystalize in the fridge. YUM!
Wonderful, Lynsday! Thanks for your helpful tip for making the recipe dairy-free.
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An ice cream snack attack led me to this recipe and it turned out so great and it really is so easy! I recently stumbled upon your site and I absolutely love it, thanks for all the awesome recipes!
That’s so awesome! Thanks so much 🙂
hi i m going to try this can we make it with whole milk instead of cream? plz do answer
No, you should use cream! The caramel needs the fat from the cream.
For anyone who was wondering about making this vegan, I used almond milk and Earth Balance and it turned out great!
Thanks so much for sharing! Good to know.
This sauce is fabulous and I love how easy it is! It will replace the difficult caramel filling I was making for the Chocolate Salted Caramel Cupcake recipe from a Pinterest recipe. Your recipe tastes the same but is much easier. This caramel sauce was a huge hit on the Ice Cream Sundae Bar I had for my church dinner last night. Thank You and keep the great recipes coming!
You make it look so easy! Homemade caramel is the best!
I’ve been making caramel sauce for years and never knew about straining it! Does tempature alter if I use an anodozied pot to stainless? The videos are great by the way 🙂
Probably a little! I know my anodized pot takes longer to heat than my stainless one.
Concerning making a non-dairy version, I think that almond milk should work fine. I recently made a caramel sauce with whole milk instead of heavy cream. I don’t see why you couldn’t substitute almond milk in this step. If you can find it, califia makes a very creamy almond milk that’s really good.
I melted the butter and milk together in a sauce pan and then whisked the warm milk/butter into the caramel once it had reached a pale yellow/gold. Instead of turning the heat of, I left it on and thickened the sauce further. The caramelization continues in this step, which is why I added the milk/butter earlier than Tessa’s recipe asks for.
Homemade is the best and so easy!
This looks like one of the simpler caramel recipes I’ve seen (no candy thermometer, yay!). Is there any way to make it non-dairy? I know almond milk is not a great sub for heavy cream, but can it be done? I think I could use Earth Balance instead of the butter, it’s the heavy cream that has been my stumbling block (in part because I also have to avoid soy and corn, so most non-dairy creamers are a no-go.
I’ve never attempted to make a non-dairy caramel but you could certainly try. I can’t think of any particular reason why it wouldn’t work! If you do try it out please let me know how it goes, I’m sure other readers would love to know if it’s possible!
THANK YOU! The other day I was planning my weekend recipe creations and I wanted to do caramel sauce but I had never done it before…and now I know how! 🙂