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!
Pros: Homemade caramel sauce is no joke 1,000 times better than the store-bought variety.
Cons: Caramel can be a little tricky to clean. If you get any stubborn sugar or caramel stuck to your pot, simply pour some water into it and bring it to a boil. It’ll dissolve anything!
Would I make this again? I’ve made this recipe countless times.
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You’re going to love this homemade salted caramel sauce.
When I was in culinary school, we spent days on caramel, candies, and other sugar work. It’s all very detail-oriented, and the smallest change in temperature can make a huge difference.
Don’t start making candy if you have to use the restroom, because you cannot walk away from the stove even for a few minutes! I learned that the hard way.
Luckily, there is a way to make caramel sauce that is super streamlined and simple, with no special equipment required. This caramel sauce recipe, which you can add salt to for salted caramel sauce, actually comes from my cookbook Cookies & Cream: Hundreds of Ways to Make the Perfect Ice Cream Sandwich.
I included it as a sort of bonus recipe for readers who really wanted to amp up their ice cream sandwiches. Caramel isn’t just good with ice cream though – it’s good on EVERYTHING. And knowing how to make caramel sauce is a trick that’ll always come in handy.
Seriously, this stuff is liquid gold. You’re going to want to drizzle it all over cheesecake, brownies, cinnamon rolls, apple pie, swirl it into your favorite baked good batters, or even add a spoonful to your morning coffee. You’ll probably just want to eat it straight up with a spoon. It makes a great gift for neighbors, teachers, and friends too!
What’s your favorite way to enjoy caramel?
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 and turn 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 may seize. If clumps of sugar form (crystallization), continue heating on low heat until they melt back into a smooth sauce. 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.
4. Remove from heat and pour through a fine strainer into a heatproof container. Stir in the salt if using.
Let cool until cooled slightly and thickened, and then enjoy! If you want even thicker caramel, pop it in the fridge where it’ll be stored long-term anyway. Pouring through a mesh strainer will prevent any potential sugar crystals from ending up in your final caramel sauce.
If you make and enjoy this caramel sauce, be sure to snap a picture and share it on Instagram, tagging #handletheheat, so we can see your creations!
Sprinkle of Science
Tips for Homemade Caramel Sauce
What is Caramel?
Sugar! Caramel is simply sugar that has been melted and then cooked until it browns (caramelized). Salted caramel is the same, just with the addition of salt.
Caramel comes in a variety of different forms: from the hard-wrapped candies grandmas always seem to have in their purses, to the chewy type on the outside of caramel apples, to the sauces Starbucks uses to make their caramel macchiatos and frappuccinos! This recipe is formulated to be a sauce, so you can use it to make your coffee taste deliciously decadent, top your cheesecake with it, put it on 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 crystallizes and hardens as it cools. Check out my Butterscotch Sauce and Homemade Toffee Bits recipes.
How to Make Caramel Sauce
There are two basic methods of making caramel – wet and dry; the basic difference between the two methods being water. Essentially both methods are heating sugar, then adding fat (butter and cream, typically); but the wet 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. The method I prefer is the dry method. It takes a tiny bit longer, and it can burn easily (you’ll need to watch very carefully for that!), but it’s pretty foolproof beyond that.
What is the Texture of This Salted Caramel?
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 sauce 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 though 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 Salted 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 couldn’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 airtight container for storing leftover 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 the caramel to seize 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 a Seized Caramel Sauce
Crystallized 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 with sliced apples, drizzled on or as a sweet dip, though.
How to Eat Caramel Sauce
The possibilities and flavors are endless! Here are some of my favorite treats, which you can top with this caramel sauce for even more deliciousness.
- Cheesecake Bars
- Ultimate Classic Cheesecake
- Drizzled over brownies
- Over a slice of Apple Pie
- Ice cream
- With a spoon 😉
How to Store Salted Caramel
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 this Caramel Sauce?
Yes, you can freeze the caramel sauce! Freeze in an airtight container for up to 3 months. Thaw in the refrigerator overnight before using, then reheat in the microwave or on the stovetop on low heat until it reaches drizzling or dipping consistency.
Recipes Using Caramel:
- Salted Caramel Cheesecake Bars
- Caramel Stuffed Chocolate Cupcakes
- Caramel Brownie Cheesecake
- Caramel Streusel Apple Pie
- Caramel Apple Coffee Cake
- Salted Caramel Apple Sheet Cake
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Homemade Caramel Sauce
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.
- The caramel may seize. If 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
This post was originally published in February 2014 and has since 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! 🙂