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.
Looks like a delicious, straightforward Andy streamlined recipe for caramel. What’s the yield? Thanks for sharing the recipe!
It took two tries for me. I think the first time I cooked the sugar too long (thought it was supposed to be a deep brown :o\) and the sauce ended up having a weird burnt taste. The 2nd time I cooked the sugar just until it melted and was brown then took it off the heat, and it turned out just fine. So, lesson learned, be careful not to over cook the sugar!
Thanks so much for sharing your recipes!!! :o)
Have you tried using honey to make this caramel sauce? Was wondering if you could substitute it for the sugar?
Oh my! I just made this caramel sauce this afternoon. I’ve never had the process go so smoothly — both literally and figuratively! I can’t wait to serve this later this week on cheesecake when our family gets together for dinner! Thanks so much for making it so simple, Tessa. 🙂
Hi Tessa! I made this caramel sauce recipe yesterday for the salted caramel apple sheet cake, which was absolutely amazing. When I made the caramel sauce, it tasted bitter. I still used it for the cake because I figured with all the sugar in the glaze everything would work out fine. But, I want to know how I can make the sauce better. I’m guessing that I overcooked it, but I removed the sugar from the heat as soon as it was dissolved and there was nothing burnt in the pan. My sauce looked quite a bit darker than yours too. Thanks in advance for the help! You’re great!
Mm delicious, this turned out just right. Thanks for sharing.
Simon
Hi Tessa I’m a big fan of yours as are all my weekly tasters ( husband, kids, brothers, and sister in law). I made this caramel sauce nondairy and it came out finger lickin good. I subbed marg for the butter and nondairy whip topping for the heavy cream. ( not very healthy, I know, but I make it up in other areas, like mime made organic baby food.) I was just wondering if it would be possible to freeze the sauce, I’m a big freezer person. Thank you again
was wondering if you used non dairy whipped topping have you ever canned your Carmel topping? I want to make some for gifts but I cant find a recipe that says you can home can it. please let me know thank you!
Hi Shawna! We have not tried using non-dairy ingredients for this recipe, and we have also not tried canning it. It does keep well, though – for up to 2 weeks stored refrigerated inside an airtight container 🙂
Oh boy, I really need new glasses or something.
Everything was going well, up till the cream. I went a-whiskin’, and at first it seemed smooth, but as I finished pouring in the cream it seized. I followed your tips, got it all but a bit melted back together, then added my fleur de sel and it tasted amazing! Can’t wait to put it over some apple crisp a la mode!
Well I’m just rereading your recipe now, and NOW I see you only put HALF a cup of cream plus one tablespoon–I used a whole cup. *facepalm*
Oh well, it still tastes so good; it just probably won’t thicken much. I’ve got it for next time though. 😀
Awh man!! I’ve definitely done stuff like that more times than I can count. At least you’ll never do that again 😉
I am loving your site and the recipes. I have not made any of them yet but I am collecting them for the day that I will. After all this time I am turning into my Mommy who read recipes and cookbooks the way most people read books. I inherited her cookbooks-some I kept and some I have passed to my children. All of my daughters have developed what my oldest calls “the family illness”-collecting books (all kinds) and kitchen gadgets.
Ok after reducing it again to a thick sauce, I swirl in the butter. It was looking the same as your picture but as I tasted it, it has no caramel flavor. I think the lemon juice killed it.
Hi! Not sure why you used lemon juice – I don’t call for it in this recipe!
The Lemon Juice reacted with the cream and curlded it. It’s now watery and the scrambled egg looking cream is floating on top. I’m straining it and reducing it.
The lemon juice reacted with the cream and it curlded!!!!