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.
Tessa makes everything seem so easy. Well, guess what? This recipe IS! Just made my first batch of caramel ever and following her directions it turned out delicious! So. Should I just drink it or wait till it cools and make my own caramel apples?
Ooh caramel apples sound amazing! So glad you tried this recipe out.
Hi Tessa, I usually premake caramel sauce for cooking. But no matter how careful I am or how long I wait, the sugar always seize and crystalized around the rim right above the already melted sugar. How do I avoid this or help it melt back into the sugar without over burning the sugar that had turned golden brown?
I tried to make this twice. First time it took about 15 minutes to melt and the final product tasted burnt. Then I tried it again in a bigger pot so the bottom surface was bigger, hoping that would work. Nope. It took 10 minutes to melt and the final product still tasted burnt. I’m typically a pretty good cook and have no idea why mine took so much longer to melt.
Going to buy some caramel sauce tomorrow for your cheesecake. I give up.
I wasn’t planning on putting a rating on it but it won’t let me post the comment without.
Can I substitute regular sea salt for flaky?
Could I use brown sugar?
Brown sugar is actually used to make butterscotch sauce! https://handletheheat.com/make-butterscotch-sauce/
Could I use brown sugar?
Hi! Should I use cold heavy cream or let it come to room temp?
Thank you!
Sincerely,
Trying this recipe for Thanksgiving dessert 🙂
This was so easy and sooooooo good. Why would anyone buy caramel sauce. Thank you so much for sharing this recipe.
Looking forward to trying this recipe!! Question though; how do you think this caramel recipe will behave when baked into a cheesecake? Do you think it will be sturdy enough? Thanks!
I made this sauce yesterday. I was a bit frustrated by my process, but in the end I was successful and it is delicious! You see, I have an electric stove. The process is much harder. My sugar took at least 15-20 minutes to get to a syrupy point. When I stirred in the butter and cream, it was ridiculously clumped. But I got out my whisk and persevered. It smoothed out very nicely after I put it back on the burner. But there was quite a bit in the bottom and sides of the pan that I couldn’t get to mix in. I would definitely say it was worth the process though!
I came here to leave feedback nearly identical to this! While my caramel sauce ended up being a success eventually, I would have appreciated more detail in the instructions on this one. When melting the sugar in step 1, do you have to wait until all of the sugar is completely melted and smooth or just golden brown in color (yet still solid) before adding the butter? Is there a reason you can’t stir it with a spoon to keep clumps off the edges vs “swirling” like the directions say? I found mine to take way longer than the 15 minutes (probably 30+ minutes). But I kept whisking away on low heat and eventually it was smooth. When I poured it through the fine mesh strainer there was quite a bit of hard crunchy bits left in the pot so I’m guessing something went wrong. I’m glad the end product still tasted great and it did not burn!
Hi Leanne! We are glad to hear that your caramel turned out so well in the end! Check out all the step-by-step pictures and instructions Tessa added to the top of the post, as well as all the tips and info in the pink tip box – all above the recipe. Hopefully this will make the process easier for you next time 🙂
As a tip, I keep a large bowl or casserole dish filled with ice water when I am melting sugar for a safety precaution. As you know, the heightened danger when cooking sugar is its ability to keep burning when it touches skin. By having the ice water available, I am able to immediately cool the sugar if it were to accidentally contact my skin. Thanks for all you do. Impressive website.
Hi,
I was just wondering if it is a good idea to double or triple the recipe?