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.
Can you can this???
Should you use American butter for this recipe also?
It tasted amazing. I wondered about using it on popcorn. Any good tips?
I tried another recipe prior and it was terrible. Moved on to yours and it was a total winner. Only thing I can figure is that the other recipe called for water in the sugar which was a disaster. Only thing I did different with this recipe was to add a bit of vanilla. I made some whipped cream and can’t wait to serve the hub a turtle sundae!
First time making caramel sauce and it went much better than expected thanks to this recipe. Probably should have moved on to the add butter step at the same moment all the sugar melted rather than waiting another minute or used a heat a little lower than Medium, as its tastes “toasted” (fortunately NOT burnt). Its still absolutely delicious and the attached photo is the serving amount selected on day 2 – after we already knew how good it was….yes – there is some ice cream under all that caramel.
Way more flavor than store bought!
10/10 recommend BUT, I made the first batch and burnt the sugar so badly! LOL- it’s something I truly will never forget. I made the 2nd batch and it came out like CHEFS KISS! I was going to bake it with brownies but I put it in a mason jar and will have it with Apples. It’s delicious.
This was much easier that I thought I’d was going to be. I recommend having everything ready to go. That sugar starts melting and turning color very quickly. It’s a beautiful caramel sauce and very delicious!
First time was a hit. Because I made this sauce exclusively for use in making caramel apple creme brulee, I made 2 small changes to suit my intended use: I added 1 tsp. of vanilla extract after stirring in the heavy cream, and I used salted butter because, well, that’s all I had in my refrigerator. This was uber simple to make and tasted great. Now, on to the creme brulee!
Is there any reason I couldn’t use salted butter if that’s all I had in my refer?
Hi Mark! Tessa prefers to use unsalted butter in all baking (learn why here) but if that’s all you have, it should work just fine – just lower the added salt if you prefer a caramel sauce that’s not too salty. Happy baking 🙂
Worked and tastes great. A simple recipe and easy to do. I like the addition of flaky salt.
Hi, can I use unrefined cane sugar?
Hi Yvette! We haven’t tried using unrefined cane sugar in this recipe, and I don’t believe that will work – but feel free to experiment and let us know how it goes!
Hi Kiersten, I used the unrefined organic sugar and it came out wonderful.
So glad to hear that worked well for you, Yvette!
Hi! I tried it today. It worked!
My first batch burnt, all of the sugar didn’t melt and while I was waiting for the middle part to melt, it got too dark. I had the heat on medium. Second attempt I had the heat lower and got granulation because I stirred it too much before adding the butter and whipping cream. So it was pretty blonde, but it was really good. I’m gonna have to play with this a bit to find my niche. But overall the second batch was really tasty.