Tessa’s Recipe Rundown
Taste: This caramel sauce is deeply rich and perfectly sweet, with just the right amount of salt for balance.
Texture: The sauce is smooth, silky, and just thick enough to cling to ice cream and other treats without running off.
Ease: This recipe is much easier than it looks, and I’ve broken it down step-by-step for a successful batch every time!
Why You’ll Love This Recipe: Homemade caramel sauce is seriously 1,000 times better than store-bought.
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Homemade caramel recipes can feel intimidating, but I promise they’re completely doable — no candy thermometer required! In culinary school, I spent days perfecting caramel candies, so I know how fussy they can seem! That’s why I love this simple, no-thermometer method. It gives that rich, toasty flavor without the stress.
This recipe breaks the process down step by step to make it approachable and stress-free from start to finish. In just 15 minutes, a rich, luscious salted caramel sauce comes together that outshines anything at the store.
Ingredients Notes
Four simple ingredients are all that’s needed to make this easy caramel sauce. Here are a few notes before you shop:
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- Granulated sugar: White sugar produces the best consistency for this recipe. Brown sugar adds extra moisture and can make the caramel thicker, darker. I prefer to use it with my homemade butterscotch and toffee bits!
- Unsalted butter: Unsalted butter gives the best control over the salt level in caramel. Salted butter can vary in saltiness, so I prefer adding a pinch at the end for salted caramel. (Or skip the salt altogether for a sweeter sauce.)
- Heavy cream: Heavy cream (or heavy whipping cream) adds richness and a smooth, pourable texture to the caramel. Its high fat content helps balance the sweetness of the sugar and butter for a glossy, silkier sauce.
- Salt: A pinch of salt balances the sweetness of the caramel and enhances its rich, buttery flavor. It also helps bring out the depth of the sugar’s caramelized notes, making the sauce taste more complex.
Reader Love
This frosting was awesome! First time I’ve tried it, but won’t be the last. Directions were easy to follow, hints helpful, and only 4 ingredients. The result was a silky smooth, delicious but not sickly sweet, frosting that everyone loved.
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Sprinkle of Science
The Science of Caramelization
Caramel is made by melting sugar and combining it with butter and cream, sometimes with a pinch of salt, to create a rich, sweet sauce. This process is known as caramelization.
There are two basic methods of making delicious caramel: wet and dry. The basic difference between the two methods is water. Both methods heat sugar, then add fat, like butter and cream.
The wet method uses water to dissolve the sugar faster. The drawback with wet caramel is that it can create sugar crystals on the sides of the pan, which is disastrous for your caramel.
I prefer the dry method. It takes a little longer and can burn easily, but I prefer having more control over the color and flavor. Just keep a close eye on the sugar as it cooks. It’s pretty foolproof beyond that!
Step-By-Step: How to Make the Perfect Caramel Sauce
These easy instructions result in a soft caramel that’s far better than anything you can buy at the store. My recipe takes just 15 minutes to make caramel!
This sauce is all about the senses. Pay attention to color, smell, and texture. The perfect caramel should be amber and glossy, smell toasty and sweet, and pour smoothly from a spoon. Small temperature changes matter, so it’s critical not to rush the process.
1. Melt the sugar. Add granulated sugar to a dry, light-colored stainless steel saucepan over medium heat and watch closely as it melts. (High heat will burn the sugar!)
Swirl the pan occasionally to help the sugar melt evenly. The crystals should start to liquefy and turn a warm amber color. This is a sign that it’s caramelizing. This usually takes about 5 to 6 minutes.
2. Add butter. After melting the sugar fully, turn off the heat and whisk in butter until incorporated.
3. Add cream. Gradually add the cream, whisking until smooth. The mixture will bubble up dramatically. The sauce should become smooth, glossy, and slightly thickened.
4. Troubleshooting: At this point, the caramel may seize. If clumps of sugar form — this is crystallization — continue heating over low heat until they melt back into a smooth sauce.
5. Strain the sauce. Remove the pan from the heat and pour the caramel through a fine mesh strainer into a heatproof container. This removes any stray sugar crystals for a perfectly smooth result.
6. Finish with salt (optional). A teaspoon of flaky sea salt balances the sweetness and enhances the buttery depth.
Let the caramel sit until it cools slightly and thickens, and then enjoy! For even thicker caramel, pop it in the fridge before serving.
Tips and Troubleshooting
A few simple tips and tricks can make the difference between a perfectly smooth, glossy sauce and a crystallized mess the first time and every time after.
- Use the right pan. A medium-sized, light-colored stainless steel pot works best. It heats evenly and makes it easy to see when the sugar has reached the perfect amber color.
- Stay close. Caramel can go from perfect to burnt in seconds, so it’s essential to keep an eye on it at all times, especially as the sugar dissolves.
- Swirl, don’t stir. When the sugar is melting, gently swirl the pan instead of using a utensil. This prevents sugar crystals from forming on the sides of the pot and helps avoid seizing.
- Temperature matters. Small shifts in heat make a big difference in color and flavor. Adjust the stovetop slightly if the sugar is browning too fast or too slowly for the perfect consistency.
- Use heatproof utensils. After adding the butter and cream, the caramel will bubble quite a bit. I use a wooden spoon or silicone spatula to avoid burns and prevent splatter.
- Saving seized caramel. If sugar crystallizes or the caramel clumps, return it to low heat and whisk until smooth. Pour through a fine mesh strainer to remove any remaining crystals.
- Fix the texture, too. This caramel sauce will be liquid and runny when it comes off the heat. As it cools, it’ll thicken. If preferred, add 1-2 tablespoons more cream to thin it.
- Patience pays off! Don’t rush any stage, from melting the sugar to whisking in cream. Careful attention ensures a glossy, silky sauce every time.
When it’s time to clean up, caramel can be a little tricky to get off the pot once hardened. If you get any stubborn sugar stuck to your pot, simply pour a cup of water over it and bring the pot to a boil. It’ll dissolve right off!
Flavor Variations
Caramel sauce is incredibly versatile. Feel free to get creative! I like to stir in pure vanilla extract for a warm, classic flavor or add a splash of bourbon or rum for a boozy twist. A pinch of cinnamon or espresso powder can deepen the flavor, especially when used in coffee. Once you complete the base method, make this caramel your own!
Serving Ideas
- Best Ever Chewy Brownies
- Caramel Apple Pie
- Classic Cheesecake
- Easy Cheesecake Bars
- French Vanilla Ice Cream
Storage and Reheating
Once the caramel sauce has cooled completely, transfer it to an airtight glass container, like a mason jar, and store it in the fridge for up to 2 weeks. The sauce will thicken as it chills, so microwave it for 20-30 seconds to bring it back to a caramel drizzle.
You can freeze caramel sauce for up to 3 months. Thaw it in the fridge overnight before using, then reheat in the microwave or stovetop over low heat. If the caramel looks separated or grainy after reheating, simply whisk it until it’s smooth again.
Don’t let the extra steps keep you from making this sauce ahead of time. I love gifting this one as a treat over the holidays or as a little something special for any occasion.
More Dessert Recipes You’ll Enjoy
- Caramel Apple Coffee Cake
- Caramel Pecan Blondies
- Salted Caramel Apple Sheet Cake
- Salted Caramel Pumpkin Cheesecake
- Salted Caramel Toffee Cupcakes
FAQs
What’s the difference betweeWhat’s the difference between caramel sauce and caramel syrup?
The best caramel sauce is usually made with sugar, butter, and cream, giving it a thick, glossy, and rich texture perfect for drizzling over desserts or snacking by the spoonful.
Caramel syrup, on the other hand, is usually just sugar and water, and sometimes corn syrup or vanilla extract. It’s thinner and more pourable, like a liquid sweetener for coffee or pancakes.
Can I use condensed milk to make caramel sauce?
This caramel sauce recipe calls for heavy cream, which gives the caramel its rich, pourable consistency. Using condensed milk instead creates more of a dulce de leche. It’s thicker, gooier, and sweeter than caramel sauce, with a slightly different flavor.
Can I use this caramel for caramel apples?
This recipe won’t work for caramel apples. The caramel sauce stays too soft to coat and harden on whole apples. However, this recipe is delicious drizzled over sliced apples or as a sweet dip. I have a different recipe for caramel apples if that’s what you need! It’s easy for caramel beginners, too.
How can I make caramel sauce thicker without corn syrup?
My recipe doesn’t call for any corn syrup. I like that you can still drizzle it once it’s ready, but if you want it a little thicker, chill the sauce in the fridge for a bit. It’ll firm up as it cools.
Homemade Caramel Sauce
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Ingredients
- 1 cup (200 grams) granulated sugar
- 5 tablespoons (71 grams) unsalted butter
- ½ cup plus 1 tablespoon heavy cream
- 1 teaspoon flaky sea salt (optional)
Instructions
- In a dry, medium-sized stainless steel saucepan or pot, cook the sugar over medium heat.
- Swirl 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 hot caramel cool until warm and thick. Use or store in an airtight container in the fridge for up to 2 weeks.
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.
Easiest caramel sauce recipe!
First time it turned out well but after reading again I think I cooked a little too long – I’ll turn off heat when sugar turns to amber. I also got some sugar clumps but turned eye down low and kept stirring till they melted. It’s good – but I think it was a practice run and I’ll be making it again. We will use it as a topping for pumpkin cheesecake😋
Mine has not cooled completely yet but I strained it into a class jar and I tasted a little and it tastes bitter 🙁 I followed the directions exactly and I also used the photos as a guide. Mine looked just like the photos at every stage. Did I do something wrong?
I made this tonight using it as dip for graham crackers. I just needed a snack and didn’t have much in the cabinets. Anyway this turned out amazing. I let some work buddies try it and now their asking for me to make them some. So delicious. Tysvm for making this so east.
K, this is what I did. After watching dozens of videos on YouTube about making Caramel, some complicated and finicky, some just thrown together in a pot, I decided to try. I’m a travel nurse, and have very limited space in my extended stay kitchen, basically a 3 qt Instantpot, a 8 inch nuwave cooking eye, a micro, and a large toaster oven/air fryer. So using the saute function on my Instantpot, I melted 1 c Salted Kerrygold, added 1 cup organic cane sugar, 1/8 c filtered water, 1 c chopped pecans, 1/2 t. Redmond salt, and added a splash of vanilla extract. Whisking or using a silicone spatula, I Took it to the color of peanut butter, poured it in a pan with parchment paper, and baked it at 350 for 5 minutes. I took it out, let it set for 5 minutes, lightly sprinkled Ghiradelli milk chocolate bits, spread it out, sprinkled chopped pecans on top with barely a few Maldon’s flakes, and after sitting an hour on the counter, I put it in the fridge for about 3 hours. It was gorgeous, and honestly the most delicious Toffee I’ve ever had in my life, and easier than I ever imagined. I was so pleased with the results, and even though I don’t eat carbs, I’m going to make it to give out at work for Christmas.
can you double the quantity to make twice as much sauce.
It may take a bit longer for the sugar to melt, but yes, that should be fine!
I made the sauce and tried it right away and idk what I did wrong but it taste burnt and I kept on medium-low heat. Can you give me tips on what to try next?
Hi Austin! If your sauce tasted burnt, try reducing the cooking time next time. Focus on the sensory indicator (the sauce turning a deep golden color) rather than relying solely on the timer. Stove-tops can vary, so you may just need a bit less time than we did. Let me know how your next batch goes!
This sauce was a total failure for me. The sugar didn’t melt like it should. It turned into hard little lumps. I followed the directions exactly. Stupidly added the butter thinking it would help but just wasted the butter. Would never try again. I am an experienced cook so not a novice who didn’t understand directions. Off to the store to buy premade sauce for the Salted Caramel Apple Sheet Cake.
The recipe and the directions are pretty standard for making caramel so I dont think that was the problem but u keep on using store bought ☺
Can you make carmel with plant based butter and soy milk? Thank you
We don’t bake dairy-free, so I can’t say for sure! I’d recommend searching for a recipe that already calls for those ingredients for best results.
I did EXACTLY as this recipe instructs and it didn’t make sauce at all – it made a hard candy that hardened around my whisk before the cream was even mixed in. What did I do wrong?
Sorry you had trouble, Mary! It sounds like the sugar may have cooked too long before adding the cream. Try focusing on the color next time instead of the timing since stovetops vary. It’s possible your stovetop cooks a little more quickly! As soon as the mixture turns golden, watch it closely and turn off the heat when it reaches a deep golden shade. It’s helpful to use a light-colored stainless steel pot because its lighter color will help you be able to tell when the sugar has cooked to the right amber shade, rather than too dark or too light because you couldn’t tell in a dark pan. I hope that helps. Let us know how it goes next time!
Well I tried this recipe for the first time, well let me tell you I think I held my head the right way because this was one of the BEST caramel sauce I have ever made. Thank you ladies & gentlemen for making a simple bread pudding taste amazing.
Kindest Regards
Bonnie
Alberta Canada
So happy you loved it, Bonnie! Yum, bread pudding sounds delish!
This recipe is great love the results. Thank you