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.
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