Rich, glossy, and irresistibly smooth, this homemade caramel sauce is a versatile treat that I love to drizzle over just about anything—ice cream, pancakes, cakes, or even just a spoonful on its own. With just a handful of basic ingredients, I can whip up a decadent sauce that tastes far better than anything store-bought.
Why You’ll Love This Recipe
I find that nothing beats the deep, buttery flavor of homemade caramel. It’s surprisingly simple to make, and I don’t need a candy thermometer—just a good eye and a little patience. I like how adaptable this sauce is, from a light golden caramel to a darker, richer version depending on how long I cook the sugar. It stores well and reheats beautifully, making it a perfect make-ahead component for desserts or gifting.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Granulated sugar
Unsalted butter
Heavy cream
Salt (optional, for salted caramel)
Directions
I start by adding the sugar to a heavy-bottomed saucepan over medium heat. I let it melt slowly, stirring occasionally with a heatproof spatula or wooden spoon to help it melt evenly.
Once the sugar has completely melted and turned a rich amber color, I carefully add the butter. The mixture will bubble rapidly, so I stir constantly until the butter is fully melted and combined.
I remove the pan from the heat and slowly pour in the heavy cream, continuing to stir. The mixture will bubble again, but I keep stirring until it’s smooth and creamy.
If I want a salted version, I stir in a pinch of salt.
I let the caramel cool slightly before pouring it into a glass jar or container. As it cools, it thickens to the perfect pouring consistency.
Servings and timing
This recipe yields about 1 cup of caramel sauce. It takes approximately 15 minutes from start to finish. I find that a single batch serves 8 to 10 people if I’m using it as a topping.
Variations
Salted Caramel: I simply add flaky sea salt at the end for a savory edge.
Bourbon Caramel: I stir in a tablespoon of bourbon after removing from heat for a warm, boozy twist.
Vanilla Caramel: A dash of vanilla extract gives a softer, more aromatic flavor.
Spiced Caramel: I like to add a pinch of cinnamon or nutmeg for a fall-inspired version.
Storage/Reheating
Once cooled, I store the caramel sauce in an airtight container or jar in the refrigerator for up to two weeks. When I need to reheat it, I microwave it in 15- to 20-second bursts or warm it on the stovetop over low heat, stirring until it’s smooth and pourable again.
FAQs
What do I do if my caramel sauce is too thick?
I simply reheat it gently and add a splash of cream or milk to thin it out to the consistency I like.
Why did my caramel sauce turn grainy?
Graininess usually happens if sugar crystals form during the melting process. I prevent this by brushing down the sides of the pot with a wet pastry brush while the sugar melts or by avoiding stirring too early.
Can I double the recipe?
Yes, I often double the recipe, but I make sure to use a large enough saucepan because the mixture bubbles vigorously when I add the cream and butter.
Is this sauce suitable for gifting?
Absolutely. I like to pour it into small sterilized jars, seal tightly, and keep refrigerated until ready to gift.
Can I make this dairy-free?
Yes, I’ve made it using coconut cream and vegan butter with good results. The flavor changes slightly, but it’s still delicious.
Conclusion
Making caramel sauce at home is easier than I once thought, and the result is always worth the effort. Whether I spoon it over desserts, stir it into drinks, or gift it to friends, it’s a recipe I keep coming back to. Once I try it, I probably won’t reach for store-bought caramel again.
Rich, glossy, and irresistibly smooth, this homemade caramel sauce is easy to make with just a few ingredients and adds a decadent touch to any dessert.
Ingredients
1 cup granulated sugar
6 tablespoons unsalted butter, cut into pieces
1/2 cup heavy cream
Pinch of salt (optional, for salted caramel)
Instructions
Add the granulated sugar to a heavy-bottomed saucepan over medium heat. Let it melt slowly, stirring occasionally to ensure even melting.
Once the sugar melts and turns a rich amber color, add the butter carefully. Stir constantly until the butter is melted and fully combined.
Remove the pan from heat and slowly pour in the heavy cream, stirring continuously. The mixture will bubble vigorously—keep stirring until smooth.
If desired, stir in a pinch of salt for salted caramel.
Allow the caramel to cool slightly, then pour into a glass jar or container. It will thicken as it cools.
Notes
Use a wet pastry brush to prevent sugar crystals from forming on the pot sides.
Adjust the caramel’s darkness by cooking the sugar shorter or longer before adding butter.
Store in the refrigerator for up to 2 weeks and reheat before use.
Add vanilla, bourbon, or spices for flavor variations.
