Homemade Caramel Sauce
Homemade caramel sauce is the easiest way to make any dessert feel special and indulgent.
With just five simple ingredients, you’ll have a rich, buttery sauce in only 10 minutes.
Drizzle it over ice cream, brownies, or pancakes, or swirl it into coffee for a sweet homemade touch.
Your family will love it, and you’ll love how easy and quick it is to make.
Perfect for gifting, or keeping in the fridge for a sweet moment anytime.
For Caramel Sauce
- Granulated Sugar – this is the base of the caramel, giving it that rich, sweet flavor.
- Water – helps the sugar melt evenly without burning.
- Unsalted Butter – adds a smooth, rich, buttery flavor to the sauce.
- Heavy Cream – makes the caramel creamy and luscious.
- Vanilla Extract – for a hint of warm, aromatic flavor.
- Salt – just a pinch to balance the sweetness (optional, but recommended for salted caramel lovers!).

Homemade Caramel Sauce Recipe
Notes
Ingredients:
- 1 cup granulated sugar
- 1/4 cup water
- 6 tablespoons unsalted butter, cut into pieces
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- A pinch of salt (optional)
Instructions:
- Prepare the Sugar Mixture:
- In a 3-quart heavy-bottomed saucepan, combine the sugar and water.
- Stir lightly to ensure the sugar is spread in an even layer.
- Heat the Mixture:
- Place the saucepan over medium heat.
- Allow the sugar to dissolve into a clear, bubbling liquid; this will take about 3-4 minutes.
- Once bubbling, stop stirring. Gently swirl the pan and brush down the sides to prevent sugar crystals from forming.
- Caramelize the Sugar:
- Continue to heat until the sugar mixture thickens and turns a deep amber color, akin to honey, about 8-12 minutes.
- Monitor closely to avoid burning.
- Add Butter:
- Carefully add the butter to the pan.
- Whisk continuously until the butter is fully melted and integrated. Note: The caramel will bubble vigorously.
- Incorporate Cream:
- Remove the pan from heat.
- Gradually pour in the heavy cream, whisking constantly until smooth and fully combined.
- Final Flavoring:
- Stir in the vanilla extract and a pinch of salt.
- Cooling:
- Let the caramel cool in the pan for 10 minutes.
- Transfer the caramel to a glass jar with a lid and allow to cool completely. It will thicken as it cools.
Storage:
- Store your caramel sauce in the refrigerator, sealed tightly, for up to 3 weeks, or freeze it for up to 2 months. The caramel will solidify when cold; reheat in the microwave to achieve the desired consistency.
Tip:
For additional guidance and tips, check the associated video and article linked in the original recipe.
Nutrition
Calories: 180 kcal | Carbohydrates: 20g | Protein: 1g | Fat: 11g | Saturated Fat: 7g Cholesterol: 34mg | Sodium: 6mg | Potassium: 9mg | Sugar: 20g | Vitamin A: 385 IU Calcium: 10mg1. Why is my caramel sauce crystallizing?
Crystallization happens when sugar forms gritty clumps instead of melting smoothly.
To avoid this:
- Use a clean pan and utensils – Any stray particles can start the crystallization process.
- Avoid stirring once the sugar begins to melt – Swirl the pan gently if needed.
- Brush down the sides of the pan – This will prevent sugar crystals from forming on the edges.
2. How do I prevent my caramel sauce from burning?
Burning is common because caramel cooks quickly once the sugar melts.
To stop this from happening:
- Keep the heat on medium – This allows the sugar to melt gradually and evenly.
- Stay alert and watch closely – Caramel can go from golden to burnt in seconds.
- Use a heavy-bottomed pan – This ensures heat is distributed evenly, avoiding hot spots that burn the sugar.
3. Can I make this caramel sauce without a candy thermometer?
Yes, you don’t need a thermometer to make perfect caramel sauce.
Instead, watch for these signs:
- Color change – The caramel should turn from light golden to a rich amber hue.
- Bubble consistency – When the bubbling slows down, you’re almost there.
- Visual texture – It will thicken as it cools and become smooth enough to pour.
4. How do I store leftover caramel sauce?
Your caramel sauce will solidify in the fridge but can be easily reheated.
Here’s how to store it:
- Store it in an airtight container in the fridge for up to 2 weeks.
- To reheat: Warm it in the microwave for 30-second intervals, stirring each time.
- Thicken or loosen: Add a little cream if it gets too thick after cooling.
5. How can I make salted caramel sauce?
Making salted caramel sauce is a breeze with this recipe.
Here’s how to add a salty kick:
- Stir in sea salt after you remove the pan from heat—start with 1-2 teaspoons to taste.
- Optional: Sprinkle a little flaky salt over the top when serving for that signature salted caramel flavor.