Homemade caramel sauce is one of those recipes that instantly makes any dessert more special. With just sugar, butter, and cream, you can create a rich, buttery sauce that’s smooth, silky, and full of flavor. Whether you’re drizzling it over no-churn ice cream, swirling it into brownies, or spooning it over cheesecake, this recipe will quickly become a staple in your kitchen.

Homemade caramel sauce in a mason jar.

How to Make Homemade Caramel Sauce

Start with a heavy-bottomed saucepan over medium heat. Add the sugar and stir constantly until it melts down into a golden amber liquid. This process can take 10–15 minutes, so don’t rush it.

Once the sugar has melted completely, add the butter and whisk until smooth. The mixture will bubble up quickly, which is exactly what you want. If the butter separates, just remove the pan from the heat and continue whisking until it comes back together.

Cook for one more minute, then slowly drizzle in the heavy cream while whisking constantly. Let the caramel simmer for 1 more minute before removing it from the heat.

As it cools, the sauce will thicken into a rich, glossy caramel. You can serve it warm for drizzling or let it chill for a thicker texture.

Tips for Success

  • Use room temperature ingredients. Cold butter or cream can cause the caramel to seize.
  • Keep stirring. Sugar burns easily, so keep it moving with a heatproof spatula or whisk.
  • Watch the color. Once sugar turns amber, it can go from perfect to burnt very quickly—keep a close eye on it.
  • Heavy-bottomed pan is key. This ensures even heat distribution and prevents hot spots.

Troubleshooting Caramel Sauce

  • Grainy texture? Sugar may have crystallized. Try adding a tablespoon of water to help smooth it out.
  • Separated butter? Remove from heat and whisk vigorously until the mixture comes back together.
  • Burnt taste? Unfortunately, burnt sugar can’t be fixed. You’ll need to start over—turn down the heat next time.

Ways to Use Homemade Caramel Sauce

  • Drizzle over ice cream, apple pie, or cheesecake
  • Stir into coffee or hot chocolate
  • Use as a filling for cupcakes or cookies
  • Serve warm as a dip for apple slices
Homemade caramel sauce in a mason jar.

Storage and Reheating

  • Refrigerator: Store in a sealed jar or container for up to 2 weeks.
  • Reheating: Warm gently in the microwave in 10–15 second bursts or in a saucepan over low heat. Add a splash of cream if it thickens too much.
  • Freezer: Caramel sauce can be frozen for up to 3 months. Thaw in the fridge overnight, then reheat before using.
Homemade caramel sauce in a mason jar.

Caramel Sauce

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Rich, buttery, and perfectly smooth, this homemade caramel sauce is a simple recipe that’s great for drizzling over ice cream, brownies, cheesecake, or even stirred into coffee!
Print Rate Comment

Ingredients

  • 1 cup granulated sugar
  • 6 tablespoons salted butter room temperature
  • ½ cup heavy cream room temperature

Instructions

  • Heat granulated sugar in a medium saucepan over medium heat. Stir constantly until the sugar turns an amber color(10-15 minutes).
  • Once melted completely, add butter, melt, whisking constantly until fully combined and bubbly.
  • Once fully combined, cook for 1 more minute and then slowly add heavy cream. Simmer for 1 more minute.
  • Remove from heat and allow the mixture to rest and thicken.

Nutrition

Serving: 2tablespoons | Calories: 155kcal
Course: sauces and dips
Keyword: caramel, caramel sauce, Dessert, Desserts
Servings: 12
Calories: 155

This recipe was adapted from caramel sauce on iambaker.net

More New Recipes

See More →

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating