Silky Smooth Homemade Caramel Sauce

This simple caramel sauce recipe, perfect for both salted and sweet versions, needs only 10 minutes and 5 ingredients. Drizzle it on ice cream, cakes, pancakes, cheesecake, stir it into iced coffee, or use it as a dip for apples!

This caramel sauce, like homemade chocolate sauce, is incredibly easy to make and tastes heavenly. While store-bought caramel is an option, homemade is far superior and avoids unnecessary additives. Plus, it’s ready quicker than a trip to the store!

Ingredients

The key ingredients are sugar, butter, and cream. This recipe also includes water, vanilla, and salt for a richer flavor.

Water: Helps the sugar dissolve, prevents burning, and promotes even heating.
Salt: Makes it salted caramel. Use a pinch for regular caramel and more for salted. Salt balances the sweetness.
Vanilla: Optional, but enhances the overall flavor.

How to Make Caramel Sauce

Combine sugar and water in a heavy-bottomed saucepan. Let it dissolve and gently bubble for about 9 minutes until it caramelizes and turns a beautiful amber color.
Blend in butter, cream, vanilla, and salt.
Set aside to cool, then pour into a glass jar to cool completely. It will thicken as it cools.

Do You Need a Candy Thermometer?

Not essential. If using one, aim for 338-350°F. Above 350°F, it may burn, and below 338°F, proper caramelization might not happen. Following this recipe and using your senses (sight and smell) usually works.

Refrigeration and Storage

Homemade caramel sauce must be refrigerated because it has dairy. Store it in a sealed glass jar or container in the fridge for up to 3 weeks or the freezer for up to 2 months. Thaw in the fridge or at room temperature. Reheating (stovetop or microwave) will be needed for the right consistency. Reheating may make it thinner.

Caramel Apples

This caramel sauce isn’t thick enough for coating apples for caramel apples. But it’s a great dip for apple slices!

Recipe Tips

Utensils: Use a wooden or heat-resistant silicone spoon.
No Stirring: Don’t stir the sugar and water while heating to avoid crystallization. Swirl the pan gently if needed, but don’t let the caramel go up the sides.
Crystallization Rescue: If it crystallizes, add 1/4 cup of water and gently bubble until the crystals dissolve. Then, keep going with the recipe.
Unsalted Butter: Use unsalted butter, even for salted caramel, to control saltiness. Start with 1/8 teaspoon of salt for salted caramel and adjust to taste (1/2 teaspoon is a good start).
Patience: Stay by the stove while it cooks. It can take 8-12 minutes to thicken and become amber-colored. Pay close attention.

This caramel sauce is sweet, buttery, and incredibly delicious. You’ll likely never buy it from a store again!

Easy Homemade Caramel Sauce

This quick and simple caramel sauce is rich, buttery, and perfect for drizzling over desserts, ice cream, pancakes, and more. Make it salted or unsalted in just 10 minutes!

Ingredients (Makes 1 ¼ cups, 10 servings)

1 cup granulated sugar
¼ cup water
6 tbsp unsalted butter, cut into pieces
½ cup heavy cream
1 tsp vanilla extract
Pinch of salt (optional for salted caramel)

Instructions

Dissolve Sugar – In a heavy-bottomed saucepan, add sugar and water. Stir lightly to form an even layer, then cook over medium heat until the sugar dissolves and turns clear (3-4 minutes).
Caramelize – Let the mixture bubble, swirling the pan occasionally but do not stir. Continue cooking until it turns a deep amber color like honey (8-12 minutes). Watch carefully to avoid burning.
Add Butter – Carefully whisk in butter pieces. The mixture will bubble rapidly. Keep whisking until melted.
Incorporate Cream – Remove from heat and slowly pour in heavy cream, whisking continuously. Add vanilla and salt (if using).
Cool & Store – Let cool for 10 minutes in the pan, then transfer to a glass jar. The caramel will thicken as it cools.