Homemade caramel sauce is one of my favorite things to make. It is only five simple ingredients, but it comes together like magic and is amazing on everything.
Condiments are my weakness, but when we are talking about condiments for desserts . . . I’m really in trouble.
This caramel sauce is the best condiment. Made on the stovetop with just sugar, butter, heavy cream, vanilla, and salt, this sauce is smooth, creamy, and has the perfect caramel flavor. It is perfect for pouring over ice cream or adding to any recipe that calls for caramel sauce.
Caramel Sauce Ingredients
Just five simple ingredients combine to make the best caramel sauce! Skip the added preservatives and additives in store-bought sauce and make this simple recipe. For the full recipe including all ingredients and their measurements, scroll to the printable recipe card at the bottom of the post.
- Heavy whipping cream: This is what gives the caramel its signature creaminess and smooth texture.
- Butter: Adds richness to the caramel, giving it that melt-in-your-mouth quality that we all love. Use unsalted butter so you can control the salt of the final sauce.
- Sugar: White sugar is the base of the caramel. The sugar melts and turns golden, resulting in the sweet, slightly nutty flavor caramel is known for.
- Salt: Balances the sweetness of the sugar and enhances the flavor of the sauce. If you want a salted caramel sauce, you can add more salt.
- Vanilla
How to Make Caramel Sauce
Step 1: Add the Sugar to a Saucepan
Create an even layer over the bottom of the pan. Place it over medium heat and cook until it begins to melt, stirring consistently.
Step 2: Melt the Sugar
The sugar will first begin to clump together, then the clumps will begin to turn brown, and finally it will melt into a brown liquid. Remember to keep stirring so that the sugar does not burn. See the photos before for how the sugar will change in color and texture as it cooks.
Step 3: Add the Butter
Remove the sugar liquid from the stove. Quickly stir in the butter; it will bubble a lot.
Step 4: Stir in the Heavy Cream
Quickly whisk in the heavy cream and stir until fully incorporated. The liquid will again begin to bubble.
Step 5: Add the Vanilla and Salt
Finally, stir in the salt and the vanilla. The sauce will thicken as it sits. Enjoy!
Pro Tip!
Making caramel sauce is not the time to multi-task. The recipe moves quickly and requires consistent stirring. Have your ingredients prepared in advance and stay close to your stove to prevent the sauce from burning.
Storing Caramel Sauce
Once it I has cooled, store caramel sauce in an airtight container or clean glass jar in the refrigerator for up to two weeks. It will solidify as it cools, but can be microwaved for a few seconds to liquify again. You can also freeze this easy caramel sauce recipe in a freezer-safe container for up to three months. Allow to thaw in the refrigerator when ready to enjoy.
Caramel Sauce vs. Caramel Dip
This is the perfect replacement for the caramel sauce you buy to pour over ice cream in near the fudge sauce at the grocery store. But if you want one for dipping apples, I suggest making my caramel apple dip. That uses a little less butter, so it is thicker and perfect for dipping or making caramel apples.
How to Use Caramel Sauce
- Serve over ice cream along with my homemade magic shell.
- Drizzle over caramel apple cheesecake.
- Use it in place of a jar of caramel sauce in my caramel apple poke cake.
If you make this homemade caramel sauce recipe or any of my other recipes, I’d love to hear how you enjoyed it!
Caramel Sauce
Ingredients
- 1 cup granulated sugar (99 grams)
- 6 tablespoons unsalted butter
- 1/2 cup heavy cream (118.3 ml)
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon table salt
Instructions
- Add the sugar to a small saucepan, creating an even layer over the bottom of the pan. Place it over medium heat and cook until it begins to melt, stirring consistently.1 cup granulated sugar
- The sugar will first begin to clump together, then it will begin to turn brown, and finally it will melt into a brown liquid. This whole process will take about 5-7 minutes. Remember to keep stirring so that the sugar does not burn.
- Remove the sugar liquid from the stove. Quickly stir in the butter. It will bubble a lot. Continue stirring until the butter is melted.6 tablespoons unsalted butter
- Then quickly stir in the heavy cream. The liquid will again begin to bubble. This is fine. Continue stirring until it is totally incorporated.1/2 cup heavy cream
- Finally, stir in the salt and the vanilla. The sauce will thicken as it sits.1/2 teaspoon vanilla extract, 1/8 teaspoon table salt
Pat Greig says
I reach for your recipes every day, i was wandering if i could use this as a base under my cinamon buns as there cooking and then turn upside down when done?
marie kulsic says
Ilike everything i madee from your diffeerent recipe and also received compliments from it , So thank you and I keep getting your recipes
I’m glad to hear that!