This Homemade Caramel Sauce is rich, silky, and perfectly sweet with just the right hint of butteriness. With only a handful of ingredients, you can whip up a sauce that's better than store-bought and ready to drizzle over anything.
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This is my go-to caramel sauce! I use it for my Buffalo Wing Popcorn, Homemade Caramel Popcorn, Caramel Pecan Pie, this tasty Caramel Pear Pie, Caramel Frosting, and to drizzle over homemade no-churn ice cream or homemade brownies!
Why This Recipe Works:
- Simple: Just a few pantry staples are all you need.
- Versatile: Perfect for topping desserts, drinks, or fruit.
- Rich: The buttery, caramelized flavor is irresistible.
- Foolproof: Clear step-by-step instructions make it easy for beginners.
What This Recipe Needs
White Cane Sugar: Cane sugar melts and crystallizes correctly vs. Beet Sugar, which tends to be more finicky. Beet Sugar is fine for most baked goods and will work okay in a pinch, but when making candies or caramel, I recommend using cane sugar.
Unsalted Butter: I like to use unsalted butter, then add a specific amount of salt to the caramel, but salted butter can be used; just taste the caramel before adding extra salt.
Heavy Whipping Cream: This adds creaminess and helps thicken the sauce.
How to Make Homemade Caramel Sauce?
- Step 1: Melt sugar over medium heat. As the sugar melts, it will start to clump before it gets smooth. This is normal.
- Step 2: Continue stirring, allowing the melted sugar to become an amber color and start to have a nutty smell. Don't let it go past this stage, or else it will burn!
- Step 3: Once it is amber, add in the butter and whisk together. Adding the butter will cause the sugar to get really foamy and rise a bit. Stir until the butter is thoroughly mixed in.
- Step 4: Slowly pour in the heavy cream, whisking as you pour. As the heavy cream mixes in completely, the caramel will smooth out. Stir in the salt.
- Step 5: Pour caramel sauce into a glass container and allow it to cool. It will thicken up once fully cooled.
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Expert Tips
- Be Careful: Before you start, be warned that melted sugar can become extremely hot and will burn your skin if it comes into contact with it.
- Saucepan: Use a heavy-bottomed saucepan- this helps distribute the heat, and it won't burn as easily.
- Thick Sauce: After you've made the caramel sauce, let it cool to thicken fully.
- Quick Cool: If you need it to thicken fast, stick it in your freezer for 20-30 minutes.
Frequently Asked Questions
If the melted sugar bubbles voraciously before adding the butter, it has probably gotten too hot and is past the point of return and burned.
It will bubble when you add the butter and the heavy cream. This is due to the water in both evaporating, creating the bubbles.
Store cooled caramel sauce in an airtight jar in the refrigerator for up to 2 weeks. Reheat gently in the microwave or on the stovetop before using.
Yes, caramel sauce freezes well for up to 3 months. Thaw in the fridge overnight and warm gently before serving.
Simply microwave in a microwave-safe dish for 30 seconds, stir, repeat until warm enough to use. You can also reheat in a saucepan over low heat until warm.
More Related Recipes
If you like this recipe, make sure to check my other easy desserts like Chocolate Striped Popcorn, S'mores Cookies, Lucky Charms Cookies, Buttermilk Chocolate Cake, and Moon Pies!
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Video
Homemade Caramel Sauce
Ingredients
- 2 cups white sugar
- 12 tbs unsalted butter at room temp
- 1 cup heavy whipping cream at room temp
- 2 teaspoon salt optional
Instructions
- In a heavy-bottomed saucepan, add your sugar. Over medium heat, melt the sugar, stirring constantly. As the sugar melts, it will start to clump before it gets smooth. This is normal.2 cups white sugar
- Once it's melted, continue stirring, and allow it to become an amber color and start to have a nutty smell. Be careful not to let it go past this stage, or else it will burn, and no one wants that! If you have a thermometer* the caramel should reach between 340°F and 349°F.
- Once it is the right color, turn the heat to low. Add in the butter and whisk together. Whisking helps prevent the butter from separating, and if it does separate from the sugar, it will help it incorporate more easily. Adding the butter will cause the sugar to get really foamy and rise a bit. That's good! Keep stirring until the butter is fully mixed in.12 tbs unsalted butter
- Once the butter is mixed in, slowly pour in the heavy cream, whisking as you pour. The mixture will become slightly foamy again, and that's fine. As it mixes in completely, it will smooth out.1 cup heavy whipping cream
- Stir in your salt if using.2 teaspoon salt
- Pour caramel sauce into a glass container and allow it to cool. It will thicken up really nicely once fully cooled. If you need it to thicken fast, stick it in your freezer for 20-30 minutes.
Notes
- Temperature: I highly recommend my Dash thermometer
- Storage: Keep unused caramel sauce in your refrigerator up to 2 weeks! Store in an airtight container.
- Freeze: Caramel freezes well for up to 3 months.
Sherita says
So do you melt sugar by itself in saucepan I tried and all it did was get white and hard🤦🏽♀️
Lisa says
Yep just sugar until it melts and then later you add the rest of the ingredients. If you watch the video you can see how it gets chunky but then continues to melt. Did you stir it and get the bigger white chunks and then stop heating? Or did it never get past that stage?