Homemade Caramel Sauce
This homemade caramel sauce is smooth, velvety, and packed with deep, toasty sweetness. It comes together in under 15 minutes with just five pantry staples and no candy thermometer required. Perfect for drizzling over ice cream, swirling into coffee, or sneaking a spoonful straight from the jar.
Equipment
- Medium saucepan Heavy-bottomed preferred to prevent burning
- Whisk or wooden spoon
- Measuring cups and spoons
- Heatproof bowl or jar For storage
Ingredients
- 1 cup granulated sugar 200g
- 6 tablespoons unsalted butter 85g, cut into pieces
- ½ cup heavy cream 120ml, room temperature
- 1 teaspoon vanilla extract 5ml
- ½ teaspoon kosher salt 3g
Instructions
- Measure out all ingredients and set up a clean, heatproof bowl or jar for the finished caramel. Keep a small bowl of cold water nearby in case of spills.
- Place sugar in a medium saucepan over medium heat and spread evenly. Let it melt without stirring until edges turn golden, about 3-4 minutes, then gently swirl the pan until sugar turns deep amber, about 5-7 minutes.
- Remove saucepan from heat and immediately add butter pieces. Stir until butter is completely melted and incorporated, about 1-2 minutes. The mixture will bubble vigorously.
- Slowly pour in heavy cream while stirring constantly. Keep stirring until cream is fully mixed in, creating a smooth, glossy sauce, about 1 minute. If caramel seizes, return to low heat and stir gently until smooth.
- Remove from heat and stir in vanilla extract and kosher salt until well combined, about 30 seconds. The sauce should be smooth and pourable.
- Let caramel cool in the saucepan for about 5 minutes, then pour into a heatproof bowl or jar. Cool to room temperature before sealing. Store in the fridge for up to 2 weeks.
Notes
- Use a heavy-bottomed saucepan to prevent burning.
- Don't walk away—caramel can go from perfect to burnt in seconds.
- If the sugar crystallizes, lower the heat and stir gently to dissolve.
- Use room-temperature heavy cream to reduce bubbling.
- For a thicker sauce, reduce the heavy cream to ⅓ cup.
- If using salted butter, skip the kosher salt or reduce to a pinch.
- If caramel seizes after adding cream, return to low heat and stir gently, or add a teaspoon of warm cream.
- Store in an airtight jar in the fridge for up to 2 weeks. Reheat in 10-second microwave bursts or over low heat.
- Do not freeze, as the texture can become grainy.
- Double the recipe using a larger saucepan to prevent overflow.
Nutrition
Serving: 1TablespoonCalories: 100kcalCarbohydrates: 12gFat: 6gSaturated Fat: 4gCholesterol: 15mgSodium: 75mgSugar: 11gVitamin A: 4IUCalcium: 1mg
Tried this recipe?Let us know how it was!