Homemade Caramel Sauce
This homemade caramel sauce is made with just three simple ingredients for a rich, buttery caramel that’s lovely to keep on hand for fall coffee drinks and cozy desserts. Drizzle it over apples, ice cream, pancakes, cheesecake, or stir a spoonful into your morning coffee.
Equipment
- Medium heavy-bottomed saucepan
- Heat-safe spoon or silicone spatula
- Heat-safe glass jar
Ingredients
- 1 cup granulated sugar 200 grams
- 5 tablespoons butter 71 grams
- ½ cup heavy cream 120 grams
Instructions
- Melt the sugar – Add the granulated sugar to a medium saucepan and cook over medium heat, stirring regularly as the sugar begins to melt, about 5–6 minutes. The sugar may clump as it melts; continue stirring patiently until the clumps melt and the sugar becomes a smooth amber-colored liquid.
- Add the butter – Remove the saucepan from the heat. Carefully add the butter and stir until it is completely melted and combined with the caramel.
- Add the heavy cream – Slowly pour in the heavy cream while stirring. Be careful, as the hot caramel will bubble and steam when the cream is added.
- Finish the sauce – Return the saucepan to medium heat and continue stirring until the caramel is smooth and completely combined.
- Cool – Remove from the heat and carefully pour the caramel sauce into a heat-safe jar. Allow it to cool before covering and refrigerating.
Notes
Clumping Sugar – Don’t worry if the sugar forms clumps while it melts. Keep the heat around medium and continue stirring patiently. The clumps should gradually melt as the caramel cooks.
Watch the Color – Once melted, look for a warm amber color. Caramel can burn quickly after reaching this point, so stay close to the stove.
Adding the Cream – Add the heavy cream carefully because the caramel will bubble and release hot steam.
Consistency – The caramel will look relatively thin while hot and become much thicker as it cools.
For Salted Caramel – Add salt to taste after the sauce is smooth for a simple salted caramel variation.
Storage – Store the cooled caramel sauce in a sealed container in the refrigerator. Gently reheat the amount you need until it becomes smooth and pourable again.
Watch the Color – Once melted, look for a warm amber color. Caramel can burn quickly after reaching this point, so stay close to the stove.
Adding the Cream – Add the heavy cream carefully because the caramel will bubble and release hot steam.
Consistency – The caramel will look relatively thin while hot and become much thicker as it cools.
For Salted Caramel – Add salt to taste after the sauce is smooth for a simple salted caramel variation.
Storage – Store the cooled caramel sauce in a sealed container in the refrigerator. Gently reheat the amount you need until it becomes smooth and pourable again.