Easy Caramel Sauce

A silky-smooth caramel sauce made in minutes with pantry staples.

Homemade caramel sauce doesn’t have to be intimidating. This foolproof recipe creates a rich, buttery caramel with a perfectly smooth finish—all in under 25 minutes. Whether drizzled over ice cream, swirled into brownies, or used as a dip for apples, this caramel sauce brings luxurious flavor to any dessert. No candy thermometer needed!

Why You’ll Love This Recipe

• Quick & Simple – Just a few ingredients and 10 minutes of active cook time.
• Versatile Use – Ideal for desserts, drinks, or as a dip.
• Better Than Store-Bought – No preservatives, no artificial flavors—just real, rich caramel.
• Customizable – Easily make it salted caramel with a pinch of flaky sea salt.
• Make Ahead Friendly – Stores well in the fridge or freezer for future sweet cravings.

Ingredients

• 1 cup granulated sugar
• ¼ cup water
• 6 tablespoons unsalted butter, cut into pieces
• ½ cup heavy cream
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions

1. Combine Sugar & Water:
Add the sugar and water to a heavy-bottomed 3-quart pot. Stir gently until just combined and the mixture lies flat—avoid splashing up the sides.

2. Cook Sugar Mixture:
Heat over medium. Allow the sugar to dissolve and turn clear, then bubble. Do not stir again. Let it cook undisturbed until it turns a deep golden color, like honey (this can take 8–15 minutes depending on your heat source and pot). Gently brush down the sides with a damp spatula if crystals form.

3. Add Butter Carefully:
Once the mixture is deep gold, carefully whisk in the butter—it will bubble up vigorously. Keep whisking until fully melted.

4. Add Cream & Vanilla:
Remove the pot from the heat. Slowly pour in the heavy cream, whisking continuously. Add vanilla and a pinch of salt, then whisk again.

5. Cool:
Let the caramel cool in the pot for 10 minutes before transferring to a glass jar. It will thicken as it cools.

Tips / Storage / FAQs

Tips:

• Use a heavy-bottomed pan to prevent burning.
• Don’t walk away while the sugar cooks—it can burn quickly once golden.
• For salted caramel, add ¼ to ½ teaspoon of flaky sea salt after adding the cream.

Storage:

• Fridge: Store in a sealed jar for up to 3 weeks.
• Freezer: Keeps for up to 2 months.
• Reheat in the microwave for 10–15 seconds or gently on the stovetop until pourable.

FAQs:

• Can I make this dairy-free? You can try coconut cream and plant-based butter, but results will vary.
• Why did my caramel crystallize? It’s likely sugar was on the sides of the pan—next time, brush down the sides while cooking.
• Can I double the recipe? Yes, but be sure to use a larger pot to prevent overflow.
• How thick should it be? It will be pourable when warm and thicken as it cools to a chewy texture.

Final Thoughts

This easy caramel sauce delivers luxurious flavor with minimal effort. Whether you’re a baking beginner or a seasoned home cook, this is a staple recipe you’ll return to again and again. It’s the perfect finishing touch to elevate everyday desserts.

The Goods

Easy Caramel Sauce

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Make this easy homemade caramel sauce in 10 minutes with simple ingredients. Silky, buttery, and perfect for desserts, dipping, and gifting!

Course Sauce

Cuisine American

Recipes

• 1 cup granulated sugar
• ¼ cup water
• 6 tablespoons unsalted butter cut into pieces
• ½ cup heavy cream
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions

Combine Sugar & Water:

• Add the sugar and water to a heavy-bottomed 3-quart pot. Stir gently until just combined and the mixture lies flat—avoid splashing up the sides.

Cook Sugar Mixture:

• Heat over medium. Allow the sugar to dissolve and turn clear, then bubble. Do not stir again. Let it cook undisturbed until it turns a deep golden color, like honey (this can take 8–15 minutes depending on your heat source and pot). Gently brush down the sides with a damp spatula if crystals form.

Add Butter Carefully:

• Once the mixture is deep gold, carefully whisk in the butter—it will bubble up vigorously. Keep whisking until fully melted.

Add Cream & Vanilla:

• Remove the pot from the heat. Slowly pour in the heavy cream, whisking continuously. Add vanilla and a pinch of salt, then whisk again.

Cool:

• Let the caramel cool in the pot for 10 minutes before transferring to a glass jar. It will thicken as it cools.

Notes

Use a heavy-bottomed pan to prevent burning.

Don’t walk away while the sugar cooks—it can burn quickly once golden.

For salted caramel, add ¼ to ½ teaspoon of flaky sea salt after adding the cream.