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This Homemade Caramel Sauce is easy to make with just 4 simple ingredients! It tastes a million times better than store-bought caramel sauce!
This Homemade Caramel Sauce is like liquid gold. It’s super quick and easy to make with just 4 simple ingredients! I know that the idea of making caramel sauce might sound scary but I promise it’s not. For this caramel sauce all you need to do is cook the sugar until it’s amber colored then take it off the heat and add the butter, heavy cream and salt. In just 20 minutes you’ll have caramel sauce that tastes better than anything you’ll find at the store (and without all the extra unnecessary ingredients)! It’s delicious drizzled over ice cream, in Salted Caramel Brownies, or by the spoonful!
Ways To Eat Homemade Caramel Sauce
- Drizzled over Classic New York Cheesecake
- With apple slices
- Salted Caramel Brownies
- Drizzled over ice cream
- As a filling for cake or cupcakes
- By the spoonful 😉
- Drizzled over Apple Crumb Bars or an Apple Galette
Granulated sugar – you can’t make caramel without sugar!
Butter – provides, flavor, richness and texture. It’s always best to use unsalted butter when baking so you can control the amount of salt.
Heavy cream – provides, flavor, richness and texture.
Salt – enhances flavor.
How To Make Homemade Caramel Sauce
1. Add the sugar to a medium light colored pot. Cook on medium heat until amber colored, picking up the pot and swishing the sugar around occasionally.
2. Once all of the sugar is melted, remove the pot from the heat then carefully add in the cubed butter (it will bubble rapidly). Whisk until the butter is completely melted and combined with the sugar.
3. Gradually whisk in the heavy cream until well combined.
4. Add the salt then transfer to a heat proof container and allow to cool before using (caramel thickens as it cools). Store Homemade Caramel Sauce in an airtight container for up to 2 weeks in the fridge.
Pro Tips For Homemade Caramel Sauce
- Use a light colored pot because it will make it easier to see the color of the sugar as it melts. It’s important that you don’t burn the sugar otherwise the caramel will taste bitter.
- Use a wooden spoon or heat proof silicone spatula to make the caramel.
- Don’t walk away from the pot once you get started. Sugar goes from amber to burnt very quickly!
- Swirl the pot as you melt the sugar. Do not stir because it will agitate the sugar and cause it to recrystallize.
- Be extremely careful when adding the butter and heavy cream to the caramel. It will bubble rapidly so wear oven mitts and add the ingredients slowly.
- If the caramel seizes place the pot over low heat and whisk continuously until it comes back together.
Frequently Asked Questions
What Is Caramel?
Caramel is simply sugar that has been melted to 340°F. Since this recipe is a caramel sauce, butter, heavy cream and salt are added for flavor and texture.
does Homemade Caramel Sauce Have To Be Refrigerated?
Yes! Since this Caramel Sauce contains dairy it needs to be stored in the fridge.
Can You Freeze Homemade Caramel Sauce?
Yes! Homemade Caramel Sauce can be frozen in an airtight container for up to 3 months. Thaw in the refrigerator or at room temperature before using.
How To Clean A Pot After Making Caramel?
If there are solidified bits of caramel stuck to your pot simply fill it with water then bring it to a boil on the stovetop. This will melt all of the caramel and make it much easier to clean.
Can I Use This Caramel Sauce For Caramel Apples?
No this caramel sauce is not thick enough to use for caramel apples.
If you try this recipe then please leave a rating/comment below to let me know how you liked it and feel free to ask any recipe questions you may have! 🙂
Homemade Caramel Sauce
- Light colored pot
- Heat proof spatula
- 200 g (1 cup) granulated sugar
- 85 g (6 tbsp) unsalted butter, cubed
- 120 g (1/2 cup) heavy cream
- ½ tsp salt (or to taste)
- Add the sugar to a medium light colored pot. Cook on medium heat until amber colored, picking up the pot and swishing the sugar around occasionally.
- Once all of the sugar is melted, remove the pot from the heat then carefully add in the cubed butter (it will bubble rapidly). Whisk until the butter is completely melted and combined with the sugar.
- Gradually whisk in the heavy cream until well combined.
- Add the salt then transfer to a heat proof container and allow to cool before using (caramel thickens as it cools).
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
- Store Homemade Caramel Sauce in an airtight container for up to 2 weeks in the fridge or up to 3 months in the freezer.
- Nutrition: the provided nutritional information is an estimate for the entire caramel sauce. Please read my Nutrition Disclaimer for more information.