This Easy Homemade Caramel Sauce (Salted) is perfect for cakes, cupcakes, ice cream, cheesecake and any other dessert! Best of all, it’s so simple to make with only 3 pantry ingredients and is super delicious with apples and more!
This Homemade Caramel Sauce recipe is my absolute favorite ever. It’s sweet, sticky, buttery, and full of perfect sugary liquid gold.
Plus, it’s actually really easy to make and beats anything you would buy from the store. And the best part is – we usually have most of the ingredients on hand.
I’ve made countless batches over the years and I’m sharing some tricks I’ve learned to help you make your own perfect fail proof batch of Homemade Caramel Sauce with cream.
What You’ll Need to make Homemade Caramel Sauce:
What I love about this recipe is that you won’t even need a thermometer.
Just be sure to have some patience and read the recipe entirely before you begin. It’s important that you follow the recipe closely in order to master a smooth and creamy caramel sauce.
You’ll want to start by having all the ingredients prepped and ready on hand by the stove. Sugar can burn very quickly so having everything close-by helps to ensure success every time.
All you need are three simple and basic pantry ingredients plus water:
- sugar (granulated or brown for thicker dulce de leche style)
- heavy cream
- butter
ADDITIONAL FLAVORS YOU CAN ADD TO YOUR CARAMEL SAUCE:
You can also add [amazon_textlink asin=’B0046EJ570′ text=’pure vanilla extract’ template=’ProductLink’ store=’lifmadswe09-20′ marketplace=’US’ link_id=’22671b00-47e7-11e8-89c8-29727f6d3099′] for additional flavor.
HOMEMADE SALTED CARAMEL SAUCE:
And if you’re looking for a salted caramel version – I usually like to sprinkle in a little bit of sea salt or [amazon_textlink asin=’B00IZL255O’ text=’Himalayan Pink Salt’ template=’ProductLink’ store=’lifmadswe09-20′ marketplace=’US’ link_id=’2b0eaeaa-47e7-11e8-9397-09f7d09f76d1′].
Tips for making Homemade Caramel Sauce
- Start by having all the ingredients ready to go, and near the stove (as sugar can burn quickly).
- In a medium heavy bottomed saucepan (I use at least a 3 quart cast iron or stainless steel) heat the water and sugar over medium-low heat. Whisk constantly until the sugar has dissolved and the mixture starts to just bubble.
- Turn the heat to high and bring to a boil. Stop stirring and allow mixture to continue boiling until it turns an amber color, this could take anywhere from 4-12 minutes.
- Remove from heat and turn off stove. Carefully and slowly whisk in the heavy cream as the mixture will bubble. Mix in the butter, one cube at a time until everything is incorporated.
- Add vanilla or salt if desired. Allow to cool in the pan for 10-15 minutes, stirring once or twice. The mixture will thicken up as it cools. *(SEE NOTE to prevent caramel from getting grainy – you can whisk in some corn syrup)
HOW TO STORE HOMEMADE CARAMEL SAUCE:
- To store this thick homemade caramel sauce, pour into mason jar or airtight container in the refrigerator for up to 2 weeks. Warm for a few minutes in the microwave before serving.
And, if you plan on using this delicious homemade caramel sauce in another recipe – like frosting – be sure to allow it to cool down completely.
Once this Easy Homemade Caramel Sauce is ready to use – you can use it in a million things.
How about some baked goods? Or dip with apple slices, spoon over some ice cream, divide into decorated jars and give the caramel sauce away as a holiday gift, or just eat it up with a spoon.
The possibilities for this yummy homemade caramel sauce are endless!
- 1 cup granulated sugar you can also use brown sugar for a thicker caramel like dulce de leche
- 1/4 cup water
- 10 tablespoons heavy cream in Canada use whipping cream
- 5 tablespoons unsalted butter cut into cubes
- 1/8 - 1/4 teaspoon sea salt or Himalayan Pink Salt
- 1/2 teaspoon pure vanilla extract
- metal whisk or wooden spoon
- medium heavy bottomed sauce pan
- heat safe oven gloves or mitts optional as the pot gets hot
- heat safe glass jar for storing
- Start by having all the ingredients ready to go, and near the stove (as sugar can burn quickly).
- In a medium heavy-bottomed saucepan (I use at least a 3-quart cast iron or stainless steel) heat the water and sugar over medium-low heat. Whisk constantly until the sugar has dissolved and the mixture starts to just bubble.
- Turn the heat to high and bring to a boil. Stop stirring and allow mixture to continue boiling until it turns an amber color, this could take anywhere from 4-12 minutes.
- Remove from heat and turn off the stove. Carefully and slowly whisk in the heavy cream as the mixture will bubble. Mix in the butter, one cube at a time until everything is incorporated.
- Add vanilla or salt if desired. Allow to cool in the pan for 10-15 minutes, stirring once or twice. The mixture will thicken up as it cools. *(SEE NOTE to prevent caramel from getting grainy,)
- Pour into a mason jar or airtight container in the refrigerator for up to 2 weeks. Warm for a few minutes in the microwave before serving.
**to prevent caramel from getting grainy, you can whisk in 1/2 tablespoon corn syrup in the end.
More Caramel Recipes:
Pumpkin Snickers Layer Cake with Salted Caramel Frosting
Snickers Caramel Apple Pie Bars
Caramel Apple Streusel French Toast Bake
No Churn Salted Caramel Oreo Ice Cream with Almonds
Apple Cider Spice Cake with Salted Caramel Drizzle
Apple Pie Cupcakes with Salted Caramel Frosting
Did you try this recipe?
Sean -
This turned out so good. My wife made it and said this is her new go to sauce. Thanks!
Diane -
We make this regularly. Hard to not eat it by the spoonful but worth it!
Thanks!
Steve -
Simple recipe to follow. word of caution – don’t let your sugar boil too long!! it will go from transparent to amber to black fast!! you have to babysit it while it boils. my first batch – ugh…burnt sugar. 2nd batch, no black – all amber and delicious. ten tablspoons of heavy whipping cream was good, but i added 12-13. be careful witht that boiling sugar!
Michelle -
I’m pregnant and am having a craving for apples and caramel. But I don’t feel like going out and buying caramel. So I looked on Pinterest and found this! I halved the recipe and it is delicious!!! And satisfies my pregnancy craving without having to go out and spend money. Thanks for the recipe! ☺️
M -
Hello. Quick question. In one step it says to remove it from the heat, it never tells you to return it to the heat, but it does mention later to turn off the stove? Once the milk is in does it go back on the heat? Thanks.
Kelly -
Hi, sorry about the confusion – the turn off the stove was in the wrong spot, the caramel does not go back on the heat. I just updated the directions. Hope that helps.