Easy Homemade Caramel Sauce

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:

1. sugar (granulated or brown for thicker dulce de leche style)
2. heavy cream
3. butter
   

ADDITIONAL FLAVORS YOU CAN ADD TO YOUR CARAMEL SAUCE:

You can also add pure vanilla extract 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 Himalayan Pink Salt.

Tips for making Homemade Caramel Sauce

1. Start by having all the ingredients ready to go, and near the stove (as sugar can burn quickly).
2. 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.
3. 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.
4. 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.
5. 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:

1. 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!

5 from 9 votes

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Homemade Caramel Sauce (Salted) - 3 Ingredients

Prep Time

5 mins

Cook Time

12 mins

Total Time

17 mins

 

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 ingredients and is super delicious with apples and more!

Course: Dessert

Cuisine: American

Keyword: homemade caramel sauce, stovetop caramel

Servings: 12 servings (1-1/2 cup)

Calories: 149 kcal

Author: Life Made Sweeter

Ingredients

• 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

Optional:

• 1/8 - 1/4 teaspoon sea salt or Himalayan Pink Salt
• 1/2 teaspoon pure vanilla extract

Tools:

• 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

Instructions

1. Start by having all the ingredients ready to go, and near the stove (as sugar can burn quickly).
2. 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.
3. 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.
4. 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.
5. 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,)
6. 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.

Recipe Notes

**to prevent caramel from getting grainy, you can whisk in 1/2 tablespoon corn syrup in the end.

Nutrition Facts

Homemade Caramel Sauce (Salted) - 3 Ingredients

Amount Per Serving (1 serving (about 1 tablespoon))

Calories 149 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 5g25%

Cholesterol 29mg10%

Sodium 5mg0%

Potassium 9mg0%

Carbohydrates 17g6%

Sugar 16g18%

Vitamin A 330IU7%

Vitamin C 0.1mg0%

Calcium 10mg1%

* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.

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