Pin
This homemade caramel sauce recipe is a delicious upgrade from store-bought and comes together in just fifteen minutes. You do not need a candy thermometer or any fancy equipment—just a saucepan, a whisk, and a bit of kitchen confidence. I love making this because it tastes rich and buttery with just a handful of basic ingredients.
The first time I tried making caramel sauce from scratch I was a bit nervous but now it is my go-to topping for ice cream and brownies. You will be surprised at how easy it is and how much better it tastes than anything from the store.
Ingredients
- Granulated sugar: provides the caramel base and sweetness. Choose white granulated sugar that is fresh and free from lumps for the smoothest results
- Unsalted butter: adds richness and a creamy finish. Use the best unsalted butter you can find for pure flavor
- Heavy cream: makes the sauce thick and luscious. Look for cream with a high fat content for the silkiest texture
- Fleur de Sel or flaky sea salt (optional): enhances and balances the sweetness. Choose a high-quality finishing salt for best flavor
Step-by-Step Instructions
- Cook the Sugar:
- Pour the granulated sugar into a dry medium-sized stainless steel saucepan. Set over medium heat. Swirl the pan occasionally but do not stir. Watch closely as the sugar begins to melt and turn a rich golden color after about five to six minutes. The even heat helps prevent burning
- Add the Butter:
- Turn off the heat. Add the unsalted butter and whisk until it fully melts into the hot sugar. The caramel will bubble up so whisk gently and steadily
- Incorporate the Cream:
- Keep whisking and very slowly add the heavy cream. The mixture will steam and bubble vigorously but keep mixing until the sauce is smooth and combined. If any bits of hardened sugar form gently reheat over low and whisk until dissolved
- Strain and Season:
- Remove from the heat and immediately pour the caramel through a fine mesh strainer into a heatproof container. This step ensures your sauce is velvety with no sugar lumps. Stir in Fleur de Sel or flaky salt if using. Let cool until thickened and warm
Pin
Caramel sauce will thicken as it cools so do not be alarmed if it seems runny at first. My favorite step is stirring in the flaky sea salt at the end. I remember the first time I shared a jar with my sister—we both ended up eating it straight from the spoon.
Storage Tips
Store homemade caramel sauce in an airtight jar in the refrigerator. It keeps well for up to two weeks. When ready to use let it sit at room temperature or warm in the microwave for about twenty seconds until it returns to a pourable state.
Ingredient Substitutions
If you only have salted butter simply leave out the added salt. For a dairy-free version try using coconut cream and a high-quality vegan butter substitute.
Serving Suggestions
This caramel sauce is fantastic over vanilla or chocolate ice cream. Use it to drizzle over apple slices brownies pancakes or even your morning oatmeal. Swirl some into your coffee for a real treat.
Recipe Questions & Answers
- → Can I make caramel without a thermometer?
Yes, watch for a deep golden color while melting sugar and remove from heat promptly to avoid burning.
- → Why did my caramel sauce become grainy or hard?
This can happen if the sugar seizes when adding butter or cream. Reheat gently and whisk until smooth again.
- → How do I store homemade caramel?
Pour into a heatproof container, cover airtight, and refrigerate. It keeps well for up to two weeks.
- → How do I reheat caramel sauce?
Warm in the microwave for 20-30 seconds or on the stovetop over low heat, stirring until silky and pourable.
- → Is salted caramel possible with this method?
Yes, stir in flaky sea salt after cooking for a delicious salty-sweet touch.