Homemade Caramel Sauce

A homemade caramel sauce that’s sweet, silky smooth, flavored with vanilla, and ready in 10 minutes! My caramel sauce recipe is one that you can flavor in many different ways and keep in the fridge for ages. Keep reading if you want to know how to make caramel sauce. Oh and bonus: made with just 2 tablespoons of butter! You will never want store-bought caramel syrup again!

When I think of caramel, I can’t help but think of my mom—the ultimate caramel lover in my opinion! She might be the reason I am hooked on this delicacy of nearly burnt sugar made velvety smooth with a little cream and butter—poured onto endless things to make them a little more decadent . . .

So expect many, many caramel-related recipes to come. In fact, you’ll find three of my favorite caramel recipes at the end of this post.

Why You’ll LOVE Homemade Caramel Sauce

• Simple ingredients – Just sugar, water, butter, cream, and salt (optional).
• Ready in minutes – No candy thermometer required for our homemade version.
• Versatile – Perfect for desserts, drinks, and gifting. You’ll use it endlessly!
• Better than store-bought – Richer flavor and no artificial additives. It has the perfect luscious texture!
• Customizable – Make it salted, spiced, or even dairy-free.

Ingredients You’ll Need

• Granulated Sugar
• Salt
• Water
• Butter
• Heavey Cream
• Vanilla Extract

How to Make Caramel Sauce

1. Let’s talk about the base recipe, from which everything else caramelicious is derived. Well, this homemade caramel sauce starts with sugar and a little water simmered on medium heat–no stirring or touching required.
2. As soon as it reaches that beautiful golden color, a little butter and cream are added to the sugar mixture while off the heat.

1. This is the messiest scariest part of it all because the mixture will foam up.
2. The best way to do this safely is to use a larger size pot than you think and to stay as far away as you can and take the pan off the heat to add the butter, vanilla, and cream.
3. It’s extremely hot at this point but it will cool down in about 5 seconds. At that point, you can safely put it back on the heat and gently mix it all together until velvety smooth.
4. Et voila! perfect homemade sauce is achieved!
5. To test for texture use a wooden spoon. Coat the spoon with the caramel and draw a line along the middle of the spoon using your fingers. The line should not blur back right away.

Variations of Homemade Caramel Sauce:

In this recipe, I chose my favorite flavor which happens to be vanilla. You can use any extract or flavoring you like in your homemade caramel sauce.

We also prefer caramel on the light side, but I know many who prefer a darker caramel taste. In this case, cook the recipe until the sauce reaches a dark amber color.

Replace water with some orange juice and boil some orange rind with the sugar for an orange caramel sauce. Yes as you can tell, I have tried and loved many variations on this sauce.

Salted Caramel Sauce

If you like the new salted caramel trend, You might want to add large salt flakes at the end for a salty caramel sauce. Regular salt will just melt right into the sauce and disappear.

Caramel Sauce for Coffee

If you want a match made in heaven, mix caramel with your coffee! You are going to love stirring your homemade caramel sauce into the coffee. You can also make iced caramel coffee using this sauce, ice, and your favorite coffee in a blender. Top with whipped cream and more caramel sauce for a decadent afternoon caffeine rush.

Other Ways to Use Caramel

Make our famous Caramel Apples. You can seriously use this recipe endlessly.

Slip some caramel in your pancakes, your cupcakes, your buttercream frosting or your chocolate pudding.

Brush some caramel on your bacon for a brilliant upgrade. Add caramel to your apple pie recipe, put some caramel in your cream cheese, or just use it as a dip for apples and grapes.

Tips for Making Homemade Caramel Sauce

1. Use a stainless steel pot with a heavy bottom to make your homemade caramel sauce. This will help keep the caramel from heating too fast or heating too much.
2. No stirring! If you feel you absolutely must stir the sugar and water mixture, do so by gently lifting the pan and tilting it around to swirl the mixture in the pan. No spoons.
3. Caramel moves quickly from perfect to burnt. Have all ingredients (sugar, butter, cream, salt) pre-measured and within arm’s reach.
4. Caramel should be a deep amber color. Too pale and it will taste bland, too dark and it will taste bitter. Once it reaches amber, remove from heat immediately.
5. When you add cream to hot caramelized sugar, it will bubble vigorously. Pour slowly and stir constantly to prevent splattering.
6. Cold cream can cause the caramel to seize or harden before it smooths out.
7. If you think you have the right size of pan, grab the next largest pot and use it! As you add the cream and vanilla the sauce will foam up and expand significantly and you could get burned if it overflows the pan or splashes out
8. Stir in fine sea salt or vanilla after the sauce has fully come together to ensure even seasoning.
9. Cool completely at room temperature before transferring to a glass jar with a tight lid. Refrigerate for up to 2–3 weeks.
10. Store in an airtight container in the refrigerator. Make sure the caramel sauce is completely cooled before refrigerating.
11. Warm caramel in the microwave in 10–15 second bursts or in a saucepan over low heat. Avoid overheating to prevent separation.

What’s the difference between wet and dry caramel?

Dry caramel melts sugar without added water, creating a quicker, more intense flavor but requiring more attention. Wet caramel starts with sugar and water, giving more control and reducing the risk of burning.

Why did my caramel crystallize?

Crystallization happens when sugar crystals form on the sides of the pan. To prevent this, brush down the sides with a wet pastry brush while the sugar is cooking, or swirl (not stir) the pan until the sugar melts.

Why is my caramel grainy?

Graininess comes from undissolved sugar crystals. Make sure the sugar fully melts before adding other ingredients, and avoid stirring too much early on.

Can I make caramel without cream?

Yes—use coconut cream for a dairy-free version, or skip cream for a firmer caramel candy base.

How do I make salted caramel sauce?

Add ½–1 teaspoon of fine sea salt after the caramel has finished cooking and is off the heat. Adjust to taste.

Can I fix burnt caramel?

Unfortunately, no. Burnt caramel will taste bitter, and the only fix is to start over.

Can I double the recipe?

Yes, but be sure to use a larger saucepan and watch the temperature closely—larger batches can burn faster at the edges.

How long does homemade caramel sauce last?

Store caramel in a sealed container in the refrigerator, it lasts up to 4 weeks. It can also be frozen for up to 3 months. Thaw it before reheating always.

Why did my caramel separate?

If the butter and sugar separate, it’s often because the temperature changed too quickly. Whisk vigorously off the heat until it comes back together.

How can I use homemade caramel sauce?

Drizzle over ice cream, apple pie, pancakes, coffee drinks, cheesecakes, or brownies. It’s also great as a filling for layer cakes.

Caramel Recipes

Creamy Homemade Caramel Pudding.
Cinnamon Roll Monkey Bread
Caramel Stuffed Spiced Brownies.
Cinnamon Roll Pancakes
Caramel Spiked Chocolate Donut Holes
Cinnamon Roll Muffins

4.1 from 10 votes

Print

Homemade Caramel Sauce

A homemade caramel sauce recipe that’s sweet, silky smooth, flavoured with vanilla and ready in 10 minutes with Video!

Course Dessert, sauce

Cuisine American, French

Keyword caramel, caramel sauce, caramel sauce recipe, Homemade caramel sauce, how to make caramel sauce

Prep Time 2 minutes

Cook Time 10 minutes

Total Time 12 minutes

Servings 20 Tablespoons

Calories 70 kcal

Author Mahy

Ingredients

• 1 cup of granulated sugar
• pinch of salt
• 1/4 cup of cold water
• 2 Tablespoons of cold unsalted butter
• 1/2 cup of heavy cream (35%)
• 1 teaspoon of vanilla extract

Instructions

1. In a medium size pot add the sugar, salt and water. Place the pot over medium high heat until it starts to bubble.
   
2. In the meantime measure your heavy cream in a cup and add the cold butter to it, then set aside while the caramel cooks.
   
3. Lower the heat to medium low so that the caramel is gently bubbling away. Let it bubble for about 3 minutes watching it turn into a golden colour.
   
4. At this point you may allow it to bubble some more until it reaches a deep amber colour if you prefer a burnt sugar caramel sauce taste.
5. Once your caramel is cooked, take the pot off the heat and pour in the cup of cream and butter while staying away from the pot as it will splatter for a few seconds.
   
6. Once the splattering has stopped, place your pot back on the medium low heat and mix the sauce together for 30 seconds until it’s smooth and velvety.
7. Turn off the heat and add the vanilla extract, mix it in and pour the sauce into a glass container without covering it. The sauce will thicken as it cools down
   
8. Enjoy it warm or cold.
9. Store it in the refrigerator for at least 1 month, and reheat it in the microwave for a few seconds if you need to use it warm or to thin it out.

Recipe Video

Recipe Notes

CARAMEL SAUCE TIPS

• Use a stainless steel pot with a heavy bottom to make your homemade caramel sauce. This will help keep the caramel from heating too fast or heating too much.
• No stirring! If you feel you absolutely must stir the sugar and water mixture, do so by gently lifting the pan and tilting it around to swirl the mixture in the pan. No spoons.
• Store in an airtight container in the refrigerator. Make sure the caramel sauce is completely cooled before refrigerating.
• If you think you have the right size of pan, grab the next largest pot and use it! As you add the cream and vanilla the sauce will foam up and expand significantly and you could get burned if it overflows the pan or splashes out.

 

Nutrition Facts

Homemade Caramel Sauce

Amount Per Serving

Calories 70 Calories from Fat 27

% Daily Value*

Fat 3g5%

Saturated Fat 2g13%

Trans Fat 1g

Cholesterol 11mg4%

Sodium 3mg0%

Potassium 5mg0%

Carbohydrates 10g3%

Sugar 10g11%

Protein 1g2%

Vitamin A 122IU2%

Vitamin C 1mg1%

Calcium 4mg0%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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