Homemade Caramel Sauce

Home made Caramel Sauce

Prep Time 2 minutes
Cook Time 10 minutes
Total Time 12 minutes
Servings 1 cup
Author Mahy


  • 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


  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.