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finished caramel sauce in a glass jar

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.
    Ingredients for homemade caramel sauce including sugar, butter, vanilla, water and some cream
  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.
    Sugar and water boiling in a pot to make caramel sauce
  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.
    golden sugar with added butter and cream in a pot to finish off the caramel sauce recipe
  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.
    A spoon with homemade caramel sauce on a white marble showing the silky texture
  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
    finished caramel sauce in a glass jar
  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.