Caramel Sauce Recipe

– 1 cup of sugar – 6 Tbsp butter salted or unsalted – ½ cup heavy whipping cream

Cook Time: 12 min


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1 cup



prep Time

5 min



The first step is to heat up the granulated sugar (do not use a sugar substitute)in a sauce pan. Once the sugar melts and heats, it will begin to caramelize and turn a dark amber color. As soon as it reaches this point, remove the pan from the heat.


Whisk in the butter with the pan off the heat, and stir it into the sugar. Removing the pan from the heat makes sure the sugar does not burn. If it burns, you’ll end up with a bitter caramel sauce.


With the pan off the heat, slowly add in the heavy cream in a thin line. As you pour the cream in the sugar mixture, carefully whisk the sauce together. Then with the pan off the heat, slowly add in the heavy cream.

Do you need to refrigerate homemade caramel sauce? Yes, you do. Since it has butter and cream, it needs to be refrigerated as soon as it completely cools down. It can be reheated as you need it.

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