Homemade Caramel Sauce Recipe

5 from 5 vote

Homemade Caramel Sauce Recipe

This Quick and Easy Homemade Caramel Sauce Recipe is rich, creamy, and super easy to make! Whether you're drizzling it over ice cream, apple pie, or using it for caramel apples, this caramel sauce recipe is a must-have. Ready in just 10 minutes, this easy caramel sauce is so delicious, you’ll never go back to store-bought again!

Prep Time5

Cook Time12

Total Time17

Course: Dessert

Cuisine: American

Keyword: caramel sauce

Servings: servings

Calories: 126kcal

Author: Lora

Equipment

1 heavy bottomed sauce pan
1 whisk

Ingredients

1 cup of sugar
6 tablespoon butter salted or unsalted
½ cup heavy whipping cream
¼ tsp sea salt (optional)
1 tsp vanilla extract (optional) or vanilla paste

Instructions

Melt the sugar:

Heat a medium saucepan over medium heat. Add granulated sugar, stirring occasionally with a heat-resistant spoon. As soon as sugar comes to a boil, stop stirring. You should have a liquid sugar that is a dark amber color. The sugar will clump before melting completely and turning dark amber.

Add butter:

Once melted, carefully whisk in butter. Stir constantly until fully combined (about 2 minutes).
Add the butter and stir it in. Remove the pan from the heat.

Add the heavy cream:

Slowly add the cream to the sauce (take caution as it is very hot and it may foam up). Whisk the sauce until it is nice and smooth.
With the pan off the heat, slowly add in the heavy cream in a thin line (take caution as it is very hot and it may foam up). As you pour the cream in the sugar mixture, carefully whisk the sauce continuously.
Take care to not rush the whisking of the heavy cream. Rushing the whisking of the heavy cream will produce a lumpy caramel sauce.The mixture will bubble up—keep whisking until smooth.

Finish and store:

(Optional) Stir in vanilla extract and sea salt (if making salted caramel sauce).
Let caramel cool slightly, then transfer to a glass jar.
Store it in the fridge for up two weeks. Heat up before serving.

Notes

Stores nicely in the refrigerator for up to 2 weeks.
To reheat the sauce, place a heatproof bowl over a pot with simmering water and gently heat it up (or use your microwave if you have one, heating until warm in 30-second intervals).

Nutrition