Making Homemade Caramel Sauce is easy and requires just a few simple ingredients.
Granulated sugar, heavy whipping cream, butter, vanilla, and a little water are all it takes.
Velvety smooth, sweet caramel sauce is so delicious.
Use this caramel to pour over an ice cream sundae, dip in apples, drizzle over a dump cake, or mix in your favorite recipes.
You get to control the ingredients and the sweetness level.
Check out the step-by-step directions below and see for yourself how simple it is to make.
You might also enjoy learning how to make apple pie filling!
Or try this no-cook raspberry jam, which is great for when you have fresh raspberries.
Reasons To Try This Homemade Caramel Sauce Recipe…
- Our family finds the taste is even better than buying a jar of sauce from the store.
- It takes minimal effort to make and store in the fridge until you are ready to use.
- It is affordable to make and uses basic pantry staples.
- No fancy tools are needed; just a spoon for stirring and a saucepan are all you need.
- You control the ingredients you use.
- No preservatives are needed as you get in a store-bought jar. So it is a healthier alternative.
Ingredients Needed
Granulated Sugar—You will use this to help sweeten the mixture. As it cooks, the sugar dissolves, giving it that ultra-smooth texture.
Butter – Butter is needed to help deepen the flavors. Make sure it is real butter and not margarine.
Water – Filtered water is best, so it doesn’t alter the flavor of the ingredients.
Whipping Cream – Using heavy whipping cream will help create that thick and smooth texture to the sauce.
Vanilla – A little vanilla extract adds a rich, aromatic flavor to the caramel that enhances all the flavors in the mixture.
How to Make Caramel Sauce
Full instructions on how to make this easy homemade caramel sauce are in the recipe card.
This is a quick walkthrough of how easy it is to make caramel sauce at home.
Step 1: Add the sugar to a saucepan, and then add the water.
Do not stir.
Step 2: Heat without stirring as directed, allowing it to turn amber color.
Step 3: Then remove from heat and pour in the heavy cream, whisking well.
Add in the butter as well.
Step 4: Return pan to heat and stir constantly until no more clumps are in the sauce.
Step 5: Cool and then serve and use your caramel sauce.
Variations To Recipe
- Make a salted caramel by adding a teaspoon of sea salt when you add in the vanilla extract.
- Pour in 1-2 tablespoons of bourbon to make a bourbon sauce. Add this when you mix in the vanilla.
- Instead of vanilla extract swap with vanilla bean for a richer vanilla flavoring to the sauce.
- Add cocoa powder to the sugar and water. This will give the sauce a mild chocolate and caramel flavor.
- Mix half the honey, half the sugar, and water together before you begin cooking for a honey-flavored caramel sauce.
- Add 1-2 tablespoons of dark rum into the sauce when adding the vanilla extract.
- Do half sugar and half maple syrup. Mix well and then cook with water and sugar.
Helpful Tips For Success
- Having a heavy-duty saucepan ensures you have an even cook in the pan. Cheaper pans can create hot spots that can burn or be undercooked in areas.
- This sauce takes time, and you must ensure the sugar mixture fully reaches the amber color as directed before moving on to the next steps.
- Using a whisk when mixing heavy cream ensures it fully combines. I like to use a silicone coated so it isn’t as hard to clean up.
- Removing it when it is too light makes the sauce lack flavor. If you allow it to over-darken, it will taste burnt.
- Once you find some clumps, you can run through a strainer to remove any clumps in the sauce.
How to Store Homemade Caramel
Store your sauce in an airtight container in the fridge.
It will store for a few weeks, but since there are no preservatives, you will want to use it up within 1-2 weeks of being made.
To reheat, you can slowly heat it in the microwave or stovetop. Stir frequently to prevent the sauce from burning when you reheat it.
How to Freeze Caramel Sauce
You can freeze the sauce in a freezer-friendly container for 2-3 months.
Then, thaw in the fridge when you are ready to use.
I highly recommend using butter, but in a pinch, you can use margarine. The flavor and texture will vary a bit. Margarine has oil in it so it won’t be as creamy, and the sauce won’t taste as rich.
Avoid stirring the sugar as you are heating it up initially. This is going to help reduce the risk of the sugar crystalizing. You can also use a wet pastry brush to wipe the edges of the pan, to push down any sugar on the sides of the pan. That can cause crystallization.
If your sauce is grainy you need to reheat it slowly, and stir constantly, until it becomes smooth. You can also add in a tablespoon or two of corn syrup to help get rid of the grainy texture as you are cooking it.
More Homemade Caramel Recipes
If you liked this homemade caramel recipe, you’ll love these ones too:
- Caramel Apple Taquitos – This simple recipe for is a fun new twist on traditional apple pie that anyone can make.
- Pecan Caramel Syrup – Just 3 ingredients is all it takes to make this delicious caramel syrup that tastes so good!
- Caramel Brulee Latte – This Caramel Brûlée Latte is made with espresso, whole milk, a drizzle of caramel sauce, and topped with whipped cream.
- Caramel Apple Baked Donuts – Easy homemade caramel donut that is baked instead of fried.
- Bread Pudding With Caramel Sauce – Today I want to show you how to make a bread pudding with caramel sauce and homemade whipped cream that could be served at a brunch or as a dessert.
Homemade Caramel Sauce
Ingredients
- 1 cup granulated sugar
- 1/3 cup water
- ¾ cup heavy whipping cream
- 2 tablespoons butter
- 1 teaspoon vanilla extract
Instructions
- To a large heavy bottomed saucepan, add the sugar and flatten out evenly over the entire bottom of the saucepan. Pour the water over the sugar and do not stir.
- Heat the sugar and water mixture (without stirring) over medium heat until the sugar is fully dissolved, then increase the heat to medium-high and cook until the mixture turns light amber in color, about 5-10 minutes.
- Remove the saucepan from the heat and immediately pour in the heavy cream. The caramel will seize (clump up) and this is normal. Add the butter and stir the caramel until the butter is melted.
- Return the saucepan to the stove and heat over medium-low heat, stirring constantly until the clumps have melted and the caramel is smooth.
- Remove the caramel from the heat and stir in the vanilla extract.
- If needed, strain the caramel sauce to remove any small clumps still remaining.
- Cool the caramel to room temperature before serving.
Video
Notes
Nutrition
Nutritional information is automatically calculated with ingredients and serving size and may not be accurate. Please always double check with your own nutritional apps as well.
