This homemade caramel sauce recipe comes together in just 15 minutes with sugar, butter, and cream. Infused with vanilla bean and finished with flaky sea salt, it’s rich, creamy, and perfect for drizzling over desserts, swirling into coffee, or mixing into cake frostings.
Homemade caramel sauce has a permanent spot in my kitchen, right along with my slow cooker apple butter. There’s just something magical about watching a handful of simple ingredients turn into a golden, velvety sauce in minutes. I know it’s easy to grab a jar from the store, but once you taste this version—rich, buttery, and made without any weird additives, you’ll never look back. It’s so quick to make, you’ll have it ready before you could even think about running to the store. One drizzle, and you’ll be hooked.
Ingredients for this Caramel Sauce Recipe
The key ingredients for caramel sauce recipe are sugar, butter, and cream. I prefer to also add water with sugar to help with crystallization, plus vanilla bean and flaky sea salt for added flavor.
- Sugar: Heated until golden and amber, it develops rich, toasty, butterscotch-like flavors.
- Water: Helps dissolve the sugar evenly and prevents burning during caramelization.
- Butter: Adds richness and smoothness, giving the caramel a silky, glossy finish.
- Cream: Makes the sauce thick and luscious, and adds that classic creamy texture.
- Vanilla: Adds warmth and depth. Use extract, paste, or a real vanilla bean for extra flavor.
- Flaky Sea Salt: Optional, but a pinch balances the sweetness and adds a salted caramel twist.
How to Make Homemade Caramel Sauce
Step 1. Add the sugar and water to a saucepan, whisk to combine, then cook over medium heat until the sugar dissolves and the mixture turns clear.
Step 2. Turn the heat to medium-high and boil until the sugar turns amber in color, about 5–8 minutes. Once it reaches your desired shade, remove from heat right away.
Step 3. Carefully stir in the butter a tablespoon at a time (it will bubble up).
Step 4. Followed by slowly pouring in the warm cream while stirring. Mix in the vanilla, salt, and optional bourbon, then let the caramel cool to room temperature. Transfer to a jar and refrigerate—it will thicken as it cools.
Helpful Tips
- Light vs. Dark Caramel: Cook sugar until it turns a light amber for a sweet, classic caramel or a few seconds longer for a richer, bittersweet flavor perfect on ice cream. Be careful, if it gets too dark, it can become bitter and will need extra cream to balance. Try both to find your favorite!
- Prep Ahead: This recipe moves quickly, it's a good idea to measure and set out all the ingredients before you start.
- Right Tools: Use a wooden spoon or heat-proof silicone spatula for stirring.
- Choose the Right Pan: Pick a medium, deep saucepan to handle the bubbling caramel.
- Watch Closely: It takes 8-12 minutes for sugar to turn amber. Be patient and keep an eye on it.
- No Stirring Early: Don’t stir the sugar while it’s bubbling, wait until you add the butter.
- Use Room Temp Ingredients: Add butter and cream at room temperature to avoid caramel seizing. I sometimes warm the cream slightly for less of temperature shock to the hot caramel.
Watch Video to see How to Make Caramel Sauce
Frequently Asked Questions
If your caramel sauce starts to crystallize, gently increase the heat and add a bit of water to help dissolve the sugar crystals. Cover the pan with a lid so steam can wash down any crystals on the sides. If it seizes after adding butter and cream, simmer it on low heat for 15–20 minutes, then stir until smooth.
Warm it slightly and stir in a splash of cream or milk to loosen the consistency.
When freshly made, caramel sauce is thin and runny. It thickens as it cools and gets even thicker in the fridge. Just warm it up gently before using if you want it pourable again.
Ways to Enjoy Caramel Sauce
- Drizzle over ice cream or frozen yogurt for a sweet, gooey topping
- Swirl into your morning coffee or hot chocolate for a rich flavor boost
- Spread on pancakes, waffles, or French toast instead of syrup
- Dip apple slices, pretzels, or cookies for an easy sweet snack
- Mix into frosting or cakes to add extra decadence
- Pour over brownies, cheesecakes or my apple pie cupcakes for a luscious finish
- Add to oatmeal or yogurt bowls for a touch of indulgence
Storage Recommendations
- Refrigeration: Once cooled, transfer caramel sauce to a glass jar or airtight container. Store in the fridge for up to 1 month. The caramel will thicken and firm up but can be gently reheated to restore its pourable texture.
- Freezing: You can freeze caramel sauce in an airtight container for up to 3 months. When ready to use, thaw in the refrigerator or at room temperature, then warm gently before serving.
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Homemade Caramel Sauce
Ingredients
Equipment
Method
- Add the sugar and water into a medium saucepan, whisk gently to mix.1 cup (200 grams) granulated sugar⅓ cup (79 ml) water
- Place the pan on stove over medium heat and cook until the sugar dissolves.
- Mixture will turn clear within a couple minutes.
- Increase heat to medium high and boil until sugar begins to change in color.
- This can be anywhere from 5-8 minutes.
- Watch until sugar changes to the desired shade of amber (lighter for light caramel and medium-dark for dark caramel).
- Remove from heat immediately.
- Slowly stir in the butter a tablespoon at a time Followed by slowly pouring in the warm cream. (this will cause an increase in bubbling and spitting, so be careful, keep your face back.)5 tablespoon unsalted butter, cut into 1 tablespoon chunks1 cup (240 ml) heavy cream
- Continue to stir until the butter and cream have fully incorporated an the caramel is smooth.
- Stir in the vanilla extract and sprinkle in the salt. Add 1-2 Tablespoons of bourbon for a little extra flavor.1 teaspoon pure vanilla extract or vanilla bean extract1-2 teaspoons flaky sea salt
- Stir again and let cool to room temperature.
- Transfer the caramel to heat proof glass jars and refrigerate.
- The caramel sauce will thicken as it cools.
Video
Anabel
Turned out well! Nice and smooth and yummy. Thank you Jenn!
Jenn
Thank you! I'm so glad you like it.