How to Make Homemade Caramel Sauce
This easy, 15-minute homemade caramel sauce recipe delivers a velvety, golden drizzle with zero guesswork. Infused with vanilla bean and flaky sea salt, it's the ultimate foolproof caramel for topping ice cream, swirling into coffee, or layering into your favorite bakes!
Servings: 1.25 cups
Equipment
- medium deep saucepan
- silicone spatula
Ingredients
- 79 grams water
- 1 tsp honey
- 200 grams granulated sugar
- 70 grams unsalted butter cut into 1 tablespoon chunks, room temp
- 135 grams heavy cream 33-35% fat, warmed *see notes
- 1 tsp pure vanilla extract
- pinch to 1 tsp flaky sea salt
Instructions
- Add the water and honey to a deep medium saucepan and whisk gently to combine. Pour in the sugar and gently stir just to distribute it into the water. Then, leave the mixture alone. No more stirring until time to add butter.79 grams water, 200 grams granulated sugar, 1 tsp honey
- Place the pan over medium heat and cook until the sugar dissolves. The mixture will turn from cloudy to clear in about a minute.
- Once the sugar begins to simmer, do not stir. If sugar crystals form around the edges of the pan, dip a pastry brush in water and brush them down. The water will sizzle and melt the crystals.
- Continue cooking until the sugar turns amber in color, 8–12 minutes. It will go from pale honey to a deeper amber honey shade like an old copper penny, this is the stage you’re looking for. ⚠️ Be careful not to let it get any darker and burn.
- When the caramel reaches a rich amber color, add the butter one tablespoon at a time, stirring gently and constantly. The mixture will bubble, foam, and sputter, keep your face and hands back.70 grams unsalted butter
- Remove the pan from the heat. Slowly pour in the cream while whisking until smooth. It's important to stir constantly while slowly adding in the cream for a proper emulsion with the sugar.135 grams heavy cream
- Stir in the vanilla, salt, and 1 tablespoon of bourbon for extra flavor (if using). Allow the caramel to cool to room temperature. If you place it in the fridge while its too hot, it will temperature shock the caramel and may cause separation.1 tsp pure vanilla extract , pinch to 1 tsp flaky sea salt
- Transfer the liquid caramel to a heat proof glass jar, cover and refrigerate. The caramel will thicken as it cools.
Video
Notes
Heavy Cream:
- Warm cream slightly before adding it to the hot caramel mixture.
- You can add up to 3/4 cup (180 grams) of heavy cream for an even creamier caramel.
- Caramel with thicken in the fridge, to have a pourable consistency let it come to room temperature or warm slightly before using.
- Keep in a tightly sealed jar, in the fridge for up to 1 month. Caramel thickens when cold, so it needs to be reheated slightly for a pourable consistency. About 10 to 15 seconds in the microwave is all you need.