This easy caramel sauce recipe is to die for! It’s a classic homemade caramel recipe that you’ll make over and over again. I know because I’m doing it right now. Caramel sauce on all the things!
Looking for more caramel recipes? Try this Brown Sugar Caramel Sauce, or my easy Salted Caramel Recipe!
AN EASY HOMEMADE CARAMEL SAUCE RECIPE
You guys, it’s officially September. Can you believe it? Get ready for all things fall! I’m so excited for apples, pumpkin and all the awesome flavors of the holidays! Bring it.
And yet I CANNOT believe it’s already September! Where has the year gone?! I feel like the end of the year is fast approaching and I’m totally not ready. Baking-wise, I say let’s do this. Life-wise, however – slow down!
Whatever. I’ll drown my disbelief in a jar of this caramel sauce. It’s so darn good it eases the pain of time flying by.
Last year I shared this Easy Caramel Sauce made with brown sugar with you and this year I’m taking it up a notch! This caramel sauce has a lovely rich flavor to it. It takes a little more care in making, but is totally worth it.
How to Make Caramel
To start, you melt down the sugar. It’s a regular white sugar. It may seem intimidating, but it really shouldn’t be. Melt it over medium-high heat and just watch it, whisking it as it goes. It’ll start to clump together first, then you’ll notice it start to melt. That’s when it gets exciting! The whole melting process should take about 10 minutes, give or take.
The sugar should continue cooking until all the clumps are melted. Once they’re gone, stop whisking and allow the sugar to cook a little more. Keep a very close eye on it. The color will turn to a deeper amber color and you should notice a nutty aroma. It’ll happen quickly and as soon as it does, you want to remove it from the heat. If you let it go too long, it’ll burn. Pressure, I know. But once you notice it really start to turn darker, just take it off the heat.
At that point, you want to add the butter and whisk it in to the sugar. It’ll bubble up, but keep whisking. The butter seems to resist coming together completely, but it will.
Next add the heavy cream and again whisk until combined. There’ll be more bubbles, but then you’re done!
You can let it cool for about 15 minutes, or until it’s however thick you want it, then use it. Or pour it into a jar and store it in the fridge for a couple weeks. It’s easy to reheat and pour over pretty much anything. The recipe below makes about 1 1/2 cups of caramel sauce. I recommend going ahead and making it just to have on hand. It’s in a few upcoming recipes, so why not just have it ready. 🙂
Also, check out my new video showing you what the process looks like!
Read transcript
You might also like:
Caramel Apple Cheesecake Blondie Trifle
Caramel Apple Pecan Layer Cake
Caramel Apple Blondie Cheesecake
Caramel Apple Cookie Cups
Caramel Apple Trifles
Caramel Apple Layer Cake
Caramel Apple Dip
Be sure to check out my new Easy Salted Caramel Sauce too!
Print
Easy Homemade Caramel Sauce Recipe
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: About 1 1/2 Cups
- Category: Dessert
- Method: Stove
- Cuisine: American
Description
This easy caramel sauce recipe is to die for! It’s a classic homemade caramel recipe that you’ll make over and over again.
Ingredients
- 1 cup sugar
- 6 tbsp salted butter, cubed, room temperature
- 1/2 cup heavy whipping cream, room temperature
Instructions
Keywords: homemade caramel recipe, how to make caramel sauce, easy caramel recipe, best caramel sauce
Enjoy!
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I think I messed up somewhere along the way lol. My sugar wasn’t clumpy but then I added the butter and the most of the sugar clumped up in seperate balls. I added the heavy cream anyway so I was able to have some caramel
Thank you so much!! I had tried 2 other recipes, and were major fails. Third time’s a charm. Thanks again, look forward to your other recipes!
Hi Lindsay! I watched your video to make caramel sauce and followed it to a T. However, my end product is only saucy when hot and very hard when cool enough to consume. Is there anything I can do with the finished recipe to return it to an edible sauce? Thanks for your advice!
It sounds like maybe you didn’t add the full amount of butter or cream? I’m not sure if you can save it but you could try heating it and adding more cream.
Very clear instructions in the video! Thank you so much! ❤️
★★★★★
I would like to know can I use fresh cream or cooking cream if I don’t have any heavy cream?
Heavy cream has a higher amount of fat, so it’s going to be ideal. But you can certainly try another type of cream.