Easy Caramel Sauce Recipe

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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!

Homemade Caramel Sauce! Perfect for fall and holiday desserts!


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!

Homemade Caramel Sauce! Perfect for fall and holiday desserts!

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.

Homemade Caramel Sauce! Perfect for fall and holiday desserts!

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.

Homemade Caramel Sauce! Perfect for fall and holiday desserts!

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!

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overhead image of Homemade Caramel Sauce in jar

Easy Homemade Caramel Sauce Recipe

  • Author: Lindsay
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Total Time: 10 minutes
  • Yield: About 1 1/2 Cups 1x
  • Category: Dessert
  • Method: Stove
  • Cuisine: American


This easy caramel sauce recipe is to die for! It’s a classic homemade caramel recipe that you’ll make over and over again.



  • 1 cup sugar
  • 6 tbsp salted butter, cubed, room temperature
  • 1/2 cup heavy whipping cream, room temperature


1. Pour sugar into an even layer in a large saucier pan.
2. Heat on medium-high heat, whisking the sugar until melted. The sugar will clump up first, but will eventually completely melt. This will take about 10 minutes.
3. Once the sugar has melted, stop whisking. You can allow to cook until the sugar has turned to a little darker amber color to get a deeper caramel flavor, if you like. You may notice a nutty aroma. The change in color will happen quickly, so don’t let it go too long or get too dark or it’ll burn. Remove caramel from the heat.
4. Add butter and whisk until combined. The mixture will bubble up, but keep whisking until all the butter has melted and combined.
5. Slowly pour the heavy cream into the caramel and whisk until incorporated. I find it can help to add just a bit at a time until the caramel starts to thin out, then you can add the rest.
6. Cool for about 10-15 minutes before using. Store leftovers in a jar with a lid. Refrigerate up to 2 weeks.

Keywords: homemade caramel recipe, how to make caramel sauce, easy caramel recipe, best caramel sauce


Homemade Caramel Sauce! Perfect for fall and holiday desserts!

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Recipe rating

  1. Diana

    It’s my first time making caramel… and my exact words were “oh my God, oh my God, come taste this!” It’s an amazing recipe, easy process and easy ingredients. Thanks for sharing.

  2. Dona

    Can I use topping cream instead of Whipping cream? If I can change it, can you tell me how to change sugar in your recipe? Because topping cream include sugar…Thanks and love you <3

  3. Toni Hannahs

    Oh my gosh! My mouth is watering. thank you for posting this. I have never tried making homemade caramel but it looks easy and so good. Loved the pictures of the apple creations.

  4. Chicago Jogger

    I can’t believe I’ve never made caramel sauce, but this looks beyond perfect – can’t wait to try it.

  5. Mir

    I have some kind of caramel issue, really. I swear. Sometimes it works, and sometimes my sugar just never stops clumping and then it gets darker while clumping. Aaaaaah. But I will not give up! Yours looks perfect!

    1. lifeloveandsugar@gmail.com

      Hmm, perhaps it’s on too high heat? So then maybe it cooks too quickly, resulting in clumps that don’t get melted?

      1. Conner A Larson

        Just curious if there is a substitute for heavy whipping cream? I heard you can use milk and corn starch?

    2. Stephanie

      There’s a simpler way. Just simmer condensed milk while still in the can and it turns into it. Just make sure the can stays covered in water.

      1. Avery

        Im pretty sure heating anything still in a sealed can is dangerous, the liquid will boil and the can could explode.. Also some cans have a thin plastic lining that will contaminate the contents. DONT DO IT!!

      2. Paul Klockowski

        This works great!
        Done it hundreds of times. But, to make from a scratch, is sooo much more fun!

      3. Internetdude

        That’s actually dulce de Leche. Similar to caramel in look and taste, but not the same.

    3. Maria

      I have a similar problem
      It looks perfect then I add the butter and immediately it clumps

      I even had the butter yp to boiling

      Is my sugar too hot perhaps??

      1. Lindsay

        I’ve never had an issue with the sugar being too hot. If it’s not boiling or something, I’d think it’d be ok. Just be sure to whisk a lot while adding the butter. If you’d prefer to try a different method, I have a newer and simpler caramel sauce you could try.

    4. Rose

      If you add a small amount of water, just enough to wet sugar you won’t have the problem of  burning clumps. It takes a few seconds longer to caramelize. 

About Lindsay

I'm a wife and mom to twin boys, a baby girl and a sweet black lab with a serious sweets addiction! Bring on the sugar!

Scripture I’m Loving

“Be joyful in hope, patient in affliction, faithful in prayer.” Romans 12:12