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Drizzling caramel sauce into a jar full of it.

Homemade Caramel Sauce

  • Author: Lindsay Conchar
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: About 1 1/2 Cups
  • Category: Dessert
  • Method: Stove
  • Cuisine: American


This easy homemade caramel sauce only requires 3 simple ingredients and 10 minutes of your time. Its irresistible flavor and nutty aroma will make you want to put it on everything from cheesecake, cake and cupcakes, to ice cream and cookies. Skip the store-bought stuff. This is so much better.


  • 1 cup (207) granulated sugar
  • 6 tbsp (84g) unsalted butter, cubed, room temperature
  • 1/2 cup (120ml) heavy whipping cream, room temperature


  1. Pour sugar into an even layer in a large pot. I recommend a light colored pan or pot so that you can see the color of the caramel sauce while it cooks.
  2. Heat the sugar over medium heat, stirring with a heat-proof silicone spatula or wooden spoon, until melted. The sugar will clump up first, but will eventually completely melt. This should take about 10 minutes. Be sure not to turn up the heat to help it melt faster. Slow, even heating helps everything melt fully without some parts burning before others have fully melted.
  3. Once the sugar has melted, stop stirring. 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 should 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 the butter (it should be at room temperature or warmer) and whisk until combined. The mixture will bubble up, but keep whisking until all the butter has melted and combined. It may look a little stringy at first, but it will come together.
  5. Slowly pour the heavy cream (it should be at room temperature or warmer) into the caramel, whisking constantly, and stir until well incorporated. It will bubble up again, so be careful. 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.


If you’d like to add salt for a salted caramel sauce, you can add up to 1 teaspoon of salt.

Be sure the butter and heavy cream are at room temperature or warmer or your caramel sauce will seize. 


  • Serving Size: 1/4 cup
  • Calories: 298
  • Sugar: 33.9 g
  • Sodium: 97 mg
  • Fat: 18.7 g
  • Carbohydrates: 33.9 g
  • Protein: 0.7 g
  • Cholesterol: 52.9 mg