It’s easy to make Caramel Sauce at home. This rich, creamy, and buttery sauce is a luscious addition to your favorite desserts or drinks.
Caramel Sauce
Homemade caramel sauce is like heaven on earth! Whenever I make this, I swear I hear angels singing.
This recipe makes quite a bit, but it keeps well in the refrigerator or freezer. It also makes a great gift idea during the holidays.
Use it to top apple nachos, in Carmelitas, to top gingerbread, in your coffee, or in all your recipes that use caramel. You could also just grab a spoon …. no one will judge. 😉
How to make Caramel Sauce
Ingredients
- granulated sugar – for best results stick to regular cane sugar or beet sugar – they melt the best.
- unsalted butter – you can also use salted (but you won’t be able to control the amount of salt in the final product), but skip adding additional salt.
- heavy whipping cream – this is what makes the sauce silky and creamy. You can also use half and half but your sauce won’t be as thick or creamy.
- light corn syrup – this ingredient helps prevent the sugar from crystallizing and helps to prevent a grainy sauce.
- salt – helps the flavor pop and balances the sweetness.
- vanilla extract
Instructions
- Heat all ingredients except for the vanilla to boiling in a heavy Dutch oven over medium heat, stirring constantly. Reduce the heat slightly, boil for about 30 minutes, stirring frequently, until the sugar is dissolved and the mixture is caramel colored. Stir in vanilla.
- Serve hot or warm. Store in a covered container in the refrigerator for up to 2 months.
Caramel Sauce FAQs
Yes, this caramel sauce recipe is gluten-free.
The sauce should be stored in an airtight container in the fridge for up to two months.
Stir in a tablespoon or two of heavy cream.
Yes, you can freeze it! Make sure it is in an airtight freezer-safe container and freeze it for up to twelve months (one year). Allow it to that overnight in the fridge before using.
MICROWAVE: Microwave the sauce in a microwave-safe container on 100% power for 1 minute, stirring twice. Add additional time in 10-second increments until heated through.
STOVETOP: Place the sauce in a heat-resistant bowl in a pan of simmering water that comes partially up the side of the bowl. Heat, stirring occasionally, until hot.
Recipe Tips
- It’s best to use a heavy pot for this recipe.
- Be cautious with the temperature – overheating the mixture will cause the caramel to scorch and taste burnt.
- Don’t pull the sauce off too early once it starts turning colors. The darker the caramel, the richer the flavor will be. Be sure to keep the flame low and keep an eye on it.
- For best results, pour the final Caramel Sauce out of the pan and resist scraping the bottom of the pan in case there is any crystalized sugar on the pan – which can ruin the whole batch.
- Note that Caramel Sauce is very, very hot! Take caution not to get it on your skin as it can cause major burns.
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Caramel Sauce
Equipment
Ingredients
- 2 cups granulated sugar
- ¾ cup unsalted butter
- 2 cups heavy whipping cream
- 1 cup light corn syrup
- pinch of salt
- 1 teaspoon vanilla extract
Instructions
- Heat all of the ingredients except for the vanilla extract to boiling in a heavy Dutch oven over medium heat, stirring constantly. Reduce heat slightly, boil for about 30 minutes, stirring frequently, until the sugar is dissolved and the mixture is caramel-colored. Stir in the vanilla.
- Serve hot or warm. Store in the refrigerator for up to 2 months.
Notes
- It’s best to use a heavy pot for this recipe.
- Be cautious with the temperature – overheating the mixture will cause the caramel to scorch and taste burnt.
- Don’t pull the sauce off too early once it starts turning colors. The darker the caramel, the richer the flavor will be. Be sure to keep the flame low and keep an eye on it.
- For best results, pour the final Caramel Sauce out of the pan and resist scraping the bottom of the pan in case there is any crystalized sugar on the pan – which can ruin the whole batch.
- Note that Caramel Sauce is very, very hot! Take caution not to get it on your skin as it can cause major burns.
Nutrition
Please note that the nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary significantly between brands. Always be sure to read labels. Please verify that a recipe fits your needs before using it. Nutrition info may contain errors, so please verify it independently. Likewise, recipes may contain errors, so please use your common sense when following them.
Originally published on December 23, 2012. Updated on January 4, 2022.
Oh, you know I am a caramel addict ! I will drink this stuff 😉 Thanks for sharing, Jamie!
I was just about to frost a cake with caramel icing, but I think I'll make this instead to drizzle over! Thanks for sharing ~ Paula
Love caramel at our house, sounds delicious!
That looks so rich and creamy, I can’t wait to make some!