My Homemade Caramel Sauce tastes perfectly buttery, smooth, and sweet with a hint of salt. It’s irresistibly good, and even better, the recipe is simple with just 5 ingredients and no thermometer required. With my tips below, you’ll be whipping up a batch of salted caramel like a pro!
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Helpful Reader Review
“Never thought I would be able to make it like the picture. It turned out better than I thought it would. Absolutely delicious, creamy, it’s perfect. Thanks for the easy recipe. “ – Rosalind ★★★★★
Homemade Caramel Sauce
I published this recipe years ago, but I have updated it to be more foolproof and authentic. What I love most about this caramel sauce recipe is that it’s a true caramel sauce. If you prefer the original version, I have (more accurately) filed it under Butterscotch Sauce.
If you’ve ever shopped for caramel sauce at the grocery store and had a difficult time finding one without mystery “natural flavors” and corn syrup as the primary ingredient, this recipe is for you! It’s simple to make with only 5 basic ingredients and tastes amazing–better than anything at the store!
It’s so delicious, you’ll want to drizzle it on everything. Use it to dip Apples, and drizzle over countless desserts like my Pumpkin Cheesecake, Apple Pie, hot or Iced Coffee, ice cream… You name it! This is such a versatile sauce, and it keeps well in the refrigerator.
Caramel Sauce Ingredients
I suggest avoiding substitutions, since it’s perfectly balanced to prevent crystallization.
- Granulated sugar – melting white sugar slowly with water makes the base of the caramel sauce.
- Unsalted butter – cut into cubes. Make sure your butter is at room temperature since cold butter can break the sauce! European butter has a higher fat content and less water, which can make the sauce better and easier to make. I love Kerrygold butter.
- Heavy cream – warm before adding to keep the sauce from sputtering and breaking.
- Vanilla extract – Use Homemade Vanilla Extract or store-bought.
- Salt – cuts the sweetness to create an irresistible salted caramel flavor. You can add it to taste.
How to Make Caramel Sauce
The key to a successful homemade caramel sauce is to dissolve the sugar before simmering and not to stir at any point. This can flick sugar granules onto the sides of the pan, which will fall back into the mixture later and cause the whole thing to crystallize.
- Melt the sugar – Add the sugar to the bottom of a heavy-bottomed saucepan and shake the pan to distribute it evenly. Drizzle the water over the sugar and let it sit for a minute to fully moisten the sugar. DO NOT STIR – you don’t want sugar to get splashed on the sides of the pan. Set over medium-low heat and, without stirring, let the sugar dissolve completely until clear, about 5 minutes.
Pro Tip to Prevent Crystalization:
If you do see any sugar crystals at the edges, cover the pan with the lid for 30-60 seconds as it simmers; the steam will help wash the pan walls. If it does crystalize and firm up, add 2-3 Tbsp of hot water and stir until it melts again, then proceed.
- Simmer – Without stirring, bring to a simmer and increase to medium heat. When it starts to take on a little color, swirl the pan occasionally until it’s light amber or honey-colored (it takes about 5-8 minutes on my stove). Don’t let it brown too much, or it will taste bitter. As you swirl towards the end, any stray sugar crystals should dissolve.
Natasha’s Safety Tip:
Be careful not to touch or lick the hot utensils or the pan — melted sugar and caramel is scorching hot! Also, let the pan cool before washing it, then soak it in hot water to easily remove the caramel sauce.
- Add the butter – turn the heat to low, and whisk in half the butter. It will bubble vigorously. Once incorporated, stir in the rest of the butter. If it separates, remove the pan from the heat and stir until it comes together.
- Add the cream – while whisking, drizzle the warm cream into the pan (it will bubble up) and whisk until smooth (or 220°F), then remove the pan from the heat. Make sure you DO NOT add cold cream, or it may splatter.
- Finish with vanilla and salt – Whisk vanilla and salt to taste into the caramel off the heat.
- Cool and store – It will thicken in consistency as it cools, so let the caramel cool for a few minutes before using. Store cooled caramel in jars in the fridge for up to 2 weeks.
How to Fix Crystalized Caramel Sauce?
I’ve had my fair share of crystallized caramel batches in developing the perfect recipe, so hopefully my tips above will prevent it for you. If it does look crystallized and seized at any point (see photo below), don’t worry! To fix siezed caramel: Add 2-4 Tbsp hot water to the separated mixture, and then reheat over medium-low heat until the sugar dissolves. Remove from the heat and swirl the pan to capture any remaining sugar crystals.
My Caramel is Liquid – is that Normal?
The caramel will be more liquid and drizzling consistency when it is still hot/warm and will thicken as it cools. After refrigeration, it will become very thick and will hold its shape on a spoon. Reheating it on the stovetop or in the microwave will loosen it up again.
How to Serve Caramel Sauce
I wasn’t kidding when I told you this homemade caramel sauce was versatile, so here is a long list of ideas, and I’m just scratching the surface!
- Caramel apples or dip for sliced apples
- Apple Turnovers (inside or out)
- Cinnamon Rolls
- Baked Apples
- Caramel French Toast
- Caramel Corn Pops Treats
- Churros Dip
- Mini Cheesecakes topping
- Crepes
- Apple Crisp Drizzle
- Pumpkin Waffles topping
- Apple Pancakes topping
- Affogato
- Banoffee Pie
- Apple Coffee Cake
- Cheesecake drizzle
- Sourdough Dutch Baby
- Dutch Apple Pie drizzle
My easy homemade caramel sauce recipe tastes amazing on top of so many desserts and dishes! It’s simple to make and tastes so much better than anything at the grocery store. Mix up a batch to keep on hand, and then tell me in the comments how you use your caramel sauce!
P.S. If you preferred my original sauce, check out my Butterscotch Sauce recipe.
Caramel Sauce
Ingredients
- 1 cup granulated sugar
- 1/3 cup water
- 6 Tbsp unsalted butter, softened at room temperature, cut into cubes
- 1/2 cup heavy cream, warm
- 1 tsp pure vanilla extract
- 1 tsp sea salt, or add to taste
Instructions
- Melt the sugar – Add the sugar to the bottom of a heavy-bottomed saucepan and shake the pan to distribute it evenly. Drizzle the water over the sugar and let it sit for a minute to fully moisten the sugar. DO NOT STIR – you don't want sugar to get splashed on the sides of the pan. Set over medium-low heat and, without stirring, let the sugar dissolve completely until clear, about 5 minutes. The mixture should be clear, and the sugar fully dissolved before it simmers.
- Simmer – Without stirring, bring to a simmer and increase to medium heat. If you see crystals on the sides of the pan, cover with lid for 30-60 seconds. When the caramel starts to take on a little color, swirl the pan occasionally until it's light amber or honey-colored (about 5-8 minutes). Don't let it brown too much, or it will taste bitter. As you swirl towards the end, any stray sugar crystals should dissolve.
- Add the butter – Reduce the heat to medium-low and carefully whisk in half of the softened butter cubes, then stir in the rest. The mixture will bubble vigorously — that’s normal. Keep whisking until the butter is fully incorporated. If it separates, remove from the heat and whisk until it comes together.
- Add the cream – Slowly stream in the warm cream while whisking constantly. Again, it will bubble up and steam. Keep whisking until smooth, then remove from heat.
- Finish with vanilla + salt – Turn off the heat and whisk in vanilla and salt. Taste and adjust salt as needed.
- Cool and store – Let cool slightly before using. It will thicken up quite a bit as it cools. Store in an airtight container in the fridge for up to 2 weeks. It firms up when refrigerated. Re-warm gently to drizzle.
Notes
- Do Not Stir – Stirring the sugar and water mixture can cause sugar crystals to stick to the pan walls. If those fall back into the pan later, it can “seed” the whole pan and crystallize your caramel. Also, let the sugar fully dissolve and turn clear before simmering. Be patient.
- Even Heating – use a heavy-bottomed saucepan (avoid non-stick pans) for even heat distribution and avoid temperature swings (add room-temperature or warm ingredients as directed).
- Don’t Rush It – Patience is key at every step. Don’t rush this with higher heat, or it can crystallize.
- Use a Lid – If you see sugar crystals at the edges of the pot at the simmering step, cover with a lid for 30-60 seconds; the steam will help wash the pan’s walls.
- Swirl occasionally – as soon as you start to see some color developing, gentle swirling helps to distribute color evenly and helps clear any remaining sugar flakes from the surface and walls.
- Use warm cream so it doesn’t splatter, separate, or burst, which can happen if you add cold liquid to a blazing-hot caramel sauce.
- European butter has a higher fat content and less water, which can make the sauce better and easier to make. I love Kerrygold butter.
Nutrition Per Serving
Filed Under
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Hey there,
I made this today, however, it’s very grainy . The only difference in recipes is I used all heavy cream instead of half and half. Would that make it grainy ?
Yes that could be the cause of it. I recommend using half and half next time or help whipping cream, half whole milk.
Third time I’ve made this! My absolute go to for caramel sauce – it’s so so delicious. Question though – how long will it keep in the fridge? Thanks
Great to hear that you love this recipe! I have give some tips in this part of the recipe “Can I Make Caramel Sauce Ahead?” Please check that out.
The taste was amazing but it solidified at room temperature. Even when I warmed it up it never liquified which was really disappointing. I used heavy cream and lactose free full cream milk Wouldn’t have thought that would make a difference to the consistency.
Hi AJ! I haven’t tried those substitutes so I can’t say for sure if they were the reasons. It could also be due to overcooking or the ratio of ingredients- how things were measured. I believe humidity and altitude could also affect how sugar behaves. You can try reheating it over low heat and stirring in a bit more cream or butter until it loosens up.
I hope that helps!
Cooked much longer than suggested as wanted a thick caramel sauce. Closer to 16 minutes on my electric stove at 2 or 2.5 at most. Kept stirring with whisk and trying it by dipping spoon in. Absolutely perfect. Thank you and no sugar granular.
Just made this and it was fabulous. We made a second batch and added Hershey’s powdered chocolate to taste. It was also fabulous.
Delicious recipe and easy to make. I drizzled It on cinnamon rolls instead of the typical white icing. I’m looking forward to putting it on white ice cream. Thank you, Natasha
You are so welcome! It will be great on ice cream!
OK, I went straight to the AVOID this, DO NOT that section of the recipe. My Dr is totally no fun with the low fat, low sugar, low calorie thing. I couldn’t find Werther’s sugar free caramel for apples I picked up at the grocery store.
Natasha to the rescue! I halved the recipe & substituted everything. Swerve brown sugar substitute, can’t believe it’s not butter, fat free half & half, vanilla extract, no added salt.
I just winged it by planning to cook it if & until it looked right. At one point, it tasted just like caramel! Not able to leave well enough alone, I cooked it a little longer trying to thicken up, overcooked. Not necessary as it thickened quite a bit once it reached room temperature.
Thanks Natasha! Although I didn’t follow your recipe ingredients , it gave me a starting point to experiment with ingredients my Dr would approve & allows me to still enjoy apples with caramel sauce! Yay!
I hope this helps others on restricted diets! Cook time per Natasha’s recipe should do it. Don’t worry if it seems thin, it thickens perfectly once cooled.
Hi Jan! Thank you so much for sharing that with us. I’m sure others will find this information very helpful!
I’ve never made caramel sauce before, because I thought it would be difficult. This is really good and super easy. I used less salt, because I’m not a salted caramel fan.
Hi Natasha
You are my go to when looking for well thought out recipes & ingredients. I’m gonna make this for my Son who loves caramel. Will work well with Fall Apple season approaching!!!
Perfect! We lost an apple tree in a storm and have a ton to use; followed the recipe as written; boiled and whisked for 7 minutes and it turned out beautifully: I poured it over fresh peeled apples for a simple dessert.
This recipe definitely is easy! I did use salted butter, and reduced the salt to 1/2 tsp per recipe directions, and found that it was still too salty! I used fine grain, pink sea salt. Maybe that’s why?? Besides that, good flavor and would use the recipe again, but reduce the salt to 1/4 tsp.
Hi Amber, if using salted butter, you can reduce it more or omit the salt from the recipe.
Amazing flavor so rich and perfectly balanced. Absolutely love this. Best one I’ve tried yet. And i have tried many 😆
This looks easy to make, but I have one question, can I use just heavy cream instead?
Hi Noreen. I think it would be fine. It may be a bit thicker with heavy cream.
Amazing! I tried this recipe and it is so easy but so delicious! I can’t wait to use it in coffee and pastries!
I want to use the caramel to drizzle over a flan, but I want it a little thinner after I serve it
Hi Carmen, I haven’t tried this specific recipe on Flan, but here’s what one of my readers wrote: “I made this recipe yesterday and the results is Fantastic! I put it on top of my chocoflan and all my friends said they love it! Thanks a lot for sharing your recipe.” Have you tried my Flan recipe?
Made this initially to drizzle over an apple dapple cake. And had leftover, so used it on vanilla ice cream. So so so yummy!
I’m so glad you enjoyed it!
Hi, have you ever come across anyone substitute the sauce as a filling for the famous Dutch Stroopwafels? Thanks in advance for your reply
Hi, I have not, but maybe someone else has? Please chime in if that’s you!
I absolutely love this quick and easy recipe and it tastes delicious, but I find it too runny. Is there any ingredient or any way I can make it more firm like ?
Hi Asmaa, it should take about 6-9 minutes of whisking to get it to the consistentcy you like. You may need to go longer if its not too your liking. I recommend referencing the photos in the recipe for the consistency. I hope this helps!
just wondering since easter is coming can I add some crushed cadbury easter eggs to the filling
Hi Monika! I’m not sure, I’ve never tested any add-ins to this recipe. If you do, I would make sure it’s fully cooled.
Made this last night and WOW so easy. My sauce did get grainy but put it in a pan with 1 T water like you said too and perfectly smooth.