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
More Homemade Dessert Sauces
Dessert toppings, like my homemade caramel sauce, just taste better when made from scratch–and they are easy! Try these next:
I LOVE all your cooking! They are SO GREAT! This one tastes just like the caramel candy I love. Can’t wait to put them on the cheesecake! Oh and I’m making Chicken Marsala from your recipe tonight and I’m so excited to share them with people!
I’m so happy you enjoyed that. Thank you for sharing that with us!
Made the caramel sauce this afternoon, it tastes delicious the only problem I have its alot darker then yours, do you know why.
I did leave an earlier review but just wanted to add mine did get grainy after about 2 hours in fridge. I did read tips you gave other readers before I made it and I’m pretty experienced cook so I’m not sure what happened.
Hi Shannon, did you possibly use a course sugar? Could it have over or undercooked? I would check to make sure the sugar is dissolved before turning off the heat.
Hey ! Whisking sugar is not a normal practice when making any sugar based sauce disrupting the caramelization of the sugar causes it to usually form Crystal’s
I tend to leave mine then shock my pan in cold water on the bottom to keep it from further browning .
Also using a alcohol or acid such as lemon juice will stop sugar from getting grainy!
Hi Natasha, first of all wanted to say that i love your videos and you are so funny and adorable
I have a question about the butter. 4tbs how much is it in grams?
Thank you in advance
Hi Karina, quick tip – if you click “Jump to Recipe” at the top of the post and scroll to the printable recipe you will see highlighted in red and option to change the measurement to the metric system. I hope you find that helpful in the future. 4 tbs of butter should be about 14.2g per tablespoon.
Just made this and it’s delicious. Tasted yummy over apple slices. Quick and easy. Would be great over any dessert/ice cream that calls for caramel. Great alternative to making true caramel with thermometer… thanks!
You’re welcome, Shannon! Thank you for stopping by with that awesome feedback.
Have not tried the recipe but in the process. What size jar should I purchase to keep the caramel sauce stored? Thanks
Hi Georgia, we re-used a preserves jar for this recipe. This recipe makes 1 cup of caramel sauce.
How far in advance can I make the caramel sauce? And if I can, should I refrigerate it?
Hi Linda, yes, you can refrigerate up to 2 weeks. It does keep well. You can reheat slightly if you want to drizzle it over your dessert or morning pancakes!
We tried this recipe. I was trying to keep my boyfriend out of the stores for something non essential, like caramel, so I was going to buy some online. Your recipe popped up. Plus, when I saw your comment about high fructose corn syrup as an ingredient in most store bought brands, that got me thinking as well. We can’t believe how easy it is to make and how incredibly YUMMY it is! Thank you!
I’m so glad you enjoyed it!
I made this today to drizzle over a dulce de leche cheesecake I am serving at a party. This is without a doubt a delicious sauce. Whatever you do, don’t omit the salt…it is what makes this so good.
I’m so happy to hear that! Thank you for sharing your great review!
Awesome. How do you make HOMEMADE BUTTERSCOTCH????
This recipe actually is butterscotch. Caramel sauce is made with white(granulated) sugar and is a different method.
Good morning,
How long does it keep and do should it be kept in the fridge?
Hi Sylvie, you can refrigerate in an airtight container for up to 2 weeks. I have a note about that closer to the top of the post.
Just tried this and it is wonderful. I did substitute the brown sugar with dulcie and dark muscovado sugars. It worked like a charm and for anyone old enough to remember, it tasted like the old dark caramel candy I used to love back in the day. I made this to put on panna cotta. I am sure it will work out!
Thank you so much for sharing that with us, Jane!
Hi Natasha,
I have tried several caramel recipes and failed until l tried yours. It’s so easy to make. It tastes super delicious.
Thank you so much for your recipe!
Hi Haini! You’re welcome! I’m so happy you enjoyed it.
Hi Natasha!
If I want to add rum, would that ingredient also be added in the beginning?
Thanks!
Mo
Hi Mo, I haven’t tested that but I would substitute vanilla for rum.
Rum works fine, but add a little vanilla too. Ree Drummond uses Bourbon in hers.
If you add a pinch of Cream of Tartar as the sugar starts to boil it will prevent the re-crystallization of the sugar, which makes the caramel grainy
Thank you for sharing that with me, Franko!
Hi ! Natasha I am fan of yours wanna ask what is half and half. You use in caramel .Thanks in advance ..Love your Smile so so pretty..
Hi Anne, that is a great question. Half & Half is a 50/50 mix of milk and cream. They sell it in our stores on a container labeled Half & Half.
So easy and so delish….had it over apple crisp with vanilla ice cream….my quests were very, very happy and the compliments never stopped. Thanks Natasha for making me look so good.
I’m so glad you enjoyed that, Denise!
Can I use only milk or yogurt
Hi Nina, I haven’t tested it with milk but you can use 1/4 cup milk and 1/4 cup heavy whipping cream to replace the 1/2 cup of half and half.
As part of equal part. Could heavy whipping cream be used?
HI Crystal, you can use 1/4 cup milk and 1/4 cup heavy whipping cream to replace the 1/2 cup of half and half.
i made this sauce for ice cream but when i poured it over the ice cream it turned into a solid shell.
Hi Darcy, cooking for longer may make that happen. This caramel sauce may be a little thin for certain recipes – it won’t fully harden and dry as caramel candies would, although it will if you cooked it longer, but I still think it would be sticky to the touch.
This never thickened for me 🙁
Hi Dawn, I am always happy to help troubleshoot. A couple of things come to to mind, be sure when you are packing your brown sugar, that you push it into the measuring cup and it is considered tightly packed when it holds its form as it comes out fo the measuring cup. Also, when measuring ingredients, be sure to use dry ingredient cups for dry ingredients and liquid cups for liquids to ensure the proper proportion of ingredients go into the recipe. Here is a post on how we measure. Lastly, it could be due to having it on too low of heat, in which case, I would recommend continuing ot cook until it reaches the desired temperature. I hope that helps!
Love the Carmel sauce but the next day it will as grainy could it b I whisked it on too high of heat I followed directions
Hi Darlene, I start the timer once it comes to a simmer so it is at a simmer for that time frame – There should be light bubbling of the mixture while it is simmering. If there were no bubbles, the heat was probably too low which would cause it to be thin and/or grainy. Half and half is basically equal parts milk and heavy whipping cream. You can definitely add vanilla to taste and the quality of the extract will make a difference, but I suspect the vanilla flavor was too strong due to not having it at a simmer long enough. I hope that helps to troubleshoot!
Made this tonight to drizzle over griddled poundcake slices. Turned out delicious and so easy! Perfect with a cup of Earl Grey tea.
I’m so glad you enjoyed that.
Followed directions to a t….turned out so grainy we couldn’t eat it….
Hi Carolyn, it sounds like the sugar didn’t have enough time to melt. Did you make any substitutions with maybe a course sugar or organic sugar which has a courser granule or possibly use less butter or place it over too high of heat? I hope that helps to troubleshoot.
Can i use raw cane sugar instead of brown sugar?
Hello Maisha, I haven’t tried cane sugar yet to advise. Someone commented that they substituted the brown sugar with Dulcie and dark muscovado sugars and it worked great.