Name: Homemade Caramel Sauce
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: American
Ingredients: 2 cups granulated sugar; 2 tablespoons corn syrup; ⅓ cup water; 1 cup heavy cream; 1 teaspoon vanilla extract; ½ cup unsalted butter, cut into pieces

Jump to Recipe·Leave a Review

Silky, rich, and irresistibly smooth, this homemade caramel sauce is my go-to whenever I want to add a touch of decadence to desserts. Whether I’m drizzling it over ice cream, dipping apples, or stirring it into coffee, this quick sauce elevates everything it touches. Forget the store-bought version—this recipe comes together in minutes and tastes infinitely better.

Homemade Caramel Sauce

Why You’ll Love This Recipe

I love how easy this caramel sauce is to make with just a few simple ingredients. There’s no need for fancy equipment—just a saucepan and a few minutes on the stove. The result is a glossy, buttery sauce with a deep caramel flavor that’s perfect for any dessert. It’s smooth, creamy, and has just the right amount of sweetness.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 cups granulated sugar
2 tablespoons corn syrup
⅓ cup water
1 cup heavy cream
1 teaspoon vanilla extract
½ cup unsalted butter, cut into pieces

Directions

I combine the sugar, corn syrup, and water in a heavy-bottomed saucepan over medium heat. I stir gently just until the sugar dissolves.
Once the mixture starts boiling, I stop stirring and let it cook until it turns a deep amber color. This takes about 10–12 minutes.
I carefully remove the pan from the heat and slowly whisk in the heavy cream. The mixture will bubble up, so I make sure to pour slowly.
I add in the butter and vanilla, stirring until the sauce is smooth and everything is fully incorporated.
I let the caramel sauce cool slightly before using or transferring to a jar for storage.

Servings and timing

This recipe makes about 2 to 2½ cups of caramel sauce.
Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes
Serves: 12 (serving size approx. 2 tablespoons)

Variations

I sometimes add a pinch of sea salt to turn this into a salted caramel sauce—it’s incredible over brownies or popcorn. For a boozy twist, I stir in a tablespoon of bourbon at the end. When I want a deeper flavor, I swap the white sugar for brown sugar, which gives a slightly richer, molasses-like taste.

Storage/Reheating

I store the caramel sauce in an airtight jar or container in the refrigerator for up to 2 weeks. When I’m ready to use it, I reheat it gently in the microwave in 20-second intervals or warm it in a saucepan over low heat until it reaches the right consistency. If it’s too thick, I stir in a splash of cream or milk to loosen it.

FAQs

Can I use a sugar substitute like Splenda?

I don’t recommend using Splenda for this recipe since caramelization depends on real sugar. Sugar substitutes typically don’t melt or brown the same way, and the texture and flavor won’t be the same.

How do I prevent the caramel from crystallizing?

I make sure not to stir the mixture once it starts boiling. I also use corn syrup to help prevent crystallization. If crystals form on the sides of the pan, I brush them down with a wet pastry brush.

What’s the best way to clean the pan afterward?

Once the pan cools, I fill it with warm water and bring it to a simmer on the stove. The sticky caramel melts away easily, making cleanup much simpler.

Can I double the recipe?

Yes, I can double the recipe, but I use a larger saucepan to prevent it from boiling over. I also watch the caramel closely as larger batches may take a bit longer to cook evenly.

Is this caramel sauce good for gift giving?

Absolutely! I pour it into small glass jars, tie them with ribbon, and label them. It makes a great homemade gift during the holidays or for any dessert lover.

Conclusion

This homemade caramel sauce is incredibly easy to make and tastes far better than anything I could buy in a store. I love having a jar on hand for spontaneous dessert upgrades or even sneaky spoonfuls. With just a handful of ingredients and a few minutes on the stove, I’ve got a decadent topping ready to impress.