Rich, velvety, and absolutely irresistible, this homemade caramel sauce is a game-changer for any dessert. I drizzle it over ice cream, swirl it into coffee, or use it as a dip for fresh apples. It’s made with just a few simple ingredients and comes together in minutes, creating a buttery, sweet sauce with a hint of salt and vanilla.
Why You’ll Love This Recipe
I love how easy and quick this caramel sauce is to prepare. It uses pantry staples, yet the result tastes like something from a gourmet shop. There’s no need for fancy tools—just a pan and a whisk. The flavor is deeply caramelized with a creamy, smooth texture that’s perfect for elevating any dessert. Whether I’m making a treat for guests or adding something special to a weeknight dessert, this sauce never fails to impress.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 cup sugar
½ cup heavy cream
4 tbsp butter
½ tsp vanilla extract
¼ tsp salt
Directions
I start by heating the sugar in a pan over medium heat. It slowly melts and turns a deep golden amber. I stir gently only once it begins melting to avoid crystallizing.
Once it reaches the right color, I take it off the heat and immediately stir in the butter. The mixture bubbles vigorously, which is totally normal.
Then, I slowly pour in the heavy cream while whisking constantly to keep it smooth.
I return the pan to low heat and cook the sauce for another 1–2 minutes to make sure it’s fully combined and velvety.
Finally, I stir in the vanilla extract and salt, then let it cool for about 10 minutes before transferring it to a jar.
Servings and timing
This recipe yields about 1 to 1¼ cups of caramel sauce—enough for 8–10 servings, depending on how it’s used. From start to finish, it takes about 15 minutes to make, with an additional 10 minutes for cooling.
Variations
Salted Caramel: I sometimes increase the salt to ½ teaspoon or use flaky sea salt on top after pouring.
Bourbon Caramel: For a grown-up twist, I add 1 tablespoon of bourbon after the cream goes in.
Spiced Caramel: A pinch of cinnamon or nutmeg adds a warm flavor that’s perfect for fall treats.
Dairy-Free Version: I’ve had success using coconut cream and vegan butter, though the taste is slightly different—it’s still delicious.
Storage/Reheating
I store the caramel sauce in an airtight jar in the refrigerator for up to 2 weeks. When I want to use it again, I simply reheat it in the microwave in 15-second intervals or warm it gently in a saucepan over low heat, stirring frequently until it’s smooth again.
FAQs
How do I know when the sugar is caramelized enough?
I look for a deep golden amber color. If it’s too light, it may taste overly sweet. If it’s too dark, it can become bitter. I remove it from heat as soon as I hit that rich golden tone.
Can I double this recipe?
Yes, I’ve doubled it before with no problem. I just make sure to use a larger saucepan to accommodate the bubbling when adding butter and cream.
Why did my caramel sauce turn grainy?
This usually happens if the sugar crystallizes. I avoid stirring too much while it’s melting and make sure the pan is clean before starting.
Can I use milk instead of cream?
I wouldn’t recommend it. Heavy cream gives the sauce its rich, smooth consistency. Milk can make the sauce thinner and may cause it to curdle when added to the hot sugar.
Is this sauce good for gifting?
Absolutely. I love pouring it into small glass jars, tying them with a ribbon, and gifting them around the holidays or as a hostess gift.
Conclusion
Making homemade caramel sauce is much easier than it looks, and the reward is a rich, luscious topping that can enhance almost any dessert. I always keep a jar in the fridge—it’s a small indulgence that makes a big impact. Whether I’m drizzling it over brownies, pancakes, or just sneaking a spoonful, this caramel sauce always hits the spot.
This rich, buttery homemade caramel sauce is incredibly easy to make and adds a luscious touch to any dessert. With just five ingredients and no special tools needed, it’s the perfect sweet drizzle for ice cream, coffee, apples, or baked goods.
Total Time:15 minutes
Yield:1 to 1¼ cups
Ingredients
1 cup sugar
½ cup heavy cream
4 tablespoons butter
½ teaspoon vanilla extract
¼ teaspoon salt
Instructions
In a medium saucepan over medium heat, melt the sugar, stirring gently only once it begins to liquefy to prevent crystallization.
Continue cooking until the sugar turns a deep golden amber color, then immediately remove from heat.
Carefully stir in the butter—it will bubble vigorously.
Slowly whisk in the heavy cream until fully incorporated and smooth.
Return the pan to low heat and cook for 1–2 more minutes, whisking to blend everything.
Stir in vanilla extract and salt. Let cool for 10 minutes, then transfer to a jar.
Notes
Use flaky sea salt or increase salt to ½ tsp for a salted caramel variation.
Add 1 tablespoon of bourbon after the cream for a boozy twist.
Spice it up with a pinch of cinnamon or nutmeg for fall flavors.
Substitute coconut cream and vegan butter for a dairy-free version.
Ensure sugar reaches a rich amber color to avoid overly sweet or bitter sauce.
