There are few things in the world of desserts that match up to a good Caramel Sauce. It’s like a magic trick that can make any dessert even better! Today, I’m sharing a super easy, foolproof homemade caramel sauce recipe that you can quickly whip up in your own kitchen.
And if you’re looking for a perfect dessert to pair with your homemade caramel sauce, why not give these Carmelitas a try? This delicious recipe originally uses caramel made from melting Werther’s or Kraft soft caramels with heavy cream. But, imagine replacing that with your homemade caramel sauce – it would be even more delicious!
You can also stir it in your coffee, or drizzle it over flourless chocolate cake, pancakes or waffles.
Why Make Caramel Sauce From Scratch
- Control over Ingredients: When you make your own caramel sauce, you know exactly what’s going into it. There are no hidden preservatives, artificial flavors, or other mystery ingredients. You can use the best quality butter, cream, and sugar that you prefer or even make substitutions to suit dietary needs.
- Flavor Customization: Homemade caramel sauce gives you the freedom to tweak the recipe to your taste. You can adjust the amount of salt for a more or less pronounced salted caramel flavor, or even add a dash of vanilla or a sprinkle of cinnamon for a unique twist.
Ingredients Needed
The cool thing about homemade caramel sauce is how simple it is. My recipe needs just four basic ingredients, and each one has a special job in making that perfect, shiny caramel drizzle.
Complete list of ingredients and amounts can be found in the recipe card below.
- Granulated sugar is the most important part of our caramel sauce. When you cook the sugar, it turns into a dark amber liquid that is the main part of this sauce.
- Unsalted butter makes the sauce creamy and thick, and it adds a lot of flavor. If you only have salted butter, that’s okay—just don’t add extra salt.
- Heavy cream makes the caramel sauce super smooth, perfect for pouring over your favorite desserts. If you need a non-dairy substitute, coconut cream works pretty well.
- Salt makes the sweetness of the caramel sauce just right. You can use any kind of salt you like, but remember, you only need a little.
How to Make Caramel Sauce
Making your homemade caramel sauce is pretty easy. You just need to be careful when you cook and mix everything. Here’s how to do it:
- Start by spreading the granulated sugar evenly in a thick-bottomed saucepan.
- Put the saucepan on medium heat. The sugar will start to melt slowly and become liquid. Do not stir, swirl the pan if needed.
- When the sugar has fully melted and turned a dark amber color, add the butter. The mixture will bubble up a bit, but that’s okay.
- Once the butter has melted and mixed well with the sugar, slowly pour in the heavy cream while stirring.
- Keep cooking the sauce on low heat for a minute or so until everything mixes well. Remove from heat and mix in the salt.
- Let your homemade caramel sauce cool down before using it in your recipes.
Tip!
Turning your homemade caramel sauce into a salted version is a breeze! All you need to do is add more salt. While my recipe calls for ½ teaspoon of salt, for a salted caramel sauce, you will want to increase this to 1 to 1 ½ teaspoons, depending on your preference.
Just follow the same steps for the caramel sauce, and when you reach the point where you stir in the salt at the end, simply use the larger amount. It’s important to add the salt at the end of the process, as adding it too early can interfere with the caramelization of the sugar.
Recipe Tips
- Use a thick-bottomed saucepan to stop the sugar from burning.
- Take your time. Melting the sugar slowly makes your caramel sauce smooth, not gritty.
- Always use room temperature butter and heavy cream. Cold stuff can make the hot caramel go hard.
- Be careful when adding the cream to the hot sugar and butter mixture, it can splash.
- Always stir your caramel sauce with a heat-resistant spatula or wooden spoon to stop it from sticking to the pan.
- Keep Stirring to a Minimum: When it comes to making caramel sauce, it might be tempting to stir the mix as it heats. But hold off on that! Stirring can cause tiny sugar bits to form, and that won’t give you the smooth and creamy caramel we’re after. Instead, if you feel the need to mix things up, simply give the pan a gentle swirl. But remember, keep the caramel low in the pan. If it splashes up the sides, it might make the sauce turn grainy, just like stirring. Stick to these simple tips and you’ll have perfect homemade caramel sauce every time!
Storing Tips
Homemade caramel sauce is pretty easy to store. Once it has cooled down, put it in a clean jar with a lid and keep it in the fridge. It should last for up to two weeks. When you want to use it, you might need to warm it up a little in the microwave to make it runny again.
How to Use Homemade Caramel Sauce
You can use this homemade caramel sauce in so many ways! Pour it over ice cream, drizzle it on pancakes or waffles, mix it into milkshakes, or use it as a filling for cakes and cupcakes. It’s also great on apple slices or other fruit.
Caramel Flavored Recipes To Try
Recipe FAQs
If the temperature changes too quickly, the sugar can go hard and form crystals. To avoid this, make sure your butter and cream are at room temperature and add them slowly to the sugar.
Yes, using brown sugar will make your caramel taste a bit like molasses, which is a type of thick, sweet syrup.
No, it’s not necessary to have a candy thermometer to make this caramel sauce. You can make a great sauce just by paying close attention to the color and smell. However, if you have a thermometer and want to be very precise, aim for a temperature between 338°F (170°C) and 350°F (177°C). If the temperature goes above 350°F (177°C), the sauce may start to smell like it’s burning and could taste bitter. If it’s below 338°F (170°C), your sauce may not have the proper color or sweetness.
Making caramel sauce at home isn’t hard, it just needs a bit of care and patience. I hope you enjoy making and using your homemade caramel sauce as much as I do. If you love the recipe, please give it a rating and review. Also, don’t forget to pin it to Pinterest, so you can find it easily next time.
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Caramel Sauce
Ingredients
- 1 cup (200 g) granulated sugar
- 6 tablespoons (85 g) unsalted butter
- 1 cup (240 ml) heavy cream
- ½ teaspoon salt
Instructions
- Spread the granulated sugar evenly over the bottom of your heavy-bottomed saucepan.
- Heat the sugar over medium heat. Allow it to melt into a deep amber-colored liquid. Do not stir, swirl the pan if needed.
- Add the unsalted butter to the saucepan. Stir until the butter is completely melted and well combined with the melted sugar.
- Slowly pour the heavy cream into the sugar-butter mixture, stirring continuously.
- Allow the sauce to cook on low heat for a minute more until everything is combined.
- Remove from heat and stir in the salt. If using vanilla, add it now.
- Let your homemade caramel sauce cool before using it in your recipes or transferring it to a glass jar for storage.
Notes:
- Always use a heavy-bottomed saucepan to prevent the sugar from burning.
- Be patient and melt the sugar slowly to achieve a smooth caramel sauce.
- The butter and heavy cream should be at room temperature to prevent the caramel from seizing.
- Be careful when adding the cream to the hot sugar-butter mixture to avoid splashing.
- If you prefer a salted caramel sauce, increase the amount of salt to 1 to 1 1/2 teaspoons.
- The homemade caramel sauce can be stored in the fridge in a clean jar for up to two weeks. Reheat gently in the microwave to make it pourable again.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
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