Caramel Sauce
Homemade Caramel Sauce tastes a thousand times better than any version you’d buy at the store, and is simple to make. It only takes 15 minutes! Use it for apple dipping, topping ice cream, cheesecake, banoffee pie, coffee drinks like caramel macchiato, and more. No thermometer needed!
“Fresher tastes better.” It’s something we all hear over and over again about food. Well, let me tell you…it’s SOOOOO true when it comes to caramel.
It’s easy to pick up a jar of caramel sauce from the grocery store, but it won’t taste nearly as good as the freshly homemade stuff. And as much of a scary reputation that it has, it’s totally doable for cooks of all levels. There are a lot of comments below from people who have had success with this recipe, and you don’t even need a thermometer to make this homemade caramel sauce!
Tips for Best Results
Use a quality heavy-bottomed pan – Cookware varies wildly in quality. If you have a thin and cheap pan, the heat will be less consistent and the caramel will be more prone to problems. Use a heavy-bottomed saucepan.
Shake the sugar flat before adding the water – Once you add liquid to the sugar, you won’t want to touch or move anything, in order to prevent crystallization. So shake the sugar flat in the pan before adding the water, so it all moistens evenly.
Don’t touch the pan! – Until you add the cream, the pan should not be touched at all once the sugar has been moistened with the water. No stirring, no swirling, no movement at all. This prevents crystallization.
How to Avoid Crystallization
If you follow the below instructions precisely, you should not have any issues with crystallization. The biggest cause of crystallization is from stirring or swirling the pan. The pan should not be touched AT ALL once the water has been added, and until the cream is added to stop the cooking.
Why does caramel crystallize? It’s almost always triggered by some kind of early agitation before the sugar has been fortified with fat, like cream and butter. First you’ll get a few crystallized sugar spots on the sides of the pan, where water evaporated and the sugar granules turned into crystals again, and this sets off a chain reaction for the entire pan.
How do you keep caramel from crystallizing? If you properly shake the sugar to flatten in the pan, then do not touch or move the pan after adding the water, crystallization should not happen. However, if for whatever reason it does, use a wet pastry brush to wash down any sugar from the walls of the pan. An alternative is to put a lid on the pan for a minute or two when you see crystals forming, which will use steam/condensation from the lid to wash down the sides. Another preventative option is to use a little bit of corn syrup (2 tablespoons) to prevent crystallization. However, a lot of people don’t like to add corn syrup and you don’t need it to make caramel. Most importantly, never stir the caramel until you’ve added the cream.
Can you fix crystallized caramel? YES! You don’t need to start over or throw it away. Add 1/4 cup of water and bring the mixture back to a boil. Heating it up with the water should re-dissolve and moisten the crystals. Then you can proceed with the recipe and start getting some color on the sugar.
Step by Step Overview:
To get started, place a cup of granulated sugar in a saucepan, and give it a little shake so the sugar lays flat in an even layer. Then add 1/3 cup of water, which should moisten all of the sugar:
Turn the heat to medium and cook until the sugar dissolves into a clear syrup. Remember, do not stir, and do not touch!
The sugar mixture will look cloudy at first, but eventually will give way to a clear, bubbling liquid. You can see some spots of cloudiness below where the sugar is dissolving, as well as some clear spots:
Continue to cook the caramel, and watch as it begins to take on an amber color:
Do not leave the caramel’s side, and have 3/4 cup of heavy cream standing by.
Once the caramel has gotten a golden color, like honey, turn off the heat and immediately add the heavy cream:
This will stop the caramel from continuing to cook.
What temperature is needed?
A thermometer is not needed for this recipe, as I’ve found it very reliable to go off color, and a thermometer can risk crystallizing the sugar if it moves around too much. However, if you insist on measuring, a temperature between 338 and 350F is your target. Above 350F, you’ll start to smell (and later taste) a burned, bitter quality. Below 338, and you won’t have proper color and caramelization.
Now add two tablespoons of butter:
Continue stirring until the caramel has an even texture.
What if the mixture seizes?
If the caramel sauce seizes up when you add the cream and butter, do not worry! This is normal and there is nothing wrong. It should smooth out with more stirring and residual heat, in about a minute or two. If for whatever reason it doesn’t, turn the heat back to medium low and stir for a couple minutes more.
The caramel sauce will look foamy upon adding the cream and butter, like this:
Eventually as the heat dissipates, the caramel will settle down:
It needs to cool to thicken
Right now while the mixture is hot, it will look very thin and runny, but the caramel sauce will thicken as it cools. I find the caramel has the best drizzling consistency at room temperature. If you refrigerate it, it may become too thick to drizzle, and you’ll need to warm it slightly. You can do this gently in the microwave or in a saucepan on the stove.
Suggestions for Serving
Caramel is a great topping or finishing ingredient, but can also be mixed into lots of different recipes.
Drizzle over cheesecake like Mini Cheesecakes with Gingersnap Crust and Raspberry Sauce, or your favorite ice cream (try my Homemade Vanilla Ice Cream Without An Ice Cream Machine).
Serve as a dip for cut apples, or incorporate it into any apple dessert like this Caramel Apple Crisp or Apple Tarte Tatin.
Bread Pudding is also great with a drizzle of fresh caramel, or add a few spoonfuls to the blender of your favorite milkshake, like this Toasted Marshmallow & Malt Milkshake or Apple Pie Milkshake.
Tips and FAQ
It will keep in the refrigerator for at least one month. Store in an airtight container so it does not absorb any off odors from the fridge.
Yes, for up to 3 months. Store in an airtight container so it does not absorb any off odors from the freezer. Thaw it in the fridge overnight or in a water bath before serving.
Yes! The cream, butter, and sugar all need refrigeration. It will get very thick as it cools, so reheat as necessary to achieve a drizzling consistency again.
In a microwave-safe container, microwave in 15 second intervals until warm and able to be drizzled. Or, heat over medium low heat in a saucepan on the stove, until warm. Heating the caramel makes the consistency thinner and runnier.
Do not stir, swirl, or even touch the pan once you’ve added the water. If you run into crystallization somehow, use a wet pastry brush to wash down the sugar from the walls of the pan. An alternative is to put a lid on the pan for a minute or two when you see crystals forming, which will use steam/condensation from the lid to wash down the sides. Another preventative option is to use a little bit of corn syrup (2 tablespoons) to prevent crystallization. However, a lot of people don’t like to add corn syrup and you don’t need it to make caramel. Most importantly, never stir the caramel until you’ve added the cream.
Yes, you don’t need to start over or throw it away. Add 1/4 cup of water and bring the sugar back to a boil. Heating it up with the water should re-dissolve and moisten the crystals. Then you can proceed with the recipe and start getting some color on the sugar.
Did you enjoy the recipe? Please leave a 5-star rating in the recipe card below and/or a review in the comments section further down the page. Or, follow me on Facebook, Instagram or Pinterest!
Homemade Caramel Sauce
Ingredients
- 1 cup granulated sugar
- 1/3 cup water
- 3/4 cup heavy whipping cream
- 2 tbsp salted butter*
- 1 tsp vanilla extract optional
Instructions
- Add the sugar to a heavy bottomed saucepan, then shake it so it lies in an even, flat layer.
- Add the water to fully moisten the sugar. Do not stir or agitate the sugar in any way once the water has been added. It's okay if a few spots didn't moisten, don't touch it.
- Place the pot over medium heat and cook until the sugar dissolves and turns clear, a few minutes.
- Raise the heat to medium high, and cook the caramel until it turns amber colored**, about 10 minutes.
- Turn the heat off and immediately add the heavy cream. It's okay (and expected) if the caramel seizes up when adding the cream.
- Add the butter and stir everything together until the caramel smooths out. If it's still clumpy, turn the heat back on to low, and gently stir for a few minutes until it's smooth. When finished cooking, add vanilla extract, if desired.
- Let the caramel sauce cool to room temperature, then transfer to a jar and refrigerate.
Notes
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
Post updated from the archives with new photos, new text, and more tips in August 2018. Originally published March 2012.
273 Comments on “Caramel Sauce”
This is very easy and delicious! This is the second time I have used this recipe. This time I added Screwball Peanut Butter Whiskey after the cream and butter! Man oh man!
Mine turned into a blob of harden gummy sugar in a poool of golden cream and butter.. any ideas to salvage this mess?
For me it had too runny consistency and when I cooled it down, it got separated into yummy caramel and layer of clumpy butter. I reheated it, stirring vigorously. Again it got separated.
Is there a way to incorporate rum into caramel? If yes, at what point would I add it?
This is a great recipe!
I just made this, and even though I felt like I did everything wrong, it turned out beautifully! I’m dairy-free so I didn’t taste it, but it feels smooth, smells good, and looks to be the right color.
I made this at my temporary living situation, so I ended up doing a double batch in a flimsy 2 quart saucepan, and definitely got a little worried about it foaming over, but no mess happened. It did seize up when I added the cream but I kept stirring and added gentle heat until it all came together. I will suggest that a double batch does not need double water, because you just boil it off anyway. Maybe start with 1 recipe with of water and add more until all the sugar is moistened.
I haven’t made caramel sauce before, but I have made thermometer-driven caramels. I’ll have to give this a rating after my roommate taste tests the sauce. 🙂 5/5 for comprehensive instructions though!
Clearly, I did something wrong. My error is why I at least gave 3 stars. When allowing sugar and water to cook on medium heat, all that happened was the water cooking out. That then left large clumps of hard, crystallized sugar. I left the pan on medium heat, the rest of the sugar did turn amber colored. I added the heavy cream and butter, the clumps of crystallized sugar still did not break up. I removed those clumps. Due to removing so much clumped up sugar, the sauce stayed completely liquid, which means completely unusable. I did try heating the liquid longer, that did nothing to help the consistency. The taste is amazing, just not sure what I did wrong to make the sugar clump and crystallize.
Yummmm, thank you for this recipe. I thought a couple times I had ruined it because the sugar crystallized all over my spoon, but I just kept stirring and heating and it all worked out in the end. A wonderful sauce to top my Apple Pie and Vanilla Ice Cream .❤️❤️
I would like to make this, but what is heavy cream? Where I live we don’t have heavy cream can you use whipping cream or half & half instead?
😄 whipping cream = heavy cream
This recipe rocks! I made a batch for us and we loved dipping Honey Crisp apple slices in this sauce. I looked at several caramel sauce recipes online and tried a few but this one is the best. It’s very easy to make and is delicious. I learned after a few tries that if you just drip the heavy cream slowly into the hot sugar mix it doesn’t seize up at all. I give holiday baskets to friends and relatives every year and this recipe of caramel sauce went in every one of them.
Thanks much for providing this!
How large of a batch can I make safely? Looking to make some gifts. Thank you, my test batch was DELISH.
My sugar never ambered out. So my caramel sauce was white…ugh!
My suggestion would be to keep the heat on medium and wait patiently for the color to develop before adding the heavy cream and butter. Good luck!
So good!
Hi, I’m excited to try caramel for the first time, and I like this recipe. Other ones I’ve seen make sure to state that the butter and HWC should be room temperature. Would you say this is important?
Thanks!
I would say that it is better to have the heavy cream and butter refrigerated before mixing, because it’s added once the heat is turned off and the sugar has cooked to the right color, in order to stop further cooking of the sugar and get the right consistency and flavor
This was like magic! I will say the colorization took a few minutes to appear, and then within seconds it began to darken, so you really need to pay attention or else you might burn it! Otherwise, it’s VERY easy. Very tasty payoff for just 20 minutes.
My roommate and I have been trying for WEEKS to make a caramel sauce for lattes. After four recipes, this is the first one that worked! The caramel seized up slightly when we added the heavy cream, but it became smooth and creamy after stirring. We will definitely be making this again!