Easy homemade caramel sauce is made with 6 ingredients and cooks into a deep, richly beautiful amber color in 35 minutes.
Why this recipe works
Skip the storebought stuff and make your own easy homemade caramel sauce right at home. With a few tips and a little bit of sugar, corn syrup, water, vanilla, heavy cream, and butter you can make a delicately creamy caramel sauce to use in a variety of different sweets, cocktails, and ice creams!
Caramel sauce is one of my favorite ways to dress up desserts. From drizzling it over apple hand pies to chocolate turtles it’s not only a condiment but makes a delicious addition to so many treats.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
CORN SYRUP – Corn syrup plays an important role in caramel sauce, helping to prevent the caramel from crystallizing.
SUGAR – This caramel sauce uses granulated white sugar. You can use brown sugar in its place, but do note that the flavor will differ due to the molasses that is used to make brown sugar.
CREAM – If you must substitute the heavy cream in this recipe, I would suggest half and half or evaporated milk. For a dairy-free alternative, you can try coconut cream (not milk) in place of heavy cream and vegan butter.
How to Make Caramel Sauce
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Combine sugar, corn syrup, and water in a heavy saucepan or dutch oven and stir.
- Bring to a simmer over medium heat, stirring gently and frequently to ensure that the sugar dissolves.
- Wash down the sides of the pan (any visible sugar granules) using a wet pastry brush. This will prevent the sugar crystals from incorporating back into the caramel later and turning it grainy.
- When the mixture begins to simmer and the sides are completely washed down, stop stirring and insert a candy thermometer into the sugar mixture.
- Cook over medium heat until the mixture reaches 360°F. The sugar will turn to an amber caramel color.
- Remove from heat and slowly stir in the cream, being cautious as the mixture will splatter.
- Stir in vanilla extract and the butter, adding a couple of tablespoons at a time until it is all melted and mixed in.
- Cool caramel sauce completely before storing in an air tight container.
Frequently Asked Questions & Expert Tips
Yes, to make a salted caramel sauce, add about 1-2 teaspoons of sea salt flakes during step 7. Stick to unsalted butter even if you plan on making salted caramel so you can control exactly how salty it will end up being.
If properly stored with an air-tight lid, this homemade caramel sauce will keep well in the refrigerator for up to 3 months. If stored in a sealed container at room temperature, it will keep for about 3 days.
Grainy caramel can happen if the sugar sits on the side of the pan while you are cooking and dries out, creating sugar granules. Or perhaps you stirred the mixture when it’s supposed to rest without interference. The corn syrup in the recipe, as well as the steps to wash down the sides of the pan and not continuing to stir (low agitation), are all implemented to prevent a grainy caramel sauce.
If your caramel is grainy, remove the pan from heat and add enough water to cover the crystallized caramel in the pan. Adding water will loosen up and dissolve the sugar crystals. Place pan back over medium-high heat and allow the mixture to come back to a simmer.
Microwave the caramel sauce in 30-second intervals, stirring in between. Feel free to add a splash of heavy cream to loosen it up a bit if needed.
Serving Suggestions
Caramel sauce, in my opinion, is worthy enough to eat by the spoonful. Use it as a topping on ice cream, cupcakes, cheesecakes, pies, cookies, and brownies or incorporate it into some of your favorite desserts! Enjoy it as a dip for apple slices or stir it into coffee, milkshakes, and cocktails.
More Caramel Recipes
- Apple Hand Pies
- Microwave Caramels
- Caramel Apple Mimosas
- Cranberry Caramel Bars
- Salted Caramel Milkshake
- Salted Caramel Cheesecake
- Crockpot Caramel Apple Cider
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Caramel Sauce
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 2 cups granulated white sugar
- 2 Tbsp corn syrup
- ½ cup water
- 1 tsp vanilla extract
- ¾ cup heavy cream
- ½ cup unsalted butter cut into pieces
Things You’ll Need
- Heavy saucepan or dutch oven
Before You Begin
- This recipe yields about 2 1/2 cups. Each serving is calculated at 2 Tbsps.
- The temperature increases rapidly once the sugar mixture begins to caramelize (turn amber). The time leading up to this change may seem slow, but monitor the caramel carefully once it hits about 145°F so that it does not burn.
- Store in the refrigerator for up to 3 months. Store on the countertop, in a sealed container, for up to 3 days.
- Grainy caramel can happen if the sugar sits on the side of the pan while you are cooking and dries out, creating sugar granules. Or perhaps you stirred the mixture when it’s supposed to rest without interference. The corn syrup in the recipe, as well as the steps to wash down the sides of the pan and not continuing to stir (low agitation), are all implemented to prevent a grainy caramel sauce.
- If your caramel is grainy, remove the pan from heat and add enough water to cover the crystallized caramel in the pan. Adding water will loosen up and dissolve the sugar crystals. Place pan back over medium-high heat and allow the mixture to come back to a simmer.
- To reheat, microwave the caramel sauce in 30 second intervals, stirring in between each interval. Feel free to add a splash of heavy cream to loosen it up a bit if needed.
Instructions
- Combine sugar, corn syrup, and water in a heavy saucepan or dutch oven and stir.
- Bring to a simmer over medium heat, stirring gently and frequently to ensure that the sugar dissolves.
- Wash down the sides of the pan (any visible sugar granules) using a wet pastry brush. This will prevent the sugar crystals from incorporating back into the caramel later and turning it grainy.
- When the mixture begins to simmer and the sides are completely washed down, stop stirring and insert a candy thermometer into the sugar mixture.
- Cook over medium heat until the mixture reaches 360°F. The sugar will turn to an amber caramel color.
- Remove from heat and slowly stir in the cream, being cautious as the mixture will splatter.
- Stir in vanilla extract and the butter, adding a couple tablespoons at a time until it is all melted and mixed in.
- Cool caramel sauce completely before storing.
Nutrition
Amanda Davis
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Katie says
This was perfect thanks! I made a different caramel sauce the day before and it was super grainy. I tried this one and made this one this morning to put in a chocolate cake. It is delicious and I cannot stop eating it