An easy homemade caramel sauce, made with just a few ingredients, you’ll never go back to store bought. The perfect filling or topping for cakes, cupcakes, pies, coffee and so much more!
What’s not to love about caramel?! You can add caramel to almost anything and it will always be a hit.
If you were anything like me, at one point the thought of making your own caramel sauce seemed intimidating. I thought it was too advanced for my home baking skills. But I finally gave it a try and once I saw how easy it was, I never looked back.
With only 5 ingredients and a little bit of patience, you too will be able to knock one more thing off your baking “to make” list and have the best caramel sauce always at the ready.
Top Tips for the Best Homemade Caramel
Do not leave the caramel sauce unattended. The time it takes for the sugar to caramelize may vary depending on your saucepan and stove. Just be patient and keep your eye on it, while it’s easy to make it’s also very easy to burn.
Do not stir! In the beginning as you’re waiting for the sugar and water mixture to caramelize, resist the urge to stir! To avoid a grainy sauce, it’s best to leave it alone and let it cook away. If your sauce does begin to crystallize, dip a basting brush in a little bit of water and brush the sides of the pot, letting the water drip into the sauce.
Use quality butter. I always believe in using quality ingredients when you can, but here is the time to really splurge! The better the butter, the better the taste, its just that simple!
Don’t forget the vanilla! While this isn’t a common ingredient in most caramel recipes, I find it to add such a beautiful addition and flavor to the sauce!
Let it rest. Before using the sauce, it is best to let it cool and rest. The longer you allow it to cool, the more it will thicken and all those flavors will marry together!
Here’s What You’ll Need
Key Ingredients
- Granulated Sugar
- Unsalted Butter
- Heavy Cream
- Water – Water helps the sugar to dissolve and reduces the risk of burning.
- Vanilla Extract – While it is an optional step, I recommend giving it a try. It really does add to the flavor.
Tools You’ll Need:
- Heavy Duty Saucepan
- Whisk, Wooden Spoon or Rubber Spatula
- Kitchen Scale or Measuring Cups
How to Make Homemade Caramel Sauce
Here’s how you make my 5 ingredient caramel sauce:
Step 1: In a saucepan over medium heat, cook the sugar and water until the sugar turns a deep amber color. Keep an eye on it, you don’t want it to burn or you’ll have to start over.
Step 2: Once the sugar caramelizes, add in the cold butter and whisk until it is completely melted.
Step 3: Next slowly pour in the heavy cream while whisking constantly.
Step 4: Remove the sauce from the heat and add in some vanilla extract.
Step 5: Allow the sauce to cool and thicken for a few minutes before transferring to an air tight jar.
And that’s it! The easiest and most delicious caramel sauce you’ll ever make.
How To Store Caramel Sauce
Store your caramel sauce in a jar with an air tight lid. This will last at room temperature for up to a week and in the fridge for a month.
You can even freeze the sauce in an air tight container for up to 3 months. When ready to indulge, thaw in fridge and then warm in microwave or in a hot water bath.
Video Tutorial for Caramel Recipe
Homemade Caramel Sauce
An easy homemade caramel sauce, made with just a few ingredients, you'll never go back to store bought. The perfect filling or topping for almost anything!
Ingredients
- 200 g (1 cup) granulated sugar
- 1/4 cup water
- 1/3 cup (6 tbs) cold butter, cut into cubes
- 1/2 cup heavy cream, room temperature
- 1 tsp vanilla extract
Instructions
- In a medium saucepan add the sugar and then pour the water over top. Cook over medium heat for about 10-15 minutes until the sugar caramelizes and turns an amber color.
- Next add in the cold butter and whisk until melted.
- Once the butter has melted, slowly pour in the heavy cream and whisk at the same time until everything has combined. Be aware, that the sauce will bubble due to the temperature difference.
- Remove the sauce from the heat, add the vanilla extract and stir once more.
- Let the sauce cool in the saucepan and allow to thicken.
- You can use sauce right away or transfer to an air tight jar. You can store in the fridge for up to 1 month.
Notes
- The time it takes for the sugar to caramelize may vary depending on the saucepan and stove, so just be patient and keep your eye on it.
- The caramel sauce will thicken even more in the fridge and may solidify. You can place the jar of caramel sauce in the microwave or in a bowl of hot water to get your desired consistency.
- If you want to make salted caramel, use 4 tbs salted butter and / or add a pinch of salt and adjust to your liking.
If you try this Homemade Caramel Sauce make sure to leave a comment and rating. Also be sure to tag me in your creations on Instagram @itsavemartin !
xoxo, ave
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