This homemade caramel sauce recipe is super easy to make. It is a versatile sauce that can be used for dipping, drizzling over ice cream, or served on top of other decadent desserts.
Prep Time 10 minutesminutes
Cook Time 10 minutesminutes
Total Time 20 minutesminutes
Servings 16
Ingredients
⅓cup(80ml)water
1cup(200g)granulated sugar
3tablespoonsunsalted butter, cut into pieces
¾cup(180ml)heavy cream, room temperature
1teaspoonvanilla extract
⅛teaspoonsalt, optional
Instructions
Add the water and sugar to a 5-cup stainless steel saucepan. (Non-stick cookware is not recommended for this recipe.) Heat over medium-high heat until it begins to boil, stirring constantly to dissolve the sugar.
Turn the heat down to medium and insert a candy thermometer. (You don't need a thermometer, but it is a great tool for inexperienced caramel cooks.) Do not stir the sugar as it boils.
As soon as the mixture reaches 330 degrees F, watch for it to turn a deep amber color and immediately remove it from the heat. Take care not to let it go too far because it will burn. Carefully and slowly pour the cream into the caramelized sugar while whisking. The caramel will bubble up and is extremely hot. Continue to whisk until all the cream has been added and is mixed in thoroughly.
Whisk in the butter, vanilla, and salt (if using). Set the pot on a wire rack to cool completely before transferring to a glass container for storage.
Notes
Make sure the heavy cream isn't super cold. Let it sit out for a few minutes before you begin making the sauce.
Add a full teaspoon of salt to make salted caramel sauce.
Make ahead tip
Caramel sauce will keep for up to 2 weeks in an airtight container stored in the refrigerator. Caramel can be warmed for a few seconds before use.
Caramel sauce also freezes well. Place in a freezer-safe container once it has cooled and freeze for up to 3 months. Thaw in the refrigerator overnight and warm before serving.