This homemade caramel is rich, buttery, and incredibly easy to make. With just a few simple ingredients, it's perfect for drizzling over desserts, stirring into coffee, or enjoying on its own.

Why You’ll Love This Recipe

I love this caramel recipe because it's quick, versatile, and requires no special equipment like a candy thermometer. The smooth, golden syrup that results is perfect for elevating any dessert. I can easily adjust the flavor with a pinch of sea salt or vanilla extract to suit my mood. Plus, it’s so much better than store-bought versions!

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Granulated sugar
Unsalted butter, room temperature
Heavy cream, room temperature
A pinch of salt (adjust to taste)
Optional: vanilla extract, espresso powder, cinnamon, or bourbon

Directions

Start by heating the sugar in a dry, medium-sized heavy-bottomed saucepan over medium heat. Stir constantly as the sugar clumps together, then melts and turns a deep amber color (this takes about 5–8 minutes).
Once the sugar is fully melted, carefully add the butter. It will bubble up, so be cautious. Stir until the butter is completely incorporated into the caramel.
Slowly pour in the heavy cream while stirring continuously. The mixture will bubble up again, so take care.
Allow the caramel to simmer for 1 minute, then remove the pan from the heat. Stir in the salt, and any optional flavorings like vanilla extract or espresso powder if desired.
If you want a super smooth texture, strain the caramel through a fine mesh sieve.
Pour the caramel into a heatproof jar or container and let it cool before sealing.

Servings and timing

Yield: About 1 cup of caramel sauce
Prep time: 5 minutes
Cook time: 10–15 minutes
Total time: 15–20 minutes

Variations

Salted caramel: Add ½–1 teaspoon of flaky sea salt at the end for a salty-sweet flavor.
Vanilla caramel: Stir in 1 teaspoon of vanilla extract after removing from the heat.
Coffee caramel: Add 1 teaspoon of instant espresso powder for a coffee-flavored twist.
Spiced caramel: Stir in ½ teaspoon of cinnamon or a pinch of nutmeg for a warm spiced flavor.
Chocolate caramel: Melt ¼ cup of dark chocolate chips into the caramel after it’s cooked.

Storage/reheating

I store the cooled caramel in an airtight jar in the fridge for up to 2–3 weeks. It will firm up in the fridge, but I can easily reheat it in the microwave for 10–20 seconds at a time or on the stove over low heat. If the caramel becomes too thick after reheating, I add a splash of cream to loosen it up. For longer storage, I freeze the caramel for 2–3 months and thaw it in the fridge before reheating.

FAQs

1. Can I make caramel without butter or cream?

Yes, it’s possible to make caramel with just sugar and water, though it won’t be as creamy. If I want a dairy-free version, I can substitute coconut cream and dairy-free butter.

2. Why does my caramel taste bitter?

Bitterness occurs when the sugar is cooked too long or at too high a temperature. I make sure to keep an eye on the sugar as it melts, and stop as soon as it reaches a golden amber color to avoid burning.

3. How do I prevent grainy caramel?

Graininess happens when sugar crystals form. I avoid stirring the sugar while it’s melting and use a clean, dry pan to help prevent crystals. If any crystals appear on the sides of the pan, I use a wet pastry brush to wipe them down.

4. Can I use brown sugar instead of white sugar?

Yes, using brown sugar will result in a caramel with a deeper, more toffee-like flavor. The texture will be slightly thicker and the color darker.

5. Do I need a candy thermometer?

No candy thermometer is needed for this recipe! I rely on visual cues to know when the sugar has melted and reached the right color. For a sauce, I find that this method works just as well as using a thermometer.

Conclusion

This homemade caramel is simple, quick, and incredibly delicious. With just a few ingredients and minimal effort, I can create a sweet, buttery sauce that’s perfect for any dessert or treat. Whether I’m adding it to ice cream, coffee, or just enjoying it on its own, this caramel adds a rich, indulgent touch to anything. Enjoy making this easy homemade caramel and customize it to suit your tastes!

Homemade Caramel

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Author: Sue
Prep Time: 5 minutes
Cook Time: 10–15 minutes
Total Time: 15–20 minutes
Yield: About 1 cup of caramel sauce
Category: Dessert
Method: Stovetop
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

This rich, buttery homemade caramel sauce is perfect for drizzling over desserts, stirring into coffee, or enjoying by the spoonful. It’s made with simple ingredients, and no candy thermometer is required.

Ingredients

Granulated sugar
Unsalted butter, room temperature
Heavy cream, room temperature
A pinch of salt (adjust to taste)
Optional: vanilla extract, espresso powder, cinnamon, or bourbon

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Instructions

In a dry, medium heavy-bottomed saucepan, warm the sugar over medium heat. Stir continuously as it clumps, melts, and turns a deep amber color (about 5–8 minutes).
As soon as the sugar fully melts, carefully add the butter—watch for bubbling—and stir until it’s fully incorporated.
Slowly pour in the heavy cream while stirring; the caramel will bubble vigorously.
Allow it to simmer for about 1 minute, then remove from heat. Stir in salt (and vanilla or other flavorings, if using).
If desired, strain through a fine mesh to ensure smooth texture.
Pour into a heatproof jar or container and let cool slightly before sealing.

Notes

For salted caramel, add ½–1 teaspoon flaky sea salt right at the end.
For vanilla caramel, stir in 1 teaspoon vanilla extract after removing from heat.
For coffee caramel, add 1 teaspoon instant espresso powder.
For spiced caramel, sprinkle in ½ teaspoon cinnamon or a pinch of nutmeg.
For boozy caramel, stir in 1 tablespoon bourbon, rum, or whiskey off the heat.
For chocolate caramel, melt in ¼ cup dark chocolate chips after cooking.
Caramel can be stored in the fridge for 2–3 weeks. Reheat in the microwave or on the stove, adding a splash of cream if too thick.
It can be frozen for up to 2–3 months, then thawed and reheated before use.