I’m excited to share a rich, buttery caramel sauce that I make often—it’s simple to prepare, packs intense flavor, and beats any store-bought version hands down.

Why You’ll Love This Recipe

I add this sauce to everything: homemade ice cream, desserts, even coffee treats. It balances sweetness and creaminess beautifully. Plus, it’s customizable—just add sea salt for salted caramel or vanilla for extra depth. I also love that it doesn’t require a candy thermometer; visual cues help me nail the consistency every time.

Ingredients

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

1 cup sugar
4 tablespoons water
½ cup heavy cream
5 tablespoons unsalted butter
½ teaspoon kosher salt (optional for salted caramel)
1 teaspoon vanilla extract (optional)

Directions

In a heavy-bottomed saucepan over medium heat, I combine the sugar and water. I stir gently until the sugar dissolves, which takes about 3–5 minutes.
Then I increase the heat to medium-high and let the mixture boil. I stop stirring at this point, gently swirling the pan occasionally to avoid crystallization.
I keep an eye on the color—once it turns a deep amber (usually within 6–9 minutes), I remove the pan from heat.
I carefully whisk in the heavy cream and butter. The mixture bubbles up vigorously, so I stir slowly until it smooths out.
If I’m using salt and vanilla, I stir those in last.
I let the sauce cool in the pan for about 15 minutes before pouring it into a glass jar.

Servings and timing

Servings: About 32 servings (yields 1 cup of sauce)
Prep time: 5 minutes
Cook time: 15 minutes
Cooling time: 15 minutes
Total time: 35 minutes

Variations

For salted caramel, I add ½ teaspoon of kosher or sea salt.
For extra depth, I stir in a teaspoon of vanilla extract at the end.
I sometimes add 1 tablespoon of corn syrup with the sugar and water to help prevent crystallization, but I usually skip it.

Storage/reheating

I store the caramel sauce in an airtight glass jar in the fridge for up to 3 weeks.
To reheat, I microwave it on 50% power in 30-second intervals, stirring between each round until it’s smooth and pourable.

FAQs

What makes this caramel so creamy?

The combination of butter and heavy cream gives it a luxurious, smooth texture that I find irresistible.

How do I know when the sugar is ready to add cream and butter?

I watch for a deep amber color, similar to a new penny. If it goes too dark, it might taste burnt.

Can I double the batch?

Yes, I often do! I just make sure to use a larger pan and pay close attention to prevent crystallization.

Why don’t I need a candy thermometer?

This recipe is based on visual cues. I can tell it’s ready by watching the sugar change color.

How long does homemade caramel sauce last?

When stored properly in the fridge, it lasts up to three weeks. I always finish mine long before that!

Conclusion

I keep this homemade caramel sauce on hand for everything from ice cream to cakes to coffee. It’s simple, reliable, and absolutely delicious. Once I made it the first time, I never went back to store-bought again.

The BEST Caramel Sauce

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Sue
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Yield: 32 servings (1 cup)
Category: Dessert
Method: Stovetop
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

A rich, buttery homemade caramel sauce that’s easy to make and far superior to store-bought. Perfect for desserts, coffee, and more.

Ingredients

1 cup sugar
4 tablespoons water
½ cup heavy cream
5 tablespoons unsalted butter
½ teaspoon kosher salt (optional, for salted caramel)
1 teaspoon vanilla extract (optional)

Cook Mode Prevent your screen from going dark

Instructions

In a heavy-bottomed saucepan over medium heat, combine sugar and water. Stir until sugar dissolves (about 3–5 minutes).
Increase heat to medium-high and bring to a boil. Stop stirring; gently swirl the pan occasionally and brush down sides with water to prevent crystallization.
Watch closely and continue swirling until the mixture turns a deep amber color (6–9 minutes).
Remove from heat and carefully add heavy cream, butter, and salt (if using). Stir until smooth as it bubbles up.
Stir in vanilla extract, if using.
Let the sauce cool in the pan for about 15 minutes, then transfer to a glass jar.