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.