Easy Caramel Sauce (or Salted Caramel)

Homemade caramel sauce is far easier than most people expect — and the payoff is huge. You get a silky, glossy sauce with deep caramel flavor, perfect for drizzling over cakes, ice cream, pancakes, or stirring into coffee or desserts.

This version uses the classic “wet caramel” method, which starts by melting sugar with water. The process is forgiving, dependable, and gives you a beautifully smooth caramel sauce every time. You can keep it classic or add sea salt for a gourmet salted caramel.

If you avoid making homemade caramel because you think it’s difficult, it really isn’t! Caramel is just a matter of mixing sugar and water together and cooking it until it is golden brown. Adding butter and cream transforms the mixture into a fabulous thick and gooey caramel sauce you can drizzle over ice cream, pound cake, and desserts.

The main thing that stands in the way of a successful caramel is sugar crystallization, and you can easily prevent that by avoiding stirring and washing down the sides with water from time to time. A heavy pan is important—I find that a saucier with rounded sides is ideal. Swirling the pan helps to keep the caramel heating evenly.

Caramel sauce is stored in the refrigerator—it becomes very thick when chilled, but you can quickly soften it in the microwave in about 4 to 7 seconds. Add an extra 1/4 teaspoon of sea salt for salted caramel, or serve it with a sprinkle of flaky sea salt.

Ingredient Notes

• Granulated sugar – Forms the base of the caramel. Melts evenly and caramelizes into a deep amber syrup. Fine-grain sugar works best; avoid raw or coarse sugar for this method.
• Water – Helps dissolve the sugar and allows for slower, more even caramelization, making this method easier for beginners.
• Unsalted butter – Adds richness and body to the caramel. Unsalted butter gives you better control over final saltiness.
• Heavy cream – Helps create a smooth, pourable caramel sauce. Warming the cream slightly prevents splattering when adding it to the hot caramel.
• Brown sugar – Deepens flavor with molasses notes and helps the sauce stay soft in the fridge. Light or dark brown sugar both work.
• Vanilla extract – Enhances sweetness and adds warmth. Use pure vanilla extract for the best flavor.
• Salt – Just a pinch balances the sweetness. For salted caramel, use flaky or coarse sea salt (½ to ¾ teaspoon) to add bold flavor without harshness.

Steps to Make Easy Caramel Sauce (or Salted Caramel)

1. Combine the sugar and water in a heavy saucepan over medium heat.
2. Stir just to moisten, then bring to a boil.
3. Lower the heat and cook for about 10 minutes, occasionally swirling the pan.
4. Wash down the sides with a wet pastry brush to prevent crystallization.
5. Continue cooking until the mixture turns deep amber.
6. Whisk in the butter carefully.
7. Slowly add the cream while stirring.
8. Add the brown sugar, salt, and vanilla.
9. Return to a boil for about 1½ minutes.
10. Strain through a mesh sieve and cool before refrigerating.

Recipe Variations

• Salted caramel. Increase salt to ½–¾ teaspoon of sea salt or finish with flaky salt.
• Bourbon caramel. Add 1 to 2 tablespoons of bourbon after removing the pan from heat.
• Vanilla bean caramel. Infuse the cream with a split vanilla bean for deeper flavor.
• Spiced caramel. Add a pinch of cinnamon or cardamom for a warm twist.
• Extra glossy. Add 1 more tablespoon of butter for a richer, shinier sauce.

Serving Suggestions

• Drizzle over ice cream, cheesecake, or brownies.
• Swirl into coffee, hot chocolate, or milkshakes.
• Serve with apple slices or pound cake for dipping.
• Add between cake layers or mix into frosting.
• Use as a topping for pancakes or waffles.

Easy Caramel Sauce (or Salted Caramel)

Diana Rattray

Homemade caramel sauce is easier than you think! Drizzle caramel sauce over pound cake, ice cream, or pancakes, or layer it in desserts!

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Servings 16 servings

Calories 133

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Course Dessert Sauces

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Ingredients

  

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• 1 cup sugar
• 1/4 cup water
• 6 tablespoons unsalted butter
• 2/3 cup heavy cream
• 1/4 cup brown sugar
• 1 teaspoon vanilla
• 1/4 teaspoon salt, or 1/2 to 3/4 teaspoon sea salt for salted caramel

Instructions

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• Put 1 cup of sugar and 1/4 cup of water in a heavy saucepan over medium heat. Stir just to combine and bring to a boil. Lower the heat to medium-low or low and continue to cook for about 10 minutes while swirling the pan occasionally. Wash the sides down with a brush dipped in water from time to time to prevent sugar crystals.
  
• Gradually add the cream to the caramelized sugar and butter mixture, while stirring with a wooden spoon or whisk.
  
• Add the brown sugar, salt, and vanilla and bring back to a boil. Boil for 1 1/2 minutes longer.
  
• Remove from the heat and pour through a mesh sieve into a bowl. Transfer to a canning jar or container and let it cool.
  
• Refrigerate the caramel sauce. When it’s time to serve, spoon some into a microwave-safe bowl and microwave on high for a few seconds until it is warm and easy to drizzle.
  

Notes

Sugar crystals on the sides of the pan can cause your caramel to seize and become grainy. To prevent this, dip a pastry brush in water and wash down the inside walls of the saucepan whenever you see crystals forming. This keeps the syrup smooth and ensures a silky caramel.

Nutrition

Calories: 133kcalCarbohydrates: 16gProtein: 0.3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 22mgSodium: 41mgPotassium: 16mgSugar: 16gVitamin A: 277IUVitamin C: 0.1mgCalcium: 11mgIron: 0.04mg

Disclaimer:

Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.

Keyword caramel, caramel sauce, ice cream topping

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