Caramel is sugar that is cooked until it melts and changes color from clear to amber or darker. To make a caramel sauce, you add butter and cream, turning the caramel into a deep brown and delicious sauce that thickens as it cools.
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.
This caramel is a “wet” version because it includes a small amount of water. “Dry” caramel is a little trickier because it relies on the sugar melting evenly without water. This caramel is the perfect ice cream sauce. In this “wet” version, I add some brown sugar and boil it for an additional 1 1/2 minutes to make the rich, dark caramel sauce.
Watch the caramel carefully as it begins to change color—you want it dark but not burnt. The butter will foam up, but settle down in seconds as it melts. Carefully and gradually add the cream to the caramel. It helps if your cream is room temperature or lightly warmed, but it isn’t necessary. Just be aware it will bubble up when the cream hits the caramel.
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.
Related:
You might also enjoy this strawberry sauce, or a sugar free chocolate sauce. Or try this basic chocolate sauce.
Tips and Variations
- For more intense vanilla flavor, add an extra 1/2 teaspoon of vanilla extract or vanilla bean paste.
How to Store Caramel Sauce
- Store caramel sauce in a covered jar or container in the refrigerator for up to 2 to 3 weeks.
- You can also freeze homemade caramel sauce. Put it in a labeled, dated freezer container and freeze it for up to 3 months. It’s best to avoid a glass jar when freezing, but if that is all you have or what your prefer, make sure to leave at least 1 1/2 inches of headspace to allow for expansion.
Easy Caramel Sauce (or Salted Caramel)
Homemade caramel sauce is easier than you think! Drizzle caramel sauce over pound cake, ice cream, or pancakes, or layer it in desserts!
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 16 servings 1x
- Category: Desserts. Dessert Saices
Ingredients
- 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
- 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.
- When the sugar mixture is amber, watch it closely. When it is deeper brown, whisk in the butter. This will take about 8 to 10 minutes.
- 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.
- The recipe makes 2 cups of caramel sauce.
