Homemade Caramel Sauce
This luxurious homemade caramel sauce tastes infinitely better than store-bought versions, with a deeper, richer flavor that comes from carefully caramelized sugar. Ready in just 15 minutes with only five simple ingredients, this versatile sauce can be made thick for dipping or thin for drizzling, and it stores beautifully in the refrigerator for up to two weeks.
Equipment
- Heavy-bottomed saucepan At least 2-quart capacity
- Wooden spoon or heat-resistant silicone spatula
- Whisk
- Measuring cups and spoons
- Small bowl For measuring cream
- Glass jar with lid For storage
- Oven mitts
Ingredients
- 1 cup granulated sugar 200g
- 6 tablespoons unsalted butter 85g, cut into pieces
- 1/2 cup heavy cream 120ml, at room temperature
- 1 teaspoon vanilla extract pure vanilla recommended
- 1 teaspoon flaky sea salt optional but highly recommended, Maldon recommended
Instructions
- Measure all ingredients before starting. Cut butter into tablespoon-sized pieces, bring heavy cream to room temperature (at least 20 minutes), and have all utensils and storage jar ready within arm's reach.
- Pour sugar into heavy-bottomed saucepan in an even layer over medium heat. Do not stir yet—watch carefully as sugar begins melting around edges (3-4 minutes), gently shaking pan to distribute heat.
- Once half the sugar has melted, begin stirring gently with wooden spoon, breaking up clumps. Continue stirring constantly until all sugar melts and turns deep amber color like honey (6-8 minutes total).
- Remove pan from heat immediately when amber color is achieved. Add all butter pieces at once and stir continuously until completely melted and incorporated (about 30 seconds), expecting vigorous bubbling.
- Slowly pour in room-temperature cream while whisking constantly—mixture will bubble up violently. Keep whisking until all cream is incorporated and bubbling subsides, then whisk 30 more seconds until smooth.
- Remove from heat and stir in vanilla extract. Add flaky sea salt if making salted caramel and stir through. Taste carefully and adjust salt if needed.
- Pour warm caramel into glass storage jar and let cool at room temperature for 30 minutes—it will thicken considerably. Once cooled, seal and refrigerate for up to 2 weeks. Reheat in microwave for 15-20 seconds or let sit at room temperature 30 minutes before using.
Notes
- Use a light-colored pan if possible to easily judge the caramel color—it goes from perfect to burnt in seconds
- Cold cream will cause hot sugar to seize up and form hard lumps—room temperature cream is crucial
- Stand back when adding butter and cream as mixture bubbles up dramatically and can splatter
- If sugar lumps form when adding cream, return pan to low heat and stir until dissolved
- Don't stir sugar before it begins melting to prevent crystallization—brush down pan sides with wet pastry brush if needed
- Caramel is thinnest when warm, so use immediately if you need to drizzle it over desserts
- If refrigerated caramel is too thick, reheat and whisk in additional cream one tablespoon at a time
- Store in airtight glass jar in refrigerator for up to 2 weeks or freeze for up to 3 months
- Clean pan easily by soaking in hot water for 10 minutes—stuck-on caramel will dissolve
- For variations, try adding 2 tablespoons bourbon, 1 tablespoon instant espresso, or 1 teaspoon ground cinnamon
Nutrition
Serving: 2tablespoonsCalories: 140kcalCarbohydrates: 17gFat: 8gSaturated Fat: 5gMonounsaturated Fat: 2gCholesterol: 25mgSodium: 150mgPotassium: 20mgSugar: 17gVitamin A: 6IUCalcium: 2mg
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