The Best Caramel Sauce Recipe (Easy to Make)

This is the best homemade Caramel Sauce that I’ve ever had. It’s amazing over all desserts (especially ice cream!) and so addicting you’ll find yourself eating it with a spoon.

Caramel Sauce

I could eat salted caramel sauce by the jar. As in, I could guzzle it like it was a hot day and it was the only glass of water in site.

But it’s not water. It’s caramel. Salted caramel. The BEST salted caramel at that.

This sauce is amazing on almost everything. Ice cream, cake, apples, a spoon, and my newest favorite way to enjoy it—poured all over my ooey-gooey Pumpkin Cinnamon Rolls!

Why You’ll Love My Caramel Sauce Best

• Simple Ingredients: This caramel sauce uses just a few basic ingredients—granulated sugar, salted butter, heavy cream, and a little salt.
• No Candy Thermometer Needed: Many caramel recipes require precise temperature control, but not this one! You can make a delicious caramel sauce without the hassle of using a candy thermometer.
• Perfect Consistency: The combination of heavy cream and melted sugar creates a rich, creamy caramel sauce that you’ll want to drizzle all over everything.
• Quick and Easy: This is an easy homemade caramel sauce recipe that comes together in about 10 minutes!
• Better Than Store-Bought: With no unnecessary additives or high fructose corn syrup, this homemade caramel sauce recipe tastes way better than anything you’ll find at the grocery store.

Caramel Sauce Ingredients

• Granulated Sugar: Granulated sugar is perfect for this recipe because it melts evenly. No need for brown sugar or other sweeteners—I’m all about keeping it simple!
• Salted Butter: Salted butter adds a rich, creamy texture to the sauce and balances the sweetness. Room temperature butter melts smoothly into the hot caramel, creating a silky consistency. If you only have unsalted butter, you can use it and add a little extra salt to taste.
• Heavy Cream: Heavy cream is what makes this caramel sauce thick, creamy, and luscious. 
• Salt: Sea salt or kosher salt works best for this recipe, as they provide a cleaner, more balanced taste than regular table salt.

How to Make Homemade Caramel Sauce

1. Melt the Sugar: Start by heating the sugar in a medium saucepan over medium heat. Use a wooden spoon to stir constantly. As the sugar cooks, it will form clumps and gradually melt into a thick, amber-colored liquid. Watch closely to make sure the sugar doesn’t burn—it’s important to pay close attention to the color change!
2. Add the Butter: Once the sugar has completely melted, quickly add the room temperature salted butter. Stir with a whisk until the butter is fully melted and mixed into the sugar. The mixture will bubble up, so be careful of the hot caramel.
3. Stir in the Heavy Cream: Slowly pour in the heavy cream while stirring continuously. This step will cause the caramel to bubble up again, creating a smooth, creamy texture. Let the caramel mixture boil for about 1 minute to thicken slightly.
4. Add the Salt: Remove the pan from the heat and stir in a little bit of salt. This enhances the flavor, making it a delicious homemade salted caramel sauce.
5. Cool and Store: Allow the caramel to cool before using it. Once it cools, you can store it in an airtight glass container or mason jar. Keep it in the fridge for up to two weeks. If the caramel thickens too much in the fridge, simply warm it in the microwave for a few seconds before using.

*Making caramel requires some patience, especially when waiting for the sugar to melt. Take your time—following each step carefully so your homemade caramel sauce is perfect every time!

Recipe Tips

• Stir Constantly: While melting the sugar, keep stirring with a wooden spoon to prevent burning.
• Watch the Heat: Use medium heat when melting the sugar. Too high, and the sugar can burn quickly; too low, and it may take too long to melt. Keep a close eye on the caramel as it cooks to get the perfect color and flavor.
• Use Room Temperature Ingredients: Make sure your butter and heavy cream are at room temperature before adding them to the hot caramel. Cold ingredients can cause the caramel to seize or harden suddenly, making it harder to get it nice and smooth.
• Be Careful with Hot Caramel: Caramel gets very hot during cooking, so be careful when adding ingredients like butter and cream, as it will bubble up. Keep your face and hands at a safe distance from the hot caramel.
• Use the Right Tools: A medium saucepan with high sides works best to prevent splattering. A wooden spoon is perfect for stirring as it won’t conduct heat, and a whisk helps mix the butter and cream smoothly into the sugar.
• Avoid Sugar Crystals: Stir continuously to keep the sugar from crystallizing on the sides of the pan. If you notice any crystals, you can brush the sides with a wet pastry brush to dissolve them, but this is rarely needed if you keep stirring.

Recipe Variations to Make it Your Own

• Add Vanilla Extract: Add a warm, sweet aroma by using a bit of vanilla extract when making your sauce.
• Butterscotch Twist: For a butterscotch flavor, use unsalted butter and brown sugar instead.
• Espresso Caramel: Stir in 1 teaspoon of instant espresso powder after cooking. This adds a slight coffee flavor, making it perfect for homemade coffee creamer recipes.
• Spiced Caramel: Add a pinch of cinnamon, nutmeg, or cardamom to the caramel as it cools.
• Bourbon Caramel: For a grown-up twist, stir in 1-2 tablespoons of bourbon after the caramel cools slightly.
• Maple Caramel: Substitute a small portion of the granulated sugar with pure maple syrup. It will add a hint of maple flavor.

Ways to Use Caramel Sauce

• Pour Over Cinnamon Rolls: Y’all, I just cannot even explain how amazing my caramel sauce tastes over cinnamon rolls, especially my famous pumpkin cinnamon rolls!
• Drizzle Over Ice Cream Sundaes: Use your homemade caramel sauce as a rich topping for vanilla ice cream.
• Make Caramel Apples: Dip an apple into the warm caramel, letting the excess drip off before placing them on a tray to cool.
• Caramel Apple Cheesecake Bars: Pour your caramel sauce my amazing caramel apple cheesecake bars.
• Apple Tres Leches Cake: You’ve probably had a tres leches cake, but you’ve not had MY apple tres leches cake with caramel sauce drizzled all over it!
• Pour Over Pancakes: Swap your usual syrup for caramel sauce and make breakfast something truly special. Try it on my cheesecake pancakes, pumpkin pancakes, pecan pancakes, or my caramel pancakes.
• Caramel Apple Trifle: This layered dessert is perfect to bring to fall potucks! My caramel apple trifle is layered with apple pie filling, caramel sauce, vanilla pudding, and spice cake.
• Spoon Over Cheesecake: Drizzle warm caramel over a slice of cheesecake to really make it go off!
• Use on Brownies or Bars: Drizzle caramel over brownies, pumpkin blondies, or other dessert bars.
• Give as a Gift: Pour your caramel sauce into a pretty mason jar, tie a ribbon around it, and give it as a gift.

How to Store

Before storing your homemade salted caramel sauce, allow it to cool completely to room temperature.

Once cooled, transfer the sauce into an airtight container, such as a glass jar or a mason jar with a tight-fitting lid, to keep it fresh and prevent it from drying out or hardening.

Store the caramel in the refrigerator, where it will stay fresh for up to two weeks.

When you’re ready to use the sauce, you may find it thicker from being chilled. Reheat it briefly in the microwave or warm it gently on the stove over medium-low heat until it reaches your desired consistency, stirring well before serving.

Always use a clean spoon when scooping out the sauce to avoid contaminating it.

Freezing the sauce is not recommended, as it can affect the texture, making it grainy or causing the ingredients to separate.

Print Pin

Salted Caramel Sauce

Servings 1 cup

Ingredients

• 1 C granulated sugar
• 6 TBSP salted butter room temperature cut up into 6 pieces
• 1/2 C heavy cream
• 1 tsp salt

Instructions

• Heat granulated sugar in a medium saucepan over medium heat, stirring constantly with a wooden spoon. Sugar will form clumps and eventually melt into a thick amber colored liquid. Be careful to not burn it.
• Once sugar is completely melted, add the butter immediately. Stir with a whisk until the butter is completely melted.
• Slowly drizzle in the heavy cream while stirring. Allow the mixture to boil for 1 minute.
• Remove from heat and stir in the salt. Allow to cool before using.
• Make ahead:

  You can make this caramel in advance. Keep it covered tightly and store for up to 2 weeks in the fridge. Warm the caramel for a few seconds in the microwave before using.