Homemade Divine Caramel Sauce
Sweet and a little salty, buttery and deliciously caramel, this homemade caramel sauce is heavenly on just about everything from ice cream to apples!
Homemade caramel sauce is one of those things that everyone needs to conquer.
First of all, YOU JUST NEVER KNOW WHEN YOU’RE GOING TO NEED A HEALTHY DOSE OF CARAMEL SAUCE.
And second of all, it’s one of those rock star recipes. As in, you’ll feel like a rock star when you make it. There’s nothing quite like it.
No easy caramel sauce recipe will ever come close to the real deal. It can be argued there is a time and a place for both (and there is), but today, we’re diving into the land of buttery, silky, cooked sugar caramel sauce. And it’s not hard, I promise.
This ridiculously amazing homemade caramel sauce is perfect for everything from ice cream to cheesecake to apples.
And, you know, just digging in with a spoon.
It is irresistible.
Caramel Sauce Guaranteed
It’s pretty much a guarantee that I will always have a jar of this caramel sauce in the refrigerator. It keeps forever.
Which is actually a non-issue, because we eat it up long before forever gets here.
I haven’t tried freezing it. I pour the warm caramel sauce into jars, add a lid, and store in the fridge that way.
Making Homemade Caramel Sauce
A lot of homemade caramel sauce recipes start with just sugar…but melting and caramelizing sugar on its own can be tricky, and it can burn easily.
This caramel sauce starts with a simple mixture of sugar and water. And we’re going to cook that until it darkens a little bit.
Cover with a lid and cook for a couple of minutes.
After the lid comes off, continue cooking until the color starts darken.
While it cooks, if you notice any hardened sugar crystals on the sides of the pan, wash them down with a wet pastry brush.
That really is the only risk to this recipe – if those sugar crystals make their way back down into the caramel sauce, it can turn the whole batch grainy and crystallized.
It’s not really anything to worry about as long as you brush down the sides of the pan as needed.
Keep the heat moderated at a medium level; you’ll notice the color start to change from a light golden brown to a deeper honey color.
Continue cooking until the color is a deep amber.
Fair warning: it can go from deep amber to too dark (and burned) pretty quickly, so keep an eye on it. It’s better to pull it off too early than to cook it too long.
Add the butter and stir until melted. Then add the cream.
Last additions: vanilla and salt.
The sauce will bubbly to a frenzy after the vanilla is added. Stir until combined.
Let the sauce cool in the pan, stirring every once in a while, until it is warm room temperature.
Pour into a jar or container and pop in the refrigerator. If you’re planning on using/serving the sauce within the next 4-6 hours, it can hang out on the counter.
This homemade caramel sauce is divine. It’s our go-to for build-your-own ice cream sundae nights. Or to toss into a milkshake.
It’s wonderful drizzled on these caramel apple cheesecake bars or any variety of dessert or treat.
I mean, really, there’s no wrong way to enjoy this stuff.
If homemade caramel sauce has intimidated you in the past, I encourage you to try it!
Following the steps in this recipe, it’s not hard at all…and it comes together really fast. Much faster than your holiday batch of caramels, for sure.
One year, I made batch after batch of this homemade caramel sauce, poured it into smaller jars, and gave it to friends and neighbors in place of the traditional Christmas cookie plate.
It was wildly accepted, and to this day, I still get asked if there’s any chance I’ll be making caramel sauce in December again. 🙂
One Year Ago: Kitchen Tip: Menu Planning 101
Two Years Ago: Peanut Butter Crunch Snack Balls
Three Years Ago: Chiang Mai Noodles
Recipe Source: from Joy of Cooking
Recipe originally published Jan 2011; updated May 2020 with new photos, recipe notes, etc.
Another quick look at a step-by-step tutorial for the caramel sauce:
Homemade Caramel Sauce
Ingredients
- ¼ cup water
- 1 cup (212 g) granulated sugar
- ½ cup (113 g) salted butter, cut into 8 pieces
- ½ cup heavy cream
- 1 teaspoon vanilla
- Pinch of salt
Instructions
- In a small, heavy saucepan, slowly combine the sugar and water, taking care not to let any of the mixture splash up onto the sides of the pan.
- Cook the mixture over low heat until the sugar is mostly dissolved, stirring slowly (so sugar crystals don’t splash up the sides of the pan).
- Increase the heat to medium and bring the syrup to a boil. Cover the saucepan and let the syrup boil for 2 minutes.
- Uncover, reduce the heat to medium, and continue to boil, without stirring, until the edges start to turn golden brown. If there are hardened sugar crystals on the sides of the pan above the sugar mixture, wash them down with a wet pastry brush.
- Continue cooking until the syrup turns a deep amber brown (see the pictures in the post), about 5-7 minutes. It will take more or less time depending on the heat of the stove, so watch closely.
- Remove from the heat and add the butter. Gently stir until the butter is fully melted. Stir in the cream. If the sauce becomes lumpy and isn’t whisking together, set the pan over low heat and stir until smooth. Stir in the vanilla and salt. It will bubble when the vanilla is added.
- Let the sauce cool until warm before transferring to a jar or other container to store in the refrigerator. Reheat on low on the stove or in the microwave as needed.
Would this be the right consistency to use in my homemade version of a Starbucks iced caramel macchiato? I used to buy their caramel in bottles, but they no longer sell it.
By the way, you are my new favorite spot to find great recipes. Every one I have tried is great! Maded the baked rigatoni with sausage and spinach last night-YUM!
Thanks for the wonderful website and recipes!
The Other Mel : )
This is wonderful. Mine turned out great, thanks to your pictures of each step!
We have always loved your recipes, but we tried this twice today. What a waste of butter and cream. First time the sugar just hardened into clumps like other readers have said. Second time, after more than 20 minutes, it finally turned golden color. Followed step by step instructions exactly, except we added the salt and vanilla since the step by step instructions don’t ever say to add those ingredients. It is very runny and is not carmel at all. It is butterscotch. We don’t like butterscotch. Will be making my tried and true carmel sauce instead.
Hi Tammy – do you think you are overcooking the sugar mixture (past the golden amber stage)? That’s the main reason I can think that would add a bitter taste to the sauce.
I tried this twice and both times it had a bitter taste. Any suggestions what I may have done wrong? I’m wondering if I over cooked in the last step maybe.
I just made this tonight as part of an all caramel gift basket for my dad’s birthday. I must say I’m really upset that I only made enough for him! It is so stinkin’ good. Thanks for the in-depth directions and pictures!
We tried this tonight and it was PERFECT. It took a little longer than the estimated times for the sugar to dissolve and the mixture to start turning brown. Thank you so much for sharing this – this is the first time I’ve made caramel sauce successfully!
Monica – the graininess probably came from crystallized sugar and what that does to caramel…meaning if there are any crystallized spots of sugar on the edges of the pan that somehow get reabsorbed into the caramel, it can make the whole batch a little grainy instead of smooth and silky. Sometimes that happens if you stir too vigorously (splatter the sides of the pan) or agitate the sugar mixture too much. I hope it works out better for you if you try it again!
I LOVE the flavor of the caramel, but I didn’t like the texture as it was more grainy than I thought it should be. Do you think it’s because I didn’t take enough time in the first step (on low before boiling), or because I should have taken longer in the last step after mixing to clear out the clumps?
I also intended to come with specific degree questions, but you answered that already.
Thanks!
I too had the problem with the crystalized sugar. The trick is to use a true, heavy bottomed copper pot. You can still make it in a regular pot it just takes longer. If it does crystalize, just keep cooking it and it will turn back to liquid and then you can finish the caramel sauce. It has a slight burnt/toasted taste but is still delicious. Hope this helps!
It helps to add a bit of lemon juice or cream of tartar to this formula. By nature, sugar will try and re-crystallize after melting. To prevent sugar clumps and the like, add a bit of lemon or tartar if you see it starting to seize up. It will not change the flavor, but it will smooth out the texture.
Love your site! I tried this today TWICE and both times right as it was turning brown on the edges it hardens into sugar clumps in seconds! SO FRUSTRATING. The second time I took nearly an hour to make it…making sure I wasn’t rushing the steps, etc. I usually love your recipes… thanks for always sharing!
I tried again this afternoon and had the same issue with the taste (poisonous is the only way I can describe it..chemically)..the sauce thickened more than last time, however. I have made peanut brittle numerous time without problems..could it be my non-stick pan? ugh, so disappointed 🙁
Chelsea – I really am not sure why this would be happening. You may be on to something with your nonstick pan – I’ve only ever used a stainless steel pot with no coating on it, but I’m not sure.
Ha-I had to laugh at the comment/situation. Should the sauce thicken almost immediately after adding the butter/cream?
Chelsea – the caramel will definitely thicken more upon cooling. Mine is always a little thin (but not overly so) after cooking and adding the butter and cream. It thickens up nicely after cooling and refrigerating. Then to serve, gently reheat. It doesn’t need to be piping hot, just gently warm so it stays on the thick side.
…and it has this odd poisonous after taste..
Chelsea – um, poisonous = bad so I suggest dumping out that batch and trying again, if you dare. I have no idea why that would be happening.
@Chelsea…. Mine did the same thing! I cannot figure out why. It has great color and texture, everything worked as described in the directions. I went to taste it and the front end tastes okay, but then it gets strongly bitter. I checked my cream and it was still good, I thought maybe it was sour. Nope. Maybe my vanilla?? But I have been using it in other recipes with no problem. Not sure what might be causing the bitter taste… . I am sure it is user error!! Lol! Mels recipes are magic, this is the first in a decade of following her that the recipe did not end as anticipated.
I didn’t have any problems with the sugar clumping or turning color, however the sauce never thickened..any ideas as to why?
It was when I was stirring the sugar on low. It was wierd, like it needed more water which I added and it made it worse. I actually just finished making it again with great results. I don’t know what the difference between the two times was. But I think it’s a keeper now!
I tried this today and it was a sugar clump nightmare. I read that some others had a hard time and perhaps warm water would help but I kept it on low for 20 plus minutes and the water seemed to evaporate instead of the sugar dissolving. Do you stir yours while it’s on low or do you just let it sit? I will have to try again because it looks yummy!
Hi Lisa – does the caramel turn clumpy and hard after you add the butter and cream or while it is boiling covered? I stir my sugar/water mixture until the sugar is dissolved (up until I bring it to a boil and cover it).
I made this and followed your step by step instructions. It tastes delicious, but it’s very runny, I just wanted to make sure that it is supposed to be runny. Thanks,
I made this delicious sauce yesterday. The first attempt was a disaster. I couldn’t get the sugar/water to become amber and suddenly it was a big, white clump. I started another batch and used warm water with the sugar and was extremely patient. It took much longer than yours I think. However, the second batch was scrumptious. Thank you for posting this.
nice picture of the sauce running over.
Mel,
Thanks so much for the updated step by step pics, I’ll have to try it again now! I don’t know how you find the time with your 4 boys, but I know we sure appreciate all your yummy recipes! Tonight we are having soft wrap bread pitas…. yum!
Oooooooooooooh, I need to make THIS!!! I – like so many others – just want to lick my screen! I love caramel sauce over all others (I know, kooky, right?!). Also, it’s been a while since I’ve dropped in — love the new look of your blog!!! 🙂
I think I’d eat that with a spoon!
Yum! Yum! Yum! My kiddos love it when I drizzle caramel over their apples! The thought of never buying caramel again brings the biggest smile to me!!! Can’t wait to try this! I absolutely LOVED your cornbread recipe! I make it atleast once a week ! I even blogged about it ~ if you have a chance to stop by my blog I hope you like my entry! Blessings, EMichelle
so the last picture that is labeled “beauty” I hear that word in my head via Rick Moranes (sp?) from “Strange Brew.” Tell me you’ve seen that show. And I love the term food therapy. You’re onto something big there.
PS- I am a fairly infrequent/lame commenter, however I wanted to let you know #1 your creamy chicken and vegetable with cream cheese soup has graced our table MANY times this winter, delish! and #2- glad to see you on FB. I was out of chocolate chips the other day and as I was going to the store to buy more, I thought at least this isn’t a blizzard like Mel had to face when she was out of chocolate chips. 😉
i always sigh when a recipe lists a pinch of salt because i know that inevitably, that pinch is gonna become a heap. some days, it even turns into a mound. i like me some salt (and i love me some caramel).
say…cara-mel. mel’s caramel. ha. 🙂
Oh wow!
Now I feel like making this and a dessert to go with it!
I had the same problem as the miller family. I tried it twice yesterday and the second time when it turned to sugar crystals, I added the butter anyway and dissolved it again on the stove and added all the rest of the ingredents too, but it turned out more like a butterscotch sauce. Which don’t get me wrong is yummy, but also is definately not caramel. I think I take for granted that all your recipes usually work out for me on the first time, because it totally ruined my day. 🙁 Any idea what i can do better next time?
Elizabeth – never fear! I’m remaking this tomorrow to take step-by-step photos and analyze the recipe more. I’ve made it several times with no trouble but if two of you had issues, it’s worth a retest. I’ll let you know!
This just means your temperature wasn’t high enough. I had the same problem. Higher heat and worked great!
Hi this is Ashlie Stroman’s mom and we wanted ot know if you have ever canned this for storage? If so how do we do it? You are Awesome! keep up the great cooking.
Becky
Hi Becky – I’ve never canned caramel sauce or hot fudge sauce for food storage mostly because they keep for so long in the refrigerator…that and I don’t have a pressure canner which I’m pretty sure you would have to use for something like this. You might try googling the issue since I’m definitely not an expert in the matter!
wow. Now I’m craving an ice cream sundae!
Hey there, just got this recipe referred to me. This looked good, so I tried to make it. Can you give me a temp for when you would see the carmel turn brown? Mine never did and it turned into hard sugar clumps. I’m used to making my own corn syrup, so I’m not sure what happened.
Miller Family – I didn’t use a temperature to gauge the sugar – I went by the color of the sugar but I just looked at this article for reference and this is just a guess, based on that info, but I’m thinking the temperature would be around 345 to 350 when you take it off the heat and add the butter and cream. Sorry it didn’t work out for you – that’s odd that your sugar never turned color.
This just means your temperature wasn’t high enough. I had the same problem. Higher heat and worked great!
That stuff looks wicked good and not that hard to make either. The sweet and” slightly salty” gets me every time.
I love caramel, and this does indeed look like a divine sauce. Yum! As Beauty and the Feast said, I could happily eat this with a spoon straight from the jar!
Is it completely terrible that I feel like I could just go at this with a spoon?
Of course, some ice cream wouldn’t be a terrible vehicle either. Great recipe!
I am seriously thinking this looks just about as close to heaven as you can get! Just give me the spoon!
Hey Mel, cool website. Would this sauce work on popcorn and/or in english trifle. (hopefully no english trifle makers are saying ‘what in the world is she talking about….). Thanks for your and your readers experience and suggestions.
conniep – I’m not sure I would use this on popcorn, it might soggy-up the popcorn a bit. But yes, in a trifle – perfect.
Yes! Though after your coat your popcorn put it in a 250° oven for 30 min, stirring every 10-15 min. It will dry out and crisp up nicely
This sounds amazing!!!
I cannot wait to try this and the hot fudge recipe. I have been looking for one for a while!! As always…thanks!!
I am not going to lie…I have gained 10lbs since I have started eating all your goodies in the last year! I need a dose of Mel’s Kitchen Cafe Therapy!
So I’ve confessed to you my aversion for chocolate. Well, this is where I make up for that. I love, love, love anything caramel and will be stocking my fridge with this from now on.
Seriously Mel, that first picture is stunning! It made my mouth water to look at it. You multi-talented woman, you!
I am a caramel-a-holic! This looks and sounds great!
Nom! Delicious caramel.
Mel- your photo makes me want to seriously lick my computer screen! I know…don’t judge, though! 🙂
I make caramel sauce all the time, but I have never added butter. This will be the recipe I try next! YUM!
Just wanted to let you know that I discovered your blog through Leigh Anne’s blog. You have so many recipes that appeal to me that I don’t know where to start!! Looking forward to making Chicken Dumpling Soup tonight!
Mel, that first picture is incredible! yum, I want to eat it straight off the spoon!
I have recently become friendly with Caramel, so this sauce fits right in! Thanks.
Drool drool drool!
A healthy dose of food therapy, and your companions comforting you from the fridge. I can relate. Lately I’ve been collecting butter, way too much, because just knowing it’s there makes me feel like some cathartic baking is a thought away. I’m making those sauces!
Oh MY!! This looks soooo yummy!!! Makes my mouth water!!! :-))