homemade caramel sauce made with three ingredients

Homemade Caramel Sauce

Learn how to make homemade caramel sauce with only three simple ingredients! It’s is better than anything that you can buy at the store.  Make a batch of this easy caramel sauce recipe to drizzle over ice cream, cheesecake and more!

Jar filled with homemade caramel sauce

 

Don’t be intimated by caramel sauce. The first few times we tried making a different homemade caramel sauce recipe, we burned the entire batch. We tried a few different recipes and none of them worked. After some recipe testing, time, patience and research, we created this easy caramel sauce recipe that we make often with great success.

We love this homemade caramel sauce recipe for many reasons. It is easy, uses only a few simple ingredients and produces great results. We love to make a batch to have on hand to drizzle over caramel pie, milkshakes, ice cream sundaes and more. Try the recipe yourself and read the tips below.

Drizzle of caramel sauce into a jar.

Caramel ingredients

What is caramel sauce made of? This caramel sauce is made with only three easy to find ingredients.

  • Sugar
  • Butter
  • Heavy cream

Homemade caramel recipe

To make this caramel sauce, heat sugar in a medium saucepan over medium heat, stirring constantly. The sugar will start to clump and then melt into a thick brown, amber colored liquid as you stir. Be careful not to burn. Once the sugar is melted, add the butter. Be careful because the caramel will bubble with the butter is added. Stir in the butter until melted, about 2 to 3 minutes.

Very slowly (repeat….VERY slowly), pour the heavy cream into the caramel while stirring. Be careful because the mixture will rapidly bubble and possibly splatter when the heavy cream is added. Allow the mixture to boil for 1 minute. It will rise in the pan as it boils. Remove from the heat and allow the caramel to cool.

Caramel sauce on a spoon drizzling into a jar.

 

Tips for making the perfect caramel sauce:

  • Follow the directions closely. That may seem obvious but if it says to heat in a medium saucepan, make sure you don’t choose a pan too small. If it says to stir continuously, it means you really need to stir continuously.
  • When in doubt, lower the temperature slightly. If you think the temperature is too high, it probably is. The caramel will start to turn an amber color very quickly. If the temperature is too hot, it will burn within seconds.
  • Use this recipe for best results.
  • Store caramel in a sealed jar in the refrigerator for up to 2 weeks.

A few extra tips from professionals:

Caramel Sauce Cooking Tips by Bon Appetit

Ten Tips for Making Caramel by David Lebovitz

A small jar of caramel sauce with a spoon in it.

Don’t be nervous, making homemade caramel sauce is much easier than it looks. Use this recipe, following the instructions carefully and you will create a sweet sauce that you can drizzle over your favorite desserts. Once you make one batch, you will never go back to store-bought sauce again!

Ways to use caramel sauce

How do you enjoy this caramel sauce? Leave us a comment and review below!

Homemade Caramel Sauce

Yield: 8 servings
Prep Time:
5 mins
Cook Time:
10 mins
Total Time:
15 mins
 
Homemade Caramel Sauce is made with only three simple ingredients and is better than anything that you can buy at the store! Make a batch to drizzle over ice cream, cheesecake and more!
homemade caramel sauce made with three ingredients
5 from 5 votes

Ingredients

For the caramel sauce:

  • 1 cup sugar
  • 6 tablespoons unsalted butter cut into small pieces
  • 1/2 cup heavy cream

Instructions

  1. To make the caramel sauce, heat sugar in a medium saucepan over medium heat, stirring constantly. The sugar will start to clump and then melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn. Once sugar is melted add the butter. Be careful because the caramel will bubble when the butter is added. Stir the butter into the caramel until melted, about 2 to 3 minutes.
  2. Very slowly, pour heavy cream into caramel while stirring. Be careful because the mixture will rapidly bubble and/or splatter when heavy cream is added. Allow the mixture to boil for 1 minute. It will rise in the pan as it boils. Remove from heat and allow to cool.

Notes

  • Store in a sealed jar in the refrigerator for up to 2 weeks.

Nutrition Information

Calories: 223, Fat: 14g, Saturated Fat: 8g, Cholesterol: 42mg, Sodium: 7mg, Potassium: 11mg, Carbohydrates: 25g, Sugar: 24g, Vitamin A: 480%, Calcium: 12%

*Nutritional information is an estimate. Please consult a doctor or nutritionist for the most accurate nutritional info.

Course: Spices, Sauces, and Seasonings
Cuisine: American
Keyword: caramel ingredients, caramel sauce, homemade caramel sauce
All images and text ©Spoonful of Flavor

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