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 sauce to drizzle over ice cream, cheesecake and more!
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.
Caramel sauce ingredients
- Heavy cream
Homemade caramel recipe
- 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.
- Add the butter once sugar is melted. 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, 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.
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.
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!
- Serve with vanilla ice cream.
- Swirl into a mug brownie.
- Drizzle over classic apple crisp or caramel apple cake.
- Use as dipping sauce for homemade churros.
- Serve with brownies.
- Swirl into our favorite vanilla mug cake.
How do you enjoy this caramel sauce? Leave us a comment and review below!
Homemade Caramel Sauce
For the caramel sauce:
- 1 cup sugar
- 6 tablespoons unsalted butter, cut into small pieces
- 1/2 cup heavy cream
- 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.
- 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.
- Store in a sealed jar in the refrigerator for up to 2 weeks.