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!
I did not attend culinary school. In fact, I have never really taken any professional culinary classes at all. Everything I learned about cooking and baking was from trial, error and research. Although I have many successful recipes, I have many more failures. I can’t tell you how many times I forgot an essential ingredient in a recipe, cooked something at the wrong temperature, combined ingredients that don’t work well together or completely burned an entire meal. Over time you learn a lot about life by failing, right?
It should be no surprise that the first few times I made homemade caramel sauce, I burned the entire batch. I tried a few different recipes and none of them worked for me.
I learned a lot by testing more recipes than I ever thought possible in my entire life. Time, patience and a little research are the keys to success. You can use the best ingredients in the world but if you don’t take the time to understand the ingredients or rush through cooking a meal then the end result will be subpar.
I love the caramel sauce recipe below for many reasons. It is easy, uses only a few simple ingredients and produces great results. I 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.
3 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 the recipe below for best results.
A few extra tips from professionals:
Caramel Sauce Cooking Tips by Bon Appetit
Ten Tips for Making Caramel by David Lebovitz
Don’t be nervous, making homemade caramel sauce is much easier than it looks. Use the recipe below, 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!
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.
Nutrition InformationCalories: 1786, Fat: 112g, Saturated Fat: 70g, Cholesterol: 343mg, Sodium: 56mg, Potassium: 89mg, Carbohydrates: 203g, Sugar: 199g, Protein: 3g, Vitamin A: 77%, Calcium: 9.8%
*Nutritional information is an estimate. Please consult a doctor or nutritionist for the most accurate nutritional info.
Also try my Caramel Apple Pie Sundae featuring this homemade caramel sauce!