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Homemade caramel sauce

Homemade Caramel Sauce

Whether you're making this sauce to elevate a dessert or to bottle up and gift during the holidays, having a go-to homemade caramel sauce recipe in your back pocket is always a good idea.
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Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Course Sauce
Cuisine American
Servings 10 servings
Calories 105 kcal

Equipment

  • Heavy-bottomed saucepan
  • Heat-resistant silicone spatula or wooden spoon
  • Measuring cups and spoons
  • Whisk
  • Glass jar or heat-safe container

Ingredients
  

  • 1 cup granulated sugar
  • 6 tablespoons unsalted butter cut into cubes
  • 1/2 cup heavy cream room temperature
  • 1/2 teaspoon salt optional, for salted caramel

Instructions
 

Step 1: Melt the Sugar

  • Add 1 cup granulated sugar to a clean, dry heavy-bottomed saucepan (preferably stainless steel).
  • Turn the heat to medium and let the sugar start to melt.
  • Begin stirring once you see the edges turning liquid, using a heatproof silicone spatula or wooden spoon.
  • Continue to stir gently and constantly as the sugar melts completely into a golden-brown liquid.
  • Pro Tip: The sugar may clump as it melts—don’t panic. Keep stirring and it will eventually smooth out.

Step 2: Add the Butter

  • Once the sugar is fully melted and amber in color, carefully add 6 tablespoons of cubed unsalted butter.
  • It will bubble up vigorously—this is normal!
  • Stir until the butter is completely melted and combined with the sugar.
  • Pro Tip: Add the butter slowly and stir constantly to help it incorporate more smoothly and prevent splattering.

Step 3: Pour in the Cream

  • Slowly pour in 1/2 cup of room-temperature heavy cream while stirring.
  • Again, the mixture will bubble up a lot, so go slow and steady.
  • Keep stirring until the cream is fully mixed in and the sauce is smooth and glossy.
  • Pro Tip: Whisk continuously while adding the cream to avoid lumps and prevent the sugar from seizing.

Step 4: Add Salt and Simmer Briefly

  • Stir in 1/2 teaspoon salt, or adjust to taste (or skip if making a classic sweet caramel).
  • Let the sauce simmer for 1–2 minutes on low heat to thicken slightly.
  • Then, remove it from the heat.

Step 5: Cool and Store

  • Let the caramel cool for about 10–15 minutes in the pan.
  • Pour it into a glass jar or heat-safe container.
  • The sauce will continue to thicken as it cools.

Notes

Nutritional Value Per 1-tablespoon Serving  :

  • Calories: 105
  • Fat: 6g
  • Saturated Fat: 4g
  • Carbohydrates: 13g
  • Sugar: 13g
  • Protein: 0g
  • Sodium: 60mg (with salt added)
 
Share your thoughts! Rate and comment below if you tried this recipe.
 
Nutrition Disclaimer:
The nutritional information provided on this website is an estimate only and is intended for general guidance. We cannot guarantee its accuracy and recommend consulting a qualified healthcare professional or registered dietitian for personalized nutrition advice.
Keyword caramel sauce, homemade sauce