Name: Homemade Caramel Sauce
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: American / Dessert
Ingredients: 1 cup granulated sugar; ¼ cup water; 6 tablespoons unsalted butter, cut into pieces; ½ cup heavy cream; 1 teaspoon vanilla extract; Pinch of salt (optional, for salted caramel)

A rich, buttery caramel sauce like this one is pure magic in the kitchen. I love how it transforms even the simplest desserts into something indulgent. Whether I’m drizzling it over vanilla ice cream, pancakes, apple slices, or warm brownies, this caramel sauce adds the perfect touch of sweetness and depth.

Why You’ll Love This Recipe

I find this caramel sauce incredibly versatile and easy to make. It requires just a few pantry staples, yet delivers a luxurious texture and deep flavor that rivals any store-bought version. There’s no need for fancy equipment or candy thermometers—just a watchful eye and a little whisking. I can also tweak the salt level to make it classic or turn it into salted caramel. Plus, it stores beautifully for whenever I need a quick dessert upgrade.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup granulated sugar
¼ cup water
6 tablespoons unsalted butter, cut into pieces
½ cup heavy cream
1 teaspoon vanilla extract
Pinch of salt (optional, for salted caramel)

Directions

I start by combining the sugar and water in a heavy‑bottomed saucepan. I stir just enough to moisten the sugar, then leave it alone once it starts to heat.
I let the mixture bubble over medium heat until it turns a light golden color.
I continue to cook without stirring until the color deepens into a rich amber. This part happens fast, so I watch carefully to avoid burning.
Once it’s ready, I remove the pan from heat and quickly whisk in the butter until it’s smooth.
Next, I pour in the heavy cream slowly while whisking constantly—the mixture bubbles up, so I’m careful here. I keep whisking until everything comes together.
I stir in the vanilla extract and a pinch of salt if I want salted caramel.
I let the sauce cool in the pan for about 10 minutes before transferring it to a jar. It thickens as it cools, turning silky and spoonable.

Servings and timing

This recipe yields about 1¼ cups of caramel sauce, which makes approximately 10 servings (2 tablespoons each). It takes around 5 minutes to prep and 10 minutes to cook, so I can have fresh caramel ready in just 15 minutes.

Variations

Salted Caramel: I add ¼ to ½ teaspoon of sea salt to taste for a salted version.
Flavored Caramel: For something different, I infuse the cream with cinnamon sticks or espresso powder before adding it to the sugar mixture.
Dairy-Free: I’ve also tried it with full-fat coconut cream and vegan butter for a non-dairy option—it works beautifully.

Storage/reheating

Once cooled, I store the caramel sauce in a sealed jar in the refrigerator for up to 2 weeks. It thickens in the fridge, so when I need it again, I just reheat it gently in the microwave or in a saucepan over low heat until it loosens up. I always stir it well to restore that silky texture.

FAQs

How do I keep the caramel sauce from crystallizing?

I avoid stirring once the sugar dissolves and begins to boil. That’s the key to preventing crystals. If they do form, I add a little water and reheat to dissolve them.

Can I double this recipe?

Yes, I can easily double it—just make sure to use a large enough saucepan since the mixture bubbles up when adding the cream.

Is a candy thermometer required?

Nope! I don’t need a thermometer for this recipe. I just rely on visual cues, like the color turning from golden to amber.

Can I freeze caramel sauce?

I’ve done it before. I let the sauce cool completely, then freeze it in a sealed container. It keeps for about 2 months. I thaw and reheat gently before using.

Why did my caramel turn out bitter?

It probably cooked a bit too long. I’ve found that caramel can go from perfect to burnt very quickly, so I watch it closely once it starts to change color.

Conclusion

Making homemade caramel sauce is one of those little kitchen tricks that instantly elevates everything. I love how quick and satisfying it is to whip up, and the flavor is unbeatable. Whether I keep it classic or make it salted or boozy, this sauce always finds its way into my desserts—and sometimes just onto a spoon.