This Homemade Caramel Sauce is creamy, buttery, rich, and sweet, with just the right hint of salt. And it’s got that glossy shine and looks great on top of Ice cream, lattes, brownies, even apples.
Jump to:
Caramel Sauce
I remember the first time I made this. I was nervous, to be honest. It smelled amazing while it cooked, and when I finally tasted it over some vanilla ice cream? I was hooked. It tasted even better than the sauce at my favorite ice cream shop.
Pro Tip
Resist the urge to crank the heat. I know, it’s tempting when things are taking a while. But low and slow wins here. Stir gently, let the sugar dissolve at its own pace, and trust the process.
Homemade Caramel Sauce
Ingredients
- 1 stick butter 113g
- ½ cup granulated white sugar 100g
- ½ cup heavy cream
- 1 teaspoon vanilla extract
- ½ teaspoon of sea salt
Instructions
- Place a stick of butter and the sugar in a heavy bottom pot.
- Cook over medium-low heat, stirring occasionally as the butter melts and the sugar begins to dissolve.
- Lower the heat and allow the mixture to simmer.
- Stir occasionally as it starts to bubble and turns golden brown. It should start to smell like caramel. This takes about 10 minutes.
- Remove the pan from heat and carefully whisk in the heavy cream (it may bubble up).
- Return the pan to the heat and continue cooking for another 4–5 minutes, or until a candy thermometer reads 225°–230°F.
- Remove from heat and stir in the vanilla and salt.
- Pour the hot caramel sauce into a heatproof bowl (glass or ceramic). Use caution—it's extremely hot. Heatproof gloves or oven mitts are recommended.
- Let the sauce cool for at least 15 to 30 minutes before using.
Notes
Rinse your saucepan immediately after pouring the caramel out to prevent it from hardening and sticking.
If refrigerated, reheat the caramel in 15–20 second intervals before enjoying it over ice cream, cakes or favorite desserts.
Nutrition
Sign up and learn more about Mediterranean flavors
How to Make Caramel Sauce
Are you ready to make this homemade caramel ice cream topping? So, gather your ingredients and a heavy-bottomed pot, and you will enjoy this treat in no time at all.
Step 1: Add the butter and sugar to the pot.
Step 2: Heat over medium-low until the sugar and butter mixture starts to bubble. Turn the heat down and simmer about 10 minutes, whisking often.
Step 3: Remove from the heat and whisk in the heavy cream.
Step 4: Return to the heat and cook for 4-5 minutes or until it reaches 225-230 degrees F.
Step 5: Remove from the heat again, and stir in the vanilla and salt. Allow the mixture to cool for 15-30 minutes before using.
FAQs
You can, but it’ll change the flavor. White sugar gives you that buttery caramel taste.
No worries! Just cook until it thickens slightly and smells deeply caramelized.
Keep it in a sealed glass jar or container in the fridge for up to two weeks. To reheat, microwave in 15–20 second bursts, stirring in between, until warm and pourable.
Yes you can, freeze it in a freezer-safe container for up to 2 months.
More Tips
- Always use a long-handled spoon or whisk; this can help prevent burns.
- Don’t walk away while it’s bubbling because it can burn fast.
- If sugar clumps form, keep stirring gently, and they’ll melt down.
- Rinse your pot right away or soak it. You don't want the caramel to harden on the pot, then it's hard to clean.
Serving suggestions
Drizzle it over condensed milk ice cream, swirl it into Dr. Pepper Brownies, use it as a dip for apple slices, or stir it into coffee for an easy homemade caramel latte. Or, just eat it with a spoon, I won't judge.
You'll also like
Want to add more flavors to your drinks and desserts? Next time, make this Date Caramel Sauce, Hot Fudge Sauce, or Strawberry Coulis.
Would you like to save this post?
We'll email this post to you, so you can come back to it later!
Leave a Reply