Easy Homemade Caramel Sauce Recipe (video)
Who doesn’t absolutely LOVE a good caramel sauce?! Have you ever tried making your own at home? This 6 ingredient recipe for easy homemade caramel sauce is the best ever! This easy caramel sauce recipe is quick to make! And once you try it, you’ll never go back to the bottled variety. It’s perfect for drizzling over everything – coffee drinks, cakes and desserts.
My Caramel Sauce Video Tutorial!
Make sure to watch my YouTube caramel sauce video tutorial for step-by-step instructions and see how I make this easy, homemade caramel sauce! Want new recipe updates? Make sure to subscribe to my website email list and my YouTube channel and turn on notifications!
Ingredients for Caramel Sauce
Here are the ingredients you’ll need to make this delicious sauce:
- White granulate sugar: use only white granulated sugar for this recipe. It will caramelize slowly and won’t burn as quickly as brown sugar.
- Water
- Butter: you can use salted or unsalted butter for this recipe. I recommend using unsalted so you can control the amount of salt better.
- Heavy Cream: I recommend having the cream at room temperature so it combines with the caramelized sugar better.
- Salt: use fine sea salt, which will dissolve better into the sauce.
- Vanilla Extract: if you have vanilla bean paste, that will work great, too!
Supplies & Tools for the Recipe
Need some supplies to make this recipe at home? Shop my Amazon Affiliate links for the items in my kitchen. Using these links won’t cost you extra and I’ll earn a small commission.
- Here’s a similar stainless steel pot to the one I always use – so convenient!
- I love this sturdy All-Clad whisk – gets the job done well!
- If you ever need an extra burner, this is the one I use in all my videos.
- And these cute mason jars are great for storing the caramel!
How To Make Homemade Caramel Sauce
Ahh, I could eat my screen right now! That little drizzle of caramel sauce going down the side of the jar looks so good! I used to make easy homemade caramel sauce all the time when I was just a kid experimenting in the kitchen – it’s that easy! Here are a few tips to make perfect caramel:
- DO NOT STIR! Just one simple rule that can make or break your recipe! If you ever get a grainy, sandy type of caramel sauce, that means the sugar didn’t melt equally as it was cooking. Once you mix together the sugar and water, don’t stir the mixture; just let it cook away. Also, try to use a saucepan that isn’t too big or too small for the mixture.
- Cook over medium heat, allowing the sugar to melt uniformly.
- Cook until the sugar caramelizes into a rich, brown color. The darker the color, the more intense the flavor. But be careful not to burn the caramel – no one likes burnt caramel!
- Once the sugar has caramelized, remove it from heat and add the heavy cream and butter. Whisk in the butter and cream, then return it to the stovetop until the butter is completely melted.
- Add the vanilla, ensuring that the vanilla flavor doesn’t get cooked out of the sauce.
- Keep the ready sauce covered with plastic wrap so a film doesn’t form on top.
Use it for Salted Caramel Frosting
I love to use my homemade caramel sauce for my ‘Salted Caramel Buttercream’ in place of dulce de leche. I make the sauce the night before, then refrigerate it overnight. It thickens up nicely and can be used as a spread or for the frosting recipe!
Recipes with Caramel Sauce
Here are some more delicious ways you can use this homemade sauce!
More Recipes!
Enjoyed my recipe for caramel sauce? Check out some of my other recipes you’re sure to enjoy!
- This recipe is part of my ‘Back to Cake Basics’ series, where I share simple cake, frosting and filling recipes. Make sure to check out the entire collection!
- Easy Lemon Curd – perfect for filling any dessert and so easy to make!
- Vanilla Pastry Cream – a classic recipe that’s great for filling tarts and pastries!
- Orange Cranberry Sauce – not just for Thanksgiving! This sauce is great for cakes as a filling!
Share it on Pinterest!
Easy Homemade Caramel Sauce Recipe (video)
Ingredients
- 1 cup white granulated sugar
- 1/4 cup water
- 4 tbsp butter
- 1/2 cup heavy cream
- pinch of sea salt
- 1 to 2 tsp vanilla extract
Instructions
- In a medium-sized sauce pan, combine the sugar and water but do not stir. Cook the sugar over medium heat for 15 to 20 minutes, until the sugar caramelizes into a rich, amber color. Do not stir the syrup while cooking, as this will cause crystals to form on the sides of the pan! The timing can also vary, depending on saucepan and stove top.
- Once the syrup caramelizes, add the butter and whisk until melted. Add the heavy cream next and mix again; the sauce will foam up – take care that it doesn’t run over.
- Remove the caramel sauce from the heat and add the salt and vanilla extract. Allow the sauce to cool in the pan for 5 minutes, then pour into a glass mason jar for keeping. Keep the sauce at room temperature for up to 1 week, or refrigerate for a thicker caramel.
- This recipe makes about 1 1/2 cups of caramel sauce
Troubleshooting:
- If your sugar and water mixture is crystallizing instead of becoming golden brown, increase the temperature on your stove top. This means the water is evaporating before the sugar has a chance to caramelize. Cooking at a higher temperature will solve this problem.
I have made many of your recipes and have loved them all. Tried this Caramel sauce twice and didn’t turn out either time. NOT AN EASY RECIPE. I don’t think I will waste anymore sugar, butter, and cream. first time overcooked/burned. next under cooked. difficult to get the right amber before butter/cream step. disappointed.
So sorry this recipe didn’t work for you!
Mine didn’t work either, not happy. Came out very gritty
Oh, no! So sorry that it turns gritty! Usually means the sugar somehow separated 🙁
Made this multiple times. Always a succes. I find that the key to success is melting the suger slowly, and when its completely dissolved and the mixture starts bubbling, then I crank up the heat.
Thank you so much for leaving your tip! And I’m so glad you love the recipe! 🙂
How do you store the caramel?
I recommend placing it into a glass jar and keep it refrigerator for longer shelf life. It will be okay at room temperature for a few days.
Hi how long can we keep in the refrigerator?
Hi! This will keep well for up to 2 weeks in the refrigerator. Enjoy!
I have a ceramic stove, and I am doing this recipe at the 4 level for cooking. The first time it came out perfectly. The last two times it is not turning amber colored and the sugar is crystallizing into little pellets. I am not stirring and cooking it 15-20 minutes. Any suggestions?
Hmm, sorry about that! It could be many things, from stirring to old sugar to not enough water. I’ve had that happen many times, too. Try adding a tablespoon of light corn syrup to help stabilize the sugar
Thants dear tatyana , i made the caramel sause, & it was perfect, love you so much?
Wonderful! So glad you enjoyed it!: )
Amazing recipe!!! Turned out from the first try! Will definitely be making it again and again! my favorite caramel sauce recipe. Thanks Tatyana!
Awesome! 🙂 I’m so glad you enjoyed it! 🙂
I’d love to use this recipe as filling for cupcakes – do you think it would be better to do that at the room temp consistency, or refrigerated? Will it work if you don’t make it as dark of an amber color in the pan? Thanks!
Hi! 🙂 Yes, this would be perfect as a filling for cupcakes. I would try it first with room temp sauce since it will flow easier. And the color/richness of the sauce is also adjustable; a lighter color will work just fine. I recommend having the cream and butter at room temperature, too 🙂 Enjoy!
Sorry, 1 more question! Should the butter and cream be room temperature?
Great recipe, thank you! It was enough to cover and drizzle two cakes. I had zero issues making it, and really enjoyed the flavor. To those using real vanilla extract vs imitation, I suggest using only 1 tspn, as the vanilla flavor can become overwhelming- though of course, it’s a matter of personal preference.
So glad you enjoyed the recipe! 🙂
I have just made this in preparation to make your Layered, Caramel Pumpkin Cheesecake for Thanksgiving. It took 2 tries to get the color right – I slightly burned the first batch and it was too bitter! The syrup actually started to brown in one spot, not uniformly. So it’s understandable how one area could burn before the rest of it is done. The second try is fine, truly delicious. I need to hide this overnight from my son or it will be gone before I make that Cheesecake tomorrow. Wish me luck, and thanks Tatyana. I look forward to trying more of your recipes!
I’m so glad the second time around worked better! I think it might have something to do with the stove type, too. Happy Thanksgiving! 🙂
The 1st time I made your caramel sauce it came out perfect!! This is now my go to caramel sauce. Sooo easy and absolutely delicious! I love this sauce?
I’m so glad to hear that! 🙂 Enjoy!
If I wanted to make this into a salted caramel sauce, is it going to change the flavor or consistency much if I use a bit more sea salt instead of salted butter?
Hi! You do need to add the butter, salted or unsalted, but you can absolutely add additional salt to the recipe! 🙂
Recipe was a success the first try, absolutely delicious and easy. Will make again and again
Wonderful!! 🙂 So glad you enjoyed the recipe! Enjoy!
Absolutely love this caramel recipe. It’s my go to err day all the way 😂🥰Thank you so much 🙏🏽
Awesome! 🙂 I’m so glad you’re enjoying this recipe! Definitely my go-to, too! 🙂
Will this caramel work for Caramel Apples too??
Hi Traci! This caramel will not harden enough for caramel apples. However, you can use it as dip instead.
the easiest caramel sauce I’ve ever made.. ad very delish! served drizzled over apple cake. Will make again!!
Awesome! I’m so happy you enjoyed the recipe! It’s my favorite, too!
this recipe didn’t work for me, unfortunately. I was following the directions and measurements, but sugar didn’t turn amber color and instead started crystalizing on the top. After adding butter and cream, I tried cooking a little longer to achieve at least a little more brown color. It didn’t help. Instead the whole mixture became hard, not liquid. So disappointed, I can’t use it for the maple pecan cheesecake I made following your recipe.
Hi! So sorry to hear that the recipe didn’t work well for you. It sounds like the temperature was too low on your stove top. Try increasing the temperature. When the temp is too low, the water evaporates over time, crystalizing the sugar. Increase the temperature and it will melt and caramelize. I’ve used this recipe for many, many years and I love it! Hope it works out for you on the second try! And, don’t add the butter or cream until the sugar is amber!
Hi Tatyana, I want to make a date cake tomorrow, being the 1st January 2022. And also follow your Caramel Sauce recipe in order to pour it on top of the Date Cake. Can I use an alternative in place of heavy cream?
Hi! That sounds delicious! I think whole milk might work well, too. If you need a dairy free option, coconut cream might work well, too. Enjoy!
I love it, Ms. Tatiana, it’s flavorful and delicious.
Hi Luis! I’m so glad you enjoyed the recipe! A favorite one mine!
I’ve made your caramel a few times before and it is easy and delicious. I am making it now for macaron fillings and I realized that I don’t have any sea salt. Can I add it later today or should I just skip? I was thinking regular salt wouldn’t be good, right?
Hi Amy! I’m so glad you’re enjoying my caramel recipe! It’s my favorite 🙂 Regular salt will work but you’ll need to adjust the amount down a bit. Regular salt is saltier than sea salt so start with a few pinches then add more as needed. You can add it later, too.