Who doesn’t absolutely LOVE a good caramel sauce?! Have you ever tried making your own at home? Making your own caramel sauce is super easy! And once you try it, you’ll never go back to the bottled variety. This super easy recipe requires just SIX ingredients and it’s perfect for drizzling over coffee drinks, cakes and desserts. For a thicker caramel to use in frosting, simply refrigerate the sauce overnight!
I love to use this sauce for all my dessert recipes that call for caramel. Even for my caramel frosting recipe, which original calls for dulce de leche. I just refrigerate the sauce overnight and it thickens to the perfect consistency. This sauce is also great for adding to your favorite coffee drinks, drizzling over your ice cream, even eating by the spoonful if you so desire.
Make sure to watch my video recipe for all the details!
Ahh, I could eat my screen right now! That little drizzle of caramel sauce going down the side looks soo good!
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Try it in my ‘Salted Caramel Frosting’ with my home-made caramel sauce. It’s one of my favorite frosting recipes! Get the recipe: http://tatyanaseverydayfood.com/recipe-items/salted-caramel-frosting/
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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 🙁
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.
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! 🙂