There’s nothing quite like homemade caramel sauce—it’s rich, velvety, and adds a sweet, buttery warmth to any dessert. This Caramel Sauce Recipe is your go-to for creating a decadent, smooth sauce that’s incredibly versatile. With just a few ingredients like sugar, butter, and cream, you can whip up a batch in minutes, transforming ordinary treats into something extraordinary. Drizzle it over ice cream, use it to add a sweet finish to your morning coffee, or pour it over pancakes for an extra indulgent breakfast.
I especially love pairing this caramel sauce with Pumpkin Pancakes for a seasonal twist that’s perfect in the fall. The rich, spiced pancakes take on an extra depth when topped with caramel, making for a dreamy breakfast. And if you’re looking for a dessert option, try a generous drizzle over Sweet Potato Cheesecake—it’s a match made in dessert heaven, blending creamy, spiced, and sweet flavors into every bite.
This Caramel Sauce Recipe is foolproof and oh-so-satisfying. Make it once, and you’ll find yourself reaching for it every time you want to add a special touch to your favorite recipes.
Why I Love This Recipe (And You Will Too)
- Easy & Quick: With just three main ingredients, you’ll have a luscious caramel sauce in no time.
- Restaurant-Quality Taste: Skip the store-bought sauces; this homemade version brings a rich, gourmet flavor that’s unbeatable.
- Holiday Favorite: This sauce shines during fall and holiday gatherings, adding warmth and sweetness to festive dishes.
Caramel Sauce Recipe
Equipment
- Medium heavy-duty stainless steel saucepan (avoid nonstick)
- High heat-resistant silicone spatula or wooden spoon
- Kitchen gloves (optional for splatter protection)
- Candy Thermometer (optional)
Ingredients
- 1 cup 200g granulated sugar (ensure it’s labeled “pure cane”)
- 6 tablespoons 85g unsalted butter, at room temperature, cut into 6 pieces
- 1/2 cup 120ml heavy cream, at room temperature
- 1 teaspoon salt
Instructions
- Melt the Sugar: In a medium heavy-duty stainless steel saucepan, heat the granulated sugar over medium heat, stirring constantly. The sugar will form clumps, then melt into a thick amber liquid in about 6 minutes. Avoid burning.
- Add Butter: Immediately add butter to the melted sugar, stirring until fully combined. The mixture will bubble rapidly. If the butter separates, remove from heat and whisk vigorously until it comes back together. Return to heat once smooth.
- Add Heavy Cream: While stirring constantly, slowly pour in the heavy cream. The mixture will bubble. After adding all the cream, stop stirring and let it boil for 1 minute (target temperature: 220°F or 104°C).
- Finish with Salt: Remove from heat and stir in salt. Let the caramel cool slightly before use; it will thicken as it cools.
- Store: Cover tightly and refrigerate for up to 1 month. Reheat in the microwave or on the stove to reach the desired consistency.
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 112 kcal |
| Carbohydrates | 13 g |
| Fat | 7 g |
| Sugar | 13 g |
| Sodium | 145 mg |
| Protein | 0 g |
Tips that Will Help!
- Use Pure Cane Sugar: Look for granulated sugar labeled “pure cane” as it melts more evenly and consistently, minimizing the risk of crystallization.
- Keep the Heat Moderate: Heating sugar too quickly can lead to burning before it fully melts. Use medium heat and stir constantly for even caramelization.
- Stir Gently at First: While it’s crucial to keep the sugar moving initially, be mindful that too much stirring after it’s fully melted can cause crystallization. Once the sugar is mostly liquid, slow down the stirring and allow it to cook evenly.
- Be Cautious with Butter and Cream: These ingredients are added at room temperature to prevent dramatic temperature changes, which can cause the caramel to seize up. Add them slowly and carefully as the mixture bubbles intensely.
- Remove Butter Separations: If you notice the butter separating from the caramel, take it off the heat momentarily and whisk vigorously to bring it back to a smooth consistency.
- Use a Candy Thermometer: A candy thermometer can be handy to ensure the caramel reaches the ideal temperature. Aim for around 220°F (104°C) for a perfect consistency. Overheating may lead to an overly thick or bitter sauce.
- Mind the Salt: A small amount of salt intensifies the caramel flavor, balancing the sweetness and adding depth. Adjust to taste, especially if using salted butter.
- Let Cool Before Using: The caramel thickens as it cools, so if it seems too runny at first, give it some time. If it thickens too much, gently reheat to reach the desired consistency.
- Storage Tip: Store the caramel sauce in a tightly sealed jar in the fridge for up to a month. To reuse, reheat in short bursts in the microwave or gently warm on the stovetop.
Enjoy your smooth, luscious caramel sauce!