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Easy Homemade Caramel Sauce 4
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Homemade Caramel Sauce

Whip up this decadent easy homemade caramel sauce! Simply melt the sugar until golden, then whisk in the butter and cream for a smooth and rich sauce. Enjoy it warm over ice cream or store it for later.
Course Appetizer
Cuisine American
Keyword caramel sauce
Servings 8 Servings

Ingredients

  • 1 cup sugar granulated
  • 1/3 cup water
  • 3/4 cup heavy whipping cream
  • 2 tbsp butter
  • 1 tsp vanilla extract

Instructions

  • To a large heavy bottomed saucepan, add the sugar and flatten out evenly over the entire bottom of the saucepan. Pour the water over the sugar and do not stir.
  • Heat the sugar and water mixture (without stirring) over medium heat until the sugar is fully dissolved, then increase the heat to medium-high and cook until the mixture turns light amber in color, about 5-10 minutes.
  • Remove the saucepan from the heat and immediately pour in the heavy cream. The caramel will seize (clump up) and this is normal. Add the butter and stir the caramel until the butter is melted.
  • Return the saucepan to the stove and heat over medium-low heat, stirring constantly until the clumps have melted and the caramel is smooth.
  • Remove the caramel from the heat and stir in the vanilla extract. If needed, strain the caramel sauce to remove any small clumps still remaining.
  • Cool the caramel to room temperature before serving.

Notes

  • When the cream is added the caramel will seize. This is completely normal. The clumps will met into the sauce as it is heated and stirred. I like to use a heatproof spatula to stir the sauce and work the clumps until they melt.
  • It is very important that the sugar and water mixture is not stirred at all. No stirring the sauce until the heavy cream is added!
  • If using a candy thermometer, the temperature for cooking the caramel is between 338°F and 350°F. Do not let the temperature rise above 350°F.
  • There may still be small clumps left in the sauce, so it can be strained to remove them.
  • When the sauce is cold it will be very thick. Simply reheat to return it to a thin, pourable caramel sauce.
  • The caramel sauce can be stored in the refrigerator for up to two weeks or freeze for up to three months.