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Mason jar full of easy homemade caramel sauce
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Easy Homemade Caramel Sauce Recipe

Homemade Caramel Sauce is easier to make than you might think! I’m going to show you how to make it using all my tips and tricks.
Course Dessert
Cuisine American
Keyword caramel
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6 servings
Calories 306kcal
Author Dorothy Kern
Cost $5

Ingredients

  • 1 cup (200g) granulated sugar
  • 5 tablespoons (71g) unsalted butter sliced into tablespoons
  • cup (158ml) heavy whipping cream
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt or more to make salted caramel

Instructions

  • Note: making caramel is something that needs your undivided attention. Make sure you have all your ingredients gathered before starting and that you are not distracted. Leaving the caramel alone at any point can cause it to burn.
  • Place sugar in a heavy-bottomed medium saucepan. Make sure the sides of the pot come up a little bit (that it’s not a shallow pan) because it will boil up when you add the cream later.
  • Place the pan over medium-low heat. Cook stirring often but being careful not to spread the sugar up the sides of the pan too much. The sugar will form clumps then melt into a light amber liquid. Keep stirring until the lumps have all become liquid. This will take about 7-12 minutes, depending on your pot and the heat of your stove. DO NOT LEAVE THE SUGAR ALONE, it will burn fast.
  • As soon as the lumps are dissolved, add the butter and stir until it’s melted. Add half of the heavy whipping cream, stir, then add the rest. It will bubble up as you add it to the mixture. Turn off the heat and then stir in the vanilla and salt. Stir until smooth. At this point, add up to an additional 1/2 teaspoon salt (to taste) for salted caramel.
  • Pour the caramel carefully into a jar and let cool to room temperature. It will thicken as it cools. Cover and store in the refrigerator. When ready to use, remove the lid and heat in 30 second increments until the caramel is melted and smooth and the desired consistency (about 60-90 seconds for the just-made texture). Will keep for 2 weeks in the refrigerator.

Video

Notes

Note: making caramel is something that needs your undivided attention. Make sure you have all your ingredients gathered before starting and that you are not distracted. Leaving the caramel alone at any point can cause it to burn.

Nutrition

Serving: 1serving | Calories: 306kcal | Carbohydrates: 34g | Protein: 1g | Fat: 19g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 109mg | Potassium: 24mg | Sugar: 33g | Vitamin A: 680IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg