Homemade Caramel Sauce Recipe

Introduction

This rich and silky caramel sauce is a classic treat that transforms any dessert into something special. Made with simple ingredients, it’s perfect for drizzling over ice cream, cakes, or fruit.

Ingredients

• 2 cups granulated sugar
• 2 tablespoons corn syrup
• 1/3 cup water
• 1 cup heavy cream
• 1 teaspoon vanilla extract
• 1/2 cup unsalted butter, cut into pieces

Instructions

1. Step 1: In a heavy saucepan, combine the granulated sugar, corn syrup, and water. Stir gently until the sugar is dissolved and the mixture is well combined.
2. Step 2: Place the saucepan over medium heat and bring the mixture to a simmer, stirring occasionally to help dissolve the sugar evenly.
3. Step 3: Use a pastry brush dipped in water to wash down the sides of the pan, ensuring no sugar crystals remain above the mixture line.
4. Step 4: Once simmering and the pan is clean, stop stirring. Attach a candy thermometer and let the mixture cook until it reaches 355-360°F and turns a golden amber color.
5. Step 5: Remove the pan from heat and carefully pour in the heavy cream while stirring slowly, as the mixture will bubble and splatter.
6. Step 6: Stir in the vanilla extract followed by the butter pieces, adding them gradually and stirring until smooth after each addition.
7. Step 7: Allow the caramel sauce to cool to room temperature before using or storing.

Tips & Variations

• Use a heavy-bottomed saucepan to prevent burning and ensure even heat distribution.
• If you don’t have corn syrup, you can substitute with light honey or omit it, but your caramel might be less smooth.
• For a salted caramel twist, stir in a pinch of sea salt after adding the butter.

Storage

Store the caramel sauce in an airtight container in the refrigerator for up to two weeks. Reheat gently in the microwave or on the stove over low heat, stirring frequently to restore its smooth texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

What if my caramel sugar crystallizes?

Carefully washing down the sides of the pan with a wet pastry brush helps prevent sugar crystals from sticking and causing crystallization. If crystals form, start over with a clean pan to avoid grainy caramel.

Can I make this caramel sauce dairy-free?

Yes, substitute the heavy cream with full-fat coconut milk and use a dairy-free butter alternative to make a dairy-free version of this caramel sauce.

Homemade Caramel Sauce Recipe

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★★★★★

4.8 from 744 reviews

This classic caramel sauce recipe creates a rich, smooth, and buttery sauce perfect for drizzling over desserts like ice cream, cakes, or pancakes. Made from simple ingredients including sugar, corn syrup, heavy cream, and butter, it delivers a deep amber flavor with a silky texture, achieved by careful simmering and caramelizing of sugar.

• Author: Rita
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: About 1 1/2 cups caramel sauce 1x
• Category: Sauce
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Caramel Base

• 2 cups granulated sugar
• 2 tablespoons corn syrup
• 1/3 cup water

Finishing Ingredients

• 1 cup heavy cream
• 1 teaspoon vanilla extract
• 1/2 cup unsalted butter, cut into pieces

Instructions

1. Combine Ingredients: In a heavy saucepan, stir together 2 cups granulated sugar, 2 tablespoons corn syrup, and 1/3 cup water until well combined.
2. Simmer the Mixture: Place the saucepan over medium heat and bring the mixture to a simmer. Stir constantly to dissolve the sugar evenly as it heats.
3. Wash Down Sugar Crystals: Using a pastry brush dipped in water, wash down the sides of the pan thoroughly to remove any sugar crystals that might remain stuck above the liquid line, preventing crystallization.
4. Stop Stirring and Monitor: Once the mixture is simmering and the pan sides are clean, stop stirring. Attach a candy thermometer and let the mixture cook undisturbed until it reaches an amber color and a temperature of about 355-360°F (180-182°C).
5. Add Cream Carefully: Remove the pan from heat and slowly pour in 1 cup heavy cream while stirring continuously. Be cautious as the mixture will splatter vigorously.
6. Incorporate Vanilla and Butter: Stir in 1 teaspoon vanilla extract, then gradually add the 1/2 cup unsalted butter in pieces, about 2 tablespoons at a time, stirring until fully melted and combined.
7. Cool Down: Allow the caramel sauce to cool to room temperature before using, so it thickens slightly and achieves the perfect consistency for drizzling or pouring.

Notes

• Use a heavy-bottomed saucepan to ensure even heat distribution and prevent burning.
• Do not stir the mixture once it begins to boil and the sides have been washed down; stirring can cause crystallization.
• Be very careful when adding the cream to hot caramel, as it will bubble and splatter.
• Store any leftover caramel sauce in an airtight container in the refrigerator and gently reheat before using.
• This sauce can be customized by adding a pinch of sea salt for salted caramel flavor.

Keywords: caramel sauce, homemade caramel, dessert sauce, caramel topping, sweet sauce