October 25, 2023
Review RecipeCaramel Sauce
Make your own caramel sauce at home and drizzle it over top of your favorite desserts and creamy ice cream.
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This homemade caramel sauce recipe makes the perfect topping for your creamy ice cream sundaes. The ooey-gooey sauce has a sweet caramel flavor and beautiful amber color that you will love to drizzle on your sweet treats.
Caramel Sauce Ingredients
Caramel sauce is definitely one of those decadent and indulgent food items that we just can’t get enough of.
The deep and rich flavor of caramel is one that simply melts in your mouth, delivering a subtle sweetness that complements anything it’s paired with.
You’ll need:
- 2 cups of granulated sugar
- 2 tablespoons of corn syrup
- ⅓ cup of water
- 1 cup of heavy cream
- 1 teaspoon of vanilla extract
- ½ cup of unsalted butter, cut into pieces
Substitutions And Additions
SALT: You can add a large pinch of sea salt flakes for perfect salted caramel sauce.
Salted butter will also add a bit of a different flavor to the caramel and can be substituted for unsalted butter.
VANILLA EXTRACT: If you’re out of vanilla extract, you can swap it with almond extract for a nutty twist or even a bit of rum or bourbon for a deeper, richer flavor.
FLAVOR ADDITIONS: Get creative with flavor additions! A dash of cinnamon or a pinch of nutmeg can infuse a warm and spicy note.
For a touch of elegance, add a tablespoon of espresso powder for a rich coffee undertone.
Alternatively, a teaspoon of citrus zest can brighten up the sauce with a refreshing zestiness.
LIQUEUR: For a sophisticated touch, try incorporating a splash of your favorite liqueur.
A bit of Irish cream, amaretto, or even orange liqueur can impart a luxurious dimension to your caramel sauce.
Adjust the quantity to suit your taste, but remember, a little goes a long way.
How To Make This Basic Caramel Sauce Recipe
You will mix this delectable sauce up in a saucepan on the stove.
Make sure to keep a close eye on it the entire time to ensure that it doesn’t burn while coming up to the perfect temperature.
STEP ONE: In a heavy medium saucepan, stir together the granulated sugar, corn syrup, and water. Stir until combined.
STEP TWO: Place the saucepan over medium heat and bring the mixture to a simmer.
During this time, stir the mixture with a wooden spoon to ensure that the sugar dissolves evenly and completely as it heats.
STEP THREE: Use a wet pastry brush to wash down the sides of the pot, making sure that no sugar crystals remain stuck to the pan above the line of the mixture.
PRO TIP:
Washing down the sides of the pan and avoiding agitation once the caramelization process begins are helpful steps to avoid a grainy caramel.
The corn syrup also aids in preventing grainy caramel.
STEP FOUR: Once the mixture comes to a simmer and the pan has been washed down, do not stir any longer.
STEP FIVE: Place a candy thermometer in the melted sugar mixture.
Monitor it as it heats until the color turns amber and the candy thermometer has reached about 355 to 360°F.
PRO TIP:
Medium caramel comes from a medium amber color at 355 to 360°F.
Dark caramel comes from a deeper amber color heating to 375 to 380°F.
Pay close attention, once the sugar begins to caramelize, the temperature can increase quickly and burn.
STEP SIX: Remove the caramelized sugar from the heat and slowly stir in the cream, taking care as the mixture will splatter.
STEP SEVEN: Stir in the vanilla extract and then the pieces of butter, two tablespoons at a time.
STEP EIGHT: Cool the hot caramel to room temperature.
PRO TIP:
The caramel sauce might thicken as it cools. Once it is completely cool, if it is too thick to pour smoothly, it can be reheated for 10 to 15 seconds at a time in the microwave to make it more pourable.
How To Serve
There are so many ways you can enjoy this easy caramel sauce recipe.
Drizzle over our no-churn vanilla ice cream or on top of your favorite apple pie recipe.
It would also be perfect for pouring over the top of our apple enchiladas or for dipping our apple fries.
We also can help you out with our hot fudge sauce and toffee sauce. Both are easy recipes and taste absolutely divine drizzled on top of your favorite confections.
MORE SAUCE RECIPES
Storing This Easy Caramel Sauce
Keep this caramel sauce on hand in the fridge or freezer so that you always have something to add to your ice cream for a treat.
MAKE AHEAD: If you want to plan ahead or have extra caramel sauce on hand, you can make it in advance.
After preparing the caramel, allow it to cool to room temperature. Then, transfer it into an airtight container or jar, ensuring it’s tightly sealed.
Pop it in the refrigerator, and it will stay fresh for up to two weeks.
Making caramel sauce ahead not only saves you time when needed but also allows the flavors to meld and intensify, enhancing its richness.
IN THE FRIDGE: Store this easy sauce in an airtight container or a mason jar with a lid. It will stay fresh in the refrigerator for up to two weeks.
IN THE FREEZER: You can freeze this creamy caramel sauce recipe in a freezer-safe container for up to three months.
Why We Love This Recipe
SIMPLICITY MEETS DECADENCE: This caramel sauce recipe strikes the perfect balance between simplicity and indulgence. With just a handful of ingredients and straightforward steps, it transforms into a velvety, rich caramel sauce.
HOMEMADE GOODNESS: There’s something truly special about crafting your own caramel sauce from scratch, and that homemade touch shines through in every delectable drop.
MAKE AHEAD AND STORE: The convenience of making this caramel sauce ahead and storing it means you can enjoy its sweetness whenever the craving strikes.
Simple ingredients make this delicious caramel sauce a snap to whip up. It’s creamy and a beautiful amber color that will make all of your favorite desserts extra decadent.
FREQUENTLY ASKED QUESTIONS
Why is my caramel sauce grainy?
When sugar crystals form on the sides of the pan before they’re completely dissolved, they can crystalize and fall back into the caramel mixture, causing it to be grainy.
To prevent this, take great care to be sure the sugar is dissolved and that you wash down the sides of the pan.
How long will this homemade caramel recipe last?
This simple caramel sauce can be kept in the fridge in a glass jar or airtight container for up to two weeks or in the freezer for up to three months.
Could I use regular milk instead of heavy cream?
We have not tried this, but I think this would work fine. Your caramel sauce may be ever so slightly less creamy but still delicious.
More Recipes You’ll Love
- Cranberry Sauce
- No-Churn Birthday Cake Ice Cream
- Caramels
- Salted Caramel Sauce
- Caramel Apple Dip
- Cookie Monster Ice Cream
Caramel Sauce
Make your own caramel sauce at home and drizzle it over top of your favorite desserts and creamy ice cream.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2.5 cups
Ingredients
- 2 cups granulated sugar
- 2 tablespoons corn syrup
- ⅓ cup water
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- ½ cup unsalted butter, cut into pieces
Instructions
- In a heavy saucepan, stir together granulated sugar, corn syrup, and water. Stir until combined.
- Place the saucepan over medium heat and bring the mixture to a simmer. During this time, stir the mixture to ensure that the sugar dissolves evenly and completely as it heats.
- Use a pastry brush dipped in water to wash down the sides of the pan, making sure that no sugar crystals remain stuck to the pan above the line of the mixture.
- Once the mixture comes to a simmer and the pan has been washed down, do not stir any longer.
- Place a candy thermometer in the sugar mixture and monitor it as it heats until the color turns amber and the candy thermometer has reached about 355-360°F.
- Remove the caramelized sugar from the heat and slowly stir in the cream, taking care as the mixture will splatter.
- Stir in the vanilla extract and then the pieces of butter, 2 tablespoons at a time.
- Cool to room temperature.
Notes
- Washing down the sides of the pan and avoiding agitation once the caramelization process begins are helpful steps to avoid a grainy caramel. The corn syrup also aids in preventing grainy caramel.
- Medium caramel comes from a medium amber color at 355 to 360°F, and dark caramel comes from a deeper amber color heating to 375 to 380°F. Pay close attention, once the sugar begins to caramelize (change color), the temperature can increase quickly and burn.
- The caramel sauce might thicken as it cools. Once it is completely cool, if it is too thick to pour smoothly, it can be reheated for 10 to 15 seconds at a time in the microwave to make it more pourable.
Nutrition
Calories: 1320kcal | Carbohydrates: 176g | Protein: 3g | Fat: 72g | Saturated Fat: 45g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 205mg | Sodium: 45mg | Potassium: 107mg | Sugar: 176g | Vitamin A: 2534IU | Vitamin C: 1mg | Calcium: 79mg | Iron: 0.2mg
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Comments
Gloria says
This is so easy and delicious – way above and beyond a storebought jar. Highly recommend!
Laurie says
If I wanted to make salted caramel sauce, when would you add the salt.
Layne Kangas says
Hi, Laurie – here is our salted caramel sauce, enjoy!