Best Caramel Sauce Recipe

No matter salted or unsalted, I can’t get enough of Caramel Sauce! It’s my favorite sweet and silky homemade sauce that is perfect for topping all kinds of desserts from ice cream to apple pie. And I’m here to show you how easy it is to make this caramel sauce at home.

I’m all in when it comes to preparing basic recipes to use when I need them. Not only does it give me freedom but my kids love it and I feel good knowing all the ingredients that go into it. Check out my Buffalo Sauce, Sweet and Sour Sauce and Honey Mustard Dipping Sauce.

And when it comes to topping desserts, caramel sauce is a must! This soft caramel sauce is so indulgent and a great way to elevate all of your sweet treats!

Drizzle it on Grilled Peaches or Apple Crisp OR simply mix it up while making Caramel Frappuccino to have on hand for later! Homemade caramel syrup won’t let you down!

Homemade Caramel Sauce

Caramel sauce is a simple sauce made with sugar, melted, and then cooked to perfection (nice brown color). It comes in different forms like solid toffees, a thick sauce that I use to make caramel apples, and than THIS, velvety, silky, soft runny caramel dip!

This isn’t a salted caramel, but can easily be made into one if you prefer! Just use the sauce as-is and then sprinkle with a desired amount of flake, fine sea salt, or kosher salt.

You’ll love how easily you can transform this sauce into Caramel Chocolate Fudge, Sticky Buns, or Brownie Cookies.

I still remember my childhood days when we looked forward to heavenly wrapped caramel fudge. Now that I’m older and more health conscious, I still enjoy it by making Cream Cheese Caramel Apple Dip or Puppy Chow Snack Mix, or Caramel Pretzels.

Ingredients & Substitutions

• Granulated sugar: As a beginner I prefer to use granulated white sugar, so I know when the color changes and the sauce is about ready. If using a thermometer, use brown sugar to achieve the richness.
• Heavy cream: Gives caramel the rich and velvety texture. If using whole milk, 2%, or half n half, the consistency will differ. Make sure to add it at room temperature.
• Corn syrup: Prevents the caramel from becoming gritty/crystalizing while storing.
• Water: Helps in dissolving sugar easily. Don’t skip it!
• Unsalted Butter: A must for that glossy finish and velvety texture. I prefer to use unsalted so I can control salt. If using salted butter, be cautious while adding salt at the last step.
• Salt: Mix salt in at the last step to make salted caramel.

Why is my sauce grainy?

When making this caramel sauce, you want to stir it as little as possible—stirring can cause sugar crystals to form. If your sauce becomes grainy, try adding 1/2 teaspoon of lemon juice.

Do I need a candy thermometer?

Don’t run anywhere while the sauce is cooking. It can burn in the blink of an eye. I prefer using a candy thermometer to help. Take the sauce off the heat once it reaches the desired temperature. The target temperature is 320°-350°F, anything above will make it burn.

Having a candy thermometer is not mandatory if you follow the recipe and caramel closely. It’s also easy to double the recipe, but be careful. The increased quantity of sugar will take longer to cook and caramelized, so keep an eye out to prevent burning.

Tips For Success

• Stir the sauce as little as possible so that you get a smooth consistency.
• The caramel is done when an instant-read thermometer registers 350°F and the mixture is a light amber color.
• When cooling the sauce, cover it with a paper towel so it doesn’t form a crust.
• Make ahead of time for an easy way to elevate your desserts.
• Add 1 teaspoon of vanilla essence to elevate the flavors.
• Use a thick bottomed saucepan to cook caramel. It prevents the sugar from burning and helps it cook evenly.
• Use a pan with high sides as cooking caramel bubbles up. With low sides it may run down.
• It is very important that heavy cream is at room temperature while being added to the pan. If colder, sugar will crystalize and take more time to cook.

How to Store and Reheat

Refrigerate: Once you’ve made the sauce, let it cool to room temperature and place it in an airtight jar. It will be good for up to two weeks. When ready to use the sauce, microwave it at 50% until warm and stir well before serving.

This recipe makes a whopping 16 servings, so be sure to store the leftovers and enjoy later in the week!

Freeze: This caramel sauce can be frozen for up to 3 months. Transfer it to a freezer-friendly container and store. Caramel sauce solidifies when frozen, but turns to a runny consistency once reheated. Microwave it in 30 second intervals until it reaches the desired consistency.

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Serving Suggestions

This sauce can be used with so many desserts! It is of course AMAZING on ice cream, but you can also use it to drizzle over pies, cakes, cheesecake and even cookies! I also love to dip apple slices in it!

My favorite desserts with caramel are Apple Pie and No Bake Cheesecake.

In the summer enjoy an Iced Caramel Latte or Iced Caramel Macchiato. For holidays impress your guests with my Frozen Caramel Hot Chocolate, Caramel Apple Sangria, Caramel Stuffed Cookies, and Salted Caramel Eggnog.

Recipe Card

Homemade Caramel Sauce Recipe

4.53 from 78 votes

Prep: 10 minutes mins

Cook: 10 minutes mins

Total: 20 minutes mins

Servings: 16 people

Author: Becky Hardin

Print Rate Pin

This caramel sauce recipe is simply to die for! Soft and silky, it's perfect for topping all kinds of desserts from ice cream to apple pie. It stays soft, is easy to make, and you can even make it ahead of time.

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Equipment

• Kitchen Scale
• Instant Read Meat Thermometer

Ingredients 

1x2x3x

• ▢ 1 cup granulated sugar 200 grams
• ▢ ¼ cup cold water 57 grams
• ▢ 1 teaspoon corn syrup 7 grams
• ▢ 3 tablespoons unsalted butter 42 grams
• ▢ ¾ cup heavy cream 170 grams
• ▢ ¼ teaspoon kosher salt (SEE NOTE)

Cook ModePrevent your screen from going dark

Instructions 

• In a medium, heavy-bottom saucepan set over medium-high heat, combine the sugar, water, and corn syrup; stir to combine.
  1 cup granulated sugar, 1 teaspoon corn syrup, ¼ cup cold water
  
• Cook, without stirring, until mixture turns a golden, straw-color, about 6-8 minutes.
  
• Reduce the heat to low and cook, swirling the pan occasionally (but not stirring) for 2-5 minutes. The caramel is done when an instant-read thermometer registers 360°F and the mixture is a light amber color.
• Remove the mixture from the heat. Quickly, and very carefully, whisk in the butter.
  3 tablespoons unsalted butter
  
• Again, carefully and quickly, add the cream and salt, and continue whisking until the sauce is smooth.
  ¾ cup heavy cream, ¼ teaspoon kosher salt
  
• Cover the sauce loosely with a paper towel to absorb steam and to avoid forming a crust while it cools. Allow the sauce to cool completely before storing.
  

Becky’s Tips

• Stir the sauce as little as possible to get a smooth consistency.
• The caramel is done when an instant-read thermometer registers 350°F and the mixture is a light amber color.
• When cooling the sauce, cover it with a paper towel so it doesn’t form a crust.
• Make ahead of time for an easy way to elevate your desserts.
• Add 1 teaspoon of vanilla essence to elevate the flavors.
• Use a thick bottomed saucepan to cook the caramel. It prevents the sugar from burning and cooks it evenly.
• Use a pan with high sides, while cooking caramel it bubbles up. With low sides it may run down.
• It is very important that heavy cream is at room temperature while adding in the pan. If colder, sugar will crystalize and will take more time to cook.

Calories: 107kcalCarbohydrates: 13gProtein: 1gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 18mgSodium: 40mgPotassium: 11mgSugar: 13gVitamin A: 230IUVitamin C: 1mgCalcium: 8mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment!

How to Make Caramel Sauce With Cream

Cook the sugar: In a medium, heavy-bottom saucepan set over medium-high heat, combine 1 cup of granulated sugar, ¼ cup of water and 1 teaspoon of corn syrup. Stir to combine.

Cook, without stirring, until mixture turns a golden, straw-color, 6-8 minutes. Reduce heat to low and cook, swirling the pan occasionally, but not stirring the sugar/water, 2-5 minutes.

The caramel is done when an instant-read thermometer registers 360°F and the mixture is a light amber color.

Add butter: Remove the mixture from the heat. Quickly, and very carefully, whisk in the 3 tablespoons of unsalted butter.

Add cream and salt: Again, carefully and quickly, add the ¾ cup of heavy cream and ¼ teaspoon of kosher salt, and continue whisking until the sauce is smooth.

Cover the sauce, loosely, with a paper towel to absorb steam and to avoid forming a crust while it cools.

Cool and serve: Allow the caramel sauce to cool completely before storing in an airtight container in the fridge.

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