Making homemade caramel sauce isn’t as hard as you may think! This homemade caramel recipe is a simple recipe with simple ingredients that will blow your mind! Don’t let the simplicity of this recipe and ingredients fool you. Plus, you can enjoy this delicious homemade caramel sauce recipe on SO MANY different desserts. It really is amazing!
This is the easiest caramel sauce you will ever make!
The first time I made this homemade caramel sauce recipe, I burned the recipe. Yep. Sure did. The children were running around and it was chaos. Pure chaos with two little boys running, screaming, and playing. The second time I made this recipe, one was napping and the other was quietly watching a show. I could concentrate so much better. The caramel sauce turned out so much better. And no burning!
One tip I have is to make sure you have no distractions while you make this caramel sauce recipe. For about 15-30 minutes, you won’t be able to leave the stove, so have a plan. This recipe can also be made ahead of time. So maybe when the kids go to bed, make the caramel sauce, store it in the fridge overnight, and reheat in the microwave the next day when you are ready to use it.
Okay, so let’s talk about these simple ingredients I mentioned before.
What Ingredients do I need to make Homemade Caramel Sauce?
This homemade caramel sauce recipe uses simple ingredients that you probably already have in your pantry and refrigerator.
- Granulated sugar
- Heavy whipping cream
- Butter, cubed– Cubed butter melts quicker than a whole block of butter.
- Vanilla Extract
NOTE: If you want to make a salted caramel sauce, add flaky salt or coarse sea salt.
How to Make this Homemade Caramel Recipe
One note before you heat up the saucepan and get started. It is a great idea to set out and measure all of your ingredients before you get started. You won’t be able to step away from the saucepan once you get started. So have the recipe pulled up, the ingredients measured and lined up, and your baking utensils ready and available when you need them.
Some baking utensils you will need for this caramel cause recipe are:
- oven mitts
- rubber spatula or wooden spoon
- whisk— in case the caramel starts to separate into clumps and it needs help coming back together.
Okay, now we are ready to get started!
First, heat the granulated sugar and salt in a large saucepan over medium-low heat. Cover this mixture with 1/4 cup water. If you gently move the saucepan around, the water will coat the sugar.
Stir sugar mixture consistently with a rubber spatula or wooden spoon. The sugar will start to form clumps, but will eventually melt into a thick deep amber color liquid as you continue to stir. Keep stirring. It will take some time for the sugar to completely dissolve.
Do not walk away from the stove as you are making this! Caramel burns easily when it’s not supervised.
Once the sugar dissolves completely, immediately stir in the butter until melted and combined.
If you do notice the sugar mixture is beginning to form clumps and if you notice the butter and sugar are separating, remove from heat and whisk vigorously until it all comes back together. Add back to heat when all the clumps are gone.
Once the butter has melted, cook for 1 minute without stirring.
You will know the caramel sauce is ready for cream when the candy thermometer reads 350 degrees F.
Slowly stir in the heavy cream. After the heavy cream is combined, stop stirring and let mixture boil for 1 minute.
Remove from heat, stir in vanilla, and allow to slightly cool at room temperature before using.
NOTE: This homemade caramel sauce can easily be turned into caramel candies by cooling completely and cutting into desired pieces. You can also make this a sea salt caramel sauce by stirring in sea salt.
NOTE: As the caramel cools, it will thicken and harden. To soften back up, heat in the oven for 30 seconds, stir, and repeat until it is back to a liquid state.
Then say hello to that beautiful brown caramel color!
How to Store Homemade Caramel Sauce:
Keep caramel in an airtight container (like a glass jar or mason jar) in the refrigerator for up to 1 week. Caramel will thicken as it cools. To liquify again, heat in the microwave for 30 seconds, stir, then repeat another 30 seconds. Repeat until caramel is liquid again.
Make sure to tag me @raesbakeryblog on Instagram and comment below if you make this homemade caramel sauce recipe.
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Coffee and Brownies,
How can I use Caramel Sauce:
There are so many different ways you can use this homemade caramel sauce. The flavor of the caramel goes so well on so many different desserts! Here are a few: