Homemade Caramel Sauce Recipe
Silky, buttery, and perfectly sweet with just the right depth of flavor—this homemade caramel sauce is a true kitchen staple. Whether you’re drizzling it over desserts, stirring it into coffee, or eating it straight from the spoon (no judgment!), this foolproof recipe delivers bakery-level results with pantry staples and no candy thermometer required.
If you’ve never made caramel before, don’t worry—I’ll walk you through every golden, bubbling step.
Why I Love This Recipe
There’s something truly magical about watching plain white sugar melt into amber-gold caramel. This recipe gives you perfect texture every time: not too thick, not too runny, and rich enough to stand up to anything from apple slices to ice cream sundaes. It stores well, reheats beautifully, and makes a stellar homemade gift when poured into jars and tied with a ribbon.
Ingredients
- 1 cup granulated sugar
- ¼ cup water
- 6 tbsp unsalted butter, cut into pieces
- ½ cup heavy cream
- 1 tsp vanilla extract
- Pinch of salt (optional but highly recommended)
Tools You’ll Need
- 3-quart heavy-bottomed saucepan
- Silicone or wooden spatula
- Whisk
- Pastry brush (for brushing down sides)
- Glass jar for storing
Instructions
1. Start the Sugar Base
Add the sugar and water to a 3-quart heavy-bottomed saucepan. Stir gently until the sugar is in an even layer.
Heat over medium heat, allowing the sugar to dissolve. It will go from cloudy to clear and start bubbling—this takes about 3–4 minutes.
2. Let it Cook (No Stirring!)
Do not stir from this point on. Let the sugar bubble and cook, swirling the pan occasionally. If sugar crystals form on the sides, use a wet pastry brush to wipe them down.
Continue cooking and swirling until the sugar turns a deep amber color, like honey. This will take 8–12 minutes, so stay close to avoid burning.
3. Add the Butter
Carefully add the butter—it will bubble up rapidly. Whisk until fully melted and incorporated.
4. Add Cream & Finish
Remove the pan from heat. Slowly pour in the cream, whisking continuously to blend smoothly.
Whisk in vanilla extract and salt. Let the caramel cool in the pan for 10 minutes, then pour into a glass jar to cool completely.
Storage & Reheating
- Refrigerate: Store in an airtight glass jar in the fridge for up to 3 weeks.
- Freeze: Freeze for up to 2 months. Thaw overnight in the fridge.
- Reheat: Microwave in 10-second intervals or warm gently on the stove until pourable.
Tips for Success
- Use a light-colored saucepan so you can see the sugar’s color clearly.
- Don’t stir once bubbling starts—swirl instead.
- Be patient! Rushing will lead to grainy or burnt caramel.
- Room temp cream and butter help prevent seizing.
Delicious Ways to Use Homemade Caramel
Once you have a jar of this golden magic, the options are endless! Try it over:
- Ice cream, pancakes, or waffles
- No-Bake Oreo Cream Pie for an easy upgrade
- Chocolate Chip Cookie Bites for dipping or drizzling
- Pumpkin Spice Muffins with a caramel glaze
- Brownie Batter Dip for a chocolate-caramel dream
Want a fall-inspired treat? Pair it with Caramel Apple Nachos for a truly indulgent combo.
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Final Thoughts
This homemade caramel sauce is your ticket to bakery-quality desserts from the comfort of your own kitchen. Whether you spoon it over baked treats or give it as a gift, it’s a simple recipe that delivers rich, unforgettable flavor.
Tried it? Let us know your favorite ways to use it! And follow ChefManiac.com for more deliciously doable dessert recipes.
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