Pin it
This velvety homemade caramel sauce transforms simple desserts into extraordinary treats with just four ingredients and about 15 minutes of your time. I've been making this recipe for years, replacing store-bought versions with this richer, more complex flavor that makes everything from ice cream to apple slices instantly more elegant.
I first made this caramel when planning a last-minute dinner party dessert. The moment my guests tasted it drizzled over vanilla ice cream, everyone demanded the recipe. Now it's my signature homemade gift during the holidays.
Ingredients
- 1 cup granulated sugar: The foundation of caramel choose regular white sugar for its clean flavor that transforms beautifully
- 6 tablespoons unsalted butter: Room temperature Adds richness and a silky mouthfeel cut into pieces for faster melting
- 1/2 cup heavy cream: Use the highest fat content cream you can find for the smoothest texture
- 1/2 to 1 teaspoon sea salt: Flaky sea salt provides the perfect contrast to the sweetness use Maldon or fleur de sel for best results
Step-by-Step Instructions
- Melt the Sugar:
- Pour the cup of sugar into a heavy-bottomed saucepan and heat over medium-low heat. Be patient as the sugar slowly melts. It will first form clumps and gradually liquefy into an amber liquid. Gently swirl the pan every 20 seconds to promote even melting. This process takes about 5-8 minutes. Watch carefully as sugar can burn quickly once it melts completely. The perfect caramel color resembles a shiny copper penny.
- Add the Butter:
- Once the sugar has completely melted and turned amber, immediately remove the pan from heat. Add all the room temperature butter at once and whisk vigorously. Stand back a bit as the mixture will bubble up dramatically and steam. This reaction is completely normal and shows you're doing it correctly. Continue whisking until the butter is fully incorporated, about 30 seconds.
- Incorporate the Cream:
- After the butter has been fully incorporated, slowly pour in the heavy cream while continuing to whisk. Again, the mixture will bubble vigorously. Keep whisking until you have a smooth, uniform sauce. Add 1/2 teaspoon of sea salt and stir to combine.
- Cool and Adjust Seasoning:
- Allow the caramel to cool for about 5 minutes, then carefully taste a small amount. If you prefer a saltier caramel, add the remaining 1/2 teaspoon of salt. Transfer to a heat-safe container and allow to cool completely before using or storing.
Pin it
My favorite moment with this caramel recipe was watching my daughter learn to make it for the first time. The look of amazement when the granulated sugar transformed into liquid gold was priceless. She now makes this caramel sauce for school bake sales and it always sells out first.
Temperature Matters
The success of caramel depends greatly on temperature control. Use a heavy-bottomed pan that distributes heat evenly to prevent hot spots that could burn the sugar. If you notice the caramel darkening too quickly, immediately remove it from heat and swirl the pan to dissipate the heat. The difference between perfect caramel and bitter burnt sugar can be just seconds, so never walk away from melting sugar.
Troubleshooting Common Issues
If your caramel crystallizes during the melting process, add a tablespoon of water and continue heating gently. The crystals should remelt. To prevent crystallization in the first place, avoid stirring the sugar while it melts and instead opt for gently swirling the pan. Also, make sure your pan and utensils are completely clean, as even a speck of debris can trigger crystallization.
Delicious Ways to Use Caramel
This versatile sauce elevates nearly anything it touches. Drizzle over warm apple crisp or brownie sundaes. Stir into coffee for a caramel latte. Use as a dip for apple slices, pretzels, or shortbread cookies. Layer into parfaits with whipped cream and crushed cookies. Add a spoonful to oatmeal or yogurt for breakfast. My personal favorite is pouring it still warm over vanilla ice cream where it firms up slightly creating the perfect textural contrast.
Pin it
This caramel recipe will transform the simplest dishes into gourmet creations. It's a must-have in your dessert arsenal.
Frequently Asked Questions
- → How long does homemade caramel sauce keep?
Properly stored in an airtight container in the refrigerator, homemade caramel sauce will keep for up to 2 weeks. Allow it to come to room temperature or gently warm before using.
- → Why did my sugar crystallize when making caramel?
Sugar crystallization typically happens when sugar crystals form on the sides of the pan. To prevent this, avoid stirring (swirl instead), use a clean pan and utensils, and consider adding a touch of corn syrup or lemon juice to prevent crystallization.
- → Can I make caramel sauce without a candy thermometer?
Absolutely! Visual cues are reliable - cook the sugar until it reaches a medium amber color. The recipe's swirling technique and careful observation work perfectly without specialized equipment.
- → What can I serve with homemade caramel?
Homemade caramel sauce is incredibly versatile! Drizzle it over ice cream, apple desserts, cheesecake, brownies, or stir into coffee. It also makes a delicious dip for fresh apple slices or a fantastic topping for bread pudding.
- → Why does the mixture bubble violently when adding butter?
The violent bubbling occurs because of the temperature difference between the hot melted sugar (around 350°F) and the cooler butter. It's a normal reaction as the cooler ingredient hits the hot caramelized sugar. Just be careful during this step and use a pan with high sides.