Homemade caramel sauce made with only 3 ingredients and done in just 15 minutes! Rich, decadent and full of amazing caramel flavor. This stuff is pure liquid gold!
Easy Salted Caramel Sauce
Okay guys…let’s get real here. I am obsessed with ALL things caramel. From this easy caramel sauce to toffee, I love it.
If there was a swimming pool full of this homemade caramel sauce, I would dive right in. It is seriously that good!
My grandma used to make this recipe and drizzle it over homemade vanilla ice cream. It is seriously divine! I like to add a sprinkle of fine sea salt to my caramel…it takes it over the top!
When my family got a hold of this sauce, they were literally eating it by the spoon like it was caramel candy! It is that good. It’s great on ice cream, bars, cakes, cupcakes and even my easy crème brûlée. I especially love it drizzled on this no bake cheesecake dip. This stuff is pure liquid gold I tell ya! Seriously…are you drooling yet?
3 Simple Ingredients
This recipes takes only 3 simple ingredients to make and comes together so quickly! The ingredients cook up together on the stove to make the most divine homemade caramel recipe ever.
- Sugar: White granulated sugar is best to use. Save the brown sugar for easy butterscotch sauce.
- Butter: I like to use salted butter to add a rich taste and salty flavor. If using unsalted butter, I’d recommend adding in 1/4 teaspoon salt. Make sure the butter is softened at room temperature before getting started.
- Heavy Whipping Cream: This helps make the caramel thick and delicious. The cream should also be at room temperature.
How to Make Caramel Sauce
It only takes 15 minutes from start to finish to make this delicious recipe! I love that it cooks up so quickly and is so easy to make. Scroll down for the printable recipe.
- Heat sugar over medium heat in a medium saucepan, stirring every minute or so (for about 5-7 minutes). Check out the photo above to see the process it will go through. If it it taking awhile for the sugar crystals to melt, you can add in a Tablespoon of water.
- Once the sugar dissolves and is a nice amber color, reduce heat to medium-low and add butter. With a spoon, stir butter until completely melted and bubbly (1-2 mins).
- Then slowly pour in heavy cream until it comes to a boil. Remove pot from heat and constantly stir for 1 minute.
- Cool for a few minutes in the pan, then transfer the mixture to a jar.
Salted Version
To make salted caramel sauce, simply add 1/2 teaspoon of fine sea salt (or more to taste). I find it best to add the salt once you’ve transferred the caramel to a jar. Adding the sea salt really takes this recipe over the top and makes the best sweet and salty combo!
Favorite Ways to Use It
- Ice Cream: This sauce tastes incredible on ice cream! We like to use it when making banana splits or simply just drizzle on top of a bowl of vanilla ice cream.
- Desserts: There are SO many different dessert recipes that this caramel sauce can be used for. A few of my favorites are apple pie bars, better than anything cake and apple cheesecake.
- Fruit: We love to include homemade caramel as part of an caramel apple dip bar. It also tastes amazing drizzled on top of baked peaches.
- Breakfast: We love serving it over buttermilk pancakes, crepes and French toast…tastes like dessert!
- Drinks: Drizzle on top of a glass of caramel apple cider for the ultimate treat.
Storing Tips
Once the caramel cools, store in an airtight container in the fridge for up to 3 weeks. I find it easiest to store in a glass jar (such a mason jar) with a lid. Before serving, warm in microwave for about 30 seconds.
Make Extra!
This recipe makes about 1 1/2 cups caramel sauce. Because it will stay fresh for a few weeks, you can always double the recipe to have extra on hand. I especially like making a big batch during the fall season to drizzle on top of all of my favorite apple desserts and pumpkin recipes. So yummy!
More Delicious Desserts:
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Homemade Caramel Sauce
Ingredients
- 1 ½ cups granulated sugar
- ½ cup salted butter , room temp
- 3/4 cup heavy cream , room temp
For salted caramel sauce: Add 1/2 teaspoon fine sea salt (more to taste)
Instructions
- In a medium sauce pan, heat sugar over medium heat. Stir every minute (for about 5-7 minutes) with a whisk, spoon or rubber spatula. The sugar will first get clumpy and then start to melt into a liquid.
- Once the the sugar has started to liquify, watch it carefully so it doesn't burn.
- When the sugar has turned to a liquid and there are no more clumps, reduce the heat to medium-low. Add butter right away. Grab a new spoon and keep stirring until butter is completely melted and bubbly (about 1-2 minutes).
- Slowly pour in heavy cream until it comes to a boil. Then remove from heat and stir constantly for one minute. Add salt if desired. Then let cool for a few minutes in the pan and then transfer to a jar. It will thicken as it cools.
- Store in a mason jar for up to 3 weeks in the refrigerator. Warm in the microwave 30 seconds before serving.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Categorized as: 5 Ingredients Or Less, American, Christmas, Desserts, Gluten-Free, No-Bake, Nut-Free, One Pot, Stovetop, Thanksgiving, Toppings, Vegetarian
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
I think I’m going straight to my kitchen to make this caramel sauce because I have a tub of vanilla ice-cream in the freezer and now that you mentioned it, I really need it!
Hope you enjoy!! Homemade caramel and vanilla ice cream is the BEST! :)
This looks amazing! And so straightforward!
Hope you enjoy! :)
Caramel sauce is a recipe that everyone needs. Good directions too.
So much better than store bought! :)
I love how thick and creamy your salted caramel sauce looks! I can just imagine all the goodies I can dollop it on!
It is my favorite! Hope you enjoy! :)
Ok- I hate exercising with all of my heart, but I would exercise daily if this caramel sauce was my reward! It is so buttery and creamy and amazingly delicious!
Haha! I totally agree! :)
I’m so excited to give this a try tonight!!!
This caramel sauce is AMAZING. Mine didn’t quite turn out (although it still tasted great!) My sugar took more than 20 minutes to melt. As soon as I added room temp butter it hardened. I finished the recipe. I have some sauce, some “candy”. Any thoughts on where I went wrong?
Hi Tammy! I’m glad it tasted great, but I’m sorry the texture didn’t quite turn out. I definitely think the sugar was cooked too long, it’s never taken longer than 10 minutes for me. I would make sure your sugar is fresh and maybe turn up the heat just a little bit. :)
Is it possible to use milk or almond milk instead of heavy cream?
Hi Lynn, you could try, but it might not turn out the same. It would definitely be thinner and it’s possible that without the higher fat content, it could “break” the caramel. If you do try, whisk it like there’s no tomorrow! :)
I made this tonight as a birthday gift and wow, is it ever delicious! I added a bit of pure vanilla extract after I took it off the element and it is soooo good. This is definitely an exercise in patience and attentiveness, but I felt very accomplished! And now I’m scheming up how to use it in the future!
So i found this recipe looking for a fix for a different one, that tastes aweul! =( All the ingredients aredivine, so i’m wondering is it possible i burnt my sugar?! YOUR recipe says to add the butter JUST WHEN The sugar melts.. which is much different than any other I found… i’m so hesitant to try another batch since the ingredients are spendy, but I want success, lol.. it seemed super easy…. i think i’m going to just try this recipe and cross my fingers…. any tips welcome! =)
Yes, I’d guess you burnt your sugar. I’ve done that before and you’re right, it’s awful! I’ve had great success setting my heat to medium and making sure no pieces get left on the side – because then you have an issue of sugar at two different temps and that can make it quite the mess. Let us know if you try it our way and how it works! :)
Made this Caramel Sauce and it was absolutely delicious. Thanks for sharing.
Tried this tonight and it is delicious! Really easy to make. Now to have self-restraint and attempt not to eat it all straight from the jar!
I’m so glad you liked it! I agree, I had to share with some friends or else I would have eaten it all! :)
First I must say that I bake a lot but this is the first time I have tried caramel sauce. It turned out AMAZING. I seriously would eat it right out of the jar. If I had to give someone a tip when making this I would say don’t give up if you think it is not turning out. There were many times I thought it was ruined. The sugar seemed to take way longer to melt after turning into hard rocks. I kept stirring and it did eventually melt. When I added the butter I thought it was going to explode …I survived that too. after slowly adding the heaving cream…the end result was pure heaven!!
p.s I thought my sauce pot was a gonner too but after some soaking everything dissolved away.
I’m so glad it turned out Loralie! Thanks for leaving a comment with your experience, I’m sure others will have the same feeling when they make it so this will be very helpful for them! :)
I made this sauce today. It was the first time I have made anything like this. It was easy and it was easy and turned out so yummy. A good way to welcome Fall. Thank you.
I’m so glad you liked it Amy! Salted Caramel is so yummy!
Yes… I have all of the ingredients in my fridge ~ totally making this to go with tomorrows baked apples . Thanks.
YUMMY!! Looks AMAZING!!! Pinned. ;)
Oooh- this looks SO delicious! Pinned!
This looks amazing! Can’t wait to try it. I love all your recipes!