Caramel Sauce is a versatile and flavorful condiment that can be added to many recipes and desserts for added sweetness. I used this caramel to make my Salted Caramel Brownie Hi-Hats and it worked beautifully! If you love caramel, be sure to try my Chocolate Chip Caramel Bars.
Caramel Sauce
Caramel Sauce is great to have on hand. It can be drizzled over a bowl of ice cream, on Turtle Cheesecake, or Banana Split Nachos. It can also be used in a variety of recipes like Dwight’s Caramel Apple Pie and Caramel Apple Cheesecake. Plus, once you make a batch of caramel sauce, it can be used hot or cold and stored in the refrigerator for up to a month! I also have Butterscotch Sauce you will love!
Caramel Sauce Ingredients
With just three ingredients, you can get this caramel sauce made and stored to use whenever you are craving ooey-gooey sweetness.
Sugar: I prefer granulated sugar in this caramel sauce.
Butter: I used salted butter in this recipe, but you could also use unsalted. It is important that the butter is room temperature or warmer, but not melted. Temperature is important in making caramel.
Heavy Cream: Make sure the heavy cream, also known as heavy whipping cream, is at room temperature before adding it to the sauce. You can pop it into the microwave for 30-40 seconds, just be sure to stir it well after heating. Milk is not a good substitute in this recipe.
Tools for Homemade Caramel
I like a heavy bottom, high-sided saucepan for caramel sauce. (affiliate link)
How to Store
I prefer to store caramel in a glass jar, but most air-tight containers should work. Should you plan on reheating it in the container, I do recommend glass. You can store it in the refrigerator, where it will harden slightly because of the temperature. In the refrigerator, it should last a few weeks.
How to Freeze
You may want to freeze it in smaller portions as it will need to come to room temperature before it can be used again. I like small air-tight jars, but any sealing container will work. Just try to fill it up to the top (without spilling) so there is as little air as possible.
More Syrups and Sauces
Caramel Sauce
Ingredients
- 1 cup granulated sugar
- 6 tablespoons salted butter, room temperature
- ½ cup heavy cream, room temperature
Instructions
- In a medium heavy-bottomed saucepan over medium heat, add the granulated sugar. Stir constantly, being careful not to burn. Sugar will take on an amber color. (this can take 10-15 minutes)
- Once the sugar melts completely, add butter and melt, whisking constantly until combined. The sugar mixture will bubble up in this step, which is exactly what you want. If butter separates, remove from heat and continue whisking until combined again.
- Once fully combined, cook for 1 more minute and then slowly drizzle in room temperature heavy cream. Stir to combine and then let simmer for 1 more minute.
- Remove from heat and allow thicken as it cools. Can be used warm or cold.
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Recipe inspired by Simply Recipes.
Would this work with homemade heavy cream?
Amanda, I love so many of your recipes, so first of all, thank you!
My question is, how much does one recipe make?
Hi Susan! This makes about a cup.
Does the caramel sauce you make need refrigeration and how long is it good for!! Thanks
This is what it says in the post:
How to Store
I prefer to store caramel in a glass jar, but most air-tight containers should work. Should you plan on reheating it in the container, I do recommend glass. You can store it in the refrigerator, where it will harden slightly because of the temperature. In the refrigerator, it should last a few weeks.
How to Freeze
You may want to freeze it in smaller portions as it will need to come to room temperature before it can be used again. I like small air-tight jars, but any sealing container will work. Just try to fill it up to the top (without spilling) so there is as little air as possible.
WHY DON’T YOU HAVE PIN WHEN I JUMP TO YOUR RECIPES. I MUST GO BACK TO THE BEGINNING TO PIN?
I don’t know what you are talking about.
Can I double this recipe?
I made this recipe and it was PERFECT! I then used it to make your cream cheese caramel icing (which is divine). Thanks for sharing this recipe!
I am so angry. I wish I had found this recipe sooner. This is great recipe. The instruction were spot on, easy to follow including the things that could go wrong and how to correct them.
We will probably never buy store bought Carmel again.
Wellllll … the ingredients are correct. Except for the missing water to lightly wet the sugar so you don’t need to stir it or worry about burning it so much more than doing a ‘dry’ caramel recipe. Caramel is classified as a candy in one form or a dessert topping/ sauce in another. Sugar can be one of the most amazing ingredients if you understand a few basic things about it. Like how stirring your sugar base before it gets to the stage/temp you require for your choice of texture can cause it to clump up together, re-chrystalizing and leaving your final product with a grainy, not smooth, mouth-feel. Sugar can be blown and shaped like glass is sculpted by artists. But, like most pastry and baking recipes, precision is required. You don’t have to have a candy thermometer, but you really should have one. Without one, keep your burner on low/med LOW to med/high LOW, add just enough water to moisten the sugar, keep a small bowl of cold-ish water with a pastry brush to brush around the inside edges in order to keep the sides from creating a domino effect of re-chrystalizing from the edges inwards. DO NOT STIR. If you don’t have a thermometer to tell you when you’re at your preferred consistency, give it 15 minutes of light simmering, easily, then dip a metal spoon into the boiling sugar and drizzle it onto a plate, then slowly tilt the plate. You will see how thick it is as it runs over the plates’ surface. The butter is definitely an option that can complicate things if it breaks like a sauce or a dressing will. But, if you know what you’re doing, it can be a decadent addition.
You CAN STIR and should stir throughout the simmering. I don’t know why I said not to stir, but you definitely need to play with this recipe to get it just right. Good luck 👍
YUMMY