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 is great to have on hand. It can be drizzled over a bowl of ice cream or Banana Split Nachos. It can also be used in a variety of recipes like Dwight’s Caramel Apple Pie and Caramel Apple Cheesecake, and just to name a couple! 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!
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: Use granulated sugar in this caramel sauce. I tried using half granulated and half brown sugar, but the brown sugar seized up while cooking. So, using all granulated sugar was the solution.
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)
A sturdy whisk made with metal.
Being prepared! Make sure you have all ingredients measured and ready to be added before starting the caramel.
How to Make Caramel Sauce
To make the caramel sauce, first, in a medium saucepan (a pan with high sides works best) over medium heat, add the sugar. Stir constantly, being careful not to burn it. The sugar will take on an amber color. This can take up to 10 minutes. Do not be alarmed by clumping or grainy-looking sugar, it will continue to melt and become smooth.
Once the sugar has melted completely, add the butter to melt, whisking constantly. The mixture will bubble up at this point. If you notice the butter separating, remove the saucepan from the heat and whisk to combine again.
After the mixture is fully combined, slowly drizzle the room temperature heavy cream. Stir to combine and let it simmer for an additional minute. Remove the caramel from the heat and let it cool. This makes about 1 cup and will thicken as it cools.
How is it Stored?
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.
Can You Freeze Homemade Caramel Sauce?
You can! However, 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 plastic 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.
Looking for More Recipes with Caramel Sauce?
Caramel Sauce is a versatile and flavorful condiment that can be added to many recipes and desserts for added sweetness.
- 1 cup granulated sugar
- 6 tablespoons salted butter, room temperature
- ½ cup heavy cream, room temperature
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.
Recipe inspired by Simply Recipes.