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.
Can you double and triple this recipe?
Can you can this??
No, you cannot safely home can caramel because it’s low acid and is too high-risk of food borne illness.
Thank you so much worked exactly like you sad perfection love it
I love your cooking
Hi there, this caramel sauce looks wonderful and I’m definitely going to make it. Do you know if it can be “canned” or do you think the cream would separate in a water bath?
I have not canned it. I would recommend searching for a safe recipe from Ball or a trusted website that will tell you exactly how to do that.
Going to try this using monk fruit
I’m going to try some this stuff you got some talent and it all sounds delicious wish u were my neighbor ! We wld be best friends if u share ur goodies!
Just yummy and so easy to make. This is my second batch…going to keep it in the fridge. Thanks for the recipe. 🙂
Just made double recipe. It is so good I can just eat it off the spoon. Thanks for this one.
This was a great recipe! The recipe was super easy to follow and the result was delicious! Thanks for providing the extra tips!
Me encantan sus recetas
Has anyone added vanilla to this recipe? If so, how much and did you decrease the cream?