I’m sharing my Easy Homemade Caramel Sauce because it’s beginner friendly, incredibly simple to make, and lends itself to so many dessert ideas.

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I’m suspicious of recipes that take forever, so I made this Super Easy Caramel Sauce that changes everything. Thick, rich and surprisingly forgiving, it uses simple granulated sugar and a splash of heavy cream to lift every dessert.

Call it my Easy Homemade Caramel Sauce or a Quick Caramel Sauce when friends drop by, and you’ll suddenly feel fancy with almost no effort. I still burn a batch now and then, sometimes I overthink it, sometimes I dont, but when it works its ridiculously good, glossy, sticky and dangerously spoonable, the kind of thing that ruins store bought forever.

Ingredients

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Granulated sugar: Pure sweet carbs, fuels browning, affects texture, no protein, mostly empty calories.
Water: helps dissolve sugar and control heat, prevents burning, adds no calories or nutrients.
Butter: gives richness and fat, small protein, adds flavor and an indulgent silky texture.
Heavy cream: lots of fat and calories, makes caramel smooth and creamy, adds richness.
Salt: tiny amount boosts sweetness and cuts bitterness, balances flavor, negligible nutrients.
Vanilla: not required but brings warm aroma and depth, almost no calories, lots of flavor.
Corn syrup: optional, prevents sugar crystals so sauce stays glossy, adds sweet carbs and stickiness.

Ingredient Quantities

1 cup granulated sugar

1/4 cup water (optional, helps dissolve the sugar)

6 tablespoons unsalted butter (about 3/4 stick)

1/2 cup heavy cream or whipping cream if thats what you have

1/2 teaspoon fine sea salt or kosher salt, to taste

1 teaspoon pure vanilla extract (optional but adds lots of flavor)

1 tablespoon light corn syrup (optional, helps prevent crystallization)

How to Make this

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1. Gather everything first: 1 cup sugar, 1/4 cup water (optional), 1 tbsp light corn syrup (optional), 6 tbsp unsalted butter cut into pieces, 1/2 cup heavy cream warmed, 1/2 tsp salt, 1 tsp vanilla. Have a heatproof jar ready and a whisk or wooden spoon.

2. In a medium heavy-bottomed saucepan combine the sugar, water and corn syrup. Stir gently just until the sugar looks wet and mostly dissolved, then stop stirring. You can swirl the pan to even it out but dont scrape the sides.

3. Put the pan over medium-high heat and let it boil. Watch it closely, the sugar will go from clear to light amber to deep amber in a few minutes. This usually takes 8 to 12 minutes depending on your stove. Dont walk away.

4. When the syrup is a deep amber color (not too dark or it tastes bitter) remove the pan from heat right away. Have your butter ready.

5. Add the butter pieces and whisk or stir until fully melted and incorporated. It will bubble up, thats normal.

6. Slowly pour the warm cream into the pan in a thin stream while whisking constantly. Expect vigorous bubbling and steam, use an oven mitt if needed. Keep stirring until smooth.

7. Stir in the salt and vanilla. Taste and add a pinch more salt if you like it a bit salty-sweet.

8. If you see a few hard bits or graininess, put the pan back on very low heat and stir until smooth again, but dont overcook.

9. Let the caramel cool for 10 to 20 minutes, then pour into a jar. It will thicken as it cools. Store in the fridge up to 2 weeks and warm gently before using.

Equipment Needed

FAQ

1 cup granulated sugar

1/4 cup water (optional, helps dissolve the sugar)

6 tablespoons unsalted butter (about 3/4 stick)

1/2 cup heavy cream or whipping cream if thats what you have

1/2 teaspoon fine sea salt or kosher salt, to taste

1 teaspoon pure vanilla extract (optional but adds lots of flavor)

1 tablespoon light corn syrup (optional, helps prevent crystallization)

Why did my caramel crystallize? Sugar crystals form when sugar splashes on the pan sides or you stir too much. To fix it warm gently until it melts and add a little cream or corn syrup next time to prevent it.

What if my caramel smells burnt? If it smells or tastes bitter and dark brown, it’s burnt, toss it and start over. Burnt sugar can not be saved, sorry.

Can I use salted butter? Yes you can, just taste at the end and skip or reduce the added salt so it doesnt get too salty.

Do I need corn syrup? No its optional. It helps prevent crystallization and makes the texture a bit smoother but the sauce works fine without it.

How do I make the sauce thicker or thinner? Thicken by simmering gently a minute or two, thin by whisking in a tablespoon of cream at a time while warm.

Can I make this ahead? Yes make ahead and refrigerate up to 2 weeks, reheat gently before serving. For longer storage you can freeze for up to 3 months.

Super Easy Caramel Sauce Recipe Substitutions and Variations

Quick swaps for Super Easy Caramel Sauce:

Granulated sugar: use 1 cup packed light brown sugar for a deeper, toffee-like flavor. It makes the sauce darker and a bit more moist, so simmer a bit longer to thicken.
Heavy cream: swap 1/2 cup with 1/2 cup full-fat coconut milk or coconut cream for a dairy-free version. Evaporated milk works too but the sauce will be thinner and less rich.
Unsalted butter: replace 6 tablespoons with 6 tablespoons salted butter and cut the added salt, or use 6 tablespoons vegan butter/margarine for a dairy-free option (flavor will change slightly).
Light corn syrup: substitute 1 tablespoon with 1 tablespoon golden syrup for the closest texture, or with 1 tablespoon honey if you don’t mind a different flavor and slightly faster browning.

Pro Tips

– Warm the cream and have the butter cut into small pieces before you start. Pouring cold cream into hot caramel makes a massive boil and can seize it. Also smaller butter pieces melt faster so you dont get a big cool down that makes the sugar harden.

– Use a damp pastry brush to wash down any sugar crystals on the sides of the pan instead of stirring the syrup. A little light corn syrup helps too. If you spot crystals, cover the pan for about a minute so steam can dissolve them, then continue.

– Watch the color, not the time. Caramel keeps cooking after you take it off the heat so pull it when its a touch lighter than you think you want. If you want to be sure, drip a bit on a white plate to check the color and taste.

– If it gets grainy, dont panic. Put the pan back on very low heat and whisk in a tablespoon or two of warm cream or even a splash of hot water until smooth. If it smells burnt, toss it and start over, burnt caramel wont be saved.

Super Easy Caramel Sauce Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

I’m sharing my Easy Homemade Caramel Sauce because it’s beginner friendly, incredibly simple to make, and lends itself to so many dessert ideas.

Servings

servings

Calories

236

kcal

Equipment:

Ingredients

1 cup granulated sugar
1/4 cup water (optional, helps dissolve the sugar)
6 tablespoons unsalted butter (about 3/4 stick)
1/2 cup heavy cream or whipping cream if thats what you have
1/2 teaspoon fine sea salt or kosher salt, to taste
1 teaspoon pure vanilla extract (optional but adds lots of flavor)
1 tablespoon light corn syrup (optional, helps prevent crystallization)

Directions

Gather everything first: 1 cup sugar, 1/4 cup water (optional), 1 tbsp light corn syrup (optional), 6 tbsp unsalted butter cut into pieces, 1/2 cup heavy cream warmed, 1/2 tsp salt, 1 tsp vanilla. Have a heatproof jar ready and a whisk or wooden spoon.
In a medium heavy-bottomed saucepan combine the sugar, water and corn syrup. Stir gently just until the sugar looks wet and mostly dissolved, then stop stirring. You can swirl the pan to even it out but dont scrape the sides.
Put the pan over medium-high heat and let it boil. Watch it closely, the sugar will go from clear to light amber to deep amber in a few minutes. This usually takes 8 to 12 minutes depending on your stove. Dont walk away.
When the syrup is a deep amber color (not too dark or it tastes bitter) remove the pan from heat right away. Have your butter ready.
Add the butter pieces and whisk or stir until fully melted and incorporated. It will bubble up, thats normal.
Slowly pour the warm cream into the pan in a thin stream while whisking constantly. Expect vigorous bubbling and steam, use an oven mitt if needed. Keep stirring until smooth.
Stir in the salt and vanilla. Taste and add a pinch more salt if you like it a bit salty-sweet.
If you see a few hard bits or graininess, put the pan back on very low heat and stir until smooth again, but dont overcook.
Let the caramel cool for 10 to 20 minutes, then pour into a jar. It will thicken as it cools. Store in the fridge up to 2 weeks and warm gently before using.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.