Save It
Saved
Making your own caramel sauce from scratch is a lot easier than you might think! It takes practically no time at all.
I learned how to make caramel sauce this way years ago from my friend Suzanne and now make it any time a recipe calls for caramel sauce. There’s really no reason to buy it when you can so easily make it with just three simple ingredients — sugar, butter, and cream.
How to make easy homemade caramel sauce
To make caramel sauce, first you start by heating white granulated sugar. (Make sure you are using real sugar, not a sugar substitute.) As the sugar heats, it will melt and start to “caramelize” (hence the name “caramel”), changing color and creating caramel flavors.
Once the sugar has all dissolved and turned brown, we add butter. The heat of the caramel will melt the butter and create even more wonderful flavors.
Finally, after the butter has melted, we add heavy whipping cream. This will allow the mixture to be loose enough to be used as a sauce.
Use a thick-bottomed, sturdy pan
Making caramel requires that you cook the sugar evenly, which is much easier to do with a thick-bottomed, sturdy pan that can distribute the heat.
If you find that your sugar is burning and not melting, the culprit is most likely the pan heating unevenly. In this case you can either lower the heat and cook the sugar more slowly, or you can start over and add some water to the sugar in the beginning.
Use a pan with high sides as well. When you add cream to the caramel mixture the hot caramel will bubble up. You want to make sure you have a pan that will not overflow when this happens.
To use water or not to use water
If you are having problems with sugar burning before it is all melted, you might try adding a half cup of water to the sugar in the beginning of the process. This will help the sugar dissolve and heat more evenly. It will also take quite a bit longer to caramelize the sugar, which is why I usually don’t use water.
Safety first!
My one note of caution is to be extra careful while you are cooking the sugar, as with any candy making process. Once the sugar has melted it has a much higher temperature than boiling water. It helps to wear oven mitts and long sleeves to prevent burns if the caramel splatters.
Try Caramel Sauce on These Recipes:
- French Vanilla Ice Cream
- Apple Pie
- Classic Cheesecake
- Coffee Bourbon Chocolate Chip Ice Cream
- Chocolate Brownies — drizzle it over the top before baking
Caramel Sauce Recipe
Ingredients
- 1 cup (210g) of sugar
- 6 Tbsp (85g) butter (salted or unsalted)
- 1/2 cup (120ml) heavy whipping cream
Special equipment:
- A 2- to 3-quart thick-bottomed saucepan
Method
1 Assemble ingredients: First, before you begin, make sure you have everything ready to go - the cream and the butter next to the pan, ready to put in. Making caramel is a fast process that cannot wait for hunting around for ingredients. If you don't work fast, the sugar will burn.
Safety first! Make sure there are no children under foot and you may want to wear oven mitts; the caramelized sugar will be much hotter than boiling water.
2 Heat sugar: Heat sugar on moderately high heat in a heavy-bottomed 2-quart or 3-quart saucepan. The sugar will begin to melt in a minute or two. As the sugar begins to melt, stir vigorously with a whisk or wooden spoon. The sugar will form clumps and will start to melt at the edges of the pan.
As the sugar starts to melt, lower the heat a bit to keep the sugar from burning.
Keep whisking until all of the sugar has melted. Once all of the sugar has melted, stop stirring. You can swirl the pan a bit if you want.
Note that this recipe works best if you are using a thick-bottomed pan. If you find that you end up burning some of the sugar before the rest of it is melted, the next time you attempt it, add a half cup of water to the sugar at the beginning of the process, this will help the sugar to cook more evenly, though it will take longer as the water will need to evaporate before the sugar will caramelize.
3 Add butter: As soon as all of the sugar crystals have melted (the liquid sugar should be dark amber in color), immediately add the butter to the pan. Whisk until the butter has melted.
4 Add cream: Once the butter has melted, take the pan off the heat. Count to three, then slowly add the cream to the pan and continue to whisk to incorporate.
Note that when you add the butter and the cream, the mixture will foam up considerably. This is why you must use a pan that is at least 2-quarts (preferably 3-quarts) big.
5 Whisk until smooth: Whisk until caramel sauce is smooth. Let cool in the pan for a couple minutes, then pour into a glass mason jar and let sit to cool to room temperature. (Remember to use pot holders when handling the jar filled with hot caramel sauce.)
Store in the refrigerator for up to 2 weeks. Warm before serving.
Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. Thank you!
Products We Love
This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy.
Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.
Caramel Sauce
Is it possible to you use this method with brown sugar? Like let the sugar crystals melt then add butter then cream. I haven’t seen any recipes that melt brown sugar by itself and have been wondering why? Usually if a recipe calls for brown sugar you mix everything together all at once.
Hi Chelsea, good question! Brown sugar has its own flavor, thanks to containing a little molasses. And white sugar become so flavorful when it’s caramelized that it’s not necessary to have many other flavor elements in a caramel sauce. In some “caramel” sauces, you use brown sugar as a cheat, because you’re not actually caramelizing the sugar. I’ve not tried making this with brown sugar, but a few other readers have and said they were pleased with the results. Hope that helps!
Hi! My sugar crystallized while cooking and never got brown. I tried adding the butter and cream and put it back to heat. The mixture liquified but it is yellow (from the butter?!) and never got brown. It still taste great (with sugar, butter & cream, why not? It’s sweet…) but it’s not caramel sauce! I wonder if it can still be saved to become real caramel sauce? Hope you can help…. thanks a lot!
Hi Sheena, sadly, you’ll need to start over with a new batch. Here’s what happened. Your sugar crystallized, which is not good, but I’ll give you tips in a bit on how to avoid that happening again. It also never caramelized, which is why your sauce was yellow, not brown.
1) Sugar syrup crystallizes when a stray sugar crystal gets into the cooking mixture after the rest of the sugar has melted. This rogue sugar crystal introduces a new crystalline structure the the melted sugar, and “seeds” it so other crystals form, resulting in that gritty caramel. To prevent this from happening, wash the insides of the saucepan down with a wet pastry brush as the mixture just begins to come to a simmer. It also helps to first mix the sugar and water together until it resembles wet sand before turning on the heat.
2) Then, in Step 2, heat the sugar and water mixture, but don’t stir it. As it heats, that’s when you wash down the sides of the pan. Once it comes to a full boil, you can stop washing down the sides of the pan.
3) Once the sugar comes to a full boil, let it cook and watch it carefully. Don’t add the butter until you see the syrup turn amber and you smell that nice caramel smell. Caramel can burn quickly, so watch it the whole time.
When you make this recipe with those safeguards, you should wind up with a gorgeous caramel sauce. Good luck!
This was my 3rd try to between last night & this morning to make caramel sauce. This is by far the best way to make it! The first two times I used the “added water” method and the sugar was taking forever to caramelize. First time, siezed up (should have added more water and not wasted), 2nd time, wasn’t quite to the correct color. This method, with no water, worked first time. Just have to remember to count to 3 before adding cream slowly and stirring. Had a bit of clump at first, but returned to lowest heat setting with continuous/almost continuous stir and melted away. Great flavor. Using in peanut butter pie.
xxxxxyyyyy
Ok this is my experience exactly!!! I was struggling so much and this recipe was my third attempt and it worked like a charm!! So grateful to have found it!
Hi
My caramel got hard … wat to do
Please anyone tell me asap
Hi Hafsa,
Did your sauce get hard once you added the cream, or did it get hard after cooking and cooling to room temperature?
If it got hard after adding the cream, just keep cooking and whisking until all the hardened sugar is dissolved. Just how hard did it get? I hope this did not thwart any desserts in progress!
Absolute perfection!!! Took a bit longer than expected but well worth it.
xxxxxyyyyy