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Homemade Caramel Sauce
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Homemade Caramel Sauce

By September 30, 2021December 27th, 2022No Comments

Homemade Caramel Sauce

Homemade Caramel Sauce is a creamy and buttery topping for apples, ice cream, and basically any other dessert.
Make in Advance
The caramel sauce can be made up to 2 weeks in advance and stored in the refrigerator. Since the caramel will become thicker when chilled, simply microwave for 20 seconds and stir before using.
Troubleshooting
Caramel sauce can develop a burnt taste if the sugar caramelizes for too long (step #3). It is better to err on the side of slightly less caramelization since the sugar may continue to cook once it is removed from the heat.
Caramelized sugar in an enameled saucepan

Sugar and water are boiled over medium-high heat until the sugar is caramelized and develops a deep amber color.

Pouring heavy cream from a measuring cup into the caramelized sugar in a saucepan

Once the sugar has caramelized, it is removed from the heat to prevent the sugar from burning. Butter and heavy cream are added to turn the caramel into a rich and creamy sauce.

Homemade caramel sauce dripping off a wooden spoon into a glass jar

The caramel sauce is finished with a splash of vanilla then cooled slightly before it is ready to be used or stored.

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Homemade Caramel Sauce
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Homemade Caramel Sauce

Yield

1/2

cup
Prep time

5

minutes
Cook time

10

minutes
Total time

25

minutes

A creamy and buttery caramel sauce that is the perfect topping for apples, ice cream, and more.

Ingredients

  • 1/2 cup sugar

  • 2 tablespoons water

  • 1 tablespoon butter

  • 1/4 cup heavy cream

  • 1/2 teaspoon vanilla

Directions

  • Add sugar and water to a medium saucepan over medium-high heat.
  • Stir constantly until the sugar has completely dissolved and the mixture begins to boil.
  • Once the mixture is boiling, stop stirring and allow it to cook until the sugar is a deep amber color, about 5 to 8 minutes.
  • Immediately remove the saucepan from the heat and carefully stir in butter then heavy cream. Continue to mix until the cream is well incorporated then stir in vanilla.
  • Allow the caramel sauce to cool for 10 minutes before using or transferring to a glass jar.

Notes

  • Store in a glass jar with a tight-fitting lid in the refrigerator for up to 2 weeks.
  • The recipe can be doubled but cooking time during caramelization may be a little longer.

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