homemade caramel sauce

This <strong>Easy Salted Caramel Sauce</strong> is about as simple as caramel sauce gets! It only uses 6 ingredients, and it's perfect for topping ice cream, brownies or any other dessert!

Easy Salted Caramel Sauce

(207 grams) granulated sugar

(120 milliliters) water

unsalted butter

(120 milliliters) heavy whipping cream

tbsp vanilla extract

salt

In a medium to large saucier pan, combine the granulated sugar and water. Cook over medium-low heat until the sugar is completely dissolved, about 3 to 5 minutes. Add the butter and let it melt

2. Over medium heat, bring the mixture to a boil. Stop whisking and don&#8217;t whisk at all during this part to help avoid crystallization. Allow to boil until the mixture turns a deep golden copper color, about 10-15 minutes, maybe longer depending on your stove. Keep an eye on it, but do not stir. If needed, you can occasionally tip the pan from side to side to help things cook evenly.

3. Remove the pan from the heat and immediately add in the heavy whipping cream in a slow, steady stream. The caramel will bubbly up quite a bit, so be careful with this step. Whisk quickly and well as you add the cream, whisking until well combined.

4. Add the vanilla extract and half a teaspoon of salt and whisk to combine. Add additional salt to your desired saltiness.

5. Allow the caramel sauce to cool. It will be fairly thin, but will thicken as it cools. Store it in the fridge for up to two weeks.

Made it.. I usually try the dry method and I am never happy with the results.. this method I will use forever .. it came out perfect! No more store bought caramel for me..
Thank you so much for this recipe.

Just made this recipe, after trying the "dry" version (someone else's dry recipe).  My first attempt, with the dry, made caramel concrete!!!  Wow!!!!
Second attempt: your recipe including the water.  For me, this was easier, even tho it may have taken a bit longer.  Great instructions, easy to follow, and the result was actually pourable caramel!!!  I put it into a mason jar to cool.  Yay!!  Never give up, right??!!

Great recipe!! I once made a Carmel sauce that just didn't taste good but this stuff was a winner!!

Hello.  My caramel sauce using the dry method turned out beautifully (and I am not a baker).  I was a little concerned it was not getting thick but I just turned up the heat a smidge while stirring  for another minutes and took it off the heat.  It did thicken.  I could have eaten the whole thing.  Thank you.  Looking forward to trying other recipes on your site.   Love the name of your site.  Appreciated how you explained what to look for when making this sauce.  

I follow the recipe. But my caramel sauce turns like theres a lil bit chunks of sugar in it. Not that smooth. Its like the caramel sauce surface’s gets harden and turns into some “sugar chunks”. What did I do wrong? 
Btw, I apologize for my bad English

This  sauce is DELIIICCIOUUUSSS!  
I just tried it and standing here licking the pan! I did half the recipe as i had just a few ounces of 3% milk and used Amaretto instead of  vanilla ...cannot wait for the chocolate to finish baking to have with it !🥳🥳🥳🥳

This was my first attempt at making caramel for the turtle cheesecake. I didn't even know I liked caramel, but this is delicious!! I am already wondering what else I can make that I could put this on!

I tripled the recipe so I could use it in a brownie trifle and have leftovers for the fridge.  It took about 55 minutes to reach the color needed.  I was expecting a looonnngggg cook time since I had so much more water to evaporate.  I also threw in about 3 Tbsp of corn syrup to help with the graininess some cooks experienced.  Patience and my new LG stove ensured a good even cook without burning.  To be safe I placed my pan down in the sink when it came time to whisk in the heavy cream.   Protect your hand with a mitt—-the steam that billows up is HOT.  Did not triple the salt, just added to taste.  Great recipe.

Wow! This is an amazing recipe. I doubled it. It took about 30 mins to get to the right color. Can’t wait to make this one over and over again. I love that I can follow your directions and the recipes come out EVERY time!!

Oh my goodness.. this caramel sauce is amazing.  My better half's daughter's birthday is today (17)  and she wanted a salted caramel cheesecake with a brownie bottom from a recipe I had found.  I used the salted caramel recipe for this and the caramel is amazing... wishing I had made a double batch for some extra (and for myself lol).  I will remember next time to not use a small whisk when stirring in the heavy cream... less chance of burning fingers if a bigger whisk is used. :-)

Thank you so much for this recipe! I haven’t made caramel in a few years and I always found it irritating to make using the dry method so I’m glad I tried this recipe. It was so easy to make and the taste is to die for!

This sauce is SO GOOD!! I made a batch and decided to immediately make a second because it's sooooo  good! Thank you for this recipe!

A small pot of homemade caramel sauce, for ice cream, drizzling over cakes, and more!

Small-batch Caramel Sauce

sugar

water

heavy cream

vanilla

In a deep saucepan (at least 2 quarts--no...

In a deep saucepan (at least 2 quarts--no smaller, because the mixture bubbles up!), add the sugar and water. Whisk to combine.

Turn the heat to medium-high and let the...

Turn the heat to medium-high and let the sugar melt and dissolve without stirring. If you see sugar crystals on the sides of the pan, use a pastry brush dipped in water to gently push them back in the pan. Do not stir.

Once the sugar is dissolved, crank the heat...

Once the sugar is dissolved, crank the heat to high and watch it turn an amber color. Watch it closely, it happens quickly! You can swirl the pan gently to evenly brown the caramel.

Meanwhile, heat the heavy cream until it's steaming,...

Meanwhile, heat the heavy cream until it's steaming, and small bubbles are forming around the edges.

Turn off the heat to the sugar mixture,...

Turn off the heat to the sugar mixture, and add the heavy cream all at once. Be careful--it bubbles up triple the size! It is very hot!

Next, whisk in the butter, salt and vanilla....

Next, whisk in the butter, salt and vanilla. Whisk until smooth.

Pour the mixture into a jar to cool...

Pour the mixture into a jar to cool and use as you like.

Skip the store-bought stuff and make your own caramel sauce at home with an added twist — coffee! We promise that this flavor combination won&#x27;t disappoint.

Homemade Coffee Caramel Sauce

heavy whipping cream

coffee

Into a large heavy bottom sauce pan add...

Into a large heavy bottom sauce pan add sugar and water. Using a wooden spoon, stir until combined. Cook, stirring continually, over medium-high heat until mixture boils.

Then leave alone until mixture turns to a...

Then leave alone until mixture turns to a caramel/amber color. Remove pan from heat when color is achieved.

WHILE sugar is cooking, into a separate sauce...

WHILE sugar is cooking, into a separate sauce pan add: cream, butter, salt and coffee. Whisk to combine.

Cook over medium heat until warmed through and...

Cook over medium heat until warmed through and butter has melted.

When amber color has been achieved, CAREFULLY and...

When amber color has been achieved, CAREFULLY and SLOWLY pour cream mixture into pot. Mixture will bubble furiously.

Gently stir using a silicon spatula and continue...

Gently stir using a silicon spatula and continue to stir until well combined.

Allow sauce to cool and then transfer to...

Allow sauce to cool and then transfer to a glass container with a lid.

Use as desired.

This Easy Homemade Caramel Sauce (Salted) is perfect for cakes, cupcakes, ice cream, cheesecake and any other dessert! Best of all, it's so simple to make with only 3 ingredients and is super delicious with apples and more!

Homemade Caramel Sauce (Salted) - 3 Ingredients

heavy cream (in Canada use whipping cream)

sea salt

vanilla extract

metal whisk or wooden spoon

heavy bottomed sauce pan

heat safe glass jar for storing

Start by having all the ingredients ready to go, and near the stove (as sugar can burn quickly).

In a medium heavy-bottomed saucepan (I use at least a 3-quart cast iron or stainless steel) heat the water and sugar over medium-low heat. Whisk constantly until the sugar has dissolved and the mixture starts to just bubble.

Turn the heat to high and bring to a boil. Stop stirring and allow mixture to continue boiling until it turns an amber color, this could take anywhere from 4-12 minutes.

Remove from heat and turn off the stove. Carefully and slowly whisk in the heavy cream as the mixture will bubble. Mix in the butter, one cube at a time until everything is incorporated.

Add vanilla or salt if desired. Allow to cool in the pan for 10-15 minutes, stirring once or twice. The mixture will thicken up as it cools. *(SEE NOTE to prevent caramel from getting grainy,)

Pour into a mason jar or airtight container in the refrigerator for up to 2 weeks. Warm for a few minutes in the microwave before serving.

This homemade salted caramel sauce is creamy, buttery, rich, thick, smooth, and blows away anything you’ll ever buy. Best of all, it&#x27;s done in 15 minutes!

Salted Caramel Sauce

light-colored corn syrup

cream

vanilla extract, optional (or substitute with bourbon, rum, Grand Marnier,

salt, optional and

In a medium to large saucepan (use a...

In a medium to large saucepan (use a pan much larger than you think you’ll need because the sauce will bubble very vigorously at the end), add the sugar, water, corn syrup and bring to a boil over high heat, whisking until sugar has dissolved.

Allow the mixture to boil for 5 to...

Allow the mixture to boil for 5 to 12 minutes, or as necessary, for it to turn caramel-colored, at which point it will likely be smoking slightly. The final stage where the mixture turns from pale amber to that perfect shade of caramel can go quickly, in less than 30 seconds, so keep a watchful eye and don’t let it burn. Super stinky and you’ll have to start over. Throughout the boiling time, you can swirl the pan gently every minute or two if necessary, but the less the sugary mixture gets on the sides of the pan, the better in preventing crystallization in the final sauce.

As soon as the sauce has turned caramel-colored,...

As soon as the sauce has turned caramel-colored, reduce the heat to low.

Very carefully and slowly, add the cream. Stand...

Very carefully and slowly, add the cream. Stand back because mixture will bubble up considerably.

Optionally, and very carefully, add the vanilla and...

Optionally, and very carefully, add the vanilla and salt, to taste. Stand back because mixture will bubble up again.

Whisk until sauce is smooth and combined, and...

Whisk until sauce is smooth and combined, and let it boil another 1 minute, which helps thicken it up.

Transfer sauce to glass jar or heat-safe container...

Transfer sauce to glass jar or heat-safe container (easiest to pour into a 2-cup measuring cup and then easily pour into glass jar). Allow sauce to cool uncovered to room temperature; sauce thickens considerably as it cools.

Sauce will keep airtight at room temp for...

Sauce will keep airtight at room temp for at least 1 month, although will likely last much longer; use common sense if giving as gifts with storage considerations.

This salted caramel cheesecake is seriously the best cheesecake recipe ever. It's silky smooth, extra creamy, and covered in a delicious homemade salted caramel. 

Salted Caramel Cheesecake

gingersnap cookies

tbsp unsalted butter, melted

lbs full fat Philadelphia cream cheese, room temp

tbsp all-purpose flour

eggs, room temp

vanilla bean paste

full fat sour cream, room temp

Pour the caramel into a heat proof container and place it in the fridge while you make the cheesecake.

Preheat your oven to 350F and thoroughly butter or grease your springform pan.

In a bowl, combine the crushed cookies, sugar, and melted butter. Mix until the crumbs are evenly moistened then tightly press it into your springform pan.

Bake for 8-10 minutes then leave it out to cool while you make the filling.

Gingersnap Cookie Crust

Reduce the oven temperature to 325F and place a large roast pan on the bottom rack.

In a stand mixer fitted with the whisk attachment, mix the room temperature cream cheese on medium speed JUST until smooth &#8211; no more than a minute. 

Take the bowl off the stand and use a rubber spatula to knock out any air that the whisk might have added.

Switch to the paddle attachment and place the bowl back on the stand. 

In a small bowl, whisk together the sugar and flour. Then mix it into your cream cheese on low speed until just combined. Scrape down the bowl, especially on the bottom.

At this point, you&#8217;ll want to start a pot of boiling water on the stove top.

In that same small bowl, lightly beat your room temperature eggs and vanilla and slowly mix it into your batter on low speed until just combined. Scrape down the bowl again then mix it for a couple more seconds.

Lastly, mix together the sour cream and caramel in a small bowl then fold it into your batter using a rubber spatula.

Pour the batter over the cooled crust and drop the pan against the counter a couple times to let out any air bubbles.

Once your water is boiling, CAREFULLY pour it into your roast pan and then place the cheesecake on the middle rack above it. This will help prevent cracks and also catch any drippings.

Bake for 1 hour and 20 minutes. It&#8217;s done when the edges have puffed up and the center gives a tight giggle when you shake the pan.

Turn the oven off and leave the cheesecake in the oven with the door cracked open for 1 hour. 

Then, pour the caramel sauce over the cheesecake before refrigerating. If the caramel is too thick to pour, place it in the microwave for 30 seconds to 1 minute to thin it out. 

Place the cheesecake in the fridge for at least 3-4 hours to set. Sprinkle with a pinch of sea salt before serving. I recommend serving it slightly chilled so that the caramel stays in tact.

Store in an air tight container in the fridge. Enjoy!

These cookies are insane. I'm obsessed. I want to make them everyday. If you like peanut butter, you'lll want to marry these cookies. They're easy to make. I didn't roll them in sugar and they were still ridiculous. I've been telling everyone that'll listen about them. You must make them. I literally dreamt about them... No lie!

The best cheesecake I’ve ever made! People at a BBQ who don’t like caramel or cheesecake raved about these! I baked them in a 9x13 pan for cheesecake bars. I baked the crust at 350F for 10ish minutes and then baked the cheesecake at 325F for around 40 minutes. So good! This recipe is definitely a keeper. Thanks Jenna!

Soooooo...I made the cheesecake and it looks amazing, however the filling was the texture of quiche which was very strange. Should I leave it out of the fridge to soften or have I done something wrong in the recipe?

Amazing cheesecake!  The steps are very detailed, making the recipe easy to follow.  The caramel sauce is to die for!!

Thank you for this awesome recipe. It is exactly what I was looking to make for my stepsons birthday. After all the years I have been baking, this was the first cheesecake I have ever made. And wow, was it yummy! We especially enjoyed the caramel sauce and the contrast between the filling and the ginger snap crust was like something from a five star restaurant. Thank you!

This is the best cheesecake I have wver tasted. My best friend and I made this and everyone who tried it agreed it was the best cheesecake they have ever tasted. The instructions are so clear. This is the first cheesecake I have ever made and the first dry caramel, and it was a breeze. You have instantly become a goto. If i could give more than 5 stars I would.

If you’re considering making this cheesecake, please go ahead and make it! The texture was perfect, it was perfectly balanced with the caramel and cheesecake flavors, and it even looked amazing. I will be making it again!

Perfect for both gift giving and parties, this bourbon caramel sauce will become an instant favorite of anyone who tries it!

Bourbon Caramel Sauce

corn syrup

bourbon

Boil sugar, water, corn syrup, and salt in a saucepan over medium-high heat, swirling occasionally. Cook until caramel is the color of iced tea, about 10 minutes. Watch it closely. It takes awhile to get going, but once it gets going, it can scorch quickly.

Remove from heat and add cream and bourbon (watch out for steam!), whisking to combine. Keep off the heat and whisk in butter and vanilla. Transfer sauce to a bowl to cool (and thicken). Store covered in the fridge and reheat slowly in the microwave or over low heat in a saucepan. Also great cold with apples as a dip.

https://embed.mediavine.com/videos/tqcfn8vqxwshtjkimp50

A simple and delicious caramel sauce made with only sugar, milk, and sea salt. No cream or butter needed!

Caramel Sauce with Milk

milk**

sea salt***

Heat sugar in saucepan

Place the sugar in a large, tall, heavy-bottomed pot, shaking it so that the sugar is in a thin, even layer. Place the pot over medium-low heat. Set a timer for 8 minutes while the sugar starts to heat up. During this time, leave the sugar untouched.

Continue cooking: 

Check on the sugar once the 8 minutes are up. If you're starting to smell it, or see areas where it appears light brown or translucent, it's about to start turning liquid. If this happens, skip to step 3 now. Otherwise, set the timer for another 8 minutes, but this time, keep an eye on the sugar. Around 8 minutes later you should see it starting to liquify. 

Warm milk: 

Meanwhile, prepare for the next few steps, as they will come quickly. Warm the milk in a microwave-safe container for about a minute, and stir to even out the temperature. Place the warm milk near the stove along with a trivet (where you can quickly place the pot of caramel once ready), and a heat-safe spatula.

Finish melting sugar: 

As soon as you see the sugar turning liquid, take your heat-safe spatula and carefully start to scoop the liquid sugar over the solid sugar. Continue to do this as more sugar turns liquid; the idea is not to stir the sugar, but just to keep the liquid parts from burning. Once all of the sugar has turned liquid, stir gently until it turns a rusty golden-brown color. This should only take a few seconds; be careful not to let it burn.

Add milk to sugar: 

As soon as the caramel turns the appropriate color, remove it from the stove, place it on the trivet, and quickly stir in half of the warm milk. It's important to keep stirring the caramel during this time. The milk will cause the caramel to steam and bubble rapidly, so be careful as you stir. Continue to stir as the bubbling subsides, and then stir in the remaining milk.

Return to heat: 

Some (or much) of the caramel may have hardened when the milk was added. If so, or if you want a thicker caramel, return the pot to the stove. Stir constantly over medium-low heat until any hardened caramel has melted back into the mixture. Be sure to carefully pry any hardened bits off of the bottom or sides of the pot as necessary, melting these pieces back in as well. Be patient; it may seem like they aren't going to melt, but with time it should.

To make a thicker caramel: 

If you want a thicker caramel, better for drizzling onto baked goods, cook the caramel, stirring constantly, for an additional 10-15 minutes after adding the milk. It will not look very thick while it's hot, but as it cools, it will thicken substantially.

Add salt and cool: 

Once all hardened pieces of caramel have melted (as needed) and the caramel has cooked longer (as desired), remove the pot from the heat. Whisk in the sea salt. Pour the caramel into a heat-proof container (if using glass, you can put a metal spoon in it to prevent shattering). Cover and place in the refrigerator to store; it will thicken as it cools.

THIS IS THE SIMPLEST AND GREATEST RECIPE FOR CARAMEL EVER!

Best and easiest caramel I've ever made, and I have been making it for years using the "wet" method. This recipe is rather difficult to get wrong once you get the "dry" method down. It just requires attention and patience. It's actually possible to make this caramel thick enough to make candy using 2% milk. I add a tiny bit of vanilla extract and butter at the end of the cooking process in order to make the caramel even richer-tasting. Everyone that I've made this for loved it. Thank you so much for sharing!

Easiest caramel sauce I've ever made. Absolutely delicious. And it's so smooth.

I can't express enough how amazing this recipe is! I've been baking for quite some time and one thing I've learned from experience is: you don't need a lot of ingredients to make a really good dessert. And this recipe proves it. I used this recipe to make homemade Samoa Girl Scout cookies and it was delicious. The caramel tasted just like if it were made from a fancy company. One thing I'll say is there is no way to avoid the sugar from hardening right after adding the milk. But continuing to stir and get the sugar off the bottom of the pot as it dissolves is very important.

I think that this recipe is awesome i just have one question, if I didn’t cook my caramel long enough before chilling can i reheat it to thicken it?

I tried this recipe twice both times different problems occurred even though I followed  the recipe exactly. Frankly just a waste of ingredients.

I agree with Isla - followed it exactly and ended up with a hard clump of caramel in hot milk :(

I loved this recipe! The tips were just what I needed, after failing many times trying to make caramel sauce in the past. I'm in love with the result! Thank you.

This was the best recipe I've ever followed. I know candy making is tricky, but the detailed descriptions made it so nothing was a surprise throughout the process. Exactly what I was looking for, thank you so much!

This recipe is really easy and the caramel tasted good, however the texture was wrong - it was quite grainy. Also I found that perhaps it wasn’t the best caramel to use for the dessert I was making - banoffee pie. It took a long time to thicken and the thicker it got the grainier it become. I can see this being great for an ice coffee. How can I get a smoother caramel with this recipe?

Lord Jesus you are a life saver. I wasted 2 packs of cream and a lot of sugar and butter and all of them curdled. This is the only recipe that actually turned out well. Thank you so much

This recipe is excellent! Just need patience to get that sugar to start melting and when cooking it again after you add the milk, but when you have no cream or butter this is perfect! The detailed instructions were easy to follow as well. So glad I found it!

This was the easiest, tastiest caramel recipe!  Your instructions were so easy to follow and the caramel after cooking for the extra 10-15 was perfect on top of florentine cookies.  Thanks so much!

PS also want to stress please be careful after you add the milk.  The immediate rise and steam I was not expecting to be that intense.

Homemade caramel sauce requires only 4 ingredients and 15 minutes of your uninterrupted attention. Let me show you the fastest method to make this delicious sweet sauce. Plus, 4 incredible flavors to jazz up your caramel sauce!

Homemade Caramel Sauce

(200 grams) pure cane sugar

(240 milliliters) heavy whipping cream, heated

(55 grams) unsalted butter,

oz (115 grams) semi-dark or milk chocolate, chopped

oz (350 grams) strawberries, fresh or frozen, chopped

lemon juice

applesauce

Calvados (or apple brandy/liquor, optional)

Heat a large heavy-bottomed pan, at least 2.5 quarts, over medium heat.

Then sprinkle ¼ cup of sugar evenly on the bottom of the pan. Slowly melt the sugar over medium heat. (This first stage may seem like taking long time, as you stare at the sugar. But be patient.)

As sugar starts to melt around the edges, you may swirl the pan gently to move the sugar around and encourage it to melt.

When sugar is mostly melted, add another ¼ cup of the sugar and continue to melt it over medium heat. You&#039;ll notice the color will start changing to light amber color. NOTE: If you feel like it&#039;s getting too dark, yet sugar isn&#039;t melted fully, take it off the heat and stir the sugar with a heat-resistant silicone spatula, or wooden spoon to slow down the cooking.

If needed, reduce the heat to medium low.

Continue with the remaining sugar, ¼ cup at a time, and cook until all the sugar is melted and it&#039;s dark amber color. NOTE: The sugar will start melting faster as more sugar is melted. Keep swirling the pan to encourage the sugar to move and melt faster, or you can also use a spatula or wooden spoon. See the step by step photos above for visual demonstration.

Remove the pan from the stove and slowly pour in hot cream, while whisking it slowly to combat the rising bubbles. Be careful, as the mixture will bubble up furiously. That&#039;s why it&#039;s important to add cream slowly and use a large enough pan. TIP: Make sure to heat the cream before adding it into the melted sugar, or your caramel will seize up on you. If that happens, return the mixture to a low heat and cook it until the sugar crystals are fully dissolved.

Add butter and coarse sea salt. Whisk the mixture until butter is fully melted.

Transfer the sauce into a jar and cool completely.

Make caramel sauce per recipe and stir in chopped chocolate. Mix until chocolate is fully melted. You can use any kind of chocolate. Dark chocolate adds super rich and deep flavors - perfect for serious chocolate lovers! If you&#039;re not a fan of dark chocolate, then use milk chocolate instead.

To make a chocolate caramel sauce:

First, make a strawberry sauce by cooking chopped fresh or frozen strawberries with a little bit of water and lemon juice. Puree until smooth, if desired. Keep it hot, while you make the caramel sauce.

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