Caramel sauce is a luscious confection with a rich amber hue and a buttery sweetness that enhances every dessert it’s drizzled on. It has a velvety texture and irresistible aroma and keeps well in the refrigerator for months.
Crafted with care, the sauce is a perfect balance of rich, buttery notes and a subtle undertone of toasty caramelized sugar.
Drizzled over your favorite treats, the smoothness and flavor of caramel creates a luxurious experience that will have everyone coming back for more.
Why make this recipe
- Decadent dessert topping: drizzle it over ice cream, cakes, or pies to add a rich and buttery sweetness that elevates the entire dessert experience. The velvety texture and nuanced flavor of caramel turn even the simplest treats into gourmet delights, making it a must-have for anyone with a sweet tooth.
- Versatile: caramel sauce is not limited to dessert applications alone; it's a versatile companion in the kitchen. Use it as a dipping sauce for fruits, a topping for pancakes or waffles, or a creative addition to savory dishes like roasted vegetables or grilled meats. Its sweet and savory versatility makes it a kitchen staple.
- Homemade: the process of slowly caramelizing sugar and combining it with butter and cream results in a sauce with a depth of flavor and authenticity that can be tailored to your preferences. Making caramel sauce from scratch guarantees a superior taste and provides the satisfaction of creating a gourmet condiment in the comfort of your own kitchen.
Ingredient list
- White, granulated sugar: an essential ingredient that can't be substituted.
- Unsalted butter.
- Cream: I use heavy whipping cream because it's what I normally have at home. Whipping, double and heavy cream also work.
- Salt: I use kosher salt or sea salt (usually Maldon salt flakes). They're not as strong as regular table salt.
See the recipe card towards the end of this post for quantities. You can check the Ingredients page for more details and the brands we use.
What desserts pair well with caramel?
Caramel sauce complements a variety of desserts, including ice cream, cakes, brownies, and apple pie. It's a versatile topping that enhances the sweetness of many treats.
What's the difference between caramel sauce and butterscotch sauce?
Caramel sauce is made by melting sugar, while butterscotch sauce is made with brown sugar and butter. Butterscotch has a distinct flavor due to the molasses in brown sugar.
Can I freeze caramel sauce?
Yes, you can freeze caramel sauce in a sealed, freezer-safe container for up to three months. Thaw it in the refrigerator overnight and reheat gently before use. But it keeps well for months in the fridge (due to the high sugar content).
How to make caramel sauce
- Organization: read the recipe first and ensure you have ingredients at the correct temperature, utensils and equipment needed, and enough workspace. This will make the process so much easier.
- Medium saucepan with high sides: this is important as the caramel will creep up the sides during different stages of the recipe.
- It's essential you don't stir the mixture after the sugar has dissolved. You can swirl the pan so the caramel cooks more evenly.
- Pastry brush: have it close by and dip it lightly in water to brush away the sides of the pan if the sugar creeps up. This will help to avoid crystallization.
- Watch this short video for homemade caramel.
The water and sugar will go through different stages with small bubbles, very large bubbles and foaming. At some point you'll see it begins to color.
When it's amber-colored, remove from the heat and add the rest of the ingredients as instructed in the recipe card.
Storage
- Cool before storing: allow the caramel sauce to cool to room temperature before storing it. This helps prevent condensation inside the storage container, which can lead to a watery consistency.
- Choose the right container: store caramel sauce in a clean, airtight container to prevent exposure to air, which can cause the sauce to crystallize or harden. Glass jars or plastic containers with tight-fitting lids work well.
- Refrigerate it: it keeps for months.
Can I make caramel sauce without using cream?
While cream is traditional, you can omit it by using alternatives like coconut cream for a dairy-free version, or condensed milk.
How can I add flavor variations?
Experiment by adding extracts like vanilla or almond during the cooking process. You can also infuse the cream with herbs or spices before adding it to the caramel.
Kitchen notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier.
- Patience is key – low and slow: caramelizing sugar requires patience. Use low to medium heat to melt the sugar gradually. Rushing the process can lead to uneven caramelization and a burnt taste. Stir the sugar occasionally to ensure even melting.
- Avoid stirring once boiling begins: once the sugar has completely melted and starts to boil, avoid stirring. Instead, gently swirl the pan to ensure even cooking. Stirring can cause the sugar to crystallize, leading to a grainy texture in the finished caramel.
- Be cautious with hot liquids: when adding hot cream or butter to the caramelized sugar, do it slowly and carefully to avoid splattering. The mixture will bubble up vigorously, so use caution to prevent burns. If you're concerned about the heat, let the caramel cool for a minute before adding the cream and butter.
- Control the thickness with cream ratio: adjust the thickness of your caramel sauce by controlling the ratio of sugar to cream. For a thicker sauce, use less cream and add more for a thinner consistency. Experiment to find the balance that suits your preference.
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Homemade Caramel Sauce
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Ingredients
- 1 cup sugar
- ¼ cup water
- 3 tablespoons unsalted butter, at room temperature
- ½ cup cream
- Pinch of salt
- Drops of vanilla extract, optional
Instructions
- Place sugar in a medium saucepan and add water. Moisten all of the sugar to make an even layer.
- Cook over medium-low heat, stirring occasionally until the preparation turns clear and the sugar dissolves. This might take several minutes.
- If any sugar crystals form on the sides of the saucepan, lightly dip a pastry brush in water and use it to sweep away sugar crystals without touching the caramel.
- Don’t stir again once it starts to bubble and is clear. Let it cook until it turns amber-colored, swirling the pan occasionally to avoid it burning in spots. Be careful not to burn it.
- When it’s a deep amber, remove from the heat and add the butter in small pieces. Stir to melt completely.
- Add the cream slowly, whisking constantly until it’s fully integrated.
- Add the salt and vanilla. Mix to combine. Don't taste it; you'll burn your mouth. Let it cool first.
- Cool in the pan for about 5-10 minutes and then pour into the glass jar you’ll be storing it in. Let cool completely before sealing and refrigerating it for up to a month.
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