Homemade caramel sauce is easy to make with butter, brown sugar, heavy cream, and vanilla. It takes about 10 minutes on the stovetop. Add sea salt if you prefer salted caramel.
I almost always have a jar of this caramel sauce in my fridge. It's great over ice cream, cheesecake, and brownies, and it thickens nicely as it cools.
Caramel Sauce Ingredients
This caramel sauce uses just four ingredients, or five if you're making the salted version.
- Unsalted Butter: Use unsalted butter so you can control the salt level.
- Brown Sugar: Light brown sugar adds a mild molasses flavor.
- Heavy Cream: Use full-fat heavy cream for a smooth, rich sauce.
- Vanilla Extract: Vanilla rounds out the caramel flavor. See these substitutes if needed.
- Sea Salt (optional): Start with ½ teaspoon fine sea salt for salted caramel, then adjust to taste.
(Scroll down to the bottom for the printable recipe card with exact measurements and recipe instructions.)
How To Make Caramel Sauce
This recipe is ready in under 10 minutes!
Use a small, heavy-bottomed saucepan for even heating.
- Melt the butter in a small, heavy-bottomed saucepan over medium-low heat.
- Add the brown sugar and whisk until the mixture is bubbling and the sugar has dissolved, about two minutes.
- Slowly whisk in the cream, being careful as the hot mixture bubbles. Continue whisking until smooth, about two minutes.
- Remove from the heat and stir in the vanilla. For salted caramel, add ½ teaspoon fine sea salt; taste and adjust once cool enough.
- Let cool slightly, then transfer to an airtight container and refrigerate.
Uses For Caramel Sauce
There are plenty of uses for homemade caramel sauce, including:
- Cinnamon Rolls
- Chocolate Bars
- Caramel Apples
- Cheesecake
- Pancakes (great with chocolate chips)
- Ice cream
For an easy dessert, drizzle the sauce over brownies or pumpkin cheesecake. Add chopped pecans for a turtle-style topping.
How to Store Caramel Sauce
Let the sauce cool briefly, then transfer it to an airtight container and refrigerate promptly. Store in the refrigerator for up to 2 weeks. Do not leave this cream-based sauce at room temperature for extended periods.
For longer storage, freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator and gently reheat before serving.
How to Reheat Caramel Sauce
Reheat caramel sauce in a microwave-safe bowl in 15-20-second intervals, stirring between each, until warm.
Or warm gently in a saucepan over low heat. If the sauce is too thick, stir in a small splash of heavy cream.
Caramel Sauce FAQs
Can I use salted butter instead of unsalted?
Yes. If you use salted butter, taste the finished sauce before adding any extra sea salt. Unsalted butter gives you more control, especially when making the salted version.
Why is my caramel sauce too thin?
Caramel sauce thickens as it cools, so give it some time before deciding it needs fixing. If it is still too thin once cooled, gently simmer it a little longer, stirring often, then let it cool again.
Why is my caramel sauce grainy?
The sugar may not have dissolved completely. Keep the heat moderate and whisk until the mixture is smooth before adding the cream. If the finished sauce is grainy, try gently reheating it with a splash of cream, whisking until smooth.
Easy Homemade Caramel Sauce
This homemade caramel sauce takes about 10 minutes and uses just four ingredients. It's rich, buttery, and perfect for ice cream, cheesecake, or brownies. Add sea salt for a salted version.
Ingredients
- ½ cup unsalted butter
- 1 cup packed light brown sugar
- ⅔ cup heavy cream
- 1 teaspoon vanilla extract
- ½ teaspoon fine sea salt, optional (for salted caramel; add more to taste)
Instructions
- Melt the butter in a small, heavy-bottomed saucepan over medium-low heat.
- Add the brown sugar and whisk continuously until the mixture is bubbling and the sugar has dissolved, about 2 minutes.
- Slowly pour in the heavy cream, whisking carefully as the mixture bubbles. Continue cooking and whisking until smooth, about 2 minutes.
- Remove from the heat and stir in the vanilla extract. For salted caramel, add ½ teaspoon fine sea salt, then taste and adjust once the sauce has cooled enough to taste safely.
- Let the sauce cool slightly, then transfer to a jar or airtight container. Refrigerate once cooled.
Notes
- Use a heavy-bottomed saucepan for even heating and to help prevent scorching.
- The caramel sauce will thicken as it cools, so don't worry if it seems thin while warm.
- For unsalted caramel, simply omit the sea salt.
Nutrition Information:
Yield: 20 Serving Size: 1 tablespoonAmount Per Serving: Calories: 111Total Fat: 8gSaturated Fat: 5gUnsaturated Fat: 3gCholesterol: 21mgSodium: 66mgCarbohydrates: 11gSugar: 11gProtein: 0g
This data was provided and calculated by Nutritionix.
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