Caramel Sauce
Updated
Updated
Follow this easy recipe to make homemade caramel sauce – salted or not. It only takes 10 minutes and a few pantry items. Then enjoy it drizzled over ice cream, cakes, pancakes, cheesecake, stir it into iced coffee, or use as a dessert dip for apples or other fruit!
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5 STAR REVIEWS
Right next to my homemade chocolate sauce, this homemade caramel sauce has got to be the easiest recipe ever. And it is pure nirvana! Sure, you can buy caramel sauce at the store, but as with most foods, homemade tastes so much better and doesn’t have any added unnecessary ingredients. Plus, in the time it would take you to drive to the market, this caramel sauce would be done! It’s sweet and buttery and going to rock your world, trust me!
Helpful Tips
- The utensils you use do matter. It is important to use either a wooden spoon or a heat-resistant silicone spoon to make the sauce.
- Resist the urge to stir! As the sugar and water bubble, if you stir them, you’ll cause sugar clumps to form and it will not be smooth and creamy. Once it starts cooking, do not stir. And be sure not to let the caramel go high up the sides of the pot or this will make the caramel sauce crystallize and become grainy, as well.
- What if my sauce does crystallize? Luckily, you don’t need to start over. Whew. Add a scant 1/4 cup of water and bring the sugar back to a gentle bubble. (Heating it up with the water should dissolve the crystals. Then proceed with the recipe until you get color on the sugar.)
- Use unsalted butter. Even if you want salted caramel sauce, I recommend using unsalted butter. This gives you better control over the saltiness of the finished product. For salted caramel sauce, I like to add 1/2 teaspoon of salt, but I recommend starting with 1/8 teaspoon and adjust to taste.
- Stay put and be patient. Do not step away from the stove while the caramel is cooking. This sauce is super easy, but it can take anywhere from 8-15 minutes to thicken and turn that gorgeous dark gold color. Since you don’t know where your sauce will land in that window, you need to be paying close attention.
- Can I use this caramel sauce for caramel apples? Unfortunately, no. This caramel is not thick enough to coat apples for caramel apples. But it sure makes a great dessert dip for apple slices or other fruit. It’s also perfect drizzled over ice cream or cheesecake, or stirred into coffee!
Easy Caramel Sauce
Ingredients
- 1 cup granulated sugar
- 1/4 cup water
- 6 tablespoons unsalted butter, , cut into pieces
- 1/2 cup heavy cream
- 1 teaspoon vanilla
- pinch of salt
Instructions
- Add the sugar and water to a 3-quart heavy bottomed pot; stir just slightly so it's combined and sits in a flat even layer, and try to avoid it going up the sides of the pot.
- Warm pot over medium heat and cook until the sugar dissolves, turns from cloudy to clear, and starts to bubble – this can take a few minutes. (At this point, do not stir again – simply allow to bubble and cook – and keep your heat at medium.)
- If the sugar forms clumps around the perimeter of the pot, using a spatula, you can gently brush down the sides occasionally, to prevent crystallization. But just continue cooking, without stirring, until the mixture thickens and turns a deep gold color like honey (this can take anywhere from 8-15 minutes), keeping a watchful eye so the mixture doesn’t burn. SEE NOTE BELOW.
- Carefully add the butter and whisk until completely melted. (The caramel will bubble up rapidly, so be careful and continue to whisk.)
- Remove the pot from the heat. Slowly pour in the heavy cream, whisking continuously until all of the cream has been incorporated.
- Whisk in the vanilla and salt.
- Set aside to cool in the pot for 10 minutes.
- Then pour into a lidded glass jar and allow to cool completely. (The caramel will be liquid at first, but will thicken up and solidify into a chewy texture as it cools.) Once it's completely cooled, it needs to be stored in the fridge because of the dairy. Reheat to use again – see note below.)
Video
Notes
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!
Do I need a Candy Thermometer?
You definitely don’t need a thermometer. If you have a thermometer and want to be very precise, the target temperature you’re after is between 225−230F which creates a sauce that has proper color and caramelization, and is thick enough to drizzle but still fluid when cool. (Making candy, requires a higher temperature.) If you follow this recipe exactly, without deviation, all you really need is a good nose and set of eyeballs!
Does homemade caramel sauce need to be refrigerated?
Yep! Because it has dairy (cream and butter), it will need to be refrigerated once it cools. You’ll reheat it, as necessary.
How to Store Caramel Sauce
- Fridge. After the caramel cools down, you’ll pour it into a lidded glass jar or container. Store in the refrigerator, tightly sealed, up to 3 weeks.
- Freezer. This caramel sauce can also be frozen in a freezer-safe jar for up to 2 months. Thaw in the refrigerator or at room temperature before using.
- Reheat. Caramel solidifies in the refrigerator so it needs to be reheated, either on the stove or in the microwave, until desired consistency is reached – usually just 10 seconds or so. Note: reheating the caramel will make it thinner and runnier.
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Instagram, Facebook, Pinterest, and YouTube!
Always wanted to make this. This recipe was easy and delicious
Yes I made this took longer than I thought it crystallized. Add water. It didn’t turn out as dark as I liked. See how it is after it cools followed the 3x recipe. Took along time for the sugar to melt down.
This is because you tripled the recipe. It only stands to reason it’s going to take much longer. This is not an ideal recipe to double or triple. You should make a single batch.
Hi, going to make this for some holiday gifts this Christmas. Can I safely triple the recipe? Where did you get your jars?
Thanks so much
Larry
Hi Larry – For best results, I would not double or triple this recipe. Make each batch separately.
Made this for Thanksgiving to spoon over sweet potatoes, because past recipes always became watery and nonexistent when heated with the potatoes. Appreciate the details provided, and proceeded according to instructions, but as it turned to golden color almost the entire contents crystallized. Gave it a little whisk and soon the crystals melted into the best sauce ever. So do NOT panic if this happens–and thanks for a great recipe.
(PS–leftover sauce in fridge and it will be used for leftover yams as well as a flavoring for my morning plain yogurt).
Easy, simple instructions for a delicious sauce.
Good recipe. I doubled it and it worked great
Thank you for the clear, simple instructions. Your caramel sauce recipe turned out perfectly!!
This is after I tried a recipe from another site that omitted the water and called for continuously stirring the sugar (not surprisingly that resulted in a hopelessly clumped sugar mass that refused to combine with the melted butter).
I look forward to making this recipe again. Thank you!
Failed 2x because I stirred the edges in too
Vigorously when I thought that it was crystallizing. My advice for anyone who’s never made this is trust the process.! do not stir or move around at all! I didn’t realize that stirring causes even more crystallization! However, when I did do it right it turned out amazing! Thank you for sharing this recipe!
Easy, straightforward directions. Turned out perfectly and delicious. And, I know what all of the ingredients are! Thanks for the recipe.
My search for the perfect homemade caramel sauce is over!! This is so easy and results are chef’s kiss. I’ve made it 4 times now with consistent results. Thank you so much!
Just made this for the second time, both times with half and half because it was all I had, and it is a winner! The first time I simmered it down to make it thicker, came out like fudge, delicious! Thanks for the directions.
Fabulous recipe! Delicious taste. Ate it by the spoonful!
Making for probably the 9th time. So easy to follow and straight forward! Makes caramel simple to make.
Im making it for the second time. Was a HUGE hit with my nephew. He put it all over vanilla ice cream and I used some as dipping sauce for my daughters apples
I just finish making the caramel sauce. It’s delicious.
Good recipe but WARNING: Do not use raw organic sugar. It contains impurities that can affects the sugars ability to properly dissolve.
This is phenomenal! This one will be in our family recipe box forever. Follow the recipe step-by-step and it came out beautifully.. Thank you for sharing.
This recipe was easy to follow and the caramel came out amazing!
Please can you use everperted milk for the recipe?
Heavy cream is needed for best results
I just made this for the 2nd time. So easy to make and it is delicious! I put it on ice cream and dip apple slices in it. I could eat it by the spoonful! I didn’t have heavy cream so I used half and half and it turned out great! Maybe not as thick but not too thin. This is a keeper!
I followed the recipe exactly and the caramel sauce is amazing! As instructed, you do need to keep an eye on it because it goes quickly once it gets that honey color. I appreciate the thoughtful detail in this recipe.
So easy. My family loves this sauce with ice cream
sauce turned out perfect— no graininess, no separation, and perfect consistency
I’ve been looking for a simple caramel sauce, this is perfect, storing in 4oz. mason jars.
Thank you
I’ve literally been using this recipes for 3 months, making it weekly and it’s perfect. Thank you!
Came together in no time! Thank you for the recipe. I’ll be using this for my homemade coffee creamer.
Best caramel sauce ever!! Came together so easily and tasted like Werther’s candy. Thank you for sharing!
delicious. stays “soft”enough to pour from jar without reheating.
My daughter(10) made this for her class project. It was so easy and taste delicious. So glad we came across this page. Thank you something new to add to our memories and cook book.
I thought everyone was joking when they said it tasted like Werthers AND was easy. This was like DEVASTATINGLY easy, I literally broke a glass on my hand in the middle of it and was bleeding profusely and I still was able to finish the caramel myself. It was THAT simple. And it was delicious! 10/10 recommend.
Amazing!! I would definitely recommend this!! :)
Super easy and looks spot on! I’m about to serve it up with apple pie and vanilla ice cream.
Yummy recipe!! Do you know the serving size for the nutritional info?
This caramel sauce is so delicious! I just finished making it and am anxious to see what it is like in the morning. My stove is hard to predict and I may have cooked it too slowly as it was past the 15 min outer range. It got a crystal “look”before I added the butter (butter was cold) then I took it off the heat and added the cream (also cold). I had to reheat it (also added cream) to assist and get the crystals to melt again. Should I have used room temp butter and cream? All gone now, though!!
Yes, be sure to use room temperature butter and cream.
This is always my go to caramel recipe. It’s so perfect. I love it so much.
It was yummy!
Second time making this recipe. It is delicious!
This was the third recipe I made tonight, and it was the best one by far
Very good caramel sauce.
Easy recipe to follow with very good results. From start to complete about 20 mins.
First time ever I made caramel and it actually came out great. Other tries have always failed. Great recipe!
I was afraid of burning it so I made my caramel a little bit light, but it came out delicious!
This is phenomenal! I will never buy caramel sauce from the store again!
Perfect on the very first try! Absolutely the best caramel sauce ever!
Loved this quick and simple but scrumptious recipe!
I did tweak it by adding some whiskey to sugar and water and let it boil out and OMG, this was absolutely delicious!
Added a few swirls inside my apple & pear spiced pie and there wasn’t a single morsel left at family dinner!
Thank you!!
I would love your apple and pear spiced pie recipe!
So delicious. I made 4 batches. 1st batch turned out amazing. Tasted like Werthers Carmel and a nice dark rich color. The 2nd batch was a flop and before I added the butter and cream it turned to complete sugar crystals-I think I stirred it a little bit without thinking. 2nd full batch I didn’t let it get dark enough before adding the butter. It ended up tasting good but didn’t have a nice rich color. 3 & 4 th batch was perfect. I ended up adding the first batch and the 2nd batch together to balance out the color and taste. (I tried a small amount to see if it would be ok and it was). Thanks for the recipe.
Loved this recipe! Quick and easy!
Just made this! I was so convinced that this would taste nothing like caramel, half because I hadn’t made anything in months, and half because I substituted the cream for milk. I just tasted a bit of it and it tastes AMAZING! Tastes exactly like caramel but creamier and richer. 10/10 definitely recommend.
OK, I tried again and did not stir this time. Completely different story! Perfect caramel sauce, my mistake.
I made made this caramel sauce twice. It is absolutely amazing!! Thank you. Made exactly as your recipe stated and I did use a thermometer.
I did everything as you directed, and it turned out out of this world thanks so much for the recipe.
The caramel recipe is delicious! I struggled to keep it from crystalizing, but found out you can add a little cream of tartar or lemon juice. The acid helps to stabilize the sugar and made it much easier. Perfect addition to the homemade carrot cake.
Delicious and easy, thank you!
Love this so much! Another thing I will be making instead of buying
I always shy away from caramels because I always get crystals. I followed the recipe to the letter and it turned out perfect!
Easy instructions! Thank you!
Tastes, smells, and acts like caramel. But is some reason a light creamed honey color. I am not complaining because it still tastes exactly right, just not sure what happened!
so, so good !! So easy (1st time maker) and came out better than our favorite store bought ! Thank you !!
This recipe was easy. I added rum extract instead of vanilla. It was so good.
Quick and easy and it came out perfect! I made this carmel to pour over a homemade apple bread pudding. Thank you!
I’ve made this sauce several times and love it. Goes very quickly as it’s so delicious.
Fantastic! Instructions were very clear. Il caramello era perfetto!
I was craving sweet potato fries with caramel sauce to dip them in. This was perfect for them!
I’ve made this twice now. Each time it took a while for mine to turn the beautiful amber color but it did. Tastes WONDERFUL. Patience my friends and you will get there.
I was very hesitant about the recipe. After I made it, it was very runny. I put it in the refrigerator overnight and it is perfect! Thickened just like the recipe said. Taste like store brought caramels.
Great recipe. Just a helpful little hint I have picked you in my life. If you add a lid to the pot it will not crystallize. Hope this tips helps.
Thank you for this. I followed the instructions and two batches totally crystallized before I got any colour at all. Added a lid to the third batch and … it’s perfect.
Love the precise directions. Set the timer and turned out great. Super easy and delicious.
This is the best caramel sauce, hands down!! I added a little more salt for an ice cream topping. Perfect directions, thanks!
Planning an ice cream-themed birthday party and considering using a sauce warmer for the caramel topping. Is this a good idea?
So easy!
Delicious caramel! Even better salted.
Absolutely phenomenal! I couldn’t make Carmel to save me until this recipe! Thank you for the easy and precise directions!
Great easy & versatile
Turned out delicious. Reminds me of the homemade fudge my grandma used to make! I used it for some popcorn, which I also added chocolate chips to and it was delicious! I find it takes a while for the sugar to get dark in the pan but that may be just because I kept it at a low temperature to stop it from possibly burning, otherwise this recipe is perfect. Thank you!
Made this caramel sauce and it tastes amazing both sweet and buttery. For people looking for tips like others have said do not stir it once it starts to bubble leave it alone. I only swirled mine like once and honestly I think it’s best to not touch it. I used a candy thermometer once it hit caramel stage which like the instructions say: it will turn amber color like honey 8-12 min (mine was around 10 min mark) I had no clumps and no need to sieve the sauce.
Great instructions, and awesome caramel thank you!
You have no idea what this just made to my life!!!!
I loooove caramel sause. Like obsessed with it amd used to eat it with a spoons when younger, store bought then.
Thing is, i allergic to Dairy. As in get sick, not just a bad tumme. So does several of my kids.
I’ve tried multiple recipes over the years, I’m in Sweden though so not the same food culture, and haven’t found anything that taste even remotely similar.
So, tried this yesterday with oat whipped instead of heavy cream, and vegetable margarin, YES it WORKED! And it tastes sooooooooo good!
I’m honestly in heaven and siooo happy I finally found something that tastes and behaves the same way (consistency) as normal caramel sause!
Thank you!
This is my go to recipe every time! Thank you so much for sharing it
My mom always fail her caramel sauce Christmas time and this year it came out perfectly with this recipe! First time using it and it was a big success!
This caramel sauce is delicious!
Tasty – but my sugar crystallized before it had a chance to turn amber. I added water and it eventually dissolved and bubbled again, (I didn’t swirl or scrape down edges as another user suggested and just let it sit and bubble, upped the heat slightly and it eventually browned.) Still worked out and is delicious!
Love this sauce and so does my family. Is it possible to turn the sauce into caramel chews?
If you’re looking to make homemade caramels, I have a recipe for those here: https://bellyfull.net/homemade-caramels/
Really very good
This was awesome will make it again
Delicious and easy to make
I am a novice at making caramel sauce, and it still came out delicious! After the last step all of a sudden I had balls of sugar forming and I was thinking it was ruined, but I grabbed a flour sifter and poured the carmel through and it caught all of the clumps and left me with a dreamy caramel sauce! I think maybe I didn’t go slow enough when adding the cream, anyways it is great!
Same girl, same. I also strained it and it was delightful.
Easy to make!
Love it. Easy and addictive.
The yummiest caramel sauce!
This was my first time making caramel. I did have some crystals and clumping and it took awhile but it did eventually turn amber and smooth out and it tastes amazing. So my suggestion is just be very patient!
Can this be made with half and half? Maybe add more butter? I’d love to try it but don’t have cream.
I’ve never tested this with half-n-half. It might not be thick enough to solidify properly, but you can try it.
I was wondering what size container you recommend for storing
This is a great recipe! Perhaps a warning that the sugar might solidify while cooking. I mean, turn into a solid crystal. It finally started to melt and get that amber color, but I thought for sure I’d ruined the pot! Maybe it’s an altitude issue? Thanks for sharing!
Just made this for the first time. Perfection! I followed the written notes and while making, watched the video (which mentions bringing the sugar water up to a certain temp). Can’t remember the exact temperature and couldn’t find my candy thermometer. It worked without it but it might be helpful to add this temperature hint to the written recipe for people like me. I should have watched the video first, love, love this caramel sauce! And it’s gluten-free.
Wasn’t paying attention after 5 minutes of watching while finding butter…turned amber a few minutes after and 6 tablespoons were swirled until almost melted then I whisked in the cream…..some resistance from the corners but after paying attention….PERFECTION! Added a dash of salt and its outside cooling. Can’t wait to serve it over leftover apple cake with vanilla ice cream….yummy ahead
I usually am not the biggest fan of making caramel this way because it can be so tedious but this made it so easy! i appreciate the way you fully lay everything out and explain in detail, it made it much less intimidating! plus the caramel sauce was to die for, i ate more than one spoonful haha and it was gone within a few days in my house.
I struggled with this a bit but I know it was operator error. Lol. At first it turned into crystals but after adding the butter and cream it became smooth and did eventually turn amber. Be patient. I feel like I should have kept stirring but trust the process! It did get thick and tastes absolutely amazing.
This recipe was very easy to follow and the caramel came out perfectly smooth and velvety. This is now our “go to” recipe for caramel sauce.
It’s important to make sure that your temperature is at medium otherwise the water will evaporate and the sugar will just crystallize. That was my mistake, but it was easily rectified by adding more water to the crystals.
I needed a caramel apple cider drizzle for my apple cider cake, and decided to use your recipe. The only change I made was to reduce the heavy cream to 1/4 cup and add 1/4 cup of reduced apple cider. I reduced 1-1/2 cups of the cider down to a 1/4 cup. It was a thick syrup but worked fine and made the drizzle taste delicious. Thanks for the recipe.
First time ever making caramel. Came together perfect. I used a glass top and all my times were a couple minutes longer. Thank you!
I love this recipe! So easy and so wonderful! And, Yes! It is a wonderful apple dip! Worked very well on my freshly picked Granny Smith apples!
Easy , fool proof recipe ! Made it two weekends in a row to go over apple turnovers ! ?
Can this sauce be canned?
It worked!!! Very yummy!
I think this caramel is wonderful. And i didnt fail at it even with no candy thermometer!
Made my faux Reese’s Outrageous bars last night — Fabulous!! I stirred the Chrystal’s that has sunk to the bottom of my pint jar, and whoo- we! Good stuff!! Poured it on graham crackers, sprinkled on the Reese’s pieces, then the melted milk chocolate chips!! So Yummy!!
I rarely ever leave comments on recipes but holy cow. I’m a huge caramel girly but initially made this for my husband. Of course I had to try it to make sure it was good and I can honestly say I don’t know if I will ever get store bought caramel sauce again. Absolutely a must have.
Heya, Tried the recipe twice and I too had the problem with my first batch just being a lump of white sugar.
I will give everyone the advice I can since my second batch was a success. After going through the comments and feeling like I was losing my mind at not being able to make it first try, I realized that I was swirling the pan even before the amber stage- don’t do this. Literally don’t touch it at all until you see a color change- the only point of swirling from my experience is if there’s an uneven heat distribution. Keep it on heat as much as possible, and just wait. At medium heat (4/high) on my induction stove it took probably an additional 5 minutes before it even started changing color. It seems like it just takes an extra long time but I was able to get it to turn the deep amber color everyone described but it was a huge waiting game. I ended up not swirling at all and barely had any crystal build up. (Luckily my pan heated everything evenly.) I followed the rest of the recipe from there to a T and now have amazingly sweet, and tasty caramel, that if you lay out thin enough can be used for candy apples.
Take a parchment sheet and use freshly cooled/reheated caramel sauce, spread it very thinly. We’re talking maybe a little bit thicker than the parchment sheet itself, when it cools you’ll be able to peel it.
Hope this helps people!
I had the lump of sugar issue, too. Added more butter, cream, brown sugar, toffee, and pulverized pecans, as it’s going on a turtle cheesecake, and was able to get something really nice from it that tastes amazing, but good to know that I was swirling too soon.
I love this recipe! I’ve made this caramel sauce 3X’s and it always turns out delicious. Thank you for sharing.
This recipe is FANTASTIC, only note is to have your heat higher than just medium to get that beautiful amber color. I had mine close to high and that was perfect. Removed as soon as it turned amber to avoid burning it. Absolutely delicious!
I have never had a lot of success with caramel or caranel sauce…that changed with this recipe. Maybe I was just more patient, but this recipe works! Finally, I can make a GREAT caramel sauce.
Could I double the recipe? I would like to make for gifts but need more of it. Thanks
Without further testing myself, I can’t say for sure. I think that would be ok, but it will probably take much longer to achieve the deep flavor and amber color. Keep a close eye on it so it doesn’t scorch.
Ive always been told to never double candy recipes. Maybe caramel falls under candy?
I couldn’t seem to get to an amber color but the taste and texture are amazing.
How long did you cook it? It can take longer than 8-12 minutes to turn white sugar an amber color. I would have cooked it longer. Did you use regular white sugar or pyre cane sugar? Idk if that makes a difference but, I think it could.
Very easy to make. Absolutely love this recipe
It was easy to make and delicious. I needed caramel sauce for churro cheesecake bars and didn’t have time to go to the store. This was perfection.
Literally the best caramel sauce I have ever tasted! I used organic sugar and kerrygold butter
just made the recipe, exellent
This is THEE BEST caramel recipe and THEE EASIEST! Thanks for sharing it!
Loved this recipe so so much.
I made this recipe 5 times and only turn out right 2 times. So I tried it again. I have tried 7 times and my sugar won’t caramelize. I have tried everything. Different utensils, different pots, different temperatures. I have no idea. Watched all the videos. Have done everything they say by the book. Just won’t caramelize. Help.
Hi Carol! I’m sorry you’re having trouble. What did you do the 2 times that were successful? Do that again :)
Easy and so delicious. Put it on top of a brownie and tou are in heaven.
I’m not exactly sure what keeps happening to this sauce. I’ve made I a couple times now following the recipes exactly and I always end up with a delicious but very light sauce. It tastes like caramel. I assume it needs to be cooked longer so I do but it ends up dry and crumbly so I have to add a little bit more water to turn it back into a liquid. It’s really yummy but it just doesn’t have that dark color like it should.
No one has mentioned the fact that humidity plays a huge part in successful candy making. Those who have had good batches vs bad, could the humidity be the variable factor causing the issues? Just a thought
Absolutely delicious! My kids said it tastes like a Werther’s candy. I used vanilla bean and also salted butter so I omitted the salt.
The best!!!
Awesome!!!
This was fabulous! Tastes like butterscotch candy.
Very easy to make and tastes wonderful!!!
I’ve made this 3 times & is fabulous every time. Great over ice cream and as a dipping sauce for apple slices.
THIS IS MY SECOND TIME MAKING IT! FAST AND EASY TO MAKE! THANKS FOR HELPING ME MAKE IT A SUCCESS!!
#CARAMELMASTER
Haven’t tried this yet. I was thinking if either substituting evaporated milk or ½&½ instead of milk. I’ve done it before with flans etc. Just liked your input. Thanks
I wouldn’t say this is easy, especially for a beginner, but it’s not hard. It was pretty imperative that the temperature be just right. Mine went from under 328° to over 350° in less than minute at medium temp, and now it has a slight bitter taste. For next time, I’ll know my pot and stove better, but the temperature does matter.
Perfect! Easy and so caramelly delicious!
This is so easy and fantastic. I also put over my popcorn. Messy but sooo good!
GREAT. Used it for a dessert charcuterie board.
Hi, I’ve used this recipe before and everyone raved over it. I’m making an ice cream cake and want to use the caramel sauce as a layer on top of a crushed cookie crust. Is it okay to let the caramel cool for the 10 minutes and then pour over the crust or should I wait until it cools completely? Thank you
I love this recipe!! I used it on my caramel rolls and it was excellent!!!!
I tried this because it used simple ingredients and the directions were clear. It was hard to be patient, but I stuck it out and followed the directions exactly. I even got out a bottle of honey to make sure I cooked it to the right color. I still can’t believe how well it turned out. This sounds odd to say, but it actually tastes like rich caramel. Other recipes/instructions resulted in something caramel-ish, but this turned out absolutely perfect. Thank you for sharing this with us!
Made this sauce to drizzle over mini cheesecakes. Perfection – thanks!
I love this but I use a cup of cream, and it turns out perfect
Delicious! Turned out perfectly — placed it atop ile flottante (floating island).
Used this recipe for Christmas and New Year’s Eve. Excellent results both times.
Great recipe. Love your caramel sauce. Going to try some of your other recipes for some good tasting food to serve at my table! Thank you!
Made this for Christmas to go over a cheesecake. It was outstanding. I did add a touch of salt.
Best caramel sauce ever! Even tho I didn’t have it hot enough I fixed it and it came out really good!!
Omg this stuff is dangerously delicious! I doubled the recipe and aside from a little crystallization at the bottom I saw once I poured into jars, it turned out perfect. Thank you
This was SO good! It really does taste like Werther’s candy. I didn’t have any problem with crystals forming. If you have that problem it might be your pot or getting the right temperature.
I served this at a family birthday party and now I’m making it, by request for all who were there. It’s that good.
Excellent recipe! This is my 4th time making it. The first time was a little finicky, but I learned the pot matters and to be patient. Outstanding results since.
I’m getting ready to make it. However, I have no heavy cream. May I substitute with 1/2 & 1/2, regular whole milk or almond milk?
That’s all I have now.
This has an amazing flavor – I used Mexican vanilla which really gave it a bump. This will be my goto recipe for any caramel sauce from now on.
Everyone complimented me on my caramel on Thanksgiving!!! Excellent recipe!
This is definitely so much better than store bought Caramel, simple ingredients and it turned out delicious. Thank you Amy!
This looks so delicious (and easy haha) would this caramel be good for filling cakes or cupcakes?
I made this recipe because I needed a drizzle for my apple pumpkin bundt cake and it turned out way beyond my expectations. It is DELICIOUS. (I cut the recipe in half because I didn’t need all that much and it still worked perfectly.) Definitely recommend.
Heyy! Just wondering if i did something wrong or whatever but it turned into a butter-like consistency when it cooled? I’ve made this before and it was delicious but it’s never been that way. Would you know how that happened? I was making a double batch at the time. It’s not pourable but it’ll spread onto toast and stuff.
Hi Mazzy – Someone else has commented that the recipe was perfect as is, but had issues when trying to double it, so my guess is that’s the problem. Making a single recipe as written is the way to go.
My recent comment and rating was Love Love Love! No question marks as posted! There is NO question that this is best and very easy to make!
This was incredible!! And so easy.
This recipe goes above and beyond! While the technique might be a little intermediate, the results are amazing! Fantastic flavor, perfect texture, I’ve had success every time I’ve made this! And friends and family demand it regularly now, which has me hunting down anything and everything to dip it, drizzle it, and dunk it in. Simple perfection. Thank you so much for this amazing recipe!
Has anyone tried this over popcorn, for caramel popcorn?
Super simple recipe to follow. I think the trick is to have a good pot and all ingredients laid out in the correct order, then be patient and watch the magic happen.?????
This wouldn’t work for caramel popcorn as cream of tartar needs to be added along with brown sugar, instead of white, also insta3d of cream you need Karo syrup. Finally, some low temp for a good amount of time being baked in the oven to get that hard coating on the popcorn.
Can you help me out with why my sugar and water mixture didn’t brown. It went from boiling to just white sugar crystals like it sealed up all of the water… help!
Omg mine did the same thing! I added water 3 times and still couldn’t get it right. So I started completely over and took my time, let it simmer for 9 minutes, sloshed the pan around never stirring it, and it never would get browned
I had the same problem, mine crystallized, I added water and couldn’t get it to brown . I’m not sure what I did wrong.
Mine did the same thing! Never stirred it and stood watching it the entire time! Would love to know how to prevent this from happening!
This is absolutely the easiest and best way to make caramel sauce! Thank you
This is an update to my last review… Tried the recipe again tonight using a single recipe not a double. It came out exactly as it was supposed to and was perfect and easy. So I guess the pan I was using was too small for a double recipe. Going forward I would just make a single recipe twice.
First off, I would not call this recipe Easy. The finished product was tasty, but I didn’t exactly get there as I was supposed to. Maybe the problem was that I started with a double recipe? I was following recipe, doing well, and then very quickly it seemed like all the liquid evaporated and I had a pile of dried sugar again. So I added water, and got back on track. After what seemed like an eternity, I couldn’t get the color past the color of apple juice. No golden color. So I figured it was gonna be a wash, and added the butter, keeping it on the heat thinking maybe I’d get ‘brown butter caramel’. A little more cooking and it did turn the rich golden color (yay!). Next, I added vanilla and creme, But it seemed too thin maybe because there was a lot of hardened sugar on the sides of the pan? So I kept it on the heat longer to cook it down. It still seems thin, but I know it will thicken as it cools. Not sure if I will try this again or not.
I made this tonight, it turned out perfectly, I followed directions exactly. The taste is so far above store bought, give it a try.
Thank you so much for sharing your experience. The exact same thing is happening to me as I write this. All of the water dissolved and I added more water after getting dried sugar. I feel hopeful that it might turn out alright because of your comment. Thank you kind stranger!
Same thing! Sugar crystalized and had to add water. Never had that happen before. Frustrating !
This is my go-to caramel sauce – comes out perfectly every time. Sometimes I add salt. Love it!!
I followed the directions, and it turned out perfectly!! Amazing recipe.
Omg simply love it
At last found what I was looking for. Thankyou
Best caramel I have ever had and I have tried it many ways! My husband loves caramel –
Can this be made without heavy cream?
No, sorry.
So simple! Loved it. I added a good teaspoon or 2 of salt to make a salted caramel sauce, YUM
Question: I want to have a caramel apple bar at an upcoming party. Would this caramel sauce stay at a good dipping consistency in a small crock pot? Or should I just leave out at room temperature for the duration of the party?
It will thicken as it cools, so it’s fine at room temp, but if you want it looser, you could leave it in a small crockpot over low.
Amazing! I used this for a layer cake and now I’m making another batch. It’s the perfect texture and taste.
I’m making this tomorrow, however how do i add it as my topping to a cheesecake in three days after refrigerating the sauce for three days? I don’t want it to be runny?
Since it solidifies in the refrigerator, you’ll likely need to warm it up so it’s pourable again, but just warm it up a tad to get the desired consistency. And if you accidentally warm it up too much, then stick it back in the fridge to solidify again.
Just finished making it. Soooo good with a beautiful consistancy. Thank you!
I have made this recipe a few times and everyone I have shared the results with has gushed over it. I add just a bit of fresh ground sea salt to it for a salted caramel taste, while it is still cooking, and they just love it. Thanks so much for the great recipe!!
Best caramel sauce ever!!!
Easy and delicious recipe. My husband loved it!
AMAZING! I substituted the heavy cream for vegan heavy cream and it came out amazing!
Hi, did you use canned coconut cream or something else? Thanks!
Just wonderful in taste and texture, will make again.
Amazing recipe! Saving this one. Yumm!
I was wondering if this Carmel sauce would be suitable for pouring over homemade cinnamon rolls ? Would it get too hard? I’m excited about making this recipe!
You can definitely use it for that. Enjoy!
This produced the best caramel sauce. Thanks for the clear instruction and tips.
Hi! Thank you so much for sharing. Easy quick and comes out beautifully, had to really control my urge to stir the sugar and water but the result is absolutely beautiful. The addition of vanilla essence is cherry on the cake, brilliant!
This is Heavenly!!
I made it on saute in my “instapot”. I crystalized at first because I thought the sugar should have been darker to my eyes but it was more of a light amber. I reboiled it with 1/4 c of water and it worked great. The whole process was easy and it tastes delicious! I loved making it and I was jazzed for a couple of hours afterwards because it was so fun!
Love this easy and quick! Great topping for my fresh apple puff pastry
delicious
This is by far the best caramel sauce I’ve ever had. No more store bought sauce for me! Thank you for this simple and delicious recipe.
I work in a cafe and this is similar to how we make it. We always add salt for salted caramel sauce. Great recipe.
Triple the recipe! I add bit more salt. It makes a great gift too
I love this recipe
What a recipe!!! So easy & result is awesome & lip smacking.
10/10 caramel sauce!
Easy, quick, delicious and didn’t make a mess in the kitchen! 10/10.
Fantastic! Fast! Easy!
This was the easiest out of several recipes I tried. I even made it with oatmilk instead of heavy cream and turned out yummy, just a tad more runny, that’s it. Thank you for this recipe!
I loved making this it was so easy to do thank you for sharing
Will Hershey’s caramel syrup work? Is it considered caramel sauce?
Work for what? This is a recipe for homemade caramel sauce.
Best homemade caramel sauce I’ve ever made!! Thank you for sharing this recipe with us!
So, I just made this amazing caramel sauce and even though it crystallized twice, I added a bit more water and kept at it and boy am I glad I did!! Thank you so much for the step-by-step instructions and especially for the instructions on what to do if the sugar crystallizes!! Thank you for sharing this great recipe. I will be using it to make vanilla ice cream with a caramel swirl!
Excellent and easy!
There was more than enough information, research, and experience from this recipe. Like many I failed and had a butter colored caramel at first. I made a whole new batch by following others and turning the heat to high, watching it, and even putting a lid to conserve the heat until it boiled at a hotter temperature. I did not have a thermometer and was able to get it right the second time. Unfortunately this is the problem with electric burners and must be noted. Thank you so much for this recipe!
I have made this twice. Perfect every time!
Clear simple steps, brilliant tips, made great caramel with this recipe many times.
Others have failed.
Holy wow. This is the BEST caramel recipe I’ve made. I have had a lot of trials and errors with making my own caramel sauce in the past, and this is the FIRST recipe I’ve ever followed that made me fully understand what to do- AND WHAT TO DO WHEN THINGS GO WRONG!!!!!! It is simple, straightforward, and genuinely delicious. Thank you!!!
My first time trying caramel and I must say your method is the truth! I love this recipe so much. Thanks to you a lot of people in Jamaica is gonna do the happy food dance when they taste this haha
This caramel is amazing!! I was having a little trouble with my sugar crystallizing, but I got a candy thermometer and realized I was cooking at too low of a temp. Tried again at the right temp and it turned out perfectly!!
If you have some trouble with your sugar becoming crystallized, then my two biggest hints/tips are #1 to use a stainless steel sauce pan, NOT a standard non-stick pan, and to also cover your sauce pan with a tight, firm fitting lid during the first half of cooking (until you really need to keep an eye on it for the right color. Why these two tips? Because they help to use the steam created from the boiling sugar water to prevent sugar crystals from forming. With stainless steel pans, the steam more evenly coats the walls and lid of the sauce pan evenly while the lid traps in the water and causes it to condense and run back down the walls of the sauce pan. The reason why non-stick shouldn’t be used (other than the high temps reached in cooking candy) is because (good) non-stick pans cause the water to pull together and bead up in to big water droplets, and while those droplets will run back down the walls of the sauce pan, it will do so in much larger but far fewer total beads of water. Stainless steel, on the other hand, will actually allow steam to build and cling to the walls (like with a glass shower door) coating it evenly. This way, no matter where crystals may try to form, there will be too much moisture everywhere, preventing it from crystallizing at all.
If you’ve ever seen how much differently water acts on the surface of an old, unwaxed car versus a newly polished and waxed car, then you’ll understand the difference in the way steam will act in stainless steel versus non-stick pans. While non-stick is great for eggs and delicate fish, and it’s cool to see how easily water beads up and runs out of a non-stick pan, that’s actually the exact effect we DON’T want when making caramel sauce.
Could I use half and half instead of heavy cream?
Just tried this caramel sauce recipe. It’s very tasty and was easy to make. I cut everything in half as I didn’t need all that sauce. Came out great. Thank you.
Absolute deliciousness! Smooth, creamy, and delightfully decadent. I drizzled it on top of apples baked in butter, cinnamon-sugar and walnuts topped with ice cream but the possibilities are endless!
I love this soooooo much and have made it numerous times! I am wanting to make toffee coverEd pretzels, can you just leave out the heavy cream and it harden like toffee?
Hello again,
I forgot to ask this question on your nutrition information can you tell me what size serving that applies to? I am guessing 2 tablespoons, and it may be in here somewhere and I missed it?
Yes, 2 tablespoons and it is listed in the recipe card.
Hello,
I am going to make this recipe in a day or two and I was just wondering if you wanted to make a sugar-free version of it and if you were using a sugar substitute that is like granulated sugar, but it sugar-free do you think that the recipe would turn out OK? I can’t wait to make it!
Hi Susan! I have never tested this with a sugar substitute or anything other than real sugar, so I can’t vouch for results, sorry.
My family puts this caramel sauce on everything. Best recipe I have ever found that makes everyone happy
I make this every week now. Best recipe for caramel sauce!
I am wondering if this caramel sauce could be used in a poke cake? Poured over the cake before it was frosted?
Great stuff!
I don’t know what I did wrong. My entire pan of sugar crystalized. I added some more water and got it bubbly again but then it did the same thing. I know it’s my fault, I just don’t know what I did wrong. I didn’t stir and I did swirl like the directions say to. Maybe my medium heat was too high?
You just have to keep cooking beyond the crystallization! It then turns into that honey brown amber once the crystals melt more :)
I don’t know if you’ve figured it out, but I was also having this issue and it turns out I had my temp too low! Try turning it up but just make sure you keep an eye on it :-)
Recipe was great. Just a little slower than yours. Add a little more heat and things went smoother.
I was making little mini apple wedge pies and somehow I got the crust way too salty. So, I made this caramel sauce with no salt and poured it over the apple filling before putting on the top crust. It totally offset the the saltiness of the crust. Yay!
Amazing sauce! So delicious! So easy!
I have an induction cooktop, and had issues with crystallization. I’m guessing the edges and sides of my pot were not hot enough, (and possibly could never get hot enough) which was the reason for the crystallization. I just kept going and poured the sauce through a sieve. It tastes very good. Gas, electric, and induction cook tops operate very differently, and I imagine a recipe that relies so much on even temperature would be a little tricky. But your tips worked, and I didn’t give up.
I’ve never attempted any kind of sauce like this and I’m a cook by trade…this recipe is AMAZING!!
Yes 15 min is all it takes to have luscious caramel sauce. Skip the store bought. Make this instead.
Made your apple crisp and this sauce for the first time today. Tastes amazing. I used a heavy copper pan to make the sauce in, and it looked like it was supposed to at every stage. However, After I added the cream and butter, I noticed there was some crystallization around the bottom edges of the pot, as I stirred it. T00 late to add more water. Just poured the sauce into a jar and left the crystallized bit around the bottom edge of the pot. Tastes wonderful and I cannot tell a lie – I licked the spatula. LOL. Will use a saucier pan to make it next time.
It’s awesome and so easy to make! Thank you!
very easy to make and not finicky
Turned out great! First I tried another recipe and it was awful–so thanks for providing a solid recipe!
This is my first time making caramel sauce, this is DELICIOUS!
Just made this…. Did twice. First time did not cook quite long enough so did not get a deep caramel color. Second batch came out very nice. Wonderful flavor. Wondering if I could use first batch for caramel popcorn ?
just made this caramel and ran into the same problem i always do regardless of whos recipe it is ( the sugar hardens and i alwaaaays want to give up) i thought i was gonna be okay considering the sugar is mixed with water however the water cooked off before everything could amber but since it was already my second attempt and didnt wanna restart i put another 1/4 cup water kept mixing and mixing and it slowly became decent. there were still chunks of sugar so i decided letd add the butter in hopes of melting it a bit more. IT WORKED!! i got a fork and took out the remaining crystals and then added my heavy cream. definitely glad i didnt give up again because the outcome was soo worth it
Great and easy recipe! Used it for iced coffee and it was scrumptious.
Wonderful recipe, for those having trouble please read the recipe, and then read the tips. Don’t deviate! It will turn out perfectly every time.. Remember read, and do exactly what the recipe says. Cheers
Thermometer which I prefer to use, is used during the sugar and water cooking only, right?
Hi, I want to make this for gifts. Can I double the recipe without compromising the integrity of the caramel?
I’m going to say no. I made the recipe exactly as written, and it was perfect. When I doubled it, I ended up with large chunks of sugar in the caramel, which I had to strain out. The caramel itself wasn’t crystalized but it would have been easier to just make the recipe twice.
Hi, I am looking for a caramel for thumbprint cookies, not sure if this will work, will the cookies need to be refridgerated b/c of the cream? Thank you
I was scared the whole time I was making this (first timer lol), but my caramel sauce is OUT OF THIS WORLD. I had to strain some crystalized pieces out, but the flavor is beyond what I could have hoped. Amazing!!!
This recipe is amazing!! Mine took a bit longer to turn that gorgeous amber color. Just be patient.
Made this to drizzle over our Thanksgiving apple pie. It was sublime!!
Recipe is perfection. Easy to follow instructions and the finished product tastes so good.
Turned out amazing, our local pie shop stopped selling extra caramel for apple pies. So, I made my own! I cook a lot but rarely candy type recipes – this is about as easy as it gets. I found a rapid read thermometer to be very helpful.
Unfortunately I had to make this twice (seriously, 30 seconds can make a difference!) but it turned out perfect! Great recipe and tips!
Oh lawd this may be the most delicious caramel sauce I’ve ever made. Absolutely genius recipe!
I didn’t have cream, so I added 4 Tablespoons of tapioca powder after the milk was added and stirred until it thickened. It thickened nicely. Thank you for this recipe!
Have you ever used this as a Carmel topping for cinnamon rolls? I’m wondering how it may turn out if I bake it under the rolls.
This recipe is so delicious! This was my first time making caramel and it was so easy! My family is sensitive to dairy so I made this dairy free by using vegan heavy whipping cream and vegan margarine. It turned out amazing! I also added 1/8 tsp cream of tartar to the first step because I read in another recipe that it helps the sauce to not crystallize. We will be making this again. Thank you for the recipe!
one word description – Amazing! I took it to my office & everyone wanted to eat it by the spoonful.
Made this as a dip for apple slices as a healthIER (ha!) Halloween treat. So easy and delicious!
Wow! This is delicious and super easy to make! I’ve tried other recipes I’ve found online, and none of them even come close to the simplicity and deliciousness of this one! It came out super smooth and perfectly sweet! This will be my “go to” recipe from now on. You’ll never buy store-bought again after trying this one!
Very good. I didn’t have heavy cream, so used half&half, also cut butter down 4 tbls. Came out great. Thanks.
So yummy
I tried this recipe 2 times. The first, I burnt the caramel and it turned out bitter. The second time, I did it perfectly and it turned out delicious!
Fantastic Recipe! I tried a couple of others, and Amy, yours is the best! No issues at all, even for a newbie. Just smooth, creamy, buttery caramel! I used it in a caramel buttercream–delightful! Thank you so much.
So I’ve made this Caramel sauce, approximately how long does it take to thicken? And could I use this Caramel sauce on Christmas chocolate bark?
Excellent!
I just made this n it came out perfect. Thanks for all the extra extra details. They really helped.
For a special treat, after stirring in the cream, stir in a little bit of whiskey (we use blackberry) and enjoy the result.
Drizzle it over a brownie with cinnamon peaches and a mint leaf to make it look decadent. My go-to dessert for parties
So easy and delicious – I think I read someone else say it tastes like a werthers candy and it does!
This was amazing! It’s definitely one of my favorites now. I’ve tried other recipes in the past but this one has been the best so far!
Easy and amazing!! No more store-bought for us!
Wow, wow, wow! Delicious! :)
Just made this and it’s wonderful! Will go great over bread pudding with dessert tonight.
YUMMY – I MADE THIS ON A WHIM, used bwn sugar & coconut cream added a tbs of pumpkin puree super yum used for some banana lumpia looking forward to using in my coffee tomorrow. THANK YOU QUICK EASY
best recipe ever! thank you for sharing
After I made this sauce I asked my husband, “where has this caramel sauce been all my life.” The salt just added flavour and after cooling the sauce was just the right pourable thickness, just like you’d pour over a sundae. Yummy!
Easy to follow, notary ingredients and tastes great.
Adding the small amount of water makes this so much easier…delicious!
This recipe was so easy and delicious! I even used sugar in the raw, which is already kinda brown so I couldn’t use color, only smell, time, and consistency. Tip: I used hot water and made sure the sugar was dissolved before turning on the heat. I also constantly stirred it until the point which it says not to stir anymore.
I used a non-refined sugar as well and had great results.
Mine took a bit longer to turn that amber color, but once it did it was glorious. So easy and delicious.
This is a good recipe~I did 2 separate batches side by side: one caramel w/pinch of salt and the other with 1/2 tsp. Salt. (I loved the one w/ a pinch of salt way better as it tasted better than Mrs. Richardson’s Caramel ice cream topping , more like a caramel nip.) I Measured All ingredients out for each saucepan ahead of time. Set Same temperature on both burners.
The heavier pan took 3 minutes longer and was easier to control-came out the perfect caramel color as the other saucepan wasn’t a heavy duty pot**** the sauce came out a darker amber color and cooked much much quicker /hotter and had a slightly burnt taste. They are still both good. If your saucepan isn’t heavy duty I highly recommend cooking medium low (start to finish) otherwise as soon as it starts to turn that light honey color it goes to very dark within seconds!!!! I read directions carefully before hand and you really got to watch as I noted ; 2 different saucepans I started both at the exact time and there was a 3 minute differential. I also cooked on a gas stove.
A couple other tips: 1.) squeeze 1/2 a lemon in (you won’t taste the lemon)when you add the last 3 ingredients **it is acidic * this will keep it from crystallizing. I read a bunch of commenters having that problem – (way down the comment line.)
2. ) use a clear lid as the steam builds on the walls of the pan it ‘cleans’ the sides of the pan so you don’t get that icky buildup on the inside walls of the pot and you can still see what’s happening inside the pan. I got those tips from an executive chef.
LOVE IT !!! Super easy to make and the taste is to die for. With the help of our 9 yr old son our sugar was a bit more darker than what I thought but it elevated the flavor to a roasted buttery salted caramel. Will not longer use store bought caramel. Thank you for creating this recipe.
Super easy to make. So rich and buttery. This caramel sauce turned out absolutely perfect. I couldn’t wait the 10 mins to let it cool, I spooned it over ice cream while it was still hot lol and it was heaven!!!!
Perfect! I’ve tried others but have now found the perfect, easy caramel sauce recipe. THANK YOU!
Super easy, super good. I made it for a cheesecake sauce bar along with several other sauces and this one was hands down the favorite.
I love the texture and taste of the caramel sauce
Caramel recipe is so delicious it was so easy to make. I loved you chocolate sauce recipe too. Caramel recipes I’ve used I messed up and was hard this one was easy. Thanks for the recipe.
What can i use instead of heavy cream. I live in turkey and they dont exactly know what heavy cream is they only have cooking cream or whipped cream.
Hi May! In order for this particular recipe to turn out, you need heavy cream. I’m not familiar with cooking cream, but whipping cream in the states is the same as heavy cream. Maybe it’s the equivalent in Turkey?
I used coconut cream. It works. Maybe coconut ? cream
Hi May!
US heavy cream is the same as Krem/Krema in Turkey. If you have a Migros near you, they carry it. It’s by the yohgurt.
Was tooo perfect
Really easy to make and it tastes so good.
End result perfect!
Just simple goodness… my go-to recipe from now on!!
Loved this soooo much I just want to eat it by the spoonful
I needed caramel sauce for an apple caramel cobbler. I didn’t want to go to the store. I found thIs recipe and had all ingredients so I decided to give it a go. Wow! It was so easy to follow the wonderful directions and it came out wonderfully delicious. So I’m ready to make my cobbler and can hardly wait to try it!
I had to try this a few times and the trick that helped me is cooking this on medium low with a lid on, checking periodically. I added a squeeze of an orange to mine as well and both prevented crystallization! I finally got the amber color but may have gone a few seconds too long and added a tad bit much salt, but it’s a caramel sauce and it’s good and I’m sure I’ll get it perfect next time! Great recipe!
Followed recipe exactly and came out great! Mine didn’t get quite the dark amber color – might have needed to cook longer – but the texture and taste were perfect. Awesome recipe, thanks!
Used regular salted butter. Best caramel sauce ever.
Best homemade caramel sauce ever!! Make sure not to stir it – comes out perfect!
This recipe was absolutely delicious and perfect for cheesecake! Nice little saltiness and sweetness! 10/10 recommend!
Made this recipe for exactly- no changes made. It was perfect. Waiting for it to cool- it smells amazing! Going to drizzle over some popcorn.
This stuff is liquid gold!
Best caramel sauce ever! Will never buy it again – it tastes so much better and it was so easy to make. I added a touch of salt.
My new go-to caramel sauce. Great recipe, thank you!
Best Caramel Sauce! I will definitely have this on rotation! I literally had to stop myself from eating it. Lol
It is so yummy! The perfect amount of richness. So buttery. I love it. It was very easy to make!
I want to tell you that I made this caramel sauce, and I’m speechless. But I had no heavy cream, so I used evaporated milk instead, and it was perfect!
How much evaporated milk did you use . I can’t use milk because I am lactose intolerance. Please let me know
Thanks
Hii, just tried this recipe and the taste is so great! But just wondering if the oil will separate, because mine is. So there were a layer of oil on mine.
Or do I need to pay extra attention on the steps?
But anyway, this is my first homemade caramel sauce and it’s super easy to make and delicious too!
Delicious. Love it! Couldn’t stop scraping the pot!!
This was so easy to follow and wow!! I will never buy caramel again. This is far better. Thank you for sharing.
FANF*CKINGTASTIC!! I tried this recipe with evaporated milk instead of heavy cream and salted butter (because that’s what I had and I didn’t use extra salt) and it was even better than the original one, even though the original is pretty solid. Def my go to recipe.
Can I use liquid coffee creamer french vanilla flavor instead of cream
I *think* it would be fine, but without further testing I can’t say for sure. Try it!
Fantastic! Came out so buttery, smooth, and rich. Mine didn’t quite get to that deep amber color, but that’s ok. Tasted amazing and so easy!
I just made this and included the vanilla and salt, it’s delicious!
This seems like the perfect recipe! I’m definitely going to shop tomorrow and make it tomorrow night. Question though:
You say you need to warm it up to use it. But I want to use it in a parfait that will be frozen with caramel swirled in it. Then I could put whipped cream and warm caramel drizzled over it. Will the caramel IN the parfait freeze and be difficult to eat?
Hi Kim – No, it’ll be fine. It solidifies in the fridge to where you won’t be able to drizzle it without warming it a bit, but it doesn’t harden like toffee.
Seriously the easiest caramel ever! I’ve made many, and this is my new go to! Just made it for the second time. Thank you so much for such a great tasting recipe! I’m excited to try some of your other recipes!
Can I use milk instead of cream? It’s really hard to find cream right now. Covid has it all sold out everywhere
For optimal results, you will need heavy cream.
Just here to say using half and half does NOT work. All I had was hyvee best thing since butter too. We live 30 minutes from the store but desperately wanted Carmel for my iced coffee. My sugar didn’t get darker either. Will come back and try again when I have the right ingredients!! Just figured I would add this epic fail in case anyone else was about to attempt it lol
Silky, rich, delicious…and so much easier to make than I could have imagined. Thank you for sharing this wonderful recipe. And the video tutorial!
can you can this caramel sauce
This caramel is perfect! I was afraid at first with it being my first time, but I am so glad I made this, thank you for this recipe!
This recipe is so delicious and easy to make. It even starts to smell like Werther’s candy. It took some time to turn into the amber color for me but be patient. It’s worth it! So good!!!
Hi, I am having a hard time getting it to turn amber. What am I doing wrong?
This was my first time ever making homemade caramel. It was a success! And I also didn’t have a thermometer so I just eyeballed. I will definitely make again!
First time making caramel sauce and will never buy it again! This tasted like melted werthers candy. Amazing.
This sauce is amazing! Perfect for caramel cravings! So yummy and buttery!
This was a very easy recipe to follow and I was thrilled with the results both in texture, taste and color. Will certainly make this again.
I love this! But how do i make it thinner? I made it days ago and now it’s seems a bit thick to sprinkle on desserts.
Hi Francesa – as mentioned in the article and again in the recipe notes: Caramel solidifies in the refrigerator so it needs to be reheated, which will make it thinner and runnier. Reheat either on the stove or in the microwave, until desired consistency is reached.
So good! I accidentally put one cup of heavy cream instead of 1/2 cup ( I’m a dummy lol) so it was a thinner consistency but still tasted great.
I loved it! So easy !
Fantastic recipe! Going to make a bunch of batches for Christmas gifts – who wouldn’t love to receive a jar of this gold!
Despite what is found on the internet, there are no science-based methods for home canning of cheeses, milk, butter or other dairy products. Clemson Extension and the National Center for Home Food Preservation do not recommend any process for canning these products.
best recipe ever thank u
Just awesome. The hardest part is resisting the urge to stir, since so many sauces require that. Be patient my friends, it does take a while. But the result is luxurious and so tasty!
What size jar should I use to gift this in? Thank you!
Hi Amy – This recipe makes appox 1 1/4 cups (as listed in the recipe card), so I guess it depends on how much of it you want to give as a gift. You’d need a 10 ounce mason jar for the full amount.
Thank you for sharing this recipe, iit was great!
i really did love this recipe. i had never made caramel sauce before but i am now on my second batch!!! soooo good!!!!
This was excellent!
Hello,
I am planning to make a salted caramel cheesecake trifle and was wondering if I can quadruple the recipe (yields 5 cups). If so, do I have to make the salted caramel in batches? Can I make two double batches and a single batch?
Thank you.
Hi Ally – Hm. Not entirely sure, honestly. I’ve doubled this recipe no problem, but never more than that. 5 cups is a lot…if you have a big enough pot and follow the same directions, I can’t see why not. Try it?
i love this recipe!! it tastes amazing and exactly like something you could buy at the store! one thing – i have made it 2 times, once using heavy cream and once using milk. make sure to use heavy cream!! when i used milk the caramel separated and wasn’t the creamy consistency i was hoping for and when i used the cream it was 10/10. i am not sure if i messed it up the first time and that’s why it separated but i would recommend using heavy cream!
Hi Bridget! Just wanted to point out that the recipe does state to use heavy cream, not milk. So not sure what made you try it that way? But yes, heavy cream all the way. Glad you loved it!
Can you use this caramel to make caramel rolls?
Question does it have to be heavy cream? Would love to make this and have all the ingredients except I only have half and half would that work?
Hi Pamela – it should work fine, but the sauce might not end up as thick.
It was a great recipe me and my mom were making a snickers cake and the carmel came out perfectly it was a nice amount a thin and thick!!
Loved this! Thank you for sharing!
THIS IS INCREDIBLE!
Made this caramel sauce for the first time tonight and it’s awesome. I saw someone say it tastes like a Werthers Original and they are spot on. I poured mine into two glass jars and am sitting at the kitchen table now with the “leftovers” in the pot with a fresh picked apple from today.
Amazing recipe – thank you so much!!
This turns out to be more like a butterscotch caramel. It is an awesome sauce.
Can I reduce the butter or adjust the cream to get a more standard caramel, for those times when butterscotxh doesn’t quite work with what I’m doing?
Fantastic recipe – so easy and the taste is out of this world. No more store bought sauce for me!
Tried this today for the first time. Sooo delicious! I added 1/2 tsp salt and it turned out so good! I did have trouble getting the mixute to the right consistency and color, twice it crystallized but I added in water just as adviced in the recipe and my caramel still turned out smooth and lovely.
I’ve tried a few caramel recipes and they never come out, but this one was perfection! Thank you for all the helpful info/tips and video.
Sugar rocks got put into a blender and it worked great
Can this recipe be doubled or tripled? I’d love to make some for Christmas gifts. It sounds delicious!
I love this sauce. Just curious of the calories. I saw that the recipe has 10 2TBS servings. Does a TBS have 90 calories?
Great recipe.
Tastes just like Werther’s caramels!
This was easy and excellent! I would give it 10 stars if I could!
THIRD time making this recipe. Never fails me. The second we run out my kids ask when I’m making it again!
I’ve made this a few times now – sometimes with salted butter, sometimes unsalted. You can’t go wrong either way, depending on your taste and what you’re using it for. Love love love this recipe!
Agh! I tried twice and could not get the amber color. It stayed clear then crystallized. What am I doing wrong?
I followed the recipe exactly.
So I had same issue as Lori. What went wrong!??
Hi Linda! Did you read all the recipe tips in the article? Watch the video? Make any changes? You can see from all the positive reviews that’s it’s a solid recipe. I’d love to help you troubleshoot, but it’s so hard for me to say, since I’m not in the kitchen with you.
Such an easy recipe! I was wondering if I could use this in Fort Knox pie?
First time I made it I had problems, but I’ve since made it a few more times without a hitch. I think the key is to really monitor your heat source and to swirl GENTLY, so the mixture doesn’t crawl up the sides. The tips and specific instructions in the article really help. We love this to the moon and back.
I love this recipe so much. I used salted butter and whole milk and it still came out phenomenal. Will be using this recipe from now on. Thank you
Just tried the recipe today and mine was going the same way of crystallizing with no color, but I followed the tip of adding more water and in the end it made a really good caramel. I think this is a really good recipe and I hope this info helps you out.
Loved it! No issues in my end. Make sure you use a heavy bottomed pan and don’t mix or swirl aggressively. The key is the proper temperature and not allowing the mixture to crawl up the sides.
Me too! I realized I live at a higher elevation and it messed me up. I added cream of tartar based on another recipe for higher elevation and it worked!
I’m having the same issue did you ever get it figured out?
I just tried this recipe. I got to #4 and the sugar crystalize completely over the top. I guess I should have added more water? Also, I’m at 5’000 ft, are there any adjustments for altitude?
Easy and Delicious
This recipe was truly easy and delicious. The final result was flavorful, smooth, rich, and so much better than store bought. I followed the instructions and made no changes. Thank you for sharing this wonderful recipe!
Made this sauce to use for a layer cake. AMAZING.
EXCELLENT recipe! I’ve made it a few times now and it comes out perfect every time.
I only have salted butter . Can I still use if not I will buy some before i make this.
Super easy! My butter did separate a bit when it cooled. How do I avoid this next time?
This is my 1st try. Now I love it so much.
Perfect recipe! Professional chef for the last 40 years
Serving it today for my bbq with roasted halved peaches with honey and thyme, vanilla ice cream and topped with toasted Pecans. Thank you!
Patience required!
I used a candy thermometer which helped with timing. Next time I won’t use such a heavy pan. I was on medium heat and went almost 12 min.
Had some chunky stuff at the end but not really a problem. Now waiting for it to cool so I can dip my apples in it!
Mixed resuts here. I tried this twice, following the recipe exactly, It didn’t turn the caramel color, and after a while the mixture turned back into sugar. I clearly had the heat too high so I tried again, keeping the heat very low. It bubbled along very nicely, but it still never turned a caramel color even after 20 minutes of bubbling. Just as it was about to go dry again, I went ahead and added the butter and the cream, vanilla and a dash of salt. It was smooth enough and very, very delicious, but a pale buttery color. I sure would like to do this again correctly. Any suggestions?
Perfect results. My girls were thrilled. Thank you for the thorough instructions and video – very helpful for someone who isn’t a master in the kitchen.
Loved this! Family of 6 here…we polished off the entire batch. Lol. Will make it again, it’s so easy.
This was quick, easy and is going to taste wonderful over my fresh apple cake in just a few moments! Thanks for the recipe.
I love the Carmel sauce truly delicious and oh so easy! Thank you for posting the recipe!
I am a Pastry Arts instructor and every Wednesday we deliver ingredients to our students and conduct classes virtually. This recipe worked out great, being simple enough for the students without a candy thermometer and easy to videotape the process. And it was delicious!! Thank You!
I love this, thanks Ken!
So easy to make and delicious!
I used this recipe to serve over apple cobbler and it was amazing! Easy and delicious. Everyone asked me for my recipe. I couldn’t help myself I told them it was a friend’s secret recipe lol!
Best homemade caramel sauce EVER! I got a little impatient, but so glad I waited. Mine took 11 minutes and I did use a candy thermometer. Hang in there everyone, it does finally turn that beautiful amber. The color and taste was amazing. Great recipe, thank you!
Fantastic!! I crystallized the sugar five times before I thought to take a temperature of the sauce and it was 100 degrees too cool. Heat up, bubbled and browned and MAGIC!!
My go to recipe. Always turns out so yummy!!
Came out perfectly! I added a touch more salt than called for. So good!!
Most excellent recipe! We used half of it for ice cream and the other half as a layer in a cake I made for Easter.
It’s like syrupy Werther’s in a jar. I have never made anything candy like before and i only had half and half but its still perfect. Easy if you pay attention. No candy thermometer either. Easiest and most delicious thing ever.
Best homemade caramel sauce – can’t believe how easy it was to make. And the end result was amazing. I would give this 10 stars if I could!
I haven’t worked with Sugar much, but am interested in using this basic recipe as a basis for boiled marzipan in lieu of the soft ball stage sugar syrup typically called for there. Do you have any idea what the effect of taking the sugar temp much higher before mixing in almond meal would be? Because caramel sauce stays smooth, I would hope the marzipan wouldn’t seize up, but the stickiness might get out of control. Any thoughts?
Hi Sean! I wish I could advise, but I’m not familiar enough with the process of making marzipan to guide you. I do know that caramel can be finicky. I have a recipe for homemade caramels and even though the ingredients are very similar to this caramel sauce, the process is different. It literally is a science. If you’re feeling adventurous, try experimenting and report back!
That’s gotta be a typo. Surely you mean between 238° and 250°, not 338° and 350°?
Nope, not a typo. 238° and 250° are the correct temps for making homemade soft caramel candies, but not caramel sauce.
I was wondering if there is a way to preserve this like maybe a water bath? I would like to make some and ship it but am concerned about the temperature during transit.
Hi Scott – There might be, but this particular recipe wasn’t tested for canning and is not shelf stable.
This is probably the best caramel I have ever made 100% recommend!
I like this recipe a lot. I finally had whipping cream so I decided to find a caramel recipe. I made it for my husband and he could smell the caramel in the air. I made it into candies so he can take them with him to work and put the rest in a jar. It made a lot.
I can’t wait to try it. I want to make it for gifts. How big of a jar does it fill?
This came out so good! Great instructions!,
Question: I want to make this recipe and package with apples for a party favor. Can this recipe be doubled or tripled safely or do I have to make 25 batches? Lol
This caramel sauce is amazing! Thank you so much for posting and for all the useful tips! I looked at quite a few recipes before choosing yours because it didn’t call for corn syrup, and also it seemed well balanced overall. It also included vanilla and salt, so it sounded like it had lots of flavor! I finished making it a little bit ago and I’ve been dipping into it several times already. It is very flavorful and rich tasting. I used salted butter (it’s what I had) and 1/4 tsp salt, perfect! I made a couple of mistakes, and seeing that now that I’m reading through again. First I didn’t really swirl the pan at, and the outer edges hardened. When adding butter and cream I stirred with a spoon instead of whisking and I dumped the cream all in one sitting. So there were a couple of bigger lumps formed and lots of tiny lumps, which I don’t think would not have happened had I done as you said, whisking and adding cream slowly. I ended up putting the pot over the heat again just a little bit, slowly heating until the tiny lunps dissolved. The bigger ones I just removed as they didn’t melt and I didn’t want to over cook the sauce. Amazingly it still turned out great, super yummy, and I’ll be keeping this recipe. Thank you so much!
I just made this too. One thing I did (which I got from a previous recipe the last time I wade caramel sauce), was warmed the cream in a small sauce pan (just warmed tho, little more warm then tepid), with a vanilla bean pod (it’s all I had). That helped with the clumping. I also only had raw cane sugar so it was a little hard to get the science down of color since it already starts a little amber color.. The first time using this recipe I accidentally burned it lol. The second time I don’t think I let it brown enough, BUT it still turned out yummy, just lighter in color. Overall amazing! And cheap to make instead of buying an organic/non corn syrup kind. My daughter loves it in her coffee! So Thanks!
I will try this recipe again. But the swirling doesn’t help and clumps then crystallised never turned amber colour. Once I cracked top layer of clumps I could smell the cooked sugar and underneath was amber so it hardened and I had to chuck it out. I watched the video and think maybe heat was too low??? Will give it a go another time but was disappointed as wanted to use it for Halloween popcorn.
Mine did the same and I just took my spoon and stirred it to get the sugar to dissolve and bubble then carmelize. I think stirring gently in the last stage is what worked for me. I know it says not to stir…. swirling the pan didn’t work for me either.
My daughter wanted caramel waffles. We ran out of the Eggo ones. I found this recipe.
Let me tell you how foolproof it is. I didn’t have white sugar, only clumpy dark brown sugar. Salted butter instead of unsalted. Half n half instead of heavy cream.
Still came out great!
I love this recipe. Replacing my old caramel sauce recipe with Karo in it. This one is healthier. Thanks!
Quick and easy recipe. It’s pretty foolproof. Much better than any caramel sauce you can buy. Adding vanilla and a little extra salt really take it to the next level
Great recipe. Adding a tablespoon or two of Karo syrup solved crystalizing problems and didn’t change the taste.