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A jar of homemade caramel sauce with a spoon inside, on a marble countertop with a stick of butter, bag of sugar, and wooden spoon in the background.
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Homemade Caramel Sauce

Our easy recipe for homemade caramel sauce only takes a few minutes to prepare and tastes much better than store-bought.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Sauces
Cuisine: American
Author: Lynne Webb

Ingredients

  • 3/4 cup granulated sugar
  • 3 tablespoons water
  • 4 tablespoons unsalted butter
  • 6 tablespoons heavy cream room temperature
  • 1 teaspoon vanilla extract

Instructions

  • Place the sugar and water into a 1-quart saucepan over medium-high heat (375°F).
  • Bring the mixture to a boil, whisking until the sugar has dissolved. It's important that you don't leave the sugar unattended as it can burn very easily.
  • Continue cooking the sugar, stirring occasionally, until it turns from deep gold to light brown, then immediately remove the pan from the heat.
  • Quickly add the butter, whisk until melted, then slowly whisk in the cream and vanilla extract until smooth.
  • Transfer the warm caramel sauce to a glass jar. Allow to cool to room temperature, then cover and refrigerate for up to 2 weeks.

Notes

To serve:

The sauce does harden slightly in the refrigerator, so be sure to take it out 30 to 45 minutes before serving, or spoon a little into a separate bowl and microwave for a few seconds to bring it back to a pourable consistency.

Nutrition

Calories: 109 | Total Fat: 7g | Cholesterol: 19mg | Sodium: 3mg | Carbohydrates: 13g | Sugar: 13g