Description
A rich, buttery homemade caramel sauce with a deep golden flavor and silky smooth texture. Perfect for drizzling over ice cream, cakes, pancakes, waffles, and fresh fruit.
Ingredients
1 cup granulated sugar
6 tablespoons salted butter, room temperature
1/2 cup heavy cream, room temperature
Instructions
- Place a medium heavy-bottomed saucepan over medium heat and add the granulated sugar.
- Stir constantly as the sugar melts, cooking until it turns a deep amber color, about 10–15 minutes.
- Carefully add the butter and whisk until fully incorporated. The mixture will bubble vigorously.
- If the mixture separates, remove it from the heat and continue whisking until smooth.
- Slowly drizzle in the heavy cream while whisking constantly.
- Return the saucepan to low heat and simmer for 1 minute, stirring until the caramel is smooth and glossy.
- Remove from the heat and allow the sauce to cool slightly so it thickens.
- Serve warm or cool completely before storing.
Notes
Add 1 teaspoon vanilla extract after removing from the heat for extra flavor.
Stir in a pinch of flaky sea salt for salted caramel.
Add a small pinch of cinnamon for a warm spiced variation.
Store in an airtight container in the refrigerator for up to 2 weeks.
Reheat gently in the microwave or on the stovetop. Add a splash of cream if needed to thin the sauce.
Freeze for up to 3 months and thaw overnight in the refrigerator before reheating.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal
- Sugar: 25 g
- Sodium: 85 mg
- Fat: 13 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.5 g
- Carbohydrates: 27 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 35 mg
