How to Make Caramel Sauce
Yield: About 1 1/4 cups
Prep Time: 5 minutes
Cook: 10 minutes
Tessa's Recipe Rundown...
Taste: Deeply sweet and I love adding sea salt for salted caramel. Homemade caramel sauce is no joke 1,000 times better than the store-bought variety.
Texture: Lusciously thick and rich.
Ease: Much easier than you probably think. If you’ve never made it before I’ve included everything you need to see and know to make a successful batch of caramel!
Appearance: Who wouldn’t want to receive a jar of this liquid gold?!
Pros: Fun and satisfying way to make a homemade goodie.
Cons: Caramel can be a little tricky to clean. If you get any stubborn sugar or caramel stuck to your pot simply pour some water into it and bring it to a boil. It’ll dissolve anything!
Would I make this again? I’ve made this recipe countless times.
Don’t start making candy if you have to use the restroom, because you cannot walk away from the stove even for a few minutes! I learned that the hard way.
Luckily there is a way to make caramel sauce that is super streamlined and simple, with no special equipment required. This caramel sauce recipe, which you can add salt to for salted caramel sauce, actually comes from my cookbook Cookies & Cream: Hundreds of Ways to Make the Perfect Ice Cream Sandwich.
I included it as a sort of bonus recipe for readers who really wanted to amp up their ice cream sandwiches. Caramel isn’t just good with ice cream, it’s good on EVERYTHING. And knowing how to make caramel sauce is a trick that’ll always come in handy.
Seriously, this stuff is liquid gold and you’re going to want to drizzle it all over cheesecake, brownies, cinnamon rolls, apple slices, swirl it into your favorite baked good batters, or even a spoonful inside your morning coffee. You’ll probably just want to eat it straight up with a spoon. What’s your favorite way to indulge in caramel?
Below is a quick video showing you just how easy it is to make your own salted caramel.
If you make and enjoy this caramel sauce, be sure to snap a picture and share it on Instagram, tagging #handletheheat, so we can all see your creations!
This post was originally published in February 2014 and updated with new photos.
- 1 cup (200 grams) granulated sugar
- 5 tablespoons (71 grams) unsalted butter
- 1/2 cup plus 1 tablespoon heavy cream
- 1 teaspoon Fleur de Sel or flaky sea salt (optional)
In a medium dry saucepan, cook the sugar over medium heat, swirling the pan occasionally, until the sugar melts and begins to turn a deep golden color, about 5 to 6 minutes. Turn off the heat and whisk in the butter until melted. Whisking constantly, gradually add the cream. Whisk until the mixture is smooth.
The caramel may seize. If clumps of sugar form, continue heating on low heat until they melt back into a smooth sauce. Remove from heat and pour through a fine strainer into a heatproof container. Stir in the salt if using. Let cool until warm and thick. Use or store in an airtight container in the fridge for up to 2 weeks. Let come to room temperature or warm in the microwave before using.
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