Easy Homemade Caramel Sauce Recipe

This easy caramel sauce is a true foolproof favorite. With just a handful of ingredients, you can make a rich, smooth caramel that turns out perfectly every time. Delicious drizzled over cakes, pancakes, or desserts, or simply enjoyed straight from the jar.

Why I Love This Recipe

It took some trial and error to create this easy caramel sauce recipe. You will be surprised to find how simple it is! You need just 4 ingredients for the perfect sauce. Anyone can do it!

Foolproof: it doesn’t get any easier than this
Super versatile: use for desserts, cookies, on ice cream and more

Recipe Ingredients

This easy caramel sauce recipe only needs four ingredients plus a few extra items to make it easier.

unsalted butter – you can even add a bit of sea salt and create a homemade salted caramel sauce. I don’t use salted butter for this as the amount of salt is easier to control when you add it yourself.
light brown sugar – you can also use dark brown sugar but the result will be darker as well
heavy cream – or heavy whipping cream
vanilla extract

In addition, it is easy to have the following utensils on hand:

medium saucepan – preferably one with a thick bottom
spatulas – I like flexible spatulas but you can also use a wooden spoon
glass jar – for storing I like to use a mason jar or something similar

How To Make Caramel Sauce

1

Melt the butter

2

Add the sugar and stir occasionally until combined

3

Add the heavy cream and stir until smooth. Bring to a boil

4

Boil until just slightly thinner than needed

1/4

Storing Caramel Sauce

If you store the caramel sauce in a properly sterilized jar it will keep for a year in a cool, dark place. Once opened store it in the refrigerator and use within two weeks.

Can I freeze caramel sauce

Yes you can! Ideal for an opened jar that isn’t empty after two weeks. Freeze in an airtight container for up to 3 months. It might separate when you thaw it, but that is easily solved by reheating the sauce.

Recipes with Caramel Sauce

I can wholeheartedly recommend making a generous batch of caramel sauce. If you store it in sterilized jars, it will keep for at least a year.

That’s perfect, because this sauce is delicious with so many recipes. Think pancakes, muffins, or chocolate desserts.

Some of my favorite recipes with caramel sauce are, for example:

Stroopwafel ice cream
Stroopwafels
Coffee caramel panna cotta

Which heavy cream should I use?

Regular heavy cream from the supermarket. Use it unwhipped and preferably at room temperature.

What if my caramel sauce is (too) thick?

When stored in the refrigerator, the sauce will thicken and sugar crystals may form. That’s not a problem, just gently reheat the sauce in a saucepan and it will be usable again.

Can I make this into salted caramel sauce?

You can easily turn this recipe into salted caramel by adding 1/4 to 1/2 teaspoon of salt in step 4. The amount of salt is personal taste, so don’t add too much at once, taste as you go.

My caramel sauce has separated, what now?

I haven’t personally experienced this yet, but it does come up occasionally. The chances are higher if you use cream with a lower fat percentage or cream straight from the refrigerator.

That’s why I always recommend using all ingredients as specified in the recipe and at room temperature, unless noted otherwise.

If your caramel sauce has separated, you can try one of the following:

Heat the sauce in a saucepan on the stove and stir until it comes back together.
Add hot heavy cream one tablespoon at a time while stirring, until the sauce becomes smooth again. Please note this will also thin the sauce.

Other Delicious Sauce Recipes

There are many more delicious sauce recipes to serve on Laura’s Bakery. I secretly love sweet dessert sauces the most, but for savory sauces, you can always browse my sauces and dips category. You’ll find something tasty for just about any dish or snack.

Some delicious sweet recipe tips from this category:

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Easy Caramel Sauce

Making caramel sauce doesn’t have to be difficult, this recipe proves it. And you can use it for the most delicious cakes and desserts. Lots of room to experiment!

Preparation5

Cooking10

Total15

Servings: ml

Ingredients

US Customary | Metric

230 grams unsalted butter
300 grams light brown sugar
250 ml heavy cream
2 tsp vanilla extract

Instructions

Melt the butter in a large saucepan, as the caramel will increase significantly in volume while cooking. Once the butter has melted, add the sugar. Stir occasionally until the sugar has completely melted and combined with the butter.
Add the heavy cream and keep stirring until the mixture becomes smooth. This can take a while, but it will come together.
Once the caramel starts to boil, let it boil for about 5 minutes while stirring constantly. Only start timing once you see plenty of bubbles forming in the pan.
After cooking, add the vanilla extract and stir well before pouring the caramel sauce into a jar.
Keep in mind that cooking times may vary depending on the pan and stovetop. I personally stop cooking when the sauce is still just slightly thinner than I want it to be, because the caramel sauce will thicken a bit more as it cools.

How to store

Store the caramel sauce in a cool, dark place. In a sterilized jar, it will keep for up to a year. Once opened, store it in the refrigerator, where it will keep well for about two weeks.

Easy Homemade Caramel Sauce Recipe

Why I Love This Recipe

Recipe Ingredients

How To Make Caramel Sauce