Easy Caramel Sauce

This easy caramel sauce recipe is a quick and reliable way to make rich, buttery caramel right at home. With just a few pantry staples and under 25 minutes, I get a luscious, velvety sauce perfect for drizzling over desserts, stirring into coffee, or eating straight off the spoon.

Why You’ll Love This Recipe

I love this caramel sauce because it’s incredibly simple and uses ingredients I usually have on hand. It doesn’t require a candy thermometer and still turns out perfectly every time. The result is a smooth, golden sauce that enhances everything from ice cream to apples. I also appreciate how customizable it is—just a pinch of salt can turn it into a salted caramel masterpiece.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 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

Directions

1. I add sugar and water to a 3-quart heavy-bottomed pot, stirring just slightly to combine. I make sure it sits in a flat, even layer.

2. I cook over medium heat until the sugar dissolves and the mixture turns from cloudy to clear, then begins bubbling.

3. Without stirring, I let the mixture cook until it thickens and turns a deep gold color, gently brushing down the sides if needed to avoid crystallization. This step usually takes 8 to 15 minutes.

4. I carefully add the butter and whisk until it’s fully melted—it bubbles up quickly, so I stay alert.

5. I remove the pot from heat and slowly whisk in the heavy cream until smooth.

6. I stir in vanilla and a pinch of salt.

7. After cooling the caramel in the pot for 10 minutes, I transfer it to a lidded glass jar and let it cool completely before refrigerating.

Servings and timing

This recipe yields about 1 1/4 cups of caramel sauce, which is roughly 10 servings (2 tablespoons each). The total time is around 22 minutes: 2 minutes prep, 10 minutes cook, and 10 minutes to cool.

Variations

• Salted Caramel: I sometimes add an extra 1/2 teaspoon of sea salt after cooking for a salty-sweet twist.

• Bourbon Caramel: A splash of bourbon stirred in after cooking gives the sauce a warm, boozy note.

• Spiced Caramel: Adding a pinch of cinnamon or nutmeg makes the caramel taste cozy and fall-inspired.

Storage/Reheating

I store the caramel sauce in a tightly sealed glass jar in the fridge for up to 3 weeks, or freeze it for up to 2 months. It solidifies in the refrigerator, so I usually reheat it in the microwave for about 10 to 15 seconds before using.

FAQs

How do I know when the caramel is done cooking?

I watch for the color to shift to a deep amber or golden honey tone. That’s the sign it’s ready to add the butter.

Can I make this caramel sauce without cream?

Heavy cream is key for richness, but in a pinch, I’ve used half-and-half or even full-fat coconut milk for a dairy-free version.

Why did my caramel crystallize?

Crystallization often happens if sugar sticks to the sides of the pot. I gently brush down the sides with a wet spatula while cooking to avoid this.

What’s the best way to clean the pot after making caramel?

I fill the pot with hot water and let it soak, which melts any hardened sugar and makes it easier to clean.

Can I double this recipe?

Yes, I double the ingredients and use a larger pot to prevent boil-over. Just keep a close eye on the color and bubbling.

Conclusion

This easy caramel sauce is a staple in my kitchen. It’s quick to make, endlessly versatile, and elevates so many dishes with its silky texture and rich flavor. Whether I’m pouring it over desserts or sneaking a spoonful straight from the jar, it never disappoints.