Hey there, sweet tooth! If you’ve ever wanted to make buttery, golden caramel from scratch, you’re in the right place. This Homemade Caramel recipe is rich, creamy, and absolutely irresistible. Whether you’re drizzling it over ice cream, stirring it into your coffee, or dipping apples into it, this luscious caramel sauce will elevate your desserts instantly.
Don’t worry—no candy thermometer required, just a few pantry staples and a little patience. Let’s get caramelizing
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Why You’ll Love This Homemade Caramel Recipe
Easy and Foolproof – No fancy tools needed—just sugar, butter, and cream.
Versatile – Use it on pancakes, popcorn, cakes, coffee—you name it.
Better Than Store-Bought – No preservatives, just pure caramel bliss.
Make-Ahead Friendly – Stores beautifully for up to two weeks.
Ingredients You’ll Need
Here’s what makes this homemade caramel so dreamy:
- 1 cup granulated sugar
- 6 tablespoons unsalted butter, cut into pieces
- 1/2 cup heavy cream, at room temperature
- 1/2 teaspoon sea salt (optional but recommended)
Tip: Make sure your butter and cream are at room temp—cold ingredients can cause the caramel to seize.
Instructions
Step 1: Melt the Sugar
In a heavy-bottomed saucepan over medium heat, heat the sugar while stirring constantly with a heatproof spatula or wooden spoon. It will clump at first, then melt into a golden liquid.
Step 2: Add Butter
Once the sugar is fully melted and golden brown, carefully add in the butter. It’ll bubble up—don’t worry, that’s normal! Stir until fully combined.
Step 3: Add Cream
Slowly pour in the heavy cream while stirring. The mixture will bubble up again. Keep stirring until smooth and fully incorporated.
Step 4: Add Salt
Stir in the salt (if using), then remove from heat and let it cool slightly before using.
How to Use Homemade Caramel
Dip for Apples – Classic and perfect for fall.
Ice Cream Topping – Drizzle over vanilla or chocolate ice cream.
Coffee Sweetener – Stir into hot lattes or cold brews.
Caramel Popcorn – Toss with popped corn and bake for a crunchy treat.
Cake or Cupcake Drip – Looks fancy, tastes even better!
Storage Tips
- Fridge: Store in an airtight container for up to 2 weeks.
- Reheat: Warm in the microwave for 10–15 seconds to make it pourable again.
- Freeze: Yes! Freeze in a container for up to 3 months. Thaw in the fridge overnight.
FAQ
Q1: My caramel hardened after cooling—what do I do?
A1: Just reheat it gently in the microwave or over low heat on the stove.
Q2: Can I make it dairy-free?
A2: Try using vegan butter and full-fat coconut cream for a dairy-free version.
Q3: Why did my caramel seize up?
A3: Cold cream or butter can cause seizing. Always use room-temperature ingredients.
Conclusion
There you have it, friend—homemade caramel that’s silky-smooth, ridiculously delicious, and easier than you ever imagined. With this foolproof recipe, you’ll never need the store-bought stuff again. So grab your whisk, your favorite dessert, and pour on the goodness!
If you tried this recipe, don’t forget to share a photo and tag me—I’d love to see your sweet creations!
Homemade Caramel Recipe
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Yield: ~1 cup
Category: Dessert, Sauce
Method: Stovetop
Cuisine: American
Diet: Vegetarian
Ingredients
- 1 cup granulated sugar
- 6 tbsp unsalted butter (room temp)
- 1/2 cup heavy cream (room temp)
- 1/2 tsp sea salt (optional)
Instructions
- Heat sugar in a saucepan over medium heat, stirring constantly until melted and amber-colored.
- Add butter carefully and stir until combined.
- Slowly pour in heavy cream while stirring. Let boil for 1 minute.
- Remove from heat, stir in salt, and cool slightly before using.
Nutrition (per tablespoon)
Calories: 95 | Fat: 6g | Carbs: 10g | Sugar: 10g | Protein: 0g
Homemade Caramel Sauce
Rich, buttery, and foolproof—this caramel sauce is pure liquid gold you can drizzle, dip, or stir into anything you love!
Ingredients
- 1 cup granulated sugar
- 6 tbsp unsalted butter, cut into pieces
- ½ cup heavy cream, room temperature
- ½ tsp salt (omit if using salted butter)
- 1 tsp vanilla extract (optional, for extra flavor)
Instructions
1. Melt the Sugar
- In a medium saucepan over medium heat, stir sugar constantly.
- It will clump, then melt into a golden amber liquid. This takes 5–7 minutes.
2. Add the Butter
- Carefully add butter one piece at a time—it will bubble!
- Stir until fully melted and smooth.
3. Add the Cream
- Remove from heat and slowly pour in the cream, stirring nonstop.
- Mixture will bubble again—keep stirring until silky.
4. Finish with Vanilla & Salt
- Stir in vanilla and salt (if using). Let cool 10–15 minutes.
5. Store or Serve
- Pour into a jar. Store in the fridge up to 2 weeks.
- Reheat in microwave for 10–15 seconds if needed.
Tips
- Room temp cream prevents caramel from seizing.
- Thicker caramel? Cook a little longer before adding cream.
- Add sea salt for a sweet-salty twist!
- Perfect for: ice cream, pancakes, apples, or stirred into coffee!
Nutrition (per 1 tbsp):
Calories: 80 | Sugar: 11g | Fat: 4g | Carbs: 12g | Cholesterol: 10mg
