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thick caramel sauce drizzling from spoon
Isaac blogger

Easy Homemade Caramel Sauce

Smooth, buttery homemade caramel sauce made with simple ingredients and careful technique. Perfect for desserts, drinks, and drizzling.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 16
Course: Dessert Sauce
Cuisine: American
Calories:
Ingredients Method Notes

Ingredients
  

  • 1 cup granulated sugar
  • 6 tablespoons unsalted butter, room temperature
  • ½ cup heavy cream, room temperature
  • ½ teaspoon sea salt (optional)

Method
 

  1. Before You Begin
  2. Preheat and prepare your cookware as needed. Cooking times and results may vary depending on your equipment and ingredients.
  3. Melt Sugar
  4. Place sugar in a heavy-bottomed saucepan over medium heat. Stir constantly until the sugar melts, clumps dissolve, and it turns clear and golden.
  5. Caramelize
  6. Continue stirring until sugar is fully melted and deep amber in color with no visible granules. Watch closely to prevent burning.
  7. Add Butter
  8. Carefully add butter and stir until fully melted and combined. The mixture will bubble vigorously.
  9. Add Cream
  10. Slowly pour in cream while stirring continuously until the sauce becomes smooth and silky.
  11. Finish
  12. Remove from heat, stir in salt if using, and let cool slightly before serving or transferring to storage.

Notes

  • Stir constantly while cooking to prevent scorching and ensure smooth texture.
  • Use room-temperature butter and cream so the caramel blends evenly without clumping.
  • Cook just until deep amber; very dark color means the sugar may taste bitter.
  • Hot caramel is extremely hot—handle carefully and let cool before tasting.
  • Refrigerate leftovers in an airtight container up to 2 weeks and reheat gently, stirring until smooth.