Perfect Homemade Caramel Sauce Recipe | Quick and Easy
There’s nothing quite like homemade caramel sauce to add that perfect touch of sweetness to your favorite desserts. Whether you’re drizzling it over vanilla ice cream, using it to make caramel macchiatos, or enjoying it with apple slices or apple pie, this easy caramel sauce recipe is bound to become one of your favorite recipes.
Not only is it simple to make with just a few easy ingredients, but the flavor is leagues beyond anything you’ll find at the grocery store. This recipe for homemade caramel sauce delivers a rich, deep flavor that will have you coming back for more every single time. Plus, it’s part of my Harvest Jar Gifts series in collaboration with Roots and Harvest, and it’s the perfect gift when packaged in a glass jar. The best part? It’s incredibly versatile and can be used for all sorts of recipes!
Why Make Your Own Caramel Sauce?
There are so many reasons to make your own caramel sauce rather than opting for store-bought caramel. First, you have control over the ingredients – no preservatives or high fructose corn syrup here! Second, the caramel flavor is much more intense when made fresh. If you’ve never tried it before, don’t worry – the whole process is actually quite simple. With just a little patience and close attention to detail, you’ll have a jar of delicious caramel sauce ready to go in under 30 minutes.
One of my favorite ways to enjoy this sauce is over vanilla ice cream sundaes or paired with pumpkin pie for a perfect fall dessert. I also love adding a drizzle of caramel to my morning coffee for a little indulgence.
Step-by-Step Guide to Making Caramel Sauce
For those trying this for the first time, the dry method for making caramel might sound intimidating, but I promise it’s easier than you think. You’ll need just a few simple ingredients: white sugar, butter, and heavy cream (or heavy whipping cream, or half & half). You can even sprinkle in some kosher salt or sea salt to make a sweet salted caramel sauce. And the great thing is, you likely already have most of these ingredients in your pantry!
Here’s the full recipe along with some tips to ensure success every time:
What You’ll Need:
- 2 cup white sugar
- 1/2 cup butter (room temperature)
- 2/3 cup + 2 tablespoon half & half or heavy cream
- A medium sauce pan (preferably stainless steel or heavy bottom)
- A wooden spoon for stirring
- A candy thermometer (optional but helpful)
- A pastry brush for cleaning the sides of the pan
- Roots and Harvest Glass pint jars
Instructions:
- Melt the sugar: Start by placing the sugar in a medium sauce pan over medium-low heat. This is the dry caramel method, meaning you don’t add any water to the sugar mixture. You’ll want to pay close attention as the sugar melts and begins to turn a deep amber color. Be sure to stir occasionally with a wooden spoon to prevent burning.Pro tip: If sugar crystals form on the sides of the pan, use a damp pastry brush to wipe them down.
- Add the butter: Once the sugar has fully melted, you’ll notice it bubbling and turning a beautiful golden color. At this point, carefully add the room temperature butter in thirds stirring into to the hot caramel. Stir continuously until the butter melts completely. The melted sugar and butter will create a smooth, glossy mixture.
- Add the cream: Slowly pour in the heavy cream (or half & half), whisking constantly. The next step is to let the sauce boil for 1-2 minutes until it thickens. If you’re using a candy thermometer, you want the temperature to reach about 225-230°F. This ensures the sauce is thick enough to coat the back of a spoon.
- Cool and store: Once the caramel is done cooking, remove it immediately from heat. If you’d like, add a dash of salt and vanilla at this time. Let cool slightly before transferring it to a glass jar or airtight glass container. As the caramel cools, it will thicken even more, developing that perfect consistency.
Storage Tips:
This easy recipe can last up to 3 weeks when stored properly in the fridge. Just make sure to use an airtight container or glass container to keep the sauce fresh. When you’re ready to use it again, simply warm it up gently on the stove or microwave, or leave it on the counter for 30 minutes to soften some.
Troubleshooting Common Caramel Sauce Issues
Making caramel can be a bit tricky at first, but with practice, it’ll become your go-to recipe. Here are some common problems and how to fix them:
- Sugar crystals forming: If sugar crystals are forming while the sugar dissolves, it could be due to moisture. Use a pastry brush dipped in water to clean the sides of the pan as the caramel cooks.
- Burnt caramel: If the sugar is cooking too quickly, turn the heat down to medium-low heat. Caramel can go from perfect to burnt in a matter of seconds, so pay close attention throughout the process.
- Caramel too thick: If your caramel is too thick once cooled, simply reheat it and stir in a small amount of heavy cream or whole milk to thin it out.
Caramel Sauce Variations
There are many ways to customize this easy caramel sauce recipe to suit your personal preference. Some of my favorites include:
- Salted Caramel Sauce: Add a pinch of kosher salt or sea salt after the caramel has cooked for a delicious sweet salted caramel sauce. This variation is perfect for drizzling over pumpkin pie, apple pie, or mixing into apple slices.
- Butterscotch Sauce: If you prefer a more butterscotch flavor, try substituting light brown sugar or dark brown sugar for the white sugar in the recipe. This will give the sauce a richer, more complex taste.
Great for Gifting
This caramel sauce makes an excellent gift, especially when presented in a beautiful glass jar or mason jar from Roots and Harvest. It’s part of my Harvest Jar Gifts series, which showcases easy, homemade gifts perfect for any occasion. Whether you’re gifting it alongside homemade cookies, using it in caramel apples, or adding it to a gift basket, this caramel sauce will always be a hit.
Final Thoughts
This easy caramel sauce recipe is sure to impress. With just a few simple ingredients and a little patience, you can create a delicious caramel sauce that will elevate any dessert. Plus, making your own caramel sauce is a great way to avoid the processed ingredients found in store-bought caramel. Try it out for your next dessert or gift idea, and let me know what your favorite way to use it is by tagging me over on Instagram!
Remember to check out the rest of the Harvest Jar Gifts series for more homemade gift ideas, and don’t forget to read my disclosure policy for details on my partnership with Roots and Harvest.
Homemade Caramel Sauce
Equipment
- Regular Mouth Pint Canning Jars – 12 Pack | Roots & Harvest Homesteading Supplies (Use Code ERYN15 for 15% off + FREE Shipping)
Ingredients
- 2 cup white sugar
- 1/2 cup unsalted butter
- 2/3 cup + 2 tablespoon heavy cream or half & half
Instructions
- In a medium sauce pan, melt the white sugar over medium-low heat, stirring occasionally with a wooden spoon. When the sugar turns a deep amber color, add the unsalted butter and stir until melted.
- Slowly pour in the heavy cream, whisking constantly. Let the mixture boil for 1-2 minutes until thickened.
- Remove from heat, allow to cool slightly, and transfer to an airtight glass container. Store in the fridge for up to 3 weeks.
Video
Notes
Making caramel sauce, especially for the first time, can sometimes feel a little intimidating. Here are some common problems that can arise during the process and how to solve them: 1. Why does my caramel have sugar crystals?
Sugar crystals can form when the sugar mixture isn't properly dissolved, leading to a grainy texture in the final sauce. This can happen if there’s moisture on the sides of the pan or if you stir the sugar too much while it’s melting. To prevent this, use a pastry brush dipped in water to gently clean the sides of the pan as the sugar melts. If your caramel crystallizes after cooling, it’s usually a sign that the sugar wasn’t fully dissolved during cooking. Always cook the sugar over medium-low heat and make sure to stir gently as it melts. 2. My caramel is burnt! What went wrong?
Caramel can go from perfect to burnt in just seconds. When you're cooking the sugar to a deep amber color, it's crucial to pay close attention. Keep the heat at medium-low to ensure the sugar melts evenly without burning. If the caramel turns dark and smells bitter, it’s likely burnt. Unfortunately, once caramel is burnt, you can't salvage it, so it’s best to start again. A helpful tip is to remove the pan from heat just before the caramel reaches your desired color since it will continue to cook for a few seconds off the heat. 3. My caramel is too thick. How can I fix it?
Caramel can sometimes thicken too much as it cools, especially if it's overcooked. To fix this, gently reheat the caramel on the stove or microwave and stir in a small amount of heavy cream or whole milk. This should loosen it up and bring it back to the perfect consistency. It’s also important to note that the caramel will naturally thicken as it cools. So, if you want a thinner sauce, you may want to reduce the cooking time slightly or add an extra tablespoon of cream. 4. How do I know when the sugar is melted?
When using the dry method to make caramel, the sugar dissolves and gradually melts into a liquid as it heats up. You’ll know the sugar is properly melted when there are no more granules, and the liquid has turned a smooth, golden amber color. If you're unsure, a candy thermometer can help. The sugar should reach about 340°F (170°C) when fully melted and ready for the next step. Be careful during this stage, as hot caramel can be dangerous if it splatters. 5. Why is my caramel sauce too runny?
If your caramel sauce isn't thick enough, it may not have cooked long enough to reach the right temperature. A candy thermometer can help with this. Ideally, the caramel should reach about 225-230°F (107-110°C) for the perfect consistency. If you don’t have a thermometer, watch for visual cues. The sauce should bubble up and thicken slightly after adding the cream. If it’s still too runny after cooling, you can return it to the stove and cook it for a little longer until it reaches your desired consistency. 6. Can I use salted butter instead of unsalted butter?
Yes, you can use salted butter in place of unsalted butter, but keep in mind that it will add extra salt to the recipe. If you prefer a more controlled level of salt, especially if you're making a sweet salted caramel sauce, it’s best to stick with unsalted butter and add your own sea salt or kosher salt to taste. 7. Do I need to use heavy cream, or can I substitute something else?
For the best results, using heavy cream or heavy whipping cream is recommended. This gives the sauce its rich, creamy texture. You can also use half & half, which works well but may result in a slightly thinner sauce. Avoid using milk on its own, as it lacks the fat content needed to make the sauce rich and creamy. 8. Why is my caramel sauce grainy after it cools?
Grainy caramel can happen if the sugar doesn’t dissolve fully during the melting process or if the caramel is stirred too vigorously. To avoid this, be sure to cook the sugar slowly over medium-low heat, and stir gently with a wooden spoon until it’s fully dissolved and smooth. Also, once the next ingredient (butter or cream) is added, make sure to stir the sauce until completely combined. Grainy caramel may also result from sugar crystals forming on the sides of the pan, which is why using a pastry brush to wash down the sides can help prevent this issue. 9. Can I make caramel without a candy thermometer?
Yes, you can! A candy thermometer is helpful but not essential. To judge when your caramel is ready, look for visual cues. The sugar mixture will turn a deep amber color, and the bubbling will slow down as it thickens. With practice, you'll get a feel for when it’s ready to remove from the heat. If you're worried about getting it just right, though, a candy thermometer can take out the guesswork and ensure perfect caramel every time. 10. How do I store caramel sauce?
Once your caramel sauce has cooled, transfer it to a glass jar or airtight container and store it in the fridge. Properly stored, caramel sauce will last for up to 3 weeks. When you're ready to use it, gently reheat it on the stove or microwave. If you're gifting the caramel, make sure to include a note about refrigeration. You can also suggest adding the sauce to caramel apples, apple pie, or as a drizzle for vanilla ice cream and pumpkin pie.
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