Homemade Caramel Sauce

5 from 3 votes

This easy caramel sauce recipe uses three simpple ingredients: white sugar, butter, and heavy cream to create a rich, silky sauce perfect for drizzling over ice cream sundaes, apple pie, or even stirring into morning coffee.

Prep Time3

Cook Time15

Additional Time0

Total Time18

Course: condiments

Cuisine: American

Servings: pint

Calories: 155kcal

Author: Eryn Whalen

Cost: $3

Equipment

1 Candy Thermometer

Ingredients

2 cup White sugar (Organic if possible)
½ cup Salted butter
⅔ cup + 2 tablespoon heavy cream or half & half

Instructions

Melt the Sugar (Watch for Clumps): Pour the white sugar into a medium saucepan over medium-low heat. Stir occasionally with a wooden spoon. The sugar will clump up first and look like white gravel, that is completely normal! Keep stirring gently until the clumps melt into a smooth liquid.
Check the Temp & Color (340°F Target)Crucial step: do not let it pass 350°F or it will taste bitter
Watch the liquid carefully as it melts. If using a candy thermometer, you are aiming for 340°F (170°C). Without a thermometer, watch for it to turn a warm amber color. Think of a shiny copper penny or pancake syrup. As soon as it hits 340°F and smells warm and nutty, move to the next step immediately.
Stir in the Butter (Watch for Bubbles): Add the butter pieces to the melted sugar. It will foam up and bubble fast, but keep stirring with your spoon until the butter completely melts into the caramel.
Whisk in the Cream (Target 220°F–225°F)
Turn the heat off. Slowly pour in the room-temperature heavy cream while whisking quickly. The sauce will steam up high, so keep your hands back! Whisk until smooth. If checking with your thermometer, the finished warm sauce will sit right around 220°F–225°F (104°C–107°C).
Cool & Thickens: Let the caramel rest in the pan for 10 minutes. It will look a bit thin while hot, but it thickens up into a rich, pourable sauce as it cools. Pour into a glass jar and store in the fridge!

Video

Notes

PRO NOTES FOR PERFECT CARAMEL

Temperature Targets:
- 340°F (170°C): The sweet spot for melted sugar. It creates a rich, classic caramel flavor.
- 350°F+ (177°C+): The danger zone! Sugar burns quickly past 350°F and will leave a bitter, burnt taste in your batch.
Color & Smell Check: Perfect caramel looks like a shiny copper penny and smells like warm pralines. If it starts smelling smoky or turns dark brown like black coffee, pull it off the heat right away.
Storage: Keep your cooled caramel in an airtight glass jar in the fridge for up to 3 weeks. Warm it up for 10–15 seconds in the microwave to make it easy to pour!

Nutrition