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Caramel Sauce Recipe
Warm, buttery homemade caramel sauce is a simple, quick drizzle that turns any dessert into pure bliss. This Caramel Sauce Recipe blends pantry staples for a sweet topping you can whip up in under 15 minutes—no special gear required.
Full Recipe Introduction
Caramel sauce is that glossy, amber-hued elixir that elevates ice cream, fruit, cakes, and even coffee. What makes this easy recipe special is its balanced sweetness—thanks to a hint of sea salt—and the fact that it’s entirely homemade with just four core ingredients. You’ll find it richer and more fragrant than store-bought jars, with a depth you can tailor by playing with cream or brown sugar. I first fell for this sauce on a crisp October evening, drizzling it over warm apple crisp at a family gathering. Now, I keep a jar in the fridge year-round for everything from sundaes to salted caramel latte experiments. Ready for your new go-to dessert hack?
Why You’ll Love This Recipe
- No fancy gadgets—just a saucepan and a whisk.
- Ready in under 15 minutes, even on busy weeknights.
- Perfect for gifting in pretty jars at holiday time.
- Silky-smooth texture that clings to fruit and ice cream.
- Versatile: drizzle on pancakes, swirl into yogurt, or stir into coffee.
- Customizable sweetness and salt level—make it your own.
- Dairy-free option available with coconut cream.
- Clean-up is a breeze thanks to a nonstick pan.
Ingredients
• 1 cup granulated sugar (white sugar gives a clean, deep caramel flavor)
• 6 tablespoons unsalted butter, cut into pieces (Kerrygold or Land O’Lakes)
• 1/2 cup heavy cream, warmed (substitute full-fat coconut cream for dairy-free)
• 1/2 teaspoon fine sea salt (adjust to taste)
• 1 teaspoon pure vanilla extract (optional, but it brightens the caramel)
Tip: Measure sugar into a small bowl first—you’ll be pouring it slowly into the pan. Warm the cream in a microwave-safe cup so it doesn’t cool down the sauce too much when added.
Directions
- Heat the sugar
Place granulated sugar in a dry, heavy-bottomed saucepan over medium heat. Stir gently with a heatproof silicone spatula or wooden spoon. You’ll notice the sugar start to clump—keep stirring until it melts into an amber liquid. Stay close; sugar can go from perfect to burnt in seconds. - Add the butter
Once fully melted, immediately pour in the butter pieces. Whisk vigorously—careful, it will bubble up. Continue stirring until the butter is completely incorporated and you see smooth, bubbling caramel. - Pour in the cream
Slowly stream in the warm cream while whisking. The mixture may hiss or spatter—that’s normal. Keep whisking until the sauce is smooth and the bubbles settle into a glossy pool. - Season and flavor
Remove from heat. Stir in the sea salt and vanilla extract. Taste and tweak the salt level if you’d like a more pronounced contrast to the sweetness. - Cool and jar up
Let the sauce sit for 5–10 minutes to thicken slightly. Transfer to a heat-resistant glass jar. It will continue to firm up as it cools completely. - Enjoy or store
Use warm for a looser drizzle, or let it chill for a firmer topping. Slide it over ice cream, cakes, or apple pie—and watch everyone’s eyes light up.
Servings & Timing
Makes about 1 cup of caramel sauce
Prep Time: 5 minutes (measuring and warming cream)
Cook Time: 10 minutes (melting sugar, whisking butter and cream)
Total Time: 15 minutes active—plus 10 minutes cooling for thicker pour
Variations
• Salted Brown Butter Caramel: Brown the butter before adding sugar for a nutty twist.
• Bourbon-Caramel Sauce: Stir in 1 tablespoon bourbon with the cream for warmth.
• Coconut Caramel: Swap cream and butter for canned coconut milk and vegan butter.
• Coffee Caramel: Dissolve 1 teaspoon instant espresso in the cream before adding.
• Brown Sugar Caramel: Use ½ cup brown sugar + ½ cup white sugar for deeper molasses notes.
Storage & Reheating
Store in a sealed jar in the fridge for up to 2 weeks. For longer stash, freeze in an ice cube tray (up to 3 months) and pop out cubes as needed. To reheat, microwave 10–15 seconds, stir, and check consistency—repeat briefly if it’s still too firm. Make-ahead tip: Whip this up a few days before a party; it stays luscious and ready.
Notes
• Temperature matters: Keep your cream warm so it blends smoothly.
• Clean edges: Wipe down pan sides before sugar melts to prevent crystallization.
• Texture tweak: For a thinner sauce, add an extra tablespoon of cream.
• Avoid splatters: Use a high-sided pan or a splash guard when adding cream.
• Batch size: Double the sugar, butter, and cream for a larger yield—just use a wider pan.
FAQs
Q: Why did my caramel sauce seize or crystallize?
A: Sugar crystallizes if undissolved grains cling to the pan edge. Wipe the sides with a wet pastry brush before melting, and stir gently.
Q: Can I use brown sugar instead of white sugar?
A: Yes, mixing ½ cup brown and ½ cup white sugar adds a deeper, molasses‐like flavor, though the color will be darker.
Q: How do I make a dairy‐free version?
A: Swap heavy cream for canned coconut cream and butter for vegan margarine or coconut oil—keep the rest of the method the same.
Q: Why is my sauce too thin or runny?
A: It may need a minute or two more simmering after adding the cream. Simmer gently to reduce and thicken.
Q: Can I add flavors like cinnamon or chili?
A: Absolutely—stir in a pinch of ground cinnamon or cayenne with the salt for a cozy or spicy kick.
Q: How do I prevent burnt sugar?
A: Keep the heat medium to medium-low, stir continuously once melting starts, and remove from heat as soon as it reaches a deep amber.
Q: What’s the best way to reheat refrigerated sauce?
A: Microwave in 10-second bursts, stirring after each, until the sauce loosens to your desired drizzle consistency.
Q: Is it safe to microwave the jar?
A: Only if it’s a heatproof glass jar. Otherwise transfer to a microwave-safe bowl first.
Conclusion
This Caramel Sauce Recipe is your secret weapon for turning everyday desserts into crowd-pleasing treats. Silky, sweet, and endlessly adaptable, it’s bound to become a staple in your kitchen. Give it a try, share your thoughts below, and don’t forget to check out my Salted Caramel Brownie Bars or Classic Apple Crisp for more sweet inspiration!
Caramel Sauce Recipe
Ingredients
- 1 cup granulated sugar
- 6 tablespoons unsalted butter cut into pieces
- 1/2 cup heavy cream warmed (or substitute full-fat coconut cream for dairy-free)
- 1/2 teaspoon fine sea salt adjust to taste
- 1 teaspoon pure vanilla extract optional
Instructions
- Place granulated sugar in a dry saucepan and stir over medium heat until it melts into an amber liquid.
- Pour in the butter pieces once the sugar is melted. Whisk until smooth and bubbling.
- Slowly stream in the warm cream while whisking until the sauce is smooth and glossy.
- Remove from heat, stir in sea salt and vanilla extract. Adjust salt level to taste.
- Let the sauce sit to thicken, then transfer to a glass jar. It will continue to firm up as it cools.
- Use warm for a looser drizzle or chill for a firmer topping. Drizzle over desserts or enjoy as desired.
