This Easy Homemade Caramel Sauce recipe is one that you will want to make again and again! This rich, creamy homemade caramel sauce has a great depth of flavor. It pairs wonderfully with ice cream, apples and baked goods. Because I love the combo of salty and sweet, I’ve added sea salt to this yummy caramel sauce. If you haven’t tried making your own homemade caramel sauce before, you will want to give it a try!
Caramel is one of my favorites. When combined with salt, it creates a flavor combo that for me is hard to beat. While there are many great jarred caramel sauces available, sometimes they can be a bit too sweet and one dimensional. This easy homemade caramel sauce has a richer, almost slightly smoky, flavor to it. Making your own caramel sauce is actually quite simple, and requires very few ingredients. One of the most important ingredients is patience!
All you need to make your own caramel sauce is butter, sea salt, sugar and cream. That’s it! I love Maldon Sea Salt Flakes. You can order a box for less than $10, and that little box goes a very long way. It’s amazing on both sweet and savory foods, and you’ll find more uses for it than you can imagine.
I love to have this homemade caramel sauce on hand to use as an apple dip and ice cream topping, and it is wonderful when paired with many baking recipes.
If you love caramel and apples, make sure to try my fun Caramel Apple Chocolate Bark!
When making homemade caramel, patience is so important. You’ll start by putting your sugar in a large, heavy pot. While you might think that you don’t need a large pot given the amount of ingredients you are working with, at different times in this recipe the mixture will boil and bubble up and for safety purposes I always use a large pot so that I don’t have to worry about it boiling over or burning myself.
Once the sugar is in the pot, you want to let it melt, without disturbing it too much. You can gently stir it with a whisk, but if you stir it too much while it’s melting down, you can end up with a lot of sugar clumps in your caramel. If this happens, don’t worry, all is not lost, simply grab a wire mesh strainer and strain them out prior to putting your caramel sauce into it’s final container. I use a mason jar to store my caramel.
I love to serve this whenever I make my homemade Beignet Recipe!
Easy Homemade Caramel Sauce Recipe
Ingredients
- 2 cups sugar
- 12 tbsp butter (, cut into pieces)
- 1 cup heavy whipping cream
- 1 tbsp sea salt ((I prefer Maldon))
Instructions
- In a large, heavy saucepan, heat sugar over medium heat. Allow sugar to melt over heat just until it becomes liquidy. Resist the urge to stir often during the melting processes as this will create many clumps, it’s best to just let the sugar melt down over the heat.
- Once sugar is completely melted, add the butter and whisk carefully until fully combined. The mixture will bubble up when butter is added, so use caution. Once the butter is full incorporated, remove from heat and immediately add whipping cream and salt. The mixture will again bubble up when the whipping cream is added, so use caution. Whisk until all ingredients are well combined. Some salt might not break down fully, that is okay.
- If mixture appears to have clumps, pour mixture through a wire mesh strainer into a bowl. Store remaining mixture in a closed container, such as a mason jar. Make sure to use care when transferring hot mixture into a glass jar. Cool to room temperature. Mixture should be stored in refrigerator and is good for up to two weeks.
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
Meet Christi, Love From The Oven
I’m Christi I love sharing easy & delicious recipes that your family & friends will love. I’m a mom, baker, cookbook author and lover of sprinkles.
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Hi, I feel silly but you said take off of stove before adding cream. does it go back on med heat or is it done after infusing together? thanks for helping.
Hi Christi!
I want to try your recipe for the Caramel Sauce but I’m not certain whether I need brown sugar or white sugar? Can you please let me know which one I need?
Kind Regards,
Nicole M
Hi Nicole just plain old granulated white sugar. If you see just “sugar” you can safely assume that’s what it is, brown sugar is always specifically indicated. Enjoy!
Mine turned out great. I kept smelling it to make sure it wasn’t burning and then slowly started whisking everything together. There was a little bit of hard spots in the corner of my pan but overall 99% great! The taste is awesome as it should be with sugar, butter, cream, and salt!
It came out perfectly syrupy with no clumps but it’s awfully salty. I followed it to the T.
This didn’t work out for me. The sugar syrup didn’t mix well with the butter, but became hard chunks that took half an hour to stir out! Still had half cup of chunks when I finally gave up. What happened?
Mona, had the sugar completely melted prior to adding the butter? This process is pretty standard so I’m not sure what might have occurred.