Homemade caramel sauce made with only 3 ingredients and done in just 15 minutes! Rich, decadent and full of amazing caramel flavor. This stuff is pure liquid gold!
Easy Salted Caramel Sauce
Okay guys…let’s get real here. I am obsessed with ALL things caramel. If there was a swimming pool full of this homemade caramel sauce, I would dive right in. It is seriously that good!
My grandma used to make this recipe and drizzle it over homemade vanilla ice cream. It is seriously divine! I like to add a sprinkle of fine sea salt to my caramel…it takes it over the top!
When my family got a hold of this sauce, they were literally eating it by the spoon! It is that good. It’s great on ice cream, bars, cakes, cupcakes and just about anything else. This stuff is pure liquid gold I tell ya! Seriously…are you drooling yet?
3 Simple Ingredients
This recipes takes only 3 simple ingredients to make and comes together so quickly! The ingredients cook up together on the stove to make the most divine homemade caramel recipe ever.
- Sugar: White granulated sugar is best to use.
- Butter: I like to use salted butter to add a rich taste and salty flavor. If using unsalted butter, I’d recommend adding in 1/4 teaspoon salt. Make sure the butter is softened at room temperature before getting started.
- Heavy Whipping Cream: This helps make the caramel thick and delicious. The cream should also be at room temperature.
How to Make Caramel Sauce
It only takes 15 minutes from start to finish to make this delicious recipe! I love that it cooks up so quickly and is so easy to make. Scroll down for the printable recipe.
- Heat sugar over medium heat in a medium saucepan, stirring every minute or so (for about 5-7 minutes). Check out the photo above to see the process it will go through. If it it taking awhile for the sugar crystals to melt, you can add in a Tablespoon of water.
- Once the sugar dissolves and is a nice amber color, reduce heat to medium-low and add butter. With a spoon, stir butter until completely melted and bubbly (1-2 mins).
- Then slowly pour in heavy cream until it comes to a boil. Remove pot from heat and constantly stir for 1 minute.
- Cool for a few minutes in the pan, then transfer the mixture to a jar.
To make salted caramel sauce, simply add 1/2 teaspoon of fine sea salt (or more to taste). I find it best to add the salt once you’ve transferred the caramel to a jar. Adding the sea salt really takes this recipe over the top and makes the best sweet and salty combo!
Favorite Ways to Use It
- Ice Cream: This sauce tastes incredible on ice cream! We like to use it when making banana splits or simply just drizzle on top of a bowl of vanilla ice cream.
- Desserts: There are SO many different dessert recipes that this caramel sauce can be used for. A few of my favorites are apple pie bars, better than anything cake and apple cheesecake.
- Fruit: We love to dip sliced apples into a big bowl of this homemade caramel. It also tastes amazing drizzled on top of baked peaches.
- Breakfast: We love serving it over buttermilk pancakes, crepes and French toast…tastes like dessert!
- Drinks: Drizzle on top of a glass of caramel apple cider for the ultimate treat.
Once the caramel cools, store in an airtight container in the fridge for up to 3 weeks. I find it easiest to store in a glass jar (such a mason jar) with a lid. Before serving, warm in microwave for about 30 seconds.
This recipe makes about 1 1/2 cups caramel sauce. Because it will stay fresh for a few weeks, you can always double the recipe to have extra on hand. I especially like making a big batch during the fall season to drizzle on top of all of my favorite apple desserts and pumpkin recipes. So yummy!
More Delicious Desserts:
Homemade Caramel Sauce
- 1 1/2 cups granulated sugar
- 1/2 cup salted butter , room temp
- 3/4 cup heavy cream , room temp
For salted caramel sauce: Add 1/2 teaspoon fine sea salt (more to taste)
- In a medium sauce pan, heat sugar over medium heat. Stir every minute (for about 5-7 minutes) with a whisk, spoon or rubber spatula. The sugar will first get clumpy and then start to melt into a liquid.
- Once the the sugar has started to liquify, watch it carefully so it doesn't burn.
- When the sugar has turned to a liquid and there are no more clumps, reduce the heat to medium-low. Add butter right away. Grab a new spoon and keep stirring until butter is completely melted and bubbly (about 1-2 minutes).
- Slowly pour in heavy cream until it comes to a boil. Then remove from heat and stir constantly for one minute. Add salt if desired. Then let cool for a few minutes in the pan and then transfer to a jar. It will thicken as it cools.
- Store in a mason jar for up to 3 weeks in the refrigerator. Warm in the microwave 30 seconds before serving.