I am absolutely thrilled to have finally found a recipe for making smooth and creamy, buttery sweet Homemade Caramel Sauce. This is the only caramel sauce recipe you will ever need.
Homemade Caramel Sauce
When I’ve made caramel sauce at home in the past, it has turned hard and crystallized after a bit of time in the refrigerator. Not so with this caramel sauce recipe.
This sauce is quite thin when it finishes cooking on the stove and thickens as it cools. Straight from the refrigerator, it is still soft and scoop-able.
The sauce warms easily and is pourable when it is room temperature. I served the caramel warm, drizzled over fresh peaches and vanilla ice cream. It was heavenly!
As far as homemade desserts go, it’s hard to imagine anything better than cold ice cream topped with warm sauce. If you’ve been looking for the perfect easy homemade caramel sauce recipe, your search is over.
How to Make Caramel Sauce
If you’ve been intimidated by the idea of making your own caramel sauce, rest assured it’s actually a fairly easy process. It starts by heating a mixture of sugar and water on the stove top until the sugar fully dissolves then cooking it until it turns a light amber color.
When you add the butter the sauce will begin to bubble. At this stage it’s important to stick with lightly stirring the sauce rather than scraping any uncooked sugar crystals back into the pan. Any remaining uncooked sugar in the sauce will cause it to crystalize at room temperature.
After all the butter is melted and combined into the pan, remove the sauce from heat and add vanilla extract, heavy cream and a pinch of salt. Stir everything together until its smooth, velvety and well combined. This sauce stores well in a glass jar in the refrigerator for up to 2 weeks.
It’s amazing served warm but is also perfectly tasty at room temperature.
If you tire of this version of caramel sauce kick it up and make Bourbon Caramel Sauce.
Caramel Sauce Recipe
This caramel sauce is perfection just about every which way you can serve it. I love it on Homemade Ice Cream (or store bought ice cream for that matter), drizzled over fresh fruit or drizzled over Cinnamon Baked Apples.
You could even be extra decadent and pour this homemade caramel sauce on top of Pumpkin Spice Waffles, Light Fluffy Pancakes or Apple Cinnamon Oatmeal for a fun breakfast your kids will go nuts over. Can you imagine how delicious Apple Pie Baked Oatmeal would be covered in a spoonful of this perfect caramel sauce?
Ice Cream Toppings
Looking for more great homemade ice cream toppings? You should also give my Simple Homemade Chocolate Sauce a try. I love chocolate and caramel together and like to keep a jar of each of these in the fridge anytime we have ice cream around.
Little jars of homemade caramel sauce are perfect for packing into Homemade Ice Cream Sundae Kits you can give as gifts.
For a special treat or birthday party, consider putting out an ice cream sundae bar with your homemade ice cream toppings, chopped nuts, cherries, and fruit. I’ve got my eye on this Homemade Strawberry Ice Cream Topping from Brown-Eyed Baker to add to our next sundae bar.
Vanilla Bean Whipped Cream is incredible alone or paired with this caramel sauce on top of desserts. When it comes to toppings for waffles and pancakes, my Grandma’s Waffle Sauce has zero competition.
Check out all of the homemade ice cream recipes on this site for pairing with this delicious caramel sauce!
Kitchen Tip: I use this saucepan to make this recipe.
Homemade Caramel Sauce
Ingredients
- 1 cup sugar
- 1/4 cup water
- 1/2 cup butter
- 1/2 cup heavy cream
- 1 teaspoon vanilla
- pinch of kosher salt
Instructions
- In a heavy saucepan, combine the sugar and the water. Stir to combine and then cook over medium heat until the sugar dissolves; about 4-5 minutes. There is no need to stir, simply swirl the pan over the burner occasionally as the sugar dissolves.
- Raise the heat to medium high and cook the sauce, swirling the pan occasionally, until it is amber colored; about 7-8 minutes. Add the butter, be prepared for it to bubble and sputter, lightly stir or swirl to melt, do not scrape the sides of the pan or splash sauce up the sides of the pan. (This will cause crystallization, if you scrape the uncooked sugars back into the sauce.)
- Once the butter is melted, remove from the heat and add the vanilla, heavy cream and salt. It will bubble again, but will calm quickly. Stir to combine (again, not scraping sides of the pan) and then let cool before transferring to a jar and refrigerating for storage. Enjoy!
Joanne says
I might cry, that looks so good.
Tricia @ saving room for dessert says
It does sound perfect! I always have a thick glob, which is delicious by the way, but better eaten with a spoon instead of drizzled. On my list! Pinning it now! Thanks
Jenn says
Ooohhh.. I'm so glad you found this too! I've had the same issue when making caramel sauce before. Can't wait to try this!
Athena @ Lifes Abundant Adventures says
**mouth watering** Someday, when I'm eating sugar again, I'm gonna make this! Poured over your ice cream with those peaches just looks divine. So glad to have a recipe that stays soft and isn't full of artificial ingredients. 🙂 Have a great carmel-y day!
IdaBaker says
I need this right now, with a bowl of vanilla ice cream. Can you say breakfast?
Angie's Recipes says
Droolworthy! I am saving this for the later.
Annie says
Not that this is EVER going to last in my household, but how long do you think this will keep in the fridge??
Mary says
I am sure it would be fine for at least a couple weeks. I doubt mine will last that long though!
Anonymous says
I made a double batch. I cooked the sugar and water almost 20 minutes and it never did get amber – but instead started drying out and crystallizing. I went ahead and finished out the recipe. I think is task marginal and it is very light in color. What did I do wrong? Was it the double batch?
Monet says
Smile. I'm making this tomorrow for a caramel cake. Do you mind if I share it on my blog? Thanks for making me smile. And thanks for all your sweet words on my own blog. Your comments always make my day!
Mary says
You are welcome to share the recipe, Monet. I hope you love it just as much as we do! Have a beautiful day.
Sue/the view from great island says
The sauce looks so rich and creamy, and putting the peaches in with the ice cream is brilliant.
Pam says
My kids would be thrilled if I made this for them… YUM!
Autumn@GoodEatsGirl says
Oh. Wow. Drooling on the computer. Need to make this and pour over gobs of ice cream!
Blond Duck says
Oh lord. I'd eat the whole jar.
Chris says
Keeping this in mind. I had the BEST dessert ever this week, a salty caramel and bacon gelato that was UNREAL. I want to replicate it and will start with your caramel sauce.
The Slow Roasted Italian says
Caramel sounds fabulous! Will you be serving this Saturday? I just need a spoon. Don't go to any trouble on our account. : )
Mary says
There is a small amount left in the jar. I will have to hide it from myself until we see you Saturday.
Lea Ann (Cooking on the Ranch) says
Beautiful photos. This is my favorite dessert served on vanilla ice cream. Do't think I've ever made my own caramel.
Anonymous says
This is the same recipe that I have for making caramel and let me tell you it is AMAZBALLS!!!! Perfection 🙂
Jed Gray (sportsglutton) says
How could one ever say no to homemade caramel sauce. Yum!
nancy at good food matters says
my weakness! I would eat this out of the jar. what a great recipe! Now, A few flecks of maldon salt over the caramel as it coats a mound of vanilla ice cream…
Annie says
This looks so yummy! Can't wait to try it on my ice cream.
Tricia @ saving room for dessert says
Making this caramel this weekend! Can't wait 🙂