The Best Homemade Caramel Sauce {New & Improved}

This homemade caramel sauce is so easy to make. No candy thermometer needed! Perfect for ice cream, cupcakes, cheesecakes and more!

Prepare the best homemade caramel sauce! Creamy, smooth, golden, pleasantly sweet with a hint of saltiness, and incredibly delicious. This new and improved version is simple and complete. This means you don’t have to make a caramel sauce that crystallizes or separates.

How to make caramel sauce at home

Making caramel sauce is really, really easy. Just follow these simple steps:

1. Combine sugar, water, and corn syrup in a medium heavy-bottomed saucepan. Mix carefully to avoid splattering the sides of the pan.
2. Bring the mixture to a boil over medium heat.
3. If necessary, use a pastry brush dipped in water to brush any sugar crystals from the sides of the pan.
4. Boil until the mixture turns a deep golden amber color.
5. Immediately remove pan from heat.
6. Add the cream, butter, vanilla and salt (mix carefully as the mixture will bubble and steam) and stir until the sauce is nice and smooth.
7. Pour the sauce into jars or other containers.

Important note: When boiling the sugar mixture, color More important than being accurate hour. Watch it carefully as it can go from golden to burnt quickly. A candy thermometer registers between 350 and 370 degrees Fahrenheit.

Ingredient Notes

• Granulated Sugar: When adding the sugar, water, and corn syrup, stir carefully to avoid the mixture splashing to the sides of the pan.
• water: Use room temperature water.
• Light Corn Syrup: This ingredient is important. Adding 2 tablespoons of corn syrup helps create a more authentic caramel sauce (reduces crystallization).
• Heavy cream: If you want a richer, smoother caramel sauce, prefer heavy cream over regular whipping cream.
• butter: The smoothness of the caramel sauce will be further enhanced by adding a few tablespoons of butter along with the cream. I always use salted butter.
• Kosher salt: I use 1/4 teaspoon of coarse kosher salt (Diamond Crystal brand) in this sauce. You can increase or decrease the amount depending on your taste.

How to store caramel sauce: Once the sauce is ready, immediately pour it into a container (to avoid it continuing to cook in the hot pan). Cool completely and store in the refrigerator. This helps prevent separation or rough texture. Warm it gently in the microwave for a few seconds before using.

How to Use This Caramel Sauce

I mean, is this really a question?? 😜

This easy homemade caramel sauce is delicious on just about anything. Please provide it:

I started perfecting this old recipe after readers reported that it was a bit finicky and sometimes came apart or became grainy. Like you, I wanted a homemade caramel sauce recipe that worked every time without fail.

This new version is truly amazing. The caramel sauce is thick, creamy, smooth, buttery and delicious. Make it today!

The Best Homemade Caramel Sauce

produce: 2 cup caramel sauce

Preparation time: 15 minute minute

Total Time: 15 minute minute

• 1 cup granulated sugar
• ¼ cup water
• 2 tablespoon light corn syrup
• ½ cup heavy cream
• 2 tablespoon butter
• ¼ teaspoon kosher salt

cooking modePrevent your screen from going dark

• Combine sugar, water, and corn syrup in a medium heavy-bottomed saucepan. Mix carefully to avoid splattering the sides of the pan.

• Bring the mixture to a boil over medium heat. At this stage, if necessary, use a pastry brush dipped in water to brush any sugar crystals off the sides of the pan.

• Increase the heat to medium-high and simmer until the mixture turns a deep golden amber color, 7 to 8 minutes. The color of the mixture is more important than the exact time. Watch it carefully as it can go from golden to burnt quickly. A candy thermometer registers between 350 and 370 degrees Fahrenheit.

• Immediately remove pan from heat. Add the cream, butter, vanilla, and salt (add carefully, as the mixture will foam and steam).

• Stir gently until the ingredients are well combined and the sauce is smooth. If you feel hard sugar crystals on the bottom or sides of the pan, don’t force them to scrape them off; just leave them there and stir them around.

• Pour the sauce into jars or other containers. Let cool to room temperature. If desired, refrigerate for up to several weeks, then reheat over low heat and serve warm.

Double batch: This sauce can be easily doubled. Use a larger fan and keep an eye on the timing. It will take a few more minutes for the sugar/water mixture to reach the golden brown stage.
How to store caramel sauce: Once the sauce is ready, pour it into the container immediately (to avoid it continuing to cook in the hot pan). Cool completely and store in the refrigerator. This helps prevent separation or rough texture. Warm it gently in the microwave for a few seconds before using.

lecture: dessert

cooking: American

method: cooktop

Recipe Source: From Mel’s Kitchen Cafe (a new and improved version of this caramel sauce).