Boos, you can make my easy caramel sauce in 15 minutes flat. And it’s so delish too. I make it all the time and pop it in the fridge to store. Drizzle it over everything from vanilla ice cream to peach pie, and get your whole life.
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How to Make Caramel Sauce
- Coat the entire bottom of the pan with granulated sugar.
- Turn your heat to medium low and begin to watch the magic happen.
- The sugar will begin to dissolve as it melts down into a clear liquid. I begin to swirl it around a bit just to make sure the remaining sugar also melts.
- Cook the sugar until it turns golden brown.
- Add in about a half cup to three-quarter cup of heavy cream (depending on how big your pan is and how much sugar you added).
- Quickly whisk together the cream and sugar since the sugar has the tendency to turn into a sticky gooey mess.
- Continue to quickly whisk and allow the caramel to thicken up and become a wonderful rich and smooth sauce.
- Turn off the heat and add a teaspoon of pure vanilla extract to the sauce and allow to cool a bit.
Caramel Sauce Recipe
Learn how to make an easy and homemade caramel sauce in only 15 minutes!
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Servings: 4 servings
Ingredients
- 1-2 cups granulated sugar
- ½ – ¾ cup heavy cream
- 1 tsp pure vanilla extract
Instructions
- Take a sauce pan and coat the entire bottom of it with granulated sugar.
- Next, turn your heat to medium low. The sugar will begin to dissolve as it melts down into a clear liquid.
- Then, swirl the liquid around a bit just to make sure the remaining sugar also melts.
- Once the sugar has completely melted down and turned a golden color, add in about a 1/2 to 3/4 cup of heavy cream (depending on how big your pan is and how much sugar you added) and quickly whisk together.
- Continue to quickly whisk and allow the caramel to thicken and become a wonderful rich and smooth sauce.
- Once smooth and thick, turn off heat and add a teaspoon of pure vanilla extract to the sauce and allow to cool.
Notes
How to Store
After the sauce has a chance to cool just a bit, transfer it to a jar or container with a tight fitting lid. Store it in the fridge for up to one week. The sauce thickens as it sits and when refrigerated. Heat up the sauce in the microwave or on top of the stove to use it again. Also if you still have some left, you can add it to a Caramel Buttercream to make even more use of it.Nutrition
Calories: 196kcal | Carbohydrates: 50g | Sugar: 50g
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Recipe Tips
- Be patient. While the recipe is easy it does take time to cook the sugar and for it to turn a golden brown color.
- Use a heavy-bottomed pan for more even cooking and to prevent burning.
- Main the temperature at low heat. This method of making caramel can easily burn so use caution and don’t think you can speed things up by increasing the temperature.
Serving Suggestions
- The perfect pair for ice cream! Drizzle it over butter cookie ice cream, cookies and cream ice cream, or any other favorite flavor. I personally like anything with peach and caramel so this peach pie ice cream is always a winner if you like bolder flavors boos.
- Serve it up with all your favorite pies and cobblers. I love it with this apple pie, apple cobbler, and peach dumplings.
- Turn breakfast or brunch treats into a dream! Drizzle it over a stack of classic pancakes or buttermilk waffles.
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Recipe Help
Does homemade caramel need to be refrigerated?
Yep. Since it contains dairy, it’s essential to keep it stored in the fridge.
Can I use brown sugar to make caramel sauce?
Yes, you can! It will result in a darker color with richer, more molasses-like flavor.
More Dessert Recipes
- Apple Brown Betty
- Peach Crisp Recipe
- New York Cheesecake
- Chocolate Ganache
- Apple Butter
- Vegan Caramel Sauce
- Strawberry Sauce
- Hard Sauce
*Did you make this recipe? Please give it a star rating and leave comments below!* Post a photo of how your version of the recipe came out on Instagram (using #grandbabycakes)!!
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I usually use the wet method when I make caramel sauce, so I need to try this one. It looks delicious, and I’m all about a great caramel sauce! 🙂
Nothing better than a drizzle of warm homemade sauce over ice-cream! This one looks bomb and I love how easy to make it is! 🙁
I want to literally bathe in this.
IT LOOKS AMAZING! good job girl!
Bathing in it sounds like a great idea to me!
Sounds delicious! Have you stored any? In the cabinet or refrigerator? How long would it be good for do you think!
Thanks for posting this recipe!
Hi Shelly, yes I have! I have jarred it and stored it in the fridge and it holds up for about 4-6 days. You can rewarm it if you want to as well.
Homemade caramel sauce is infinitely better than store bought. Thanks for sharing this easy recipes and the pictures are really helpful. Making caramel sauce can be really intimidating when you only do it once in a blue moon.
Yeah Christin, I totally understand. I haven’t made it this way in a while but when I did it, it was just like riding a bike and came right back to me!
This sounds easy enough even for me! Thanks for the fantastic how-to!
Hooray! Thanks so much Helen! You could totally do this!
I can almost taste how delicious this caramel sauce is!!! and it’s so simple too! hooray!
Oh yeah and it has this awesome smokiness to it too! So simple!
Oh my goodness, this is lovely! Especially on your homemade ice cream. Who knew it was so easy to make at home? Can’t wait to surprise some family members with this recipe, Jocelyn!
Nice! I bet your family members will be super thrilled too!
I adore homemade caramel sauce! It’s sooo much better than the storebought. Can’t wait to try this on vanilla ice cream. Um, yum. 🙂 Love this tutorial, Jocelyn!
Hooray I totally agree Sarah! I am all about the homemade and this one is so quick to make that there are no excuses!
What an amazing experience to learn at Le Cordon Bleu! Thanks for sharing this caramel sauce! I’d love to use your recipe next time. I want your peach pie + vanilla ice cream + caramel sauce!
Oh yeah girl! Caramel sauce is the best and it was such a fun experience at Le Cordon Bleu!