Easy Caramel Sauce Recipe

This Easy Caramel Sauce Recipe makes an easy and homemade dessert sauce in only 15 minutes! 

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A jar of homemade caramel sauce on the counter with a spoon dipping into it.

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This caramel sauce is so simple, decadent and just plain delicious that you will want to drizzle it on every single thing you make all year long! It’s especially amazing in the summertime with a slice of fresh peach pie and a scoop of vanilla ice cream.

I love my other caramel method from my real deal caramel cake recipe, that is my go to and I will never leave her side but it literally takes 1 to 2 hours to make. 

This easy caramel sauce only takes 15 minutes.  In fact, it is so easy that I didn’t even write a true recipe for it!

Why You Will Love This Recipe

  • Learn how to make this easy dessert sauce in just a couple easy steps!
  • So many ways to use it. Add homemade caramel to sauce to all your favorite desserts and more!
  • All you need are three-ingredients to make a batch.

Ingredients

Here’s what you need to make this easy recipe:

Ingredients to make caramel sauce on the counter.
  • Granulated sugar: Caramelized sugar is what gives the sauce its classic brown color.
  • Heavy cream: Makes the sauce perfectly creamy.
  • Vanilla extract: To give the sauce some warmth, natural sweetness, and more depth of flavor.

How to Make Caramel Sauce

Are you ready to make this caramel sauce recipe? Here is an overview of the steps involved.

  1. Coat the entire bottom of the pan with granulated sugar.
  2. Turn your heat to medium low and begin to watch the magic happen.
  3. 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.
  4. Cook the sugar until it turns golden brown.
  1. 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).
  2. Quickly whisk together the cream and sugar since the sugar has the tendency to turn into a sticky gooey mess.
  3. Continue to quickly whisk and allow the caramel to thicken up and become a wonderful rich and smooth sauce.
  4. Turn off the heat and add a teaspoon of pure vanilla extract to the sauce and allow to cool a bit.

 

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.

How to Serve

There are so many different ways you can use it! Here are some of my favorites:

Expert Tips and FAQs

  • 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.
Does homemade caramel need to be refrigerated?

Yes it does. 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.

A spoon drizzling some caramel sauce over the top of ice cream.

More Dessert Recipes

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A jar of homemade caramel sauce with a spoonful held up over the jar.

Easy Caramel Sauce Recipe (How to Make Caramel Sauce)

Learn how to make an easy and homemade caramel sauce in only 15 minutes!
5 from 10 votes
Cook Time 15 minutes
Total Time 15 minutes
Course: Dessert
Servings: 4 servings

Ingredients

  • 1-2 cups granulated sugar
  • ยฝ – ยพ 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

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.

Nutrition

Calories: 196kcal | Carbohydrates: 50g | Sugar: 50g
Tried this Recipe? Tag me Today!Mention @GrandbabyCakes or tag #grandbabycakes!

This post was originally published July 2014. It has been updated with new images and content.

Filed Under:  Condiments & Sauces, Dessert and Baking

Comments

    1. Yep you can make it ahead and freeze it. Let it cool completely, pop in a freezer safe airtight container. It should last in the freezer about 3 months. Just thaw in the fridge overnight and heat over the stovetop until it gets back smooth and consistent.

  1. Enjoyed this over ice cream and it was a sweet success! Was quick, easy and delicious; easily, a new favorite treat!

  2. Had no idea that making caramel sauce was so easy. It was perfect on the first try! Thank you for the clear, detailed recipe.

  3. I made this twice in one day and both times the sugar became rock candy hard, fortunately there was enough that wasnโ€™t hard to use on the carrot cake cupcakes, weโ€™re talking delish. But what did I do wrong to turn it hard, it hardened before all the sugar was melted???

  4. So I know I can put this on things.. but I can just eat it with a spoon too, right? YUM!

    1. Yep you can totally do that too girl! You are a girl after my own heart!

  5. I love this recipe, Jocelyn!! Super easy!! Thanks for sharing it… I feel like jumping in the kitchen and making a batch right away. ๐Ÿ˜€

5 from 10 votes (2 ratings without comment)

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