Caramel Sauce

A jar of caramel with some dripping off the side of it.

Learn how to make Caramel Sauce at home with only 5 simple ingredients and one pan! No candy thermometer needed with this simple recipe. Homemade caramel is thick, luscious, sweet and perfect for dipping apples in, ice cream topping, or use as a garnish to your favorite dessert.

Course Dessert

Cuisine American

Keyword caramel sauce, easy caramel sauce, homemade caramel

Prep Time 1

Cook Time 8

Cooling Time 1

Total Time 1 7

Servings (2 tablespoons each)

Calories 138kcal

Author Jessica - Together as Family

Equipment

Ingredients

2/3 cup heavy cream
1/2 cup white granulated sugar
1/2 cup light brown sugar packed
1/2 cup (1 stick) salted butter
1½ teaspoons vanilla extract

Instructions

In a medium sized saucepan, over medium heat, add all the ingredients. Once the butter melts, use a whisk or a wooden spoon to stir everything together until combined.
Bring the caramel to a gentle boil. It should still have bubbles even when you are stirring it and the edges should be bubbly, that's how you will know that it's at a gentle boil.
* This will take several minutes to bring the caramel to a gentle boil. Leave the heat on medium, do not turn it up to try and speed up the process.
Once boiling, set the timer for 2-3 minutes, and let it cook while stirring constantly. The caramel should be gently boiling this entire cook time.
* Again, leave the heat on medium for the entire time.
* I set the timer for 2 minutes 30 seconds.
Once the caramel has thickened to the consistency of corn syrup, remove it from the heat, and let it cool completely at room temperature.
As the caramel cools it will thicken. It's important to not overcook the caramel (during the 2-3 cook time) or else it will continue to thicken to the point of too thick while it's cooling.
* If after the cool time the caramel is not pourable and too thick, return it to a saucepan over medium heat, add some additional heavy cream, and mix it until it's a smooth sauce consistency. Don't cook it longer, only leave it on the stove until it's mixed through and smooth.
Once cooled completely, store the caramel in an airtight container or jar, in the fridge for up to 2 weeks.

Notes

Serving Size : This recipe makes 2 cups of caramel sauce. The serving size is for 16, with each serving being equal to 2 tablespoons of caramel sauce. If serving as an apple dip, the serving size will be closer to 8 with each serving being 1/4 cup each (276 calories for 1/4 cup).

No Substitutes : This is very important! All the ingredients are there for a specific reason in this caramel recipe. Use them all and don't sub with anything. Heavy cream is also sometimes labeled as heavy whipping cream in the store.

Butter : If using unsalted butter, be sure and add about 1/4 teaspoon of salt to the sauce pan mixture with the other ingredients.

How To Fix Caramel : If the caramel is too thick, hard to pour, after the cool time there is an easy fix. Add the caramel back into the saucepan, over medium heat, and add some additional heavy cream. Stir it to combine until it's a silky smooth mixture and the right consistency that you want. Don't continue cooking it! Once the heavy cream is incorporated, remove it from the heat.

Heat Tip : The heat should stay on medium the entire cook time while the saucepan is on the stove burner. Don't be tempted to turn it up to help speed up the process, it won't work!

Stir : During the 2-3 minute cook time, while the caramel is gently boiling, it's important to stir constantly to avoid the sugar from burning or crystalizing.

Nutrition