easy caramel sauce

This <strong>Easy Salted Caramel Sauce</strong> is about as simple as caramel sauce gets! It only uses 6 ingredients, and it's perfect for topping ice cream, brownies or any other dessert!

Easy Salted Caramel Sauce

(207 grams) granulated sugar

(120 milliliters) water

unsalted butter

(120 milliliters) heavy whipping cream

tbsp vanilla extract

salt

In a medium to large saucier pan, combine the granulated sugar and water. Cook over medium-low heat until the sugar is completely dissolved, about 3 to 5 minutes. Add the butter and let it melt

2. Over medium heat, bring the mixture to a boil. Stop whisking and don&#8217;t whisk at all during this part to help avoid crystallization. Allow to boil until the mixture turns a deep golden copper color, about 10-15 minutes, maybe longer depending on your stove. Keep an eye on it, but do not stir. If needed, you can occasionally tip the pan from side to side to help things cook evenly.

3. Remove the pan from the heat and immediately add in the heavy whipping cream in a slow, steady stream. The caramel will bubbly up quite a bit, so be careful with this step. Whisk quickly and well as you add the cream, whisking until well combined.

4. Add the vanilla extract and half a teaspoon of salt and whisk to combine. Add additional salt to your desired saltiness.

5. Allow the caramel sauce to cool. It will be fairly thin, but will thicken as it cools. Store it in the fridge for up to two weeks.

Made it.. I usually try the dry method and I am never happy with the results.. this method I will use forever .. it came out perfect! No more store bought caramel for me..
Thank you so much for this recipe.

Just made this recipe, after trying the "dry" version (someone else's dry recipe).  My first attempt, with the dry, made caramel concrete!!!  Wow!!!!
Second attempt: your recipe including the water.  For me, this was easier, even tho it may have taken a bit longer.  Great instructions, easy to follow, and the result was actually pourable caramel!!!  I put it into a mason jar to cool.  Yay!!  Never give up, right??!!

Great recipe!! I once made a Carmel sauce that just didn't taste good but this stuff was a winner!!

Hello.  My caramel sauce using the dry method turned out beautifully (and I am not a baker).  I was a little concerned it was not getting thick but I just turned up the heat a smidge while stirring  for another minutes and took it off the heat.  It did thicken.  I could have eaten the whole thing.  Thank you.  Looking forward to trying other recipes on your site.   Love the name of your site.  Appreciated how you explained what to look for when making this sauce.  

I follow the recipe. But my caramel sauce turns like theres a lil bit chunks of sugar in it. Not that smooth. Its like the caramel sauce surface’s gets harden and turns into some “sugar chunks”. What did I do wrong? 
Btw, I apologize for my bad English

This  sauce is DELIIICCIOUUUSSS!  
I just tried it and standing here licking the pan! I did half the recipe as i had just a few ounces of 3% milk and used Amaretto instead of  vanilla ...cannot wait for the chocolate to finish baking to have with it !🥳🥳🥳🥳

This was my first attempt at making caramel for the turtle cheesecake. I didn't even know I liked caramel, but this is delicious!! I am already wondering what else I can make that I could put this on!

I tripled the recipe so I could use it in a brownie trifle and have leftovers for the fridge.  It took about 55 minutes to reach the color needed.  I was expecting a looonnngggg cook time since I had so much more water to evaporate.  I also threw in about 3 Tbsp of corn syrup to help with the graininess some cooks experienced.  Patience and my new LG stove ensured a good even cook without burning.  To be safe I placed my pan down in the sink when it came time to whisk in the heavy cream.   Protect your hand with a mitt—-the steam that billows up is HOT.  Did not triple the salt, just added to taste.  Great recipe.

Wow! This is an amazing recipe. I doubled it. It took about 30 mins to get to the right color. Can’t wait to make this one over and over again. I love that I can follow your directions and the recipes come out EVERY time!!

Oh my goodness.. this caramel sauce is amazing.  My better half's daughter's birthday is today (17)  and she wanted a salted caramel cheesecake with a brownie bottom from a recipe I had found.  I used the salted caramel recipe for this and the caramel is amazing... wishing I had made a double batch for some extra (and for myself lol).  I will remember next time to not use a small whisk when stirring in the heavy cream... less chance of burning fingers if a bigger whisk is used. :-)

Thank you so much for this recipe! I haven’t made caramel in a few years and I always found it irritating to make using the dry method so I’m glad I tried this recipe. It was so easy to make and the taste is to die for!

This sauce is SO GOOD!! I made a batch and decided to immediately make a second because it's sooooo  good! Thank you for this recipe!

This easy Caramel Sauce is rich, easy &amp; amazing with no thermometer required! Drizzle this decadent treat on ice cream, cake or even apples!

Simple Caramel Sauce

white sugar

corn syrup (Karo)

water

heavy cream

butter

vanilla

In a small saucepan, combine sugar, corn syrup &amp; water. Bring to a boil over medium heat.

Allow mixture to boil until the liquid reaches an amber color (approx. 15 minutes… but keep a close eye on it starting at about 10 minutes).

Once the mixture has reached a nice amber color, remove from heat. While stirring, slowly pour in cream. Stir in remaining ingredients and enjoy!

This homemade salted caramel sauce is creamy, buttery, rich, thick, smooth, and blows away anything you’ll ever buy. Best of all, it&#x27;s done in 15 minutes!

Salted Caramel Sauce

sugar

light-colored corn syrup

cream

vanilla extract, optional (or substitute with bourbon, rum, Grand Marnier,

salt, optional and

In a medium to large saucepan (use a...

In a medium to large saucepan (use a pan much larger than you think you’ll need because the sauce will bubble very vigorously at the end), add the sugar, water, corn syrup and bring to a boil over high heat, whisking until sugar has dissolved.

Allow the mixture to boil for 5 to...

Allow the mixture to boil for 5 to 12 minutes, or as necessary, for it to turn caramel-colored, at which point it will likely be smoking slightly. The final stage where the mixture turns from pale amber to that perfect shade of caramel can go quickly, in less than 30 seconds, so keep a watchful eye and don’t let it burn. Super stinky and you’ll have to start over. Throughout the boiling time, you can swirl the pan gently every minute or two if necessary, but the less the sugary mixture gets on the sides of the pan, the better in preventing crystallization in the final sauce.

As soon as the sauce has turned caramel-colored,...

As soon as the sauce has turned caramel-colored, reduce the heat to low.

Very carefully and slowly, add the cream. Stand...

Very carefully and slowly, add the cream. Stand back because mixture will bubble up considerably.

Optionally, and very carefully, add the vanilla and...

Optionally, and very carefully, add the vanilla and salt, to taste. Stand back because mixture will bubble up again.

Whisk until sauce is smooth and combined, and...

Whisk until sauce is smooth and combined, and let it boil another 1 minute, which helps thicken it up.

Transfer sauce to glass jar or heat-safe container...

Transfer sauce to glass jar or heat-safe container (easiest to pour into a 2-cup measuring cup and then easily pour into glass jar). Allow sauce to cool uncovered to room temperature; sauce thickens considerably as it cools.

Sauce will keep airtight at room temp for...

Sauce will keep airtight at room temp for at least 1 month, although will likely last much longer; use common sense if giving as gifts with storage considerations.

Creamy and rich, this incredibly easy sauce will turn a bowl of ice cream (or a brownie) into a dessert to remember.

How to Make Caramel Sauce

vanilla extract

Heat the water and the sugar until golden brown.

Combine the water and the sugar in a small saucepan.  Place over medium low heat and heat until the sugar is dissolved, picking up the pan by its handle and swishing the liquid in the pan gently from time to time (see Note). DO NOT STIR (this is hard, I know, being a person who feels the need to do something to the food that is cooking on the stove).  When the sugar has dissolved, turn up the heat to medium high, bring to a boil, and let it bubble away until it turns golden brown, swirling from time to time, about 12 minutes (no stirring!).

Whisk in the cream, vanilla and salt and let cool.

When it has reached a deep, rich, golden amber color, but absolutely before it starts to burn (the color develops quite quickly at the end and darkens a bit further after it comes off the heat; pay close attention), take it off the heat, and slowly, gradually whisk in the heavy cream, which will cause the mixture to bubble up and sputter, and maybe get lumpy for a minute; don’t be scared.  Whisk until it is well combined and smooth, and add the vanilla and the salt. Cool the mixture; it will thicken considerably as it cools.

This Easy Salted Caramel Sauce is about as simple as caramel sauce gets! It only uses 6 ingredients, and it's perfect for topping ice cream, brownies or any other dessert!

I use this to top cheesecake.   Everyone loves it!

Homemade caramel sauce with a hint of butterscotch flavor is ready in a flash. Make this no-fail recipe today with 4 simple ingredients!

Easy Homemade Caramel Sauce + Video

brown sugar (packed)

Combine ingredients in a medium saucepan over medium heat whisking occasionally. Cook for about 5 minutes, remove from heat and add vanilla.

Whisk to combine and return to heat for another minute until thickened.

Serve and enjoy!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1627620682/aj36uvakztuah31d6x02.mp4

Easy Homemade Caramel Sauce

Easy Caramel Sauce comes together in just 15 minutes with only 5 ingredients. Use it in any recipe that calls for caramel!&nbsp;

How to Make Caramel Sauce Recipe

fleur de sel*

In a heavy saucepan, combine the sugar and water over medium-low heat until the sugar dissolves. Increase the heat and bring to a very low boil, swirling the saucepan gently, but not stirring. Simmer until the mixture is syrupy and a deep caramel color, about 5-10 minutes.

Remove the mixture from the heat and whisk in the butter and cream, being mindful that the mixture will spit and sizzle, so be careful. Whisky vigorously until it reaches a smooth, sticky consistency. Finally, whisk in the vanilla and fleur de sel. Set aside to cool.

If you&#39;ve tried this recipe, come back and let us know how it was in the comments or star ratings.

used this for ice cream- it was really good! I'll make it again.

This was perfect to top my Caramel Apple Crumb Cupcakes. Great instructions.

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Easy Salted Caramel Sauce

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Top 7 easy caramel sauce recipes from across the web

The most viewed easy caramel sauce recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Salted Caramel Sauce

Simple Caramel Sauce

Salted Caramel Sauce

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Easy Salted Caramel Sauce

Easy Homemade Caramel Sauce + Video

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The most viewed easy caramel sauce recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine