Homemade Caramel Sauce

Sure, you can buy it from the store, but homemade Caramel Sauce tastes a thousand times better and is simple to make. It only takes 15 minutes!

This is a great caramel sauce for apples, ice cream, cheesecake, banoffee pie, coffee drinks like caramel macchiato, and more.

“Fresher tastes better.”

It’s something we all hear over and over again about food.

Well, let me tell you…it’s SOOOOO true when it comes to caramel.

It’s easy to pick up a jar of caramel sauce from the grocery store, but it won’t taste nearly as good as the freshly homemade stuff.

And as much of a scary reputation that it has, it’s totally doable for cooks of all levels. There are a lot of comments below from people who have had success with this recipe, and you don’t even need a thermometer to make this homemade caramel sauce!

Caramel is a great finishing ingredient for cheesecakes, over ice cream, or for dipping with apples. I also loving using it for this Caramel Apple Crisp, one of my all-time favorite desserts.

How to Make Caramel Sauce:
To get started, place a cup of granulated sugar in a saucepan, and give it a little shake so the sugar lays flat in an even layer. Then add 1/3 cup of water, which should moisten all of the sugar:

Turn the heat to medium and cook (do not stir!) until the sugar dissolves into a clear syrup.

It will look cloudy at first, but eventually give way to a clear, bubbling liquid. You can see some spots of cloudiness below where the sugar is dissolving, as well as some clear spots:

Continue to cook the caramel, and watch as it begins to take on an amber color:

Do not leave the caramel’s side, and have 3/4 cup of heavy cream standing by.

Once the caramel has gotten a golden color, like honey, turn off the heat and immediately add the heavy cream:

This will stop the caramel from continuing to cook.

Now add two tablespoons of butter:

Continue stirring until the caramel has an even texture.

(And if the caramel seizes up when you add the cream and butter, do not worry! It should smooth out with more stirring and residual heat).

The caramel sauce will look foamy, like this:

Eventually as the heat dissipates, the caramel will settle down:

Right now the mixture will look very thin and runny, but the caramel sauce will thicken as it cools.

I find the caramel has the best drizzling consistency at room temperature.

The caramel is now ready to be enjoyed! I love using it in this Caramel Apple Crisp recipe.

For another caramel dessert, this Salted Caramel Chocolate Ganache Tart is also fantastic!

PLEASE, USE THE NEXT PAGE BUTTON BELOW FOR THE RECIPE AND INGREDIENTS.