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How to make caramel sauce with just 4 ingredients. This quick, easy, homemade caramel sauce requires no thermometer and is perfect for adding to breakfasts, desserts, and drinks!
With the holidays just around the corner, it’s just about time to start thinking about getting those ‘make-ahead’ recipes ready. I’ve already stocked my fridge/freezer with other spreads and sauces like this DIY Homemade Vegan Nutella, homemade jams, and my chocolate syrup; now it’s the turn of this homemade caramel sauce!
If you’ve ever spent time watching any baking/cooking competition, you’ve probably seen people burning their caramelizing sugar more than once, which makes it seem like it is a long and complicated process. In reality, this homemade caramel sauce is fairly quick, simple, and versatile!
While it’s true that burning the caramel can happen (and I’ll admit, it’s happened to me too), it’s usually when you decide to take your eye off the pan during the pivotal moment (it takes seconds for it to turn from delicious golden amber to burned!). All you need is a little patience and to pay attention, and you should never have to deal with burnt caramel again.
In fact, with a bit of practice, you’ll come to recognize the exact shade of sugar that yields your favorite caramel flavor. Until then, feel free to experiment a bit; if it’s not browned enough, it simply won’t have the flavor you need, too much and it’ll burn and become bitter. But, there are lots of shades in-between; you need to catch them in time!
Not only is homemade caramel sauce more cost-effective than buying store-bought, but it also is super easy, and you can even make up a large batch, split it in two, and easily have yourself a homemade caramel sauce and salted caramel sauce with just one single additional ingredient. Even better, making caramel sauce as an even larger batch, you can split it into even more flavors: coffee, fruity, chocolate, boozy (read my recipe tips for suggestions and tips!).
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How To Make Caramel Sauce
This easy caramel sauce recipe is simple and results in a smooth and rich caramel that you’ll be struggling not to eat straight from the jar with a spoon (I won’t judge you; I do it too!).
The Ingredients
- Sugar – while it’s traditional for the caramel to have caramelized white sugar, you can swap this with your sugar of choice: coconut sugar, brown sugar (creates a butterscotch type sauce).
- Heavy cream (double cream) – this is the key to silky, rich, creamy caramel. Though you could technically try half and half, your caramel won’t be as thick or creamy.
- Lemon juice – this ingredient may not be included in your typical homemade caramel sauce recipe, but I never omit it. Lemon juice (or other acidic ingredients) helps stop the caramel from crystalizing by interfering with the crystallization process.
- Salt (not pictured above) – if you want plain caramel, you only need a pinch of salt to balance out the caramel’s super sweetness (add more for salted caramel sauce). Make sure to use a high-quality salt, though – my favorite options include coarse sea salt, Maldon salt flakes, or fleur de sel.
- Water
Optional: Add some vanilla extract for more flavor. You can also add some unsalted butter, for even richer results – add around 1/2 cup of butter (1 stick/ 113g)
For a vegan caramel sauce
You can use coconut cream or coconut condensed milk.
For Flavored Caramel sauce
Chocolate caramel sauce: For a chocolate version, you can add some high-quality finely chopped dark or milk chocolate (or melted choc) into the caramel sauce. Add it after you’ve added the cream, right at the end. Add 1-2 cups of chocolate, depending on how strong you want it to be.
Coffee Caramel Sauce: Add anywhere from 1/2-2tsp of instant coffee granules to the caramel sauce right at the end, as you take it off the heat. You could also add coffee to the chocolate version for a mocha caramel sauce.
Boozy caramel sauce: Add in a few tbsp (up to 1/4 cup) of your favorite alcohol for boozy caramel. Rum, bourbon, amaretto, Kahlua, etc. Add it towards the end of the cooking process, after the cream.
Spiced caramel sauce: There are several spices (or blends) that work well with caramel. Depending on how strong you like the flavor, add 1/2tsp-1 1/2tsp of cinnamon, gingerbread spice, pumpkin pie spice, etc. You can add a dash of cayenne pepper for a ‘spicy’ (hot) caramel sauce.
Fruity Caramel Sauce: Using either fruit puree or juice, you can make a whole range of fruity caramels – this isn’t something I’ve experimented with a lot (yet!), though. Think strawberry, mango, pineapple, etc.
The Step-By-Step Instructions
Before I dive into the recipe for caramel sauce, I thought I’d take a moment to talk about the method I’ve used for this homemade caramel sauce. When making caramel sauce, you can generally choose from a wet method or a dry method. The dry method uses only sugar over low heat to melt it. In contrast, the wet method combines sugar with water.
I’ve used the wet method for one simple reason – it’s easier! When using just sugar, it’s a lot easier to burn the sugar. While the wet method does take longer (as you have to wait for the water to evaporate before the sugar caramelizes), I find it easier to get all the sugar melted, heat it evenly, and avoid grainy sauce.
Step 1: Melt & Caramelize the sugar
Add the sugar, water, and lemon to your high-sided saucepan and heat over medium-high, bringing to a boil. Don’t stir the mixture at all – swirl the pan lightly rather than stirring.
Once the mixture begins to boil, the sugar will eventually begin to caramelize and turn golden in color. The longer you heat it, the more the color will deepen from a honey yellow to an amber, then a deep amber.
The caramel will turn from deep amber to burnt in seconds, so be careful not to leave it for too long. I like to move to the next step when my mixture is a medium amber color.
Step 2: Add the cream
As soon as the mixture becomes a medium amber color (look at my photo for reference), carefully pour in the cream and add the salt. At this point, you can stir the mixture with a heat-proof silicone spatula or wooden spoon. Mix until it is thoroughly combined and into a smooth caramel sauce.
Step 3: Reduce further & add any flavoring
If it’s too thick, you can add a little extra cream. If it’s too thin, then you can continue to reduce the caramel.
Note that the caramel will be more liquidy while it’s still hot and will thicken up as it cools, and thicken even more when refrigerated.
At this point, switch off the heat and add any extra flavorings, stirring them in well to combine fully.
To taste the caramel and adjust any flavorings, add a little of the caramel to a cold saucer/plate and cool for 30-60 seconds, then taste.
If you want to use the sauce immediately while warm, allow it to cool slightly, then serve. To save for later, allow the homemade caramel sauce to cool completely before transferring to a glass jar.
How To Store
Store your homemade caramel sauce in a covered jar in the refrigerator for between 2-3 weeks.
You can also freeze the caramel sauce in a freezer-safe container for up to three months.
It will thicken up as it chills. If you want it thinner, then reheat it lightly in the microwave (15-20 seconds to thin, 40-45 for a heated sauce) or over the stove, stirring frequently. If it’s still too thick, then add in an extra splash of cream and stir well.
How To Use
There are tons of ways to use this creamy caramel, whether as a dip, sauce, drizzle, or syrup. Here are just a few of my favorite options.
- Drizzle over pancakes, like these American Pancakes, or Fluffy Japanese Style Pancakes.
- Over French toast – with berries or other fruit.
- Use with oat dishes – like oatmeal and overnight oats.
- Over cupcakes, cakes, and brownies – like these Gluten-Free Fudgy Brownies
- Drizzled over mug cakes – like this One-Minute Vegan Chocolate Mug Cake
- Over cheesecake and Gluten-Free Vegan Pumpkin Pie (Keto, Paleo, No-bake!)
- With ice-cream – like this Caramel Ice Cream or Vanilla Instant Ice-cream In A Bag
- As a syrup over hot chocolate and within coffee drinks – like this Healthier Homemade Mocha Frappuccino
- Stir into icing for a caramel icing.
- For cookies, you could use it to create caramel sandwich cookies or fill these almond thumbprint cookies.
Top Tips For How To Make Caramel Sauce
- Make sure you measure out all of your ingredients in advance, so they’re ready to add to the caramel when needed. If you don’t, you’re almost guaranteed to burn the sugar while measuring out the cream!
- Use room temperature or warm double cream. If you add cold cream to the boiling sugar mixture, it will cause it to seize. While you can fix it with continued heating, it adds time and is a bit of a mess. I like to use room temp cream and add it in a slow, steady stream.
- Use the right pan. It’s best to use a heavy-bottomed, light-colored (silver or white) saucepan, so you can see the shade of caramel changing as you cook it. But, most important, use a big enough pan, with high sides. The caramel will bubble up A LOT when you first add in the cream, so you need the space to allow it to do so.
- Don’t stir the caramelizing sugar! It may be tempting, but stirring the sugar water mixture will actually encourage grains to form, and the caramel may end up grainy and crystallized. Instead, gently swirl the pan, being careful not to make it go too high up the sides of the pan (as that can cause crystallization too).
Read the recipe card notes for other tips for making homemade caramel!
Related Recipes
If you try this easy homemade caramel sauce recipe, then let me know your thoughts and questions in the comments. I’d also really appreciate a recipe rating and would love to see your recreations – just tag @AlphaFoodie.
How To Make Creamy Homemade Caramel Sauce
Ingredients
- 2 cups sugar white granulated
- 2/3 cup water
- 1.5 cups heavy cream (double cream)
- Lemon generous squeeze
- pinch sea salt more for salted caramel (around 1/2-1tsp or large flaked salt- but far less for small granules salt)
Instructions
Step 1: Melt & Caramelize the sugar
- Add the sugar, water, and lemon to your high-sided saucepan and heat over medium-high, bringing to a boil. Don’t stir the mixture at all – swirl the pan lightly rather than stirring.
- Once the mixture begins to boil, the sugar will eventually begin to caramelize and turn golden in color. The longer you heat it, the more the color will deepen from a honey yellow to an amber, then a deep amber.The caramel will turn from deep amber to burnt in seconds, so be careful not to leave it for too long. I like to move to the next step when my mixture is a medium amber color.
Step 2: Add the cream
- As soon as the mixture becomes a medium amber color (look at my photo for reference), carefully pour in the cream and add the salt. At this point, you can stir the mixture with a heat-proof silicone spatula or wooden spoon. Mix until it is thoroughly combined and into a smooth caramel sauce.
Step 3: Reduce further & add any flavoring
- If it's too thick, you can add a little extra cream. If it's too thin, then you can continue to reduce the caramel.Note that the caramel will be more liquidy while it's still hot and will thicken up as it cools, and thicken even more when refrigerated.
- At this point, switch off the heat and add any extra flavorings, stirring them in well to combine fully.To taste the caramel and adjust any flavorings, add a little of the caramel to a cold saucer/plate and cool for 30-60 seconds, then taste.
- If you want to use the sauce immediately while warm, allow it to cool slightly, then serve. To save for later, allow the homemade caramel sauce to cool completely before transferring to a glass jar.
How To Store
- Store your homemade caramel sauce in a covered jar in the refrigerator for between 2-3 weeks.You can also freeze the caramel sauce in a freezer-safe container for up to three months.It will thicken up as it chills. If you want it thinner, then reheat it lightly in the microwave (15-20 seconds to thin, 40-45 for a heated sauce) or over the stove, stirring frequently. If it’s still too thick, then add in an extra splash of cream and stir well.once reheated, use the caramel immediately. Don't return any of it back to the glass jar!
Video
Notes
- The type of cooker you use can affect the way the caramel is made. On an induction/electric hob, I find that you can wait for it to become a deep reddish amber color. However, on a gas hob, it’s usually best to move on to the next step when it’s a slightly lighter amber.
- If your caramel sauce is a little thin once it’s cooled, you can actually return it to the pan and boil for slightly longer to reduce it.
- If you still have issues with the sugar crystallizing on the side of the pot, there are two steps you can do. First, you could use a pastry brush dipped in water to brush the sugar down from the sides of the pan. Alternatively, when the sugar syrup begins to boil, cover it with a lid and keep it closed for a couple of minutes. During this time, the condensation will build up in the pan and wash down the sugar crystals.
- To fix crystallized caramel – add an extra 1/4 cup of water to the sugar mixture and bring it back to a boil (optionally, with a lid on to take advantage of the condensation). This will allow the sugar crystals to re-dissolve. Then, continue with the recipe.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Very good caramel. How would I go about making an apple flavored caramel? Would I replace the water with apple juice? Thank you
Hi Claire,
Yes, you can replace the water with apple juice. Alternatively, you can try with apple cider. Let me know how it goes if you give it a try 🙂
The apple cider caramel went great. I replaced the water with apple cider. The only minor struggle was that it took a long time to caramelize.
Hi Claire,
So happy you gave it a try! 🙂
Hi, I made this caramel ,& it did not turn out right at all . I think it was crystallized,and it never turned to caramel.. I am going to try again one day. When I can get the stuff again, I also made my own cream it didn’t help. I am not sure what, I did wrong , I didn’t add lemon that could have been it..
Hi Wendy,
I recommend making sure the sugar dissolves well at the beginning and then avoid stirring once it is dissolved. Also, it’s best to use room-temp or even slightly warm cream. Finally, yes – a bit of lemon juice can help prevent crystallization. I hope you give the recipe another try 🙂