This Caramel Sauce Recipe is easy and takes only 10 minutes to make. Learn how to make homemade caramel sauce that is perfect for cupcakes, cookies, butter cake, tarts, cinnamon rolls, etc. Made with just a few ingredients like sugar, butter, cream, and water
This Homemade Caramel has a silky and smooth texture with a creamy feel to it in every bite. A perfect balance of salty and sweet flavors is what makes this special
One of the most popular recipes on my website is The Original Caramels recipe. These candies have no corn syrup added and still turn delicious. This was the first recipe that made me fall in love with caramel flavors
Then, came this silky-smooth homemade caramel sauce that I just can’t get over. I always have a jar of it at home to top on ice creams, cakes, and even on double chocolate cookies. Caramel sauce also makes the perfect filling or drizzle on a Birthday Cake. So let’s get started with making the best caramel sauce recipe
About this recipe
Easy to make caramel sauce, that can be made in just 10 minutes
Has a silky and smooth texture with no lumps
Not too dark and not too light in color, its just right !!
Got the perfect balance of sweet & salty. And, can be used as a filling, topping, etc
How to make Caramel Sauce
This 4 ingredient recipe is super easy to make. However, the temperature is key. If the temperatures are not right the caramel sauce may seize and lose its texture or may even turn bitter and lumpy
To avoid that, the sugar needs to be diluted with a little water and then melted on medium heat until golden brown. Making sure the sugar is not too hot, add in the cream and salted butter whisking it well
No Thermometer Caramel Sauce
To make the perfect caramel sauce a candy thermometer is used to check temperatures. However with the recipe and steps that this sauce has, we do not need a thermometer for it. The texture is still perfect without a candy thermometer
So, just follow the steps as shared below and your good to go …
Steps To Make The Perfect Caramel Recipe
In a sauce pan, add the sugar & water. And cook on medium heat until melted & golden brown
1st Secret to making the best caramel – Do not stir the sugar and water mixture. Let it melt all by itself. If needed, swing the pan a bit but do not mix it using a spoon or spatula
Once light golden brown, switch off the gas and add the room temperature cream. It’s okay if the cream is slightly warm but make sure it’s not cold. Cold cream with hot sugar may split resulting in a lumpy texture that can’t be used
So, the 2nd Secret to a perfect caramel sauce – Use room temperature or warm cream and pour it in the sugar mixture only when the gas is switched off
Whisk continuously, making sure there are no lumps. Cook for about 2 mins and then add the room temperature salted butter. Whisk well and cook for another 2 mins. You’re done !!
What can you eat with Caramel sauce as a topping?
The list is endless. You can use this sauce on the inside as a filling or simply top it up on any dessert
Here are a few options which compliment the caramel sauce
How to Store?
Homemade caramel can be kept at room temperature for 4 to 5 days. If you plan to store it for a longer time, pour the caramel in an airtight container and refrigerate. This stays well for more than a month. Storing it in the fridge will make the caramel sauce a little stiff. All you need to do is reheat it, to bring it to the right texture
You can even store the sauce in an airtight container in the freezer for more than 4 months
- 150 grams (¾ cup) Castor sugar OR superfine granulated sugar
- 35 ml (⅛ cup) water, room temperature
- 110 grams (½ cup) cream, room temperature
- 2 ½ tablespoon (40 grams) salted butter, room temperature
- In a saucepan on medium heat, add the sugar & water together. Let the sugar melt. Do not use a spoon or spatula to mix it. Keep moving & shaking the pan if needed but do not stir the sugar mixture
- Once the sugar has melted, continue cooking it on medium heat to get a light golden brown color. You may even increase the heat to get the color
- Next, switch off the gas and add the room temperature cream carefully. Whisk continuously until the cream is well blended
- Switch on the gas again, and keep mixing on medium heat for about 2 mins
- Next, add the room temperature butter and continue stirring for 2 mins
- Once done, take it off the heat and pour in a container. Let it cool and then use as needed. Enjoy !!
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The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you