Here’s a classic homemade caramel sauce recipe — rich, smooth, and perfect for drizzling over desserts like ice cream, apple pie, cheesecake, or even pancakes.
Classic Caramel Sauce Recipe
Prep Time: 5 min
⏱️ Cook Time: 10–12 min
️ Yield: About 1 cup
Ingredients:
1 cup (200g) granulated sugar
6 tbsp (85g) unsalted butter, cut into cubes
1/2 cup (120ml) heavy cream (room temperature or slightly warm)
1/2 tsp salt (optional, for salted caramel)
Instructions:
Melt the sugar:
In a medium heavy-bottomed saucepan, heat the sugar over medium heat, stirring constantly with a wooden spoon or heatproof spatula. It will clump at first, then melt into an amber liquid.
Add the butter:
Once sugar is fully melted and golden amber, carefully stir in the butter (it may bubble up rapidly). Stir until fully combined.
Add the cream:
Slowly pour in the cream while stirring (it will bubble up again). Keep stirring until smooth.
Optional – Add salt:
Stir in salt if making salted caramel.
Cool and store:
Let it cool in the pan for a few minutes, then pour into a jar. The sauce thickens as it cools. Store in the fridge for up to 2 weeks. Warm before using.
Tips:
Use room temp butter and cream to avoid seizing.
Don’t walk away during cooking—caramel burns quickly!
Add a splash of vanilla at the end for extra depth.
