Classic Caramel Sauce

Why You’ll Love This Recipe

Classic Caramel Sauce is rich, buttery, and irresistibly smooth, with a deep amber flavor that’s perfect for drizzling over desserts, stirring into drinks, or dipping fruit. Made with just a handful of ingredients, this versatile sauce adds a gourmet touch to anything it touches—ice cream, cakes, pancakes, or even your morning coffee.

ingredients

this Recipe

Tip: You’ll find the full list of ingredients and measurements in the recipe card below.

granulated sugar
water
unsalted butter (cubed)
heavy cream (room temperature)
salt (optional for salted caramel)
vanilla extract (optional)

directions

In a medium saucepan over medium heat, combine the sugar and water. Stir gently just to moisten the sugar.

Allow the mixture to cook undisturbed until it turns a deep amber color, about 8-10 minutes. Swirl the pan occasionally, but do not stir.

Once caramelized, carefully whisk in the butter until melted.

Remove from heat and slowly pour in the heavy cream while whisking—mixture will bubble vigorously.

Stir in salt and vanilla if using. Let cool slightly before using.

Transfer to a jar and let cool completely before storing.

Servings and timing

Makes about 1 cup.
Preparation time: 5 minutes
Cooking time: 10 minutes
Cooling time: 10 minutes
Total time: 25 minutes

Variations

Add a pinch of sea salt for salted caramel.
Stir in bourbon or espresso for depth.
Use brown sugar for a deeper molasses flavor.
Infuse with cinnamon or vanilla bean for extra aroma.
Add a splash of rum for a spiced twist.

storage/reheating

Store in an airtight container in the refrigerator for up to 2 weeks.
Reheat gently in the microwave or over low heat, stirring frequently.
Add a splash of cream if sauce thickens too much when cold.

FAQs

Why did my caramel crystalize?
Stirring during cooking or impurities in the pan can cause crystals. Use clean tools and avoid stirring.

Can I double the recipe?
Yes, just use a larger saucepan to prevent overflow.

Do I need a candy thermometer?
No, just watch the color—deep amber means it’s ready.

Can I use milk instead of cream?
Cream is best for richness and texture. Milk may cause the sauce to separate.

What if it hardens when cooled?
Reheat gently and stir in a bit more cream to loosen.

Is it very sweet?
Yes, but balanced by butter and cream. Add salt to cut sweetness if desired.

Can I freeze caramel sauce?
Yes, freeze in a jar for up to 2 months. Thaw and stir before using.

What should I serve it with?
Ice cream, apples, brownies, pancakes, cheesecake, or coffee.

Can I use salted butter?
Yes, but reduce added salt or omit entirely.

How long does it take to thicken?
It thickens as it cools—no need to overcook.

Conclusion

Classic Caramel Sauce is a foolproof, luxurious addition to your dessert toolkit. With its silky texture and deep caramel flavor, it turns even the simplest dish into something special. Keep a jar on hand and discover endless ways to enjoy this timeless treat.

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