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Homemade caramel sauce dripping off a spoon into a white bowl.
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5 from 3 votes

Caramel Sauce

This homemade caramel sauce is so silky smooth and delicious. It is perfect as a topping for ice cream or other desserts, for as a dip for fruit. All you need are five easy everyday ingredients to make it. If I can do it, you can do it!
Prep Time5 mins
Cook Time20 mins
Cooling Time15 mins
Total Time40 mins
Course: Candy, Dessert, Desserts, Ingredient
Cuisine: American, European
Keyword: easy, smooth, sweet
Servings: 10 People
Calories: 201kcal
Author: Matt Taylor

Equipment

  • Heavy bottom saucepot with high walls
  • Wooden spoon
  • Basting brush
  • Bowl

Ingredients

  • 1 cup white granulated sugar 200g
  • 1/4 cup filtered water 60ml (the water doesn't have to be exact)
  • 1/2 cup heavy cream 120ml
  • 1 tsp. vanilla extract 5ml
  • 6 tbsp. of butter 85g

Instructions

  • In a large pot add the water and sugar. Set the burner on the stove between medium-low and medium heat. Allow the sugar to melt undisturbed for several minutes. Brush down any sugar crystals that form on the sides of the walls, with a basting brush and a tiny bit of water.
  • The sugar will melt and then the whole mixture will bubble. Allow it to continue cooking without stirring. The color will change from yellowish to amber. Once the caramel is a dark amber color remove the pot from the heat.
  • Mix together the cream and the vanilla extract and then slowly add it little by little stirring it into the caramel with a wooden spoon. The hot caramel may bubble pretty crazy when adding the cream so be careful. If you are worried, wear an oven mitt while stirring the cream in.
  • Next, add in the butter until it is completely melted and incorporated. Then allow the caramel to cool for 10 to 15 minutes before transferring it to a serving bowl. It will thicken up more as it cools.
  • Once it cools, it is ready to be used on ice cream, other desserts, or as a dip for fruit.
    Store it in an airtight container like a mason jar with a lid, in the fridge for a few weeks. Reheat it when you want to use it. Or just scoop the cool caramel sauce out of the jar and go right into your mouth with it. Enjoy!

Video

Notes

You can easily make more servings which would reduce the calorie count. 
Nutritional facts for caramel sauce