Easy Homemade Caramel Sauce
Never burn caramel again. This easy homemade caramel sauce uses simple ingredients and clear visual cues so you get smooth, rich results every time—no thermometer needed.
Ingredients
- 1 cup granulated sugar
- 6 tablespoons unsalted butter
- 1/2 cup heavy cream
- 1/2 teaspoon salt (optional)
Instructions
- Add sugar to a saucepan over medium heat and stir constantly until it begins to melt and clump.
- Continue stirring as the sugar fully melts and turns a deep amber color (do not let it turn dark brown). Sugar will clump before melting smooth—this is normal.
- Add butter carefully and stir until fully melted and combined.
- Slowly pour in heavy cream while stirring (mixture will bubble vigorously).
- Stir until smooth and glossy, then cook briefly to reach desired thickness.
- Remove from heat and stir in salt if desired.
- Allow to cool slightly before serving.
Notes
- Watch color closely—amber is perfect, dark brown means burnt
- Sugar clumping is normal—keep stirring until smooth
- Use room temperature cream to reduce splattering
- Caramel thickens as it cools—avoid overcooking
- Reheat gently to restore smooth consistency
Nutrition
Calories: 210kcal | Fat: 12g | Saturated Fat: 7g | Cholesterol: 26mg | Sodium: 85mg | Sugar: 25g