Caramel Sauce

Homemade caramel

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Homemade caramel is a classic dessert sauce made from three basic ingredients ( sugar, butter and cream) and it's so simple to make.


  • ¼ cup water
  • 1 cup (200 grams) pure cane granulated sugar
  • ½ cup (113 grams) unsalted butter, cubed
  • ½ cup (115 grams) heavy cream
  • ½ teaspoon kosher salt


  1. Add water to a medium pot. Slowly stream in the sugar in an even layer. (This is to help dissolve the sugar without the need to stir). Turn on the heat to medium and let the dissolved sugar mixture cook undisturbed until it has come to a full boil. Let the mixture continue to cook, largely undisturbed. You can use a very clean whisk to gently stir around the mixture as it reduces to help it heat evenly. Cook until the sugar has caramelized, about 4-6 minutes total cooking time. You'll know it's caramelized enough when the sugar is a deep amber, and is fragrant.
  2. Carefully and slowly, whisk in pieces of the butter, a few at a time. Once the butter is whisked in, slowly stream in the heavy cream. Carefully whisk it together, being mindful of the very hot bubbling mixture.
  3. Once the cream is whisked in, bring the caramel back up to a boil, then shut off the heat.
  4. Remove the caramel from the heat, stir in the salt and let it sit for 5 minutes in the pan to slightly cool. Then transfer it to a heat-safe container for storage, or use it as desired.


Have a question or looking for tips? The text written above the recipe is always a great first place to start! There are always loads of explanations, tips and technical advice shared before the recipe.

Make sure to watch the video for a visual representation of how to make caramel.

Be cautious when making caramel, as the mixture gets extremely hot.