Homemade Caramel Sauce

4.72 from 7 votes

A thick, rich homemade caramel sauce made in about 20 minutes with only 4 ingredients!

Prep Time5

Cook Time15

Course: Sauces

Cuisine: American

Keyword: Caramel Sauce, Homemade Caramel

Servings: Servings

Calories: 199kcal

In a saucepan, over medium heat, warm the heavy cream. Do not let the cream come to a boil.
In a large pan, over high heat, combine the sugar and water and stir until mixed. Once the mixture has come to a boil, do not stir.
Cook the sugar mixture, without stirring, about 15 minutes or until it turns a dark amber color.
Remove the pan from the heat and whisk in the heavy cream.
Once the mixture stops bubbling, add the butter and whisk until it is melted and the sauce is smooth.
For an even thicker sauce, put the pan over medium heat and simmer another 5-10 minutes. Stop cooking prior to your desired consistency as the sauce will thicken as it cools.
Allow the caramel sauce to cool, transfer to a jar, and seal. The sauce will last 3 days at room temperature and 3 months in the refrigerator.

Have your ingredients measured ahead of time. The cooking process goes pretty quickly once the sugar has turned dark amber and is caramelized.

When warming the heavy cream, do not allow it to boil.

Use a large pot, when the cream is added the mixture will bubble up and double in size.

The recipe yields 1 cup of caramel sauce.