Desserts > Dessert Sauces & Toppings > Sauce Recipes > Caramel Sauce Recipe

Classic Caramel Sauce

Indulge in the rich, buttery sweetness of homemade caramel sauce. This classic recipe uses simple ingredients to create a versatile topping for ice cream, cakes, apples, and more.

Prep Time
5 minutes
Cook Time
10-15 minutes
Servings
About 1.5 cups
Ingredients
  • 1 cup Granulated Sugar
  • 1/2 cup Heavy Cream
  • 4 tablespoons Unsalted Butter
  • 1/4 teaspoon Salt

Step 1: Melt the Sugar

In a medium saucepan, heat the granulated sugar over medium heat. Stir constantly with a heat-resistant spatula until the sugar begins to melt. Continue stirring until the sugar is completely melted and has turned an amber color. This requires constant attention to prevent burning. The color should be a deep amber but not too dark, or it will taste burnt.

Step 2: Add Butter

Once the sugar is melted and amber in color, remove the saucepan from the heat and immediately add the unsalted butter. Be careful, as the mixture will bubble vigorously. Stir the butter into the melted sugar until it is completely melted and smooth.

Step 3: Add Heavy Cream

Slowly pour in the heavy cream while stirring constantly. The mixture will bubble up again, so be cautious. Continue stirring until the cream is fully incorporated and the caramel sauce is smooth. If the sauce seizes up or clumps, return it to low heat and continue stirring until it smooths out.

Step 4: Add Salt and Simmer

Stir in the salt. Return the saucepan to low heat and simmer for 1-2 minutes, stirring constantly, until the caramel sauce is smooth and slightly thickened. Remove from heat.

Step 5: Cool and Store

Let the caramel sauce cool slightly before transferring it to a heat-proof jar or container. The sauce will thicken as it cools. Store in the refrigerator for up to 2 weeks.

Nutrition Facts Estimated per 100g of product

Calories: Approximately 350 kcal
Fat: Approximately 25g
Saturated Fat: Approximately 16g
Sodium: Approximately 150mg
Carbohydrates: Approximately 40g
Sugar: Approximately 40g
Protein: Approximately 1g

Other Important Considerations for Nutrition

This caramel sauce is high in sugar and fat. Consume in moderation as part of a balanced diet. Adjusting the amount of butter or cream will change the nutritional content. This estimation is based on typical ingredient values; actual values may vary.

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FAQ

  • Why did my caramel sauce seize up?

    This can happen if the temperature of the cream is too cold when added to the hot sugar. Next time, try warming the cream slightly before adding it. If it seizes, return to low heat and stir constantly until smooth.
  • How do I prevent my caramel from burning?

    Use a medium-low heat and stir constantly while the sugar is melting. Keep a close eye on the color of the sugar. It should be a deep amber, but not too dark.
  • Can I use a different type of sugar?

    Granulated sugar works best for this recipe. Other sugars may not melt as evenly or produce the desired caramel flavor.