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5.0 from 6 votes

Easy Caramel Sauce

Make your own homemade caramel sauce in minutes! This recipe offers two delicious variations of caramel sauce: Classic (made with granulated sugar) and our family favorite (made with light brown sugar). Both options bring rich and decadent flavors to ice creams, pies, and cakes. It's perfect for topping warm apple pie, making ice cream sundaes extra special, or even mixed into your favorite frappuccino.

Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
Servings: 32
Calories: 39 kcal
Course: Condiments
Cuisine: American

Ingredients

  • 1-¼ cups granulated sugar or light brown sugar
  • 2 tablespoons light corn syrup , optional
  • ⅓ cup water
  • ½ cup heavy cream
  • 5 tablespoons unsalted butter , cut into 5 pieces
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon Fleur de Sel salt or kosher salt , or to taste

Instructions

Caramel Sauce with Granulated Sugar:
    Cup of Yum
  1. Place the heavy cream in a saucepan and bring it to a boil over medium heat. Keep warm over very low heat. Prepare an ice water bath; set aside.
  2. In a medium heavy-bottomed saucepan over medium heat, combine sugar, light corn syrup, and water. Cook slowly, stirring constantly, until all the sugar has dissolved. Stop stirring and continue to cook until golden caramel.
  3. Remove from heat and shock the saucepan in the ice bath to stop cooking. Remove from the ice bath and stir in the butter, salt, and vanilla.
  4. Carefully stir in the hot cream, mixing until fully blended. Let cool. The sauce is ready to be used or served or may be covered and stored in the refrigerator for later use. Note: The caramel sauce will thicken as it cools.
Caramel Sauce with Light Brown Sugar:
  1. In a medium saucepan, combine the brown sugar, butter, cream, light corn syrup, and salt. Bring the mixture to a simmer over medium heat. Continue simmering, stirring occasionally until the sauce thickens slightly, 2 to 4 minutes.
  2. Remove the saucepan from the heat and stir in the vanilla extract. Note: Let the sauce cool slightly before using, or store it in the fridge for later use.

Notes

  • How to Store & Make Ahead
  • Caramel sauce can be made a day ahead and stored in an airtight container in the refrigerator for up to 2 weeks. To reheat the sauce, microwave it for 30 seconds or until it reaches the desired consistency.