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Homemade Caramel Sauce

How to Make Caramel Sauce WITHOUT a candy thermometer! Takes just 15 minutes and is SO much better than store-bought. Step-by-step instructions and baking tips included to help you learn how to make the perfect homemade caramel recipe.

Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings: 1 1/4
Course: Dessert
Cuisine: American

Ingredients

  • 1 cup (200 grams) granulated sugar
  • 5 tablespoons (71 grams) unsalted butter
  • 1/2 cup plus 1 tablespoon heavy cream
  • 1 teaspoon Fleur de Sel or flaky sea salt (optional)

Instructions

    Cup of Yum
  1. In a dry, medium-sized stainless steel saucepan, cook the sugar over medium heat, swirling the pan occasionally, until the sugar melts and begins to turn a deep golden color, about 5 to 6 minutes. Turn off the heat and whisk in the butter until melted. Whisking constantly, gradually add the cream. Whisk until the mixture is smooth.
  2. The caramel may seize. If clumps of sugar form, continue heating on low heat until they melt back into a smooth sauce. Remove from heat and pour through a fine mesh strainer into a heatproof container. Stir in the salt (if using). Let cool until warm and thick. Use or store in an airtight container in the fridge for up to 2 weeks. Let come to room temperature or warm in the microwave for 20-30 seconds to bring back to drizzling/dipping consistency.

Notes

  • Check out all my baking science tips, plus step-by-step photos, all in the post just above the recipe!
  • Recipe from Cookies & Cream: Hundreds of Ways to Make the Perfect Ice Cream Sandwich