Easy Homemade Caramel Sauce

Name: Caramel Sauce Recipe
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Ingredients: 1 cup granulated sugar; 3 tablespoons corn syrup, (Karo); 2 tablespoons water; ½ cup heavy whipping cream; 2 tablespoons butter, (salted); 1 teaspoon vanilla extract

Caramel sauce is your new go-to for elevating sweet treats. With just a few staple ingredients, you’ll have a rich, silky dessert topping in no time.

Whether dripped over ice cream, cakes, pancakes, or doused on apples, this sauce adds a warm, buttery depth that feels luxurious yet simple. Plus, it’s made in MINUTES!

If you love this sweet sauce, you are sure to love our Hot Fudge Sauce and White Chocolate Fudge Sauce.

Why we think you’ll love it:

Pantry Staples. It’s made from 5 simple ingredients you likely already have.
Luxurious. Homemade caramel feels gourmet and is impressive.
Versatile. It’s perfect as a topping, dip, or mix-in.

Caramel Sauce Ingredients

Granulated sugar (1 cup) – The sweet base that caramelizes into that golden, toasty flavor we all love.
Karo corn syrup (3 tablespoons) – Helps prevent crystallization and keeps the sauce smooth and glossy. We like the Karo brand, but other brands work as well.
Water (2 tablespoons) – Moistens the sugar so it heats evenly and caramelizes without burning
Heavy whipping cream (½ cup) – Adds richness and turns the caramel into a silky, pourable sauce.
Salted butter (2 tablespoons) – Adds creamy richness and helps create a smooth, velvety texture.
Vanilla extract (1 teaspoon) – Enhances the flavor and adds a warm, cozy depth.

How to Make Caramel Sauce

Melted butter mixture with additional ingredients for caramel sauce in a bowl.

MIX. Combine sugar, corn syrup, and water in a small saucepan and bring to a boil over medium heat.

COOK. Continue boiling for 10-14 minutes or until the liquid is an amber color.

Mixing ingredients for easy caramel sauce in a bowl.

BLEND + SERVE. Remove from heat and pour in heavy cream, butter, and vanilla, and stir until blended in.

Kristyn’s Recipe Tips

To avoid crystallization or a grainy texture, stir gently and steadily once the sugar and butter have been added.
Adjust the consistency by adding cream, whisking in 1 tablespoon at a time, to thin it out. To thicken, simmer it longer or add 1-2 tablespoons of corn syrup.
We like the Karo brand, but other brands work as well.
Stir in a pinch of sea salt for salted caramel.
Drizzle over ice cream, cakes, apple pie, and other baked goods.

5 from 2 votes

Caramel Sauce Recipe

By: Kristyn Merkley

Thick and decadent homemade Caramel Sauce is rich, smooth, and perfectly indulgent. It's easy to make and ready in minutes!

Servings: 12

Prep: 5

Cook: 12

Total: 17

Ingredients

Instructions

Combine sugar, corn syrup and water in a small pot and bring to a boil over medium heat.
Continue boiling for 10-14 minutes or until the liquid is an amber color.
Remove from heat and add in heavy cream, butter and vanilla and stir until blended in.

Notes

Recipe Tips.

To avoid crystallization or a grainy texture, stir gently and steadily once the sugar and butter have been added. If crystallization occurs, add a few tablespoons of water and gently stir the mixture continuously over the heat until all of the crystals are dissolved.
Adjust the consistency by adding cream, whisking in 1 tablespoon at a time, to thin it out. To thicken, simmer it longer.
We like the Karo brand, but other brands work as well.
Stir in a pinch of sea salt for salted caramel.
Drizzle over ice cream, cakes, and other baked goods.

Store caramel sauce in an airtight container. I like to use a mason jar. Keep sauce in the refrigerator for 2-3 weeks. To freeze, use a freezer-safe container or bag and store for up to 3 months.

Reheat in the microwave- Heat in short intervals, stirring in between. Be careful that you don’t overheat it. You can also use a double bloiler.

For more substitutions and tips, check out the full recipe post

Nutrition

Calories: 131kcal, Carbohydrates: 21g, Protein: 1g, Fat: 6g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 16mg, Sodium: 21mg, Potassium: 11mg, Sugar: 21g, Vitamin A: 204IU, Vitamin C: 1mg, Calcium: 8mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Recipe FAQ

How to store?

Store caramel sauce in an airtight container. I like to use a glass jar. Keep sauce in the fridge for 2-3 weeks. To freeze, use a freezer-safe container or bag and store for up to 3 months.

How to reheat?

Reheat in the microwave- Heat in short intervals, stirring in between, but be careful that you don’t overheat it. You can also use a double bloiler.