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Thick & decadent homemade Caramel Sauce is rich, smooth, and perfectly indulgent. It’s easy to make and ready in minutes!
homemade caramel sauce
Camel Sauce vs Caramel Syrup: Caramel syrup is mainly made from sugar and water. It’s thinner and slightly bitter. Whereas caramel sauce includes dairy, which gives it a richer flavor and thicker texture.
This easy caramel sauce is just as delicious as it looks. It’s creamy, and better than any store bought version you’ll find. It’s perfect for pairing with Homemade Vanilla Ice Cream or many other decadent desserts.
While making your own Caramel Sauce may seem daunting, it’s actually very easy! No special equipment required. Just follow these simple steps and get dipping or pouring in no time!
HOW TO MAKE CARAMEL SAUCE
MIX. Combine sugar, corn syrup and water in a small pot and bring to a boil over medium heat.
COOK. Continue boiling for 10-14 minutes or until the liquid is an amber color.
BLEND + SERVE. Remove from heat and add in heavy cream, butter and vanilla and stir until blended in.
using caramel sauce
From cakes to caramel apples, caramel sauce can be used to enhance several different types of foods. Here are a few of our recipes that would taste great with this sauce:
- Sopapilla Cheesecake
- Cheesecake Dip
- Apple Pie
- Bread pudding
- Breakfast bakes
- Crisps and Cobblers
- Ice Cream
- Crystallization. If sugar crystals form after adding the cream, add a tablespoon of water and stir the mixture continuously over the heat until all of the sugar crystals are dissolved. Add more water if needed, but be careful not to add too much. That you cause a thin texture.
- Candy thermometer can be used, but isn’t a must. The sauce is done when it thickens, turns to a deep amber color and takes on a sweet and nutty aroma. If you have a candy thermometer, the sauce should be between 320 to 350ºF. Do not go over or the sauce will burn.
- Use a wooden spoon to stir the sauce. Avoid stirring too fast as that can cause the sauce to harden.
- Heavy cream substitute. Use other dairy based ingredients instead of heavy cream such as half and half or evaporated milk.
- Make Salted Caramel Sauce by adding ¼-½ teaspoon of salt in Step 1.
How to thicken
Getting the right texture is key for this sauce.
- If you feel that the sauce is too thin try letting it cool first before adding any other ingredients. As the sauce cools it should automatically thicken.
- Another way to thicken sauce is to simmer longer allowing more liquid to evaporate.
- Or add 1-2 tablespoons more of corn syrup.
STORE caramel sauce in an airtight container, I like to use a mason jar. Keep sauce in the refrigerator for 2-3 week or FREEZE for up to 3 months.
Sauce that has been poured onto desserts can keep at room temperature for up to 3 days.
Reheat. When reheating caramel sauce you don’t want to expose it to direct heat, such as in a saucepan on the stove.
- Stovetop: Pour the sauce in a heat safe bowl and set it over a pot of simmering water. Stir until it’s warm throughout.
- Microwave: Heat in short intervals, stirring in between, but be careful that you don’t overheat it.
For more dessert recipes, check out:
Caramel Sauce Recipe
- 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.
- If you begin to develop crystalization in your caramel mixture after adding the cream, you can add a few tablespoons of water and stir the mixture continuously over the heat until all of the crystals are dissolved.
Nutrition information is automatically calculated, so should only be used as an approximation.