Caramel Sauce Recipe

5 from 2 votes

Caramel Sauce Recipe

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

Prep Time5

Cook Time12

Total Time17

Course: Dessert

Cuisine: American

Servings:

Author: Kristyn Merkley

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

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