Homemade Caramel Sauce

caramel sauce
caramel sauce

“Indulge in the sweet luxury of our Homemade Caramel Sauce recipe, a perfect addition to a variety of desserts. This caramel sauce combines simplicity and elegance, offering a rich, buttery flavor that can enhance any sweet dish.

The charm of this recipe lies in its creamy texture and deep caramel flavor, achieved by carefully caramelizing sugar and blending it with butter and cream. Whether you’re a beginner or an experienced cook, this recipe is straightforward and produces a delicious result.

Imagine drizzling this Homemade Caramel Sauce over ice cream, cakes, or pastries, its smooth and velvety consistency adding a gourmet touch to your desserts.

caramel sauce

Homemade Caramel Sauce

Recipe by Hani
Create a rich and smooth Homemade Caramel Sauce with our easy-to-follow recipe, perfect for adding a decadent touch to your desserts and treats.u0022
Prep Time :10 minutes
Cook Time :2 minutes
Total Time :12 minutes
Course :Baking Tips, Dessert
Cuisine :American


  • 100 g granulated sugar
  • 20 g water
  • 1.5 g salt
  • 100 g heavy cream room temperature
  • 15 g unsalted butter room temperature


  • The heavy cream and unsalted butter for the caramel sauce should be in room temperature. You can heat the heavy cream until it reaches 140℉(60℃). Set aside.
  • In a saucepan, mix together granulated sugar and water before turn on the heat. Let the sugar dissolve over medium heat. No need to stir or mix them or it will form clumps. Just wait until sugar dissolve and it turns golden brown. Turn off the heat, whisk quickly while pour in the heavy cream. There will be so many bubbles and steam when you are adding in the heavy cream. Be careful of the splash and keep whisking until well combined.
  • Add in salt and butter, mix until well combined.
  • If you find the color is not deep enough or the texture not thick enough, turn on the heat, keep stirring over low heat for about 1-2 minutes until thickened. However, the caramel will taste bitter if you cook it for too long.
  • Pour the caramel is a clean bowl to cool down, cover with plastic wrap and keep it cool in the fridge. Or you can store it in a clean air-tight container and keep it in the fridge, if you make it beforehand.


  • Caramelization: Carefully monitor the sugar as it caramelizes to avoid burning.
  • Smooth Consistency: Stir the cream and butter well to achieve a smooth, creamy sauce.
  • Storing: Store the sauce in airtight containers in the refrigerator for future use.
  • Serving Suggestions: Use the sauce as a topping for ice cream, cakes, or as a dip for fruits.
Hello, I'm Hani and I enjoy collecting recipes from various social media platforms. I've tried some of them on my blog. Hopefully, they can help mothers with cooking.