I have had many requests for this recipe, and it's finally here! This recipe for Homemade Caramel Sauce is a big favourite of mine! I make a lot of recipes using caramel sauce, and now you can use this homemade version if you can't get hold of a shop bought one, or if you just want to make it extra special! I've listed all my recipes that require a caramel sauce further down in the post so if you're looking for ways to use caramel sauce then I've got plenty of recipes for you! You only need 3 ingredients to make this caramel sauce, although there are two extra ingredients you can add for extra flavour or to make it into a salted caramel sauce. Either way, it's rich, decadent and super smooth!
For the full recipe with measurements, head to the recipe card at the end of this post.
How to make Homemade Caramel Sauce
To make the caramel sauce, put the water and sugar into a saucepan and heat it on a low-medium heat until the sugar dissolves. Then turn the heat up to medium-high, and it will start to bubble.
Wait and watch the mixture until it turns golden brown, do not stir it while this is happening. Then take it off the heat and add the butter and whisk it in, then the double cream and whisk that in too. Pour it into a container or bowl to cool down, then put it in the fridge to thicken it up even more.
For the full recipe with measurements, head to the recipe card at the end of this post.
How much caramel sauce does this recipe make?
It makes 415g of caramel sauce.
Tips for making the Homemade Caramel Sauce:
- For the best results, use a high sided non-stick pan, this will stop the caramel from sticking and reduce the chance of it catching, it will also mean you can really give it a good whisk when mixing in the butter and cream, without it splashing over the sides. It will be extremely hot so you don't want to get any on your skin!
- I really recommend using proper butter for this recipe, not a baking spread or margarine. The butter can be salted or unsalted, depending on if you want a salted caramel flavour or not.
- I also recommend using double cream (also known as heavy cream) rather than single cream, for a richer flavour. You can use single cream though if you can't get hold of double cream.
- Get all of your ingredients measured and ready before you start making the sauce, as you will need to add them quickly to the pan once the caramel is ready.
- This homemade caramel sauce will last for 2 weeks in an airtight container in the fridge, or up to 3 months in the freezer.
Troubleshooting
My number one tip for getting the best results is to read through this whole page of tips and recommendations before starting, and follow the recipe exactly. If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!
Recommended equipment & ingredients*
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Recipes using Caramel Sauce...
- Salted Caramel Cheesecake (No Bake)
- Salted Caramel Cupcakes
- Apple Cinnamon Cake
- Snickers Cupcakes
- Chocolate Snickers Cake
- Salted Caramel Cake
- Salted Caramel Egg Brownies
- Millionaire's Shortbread Cupcakes
- Salted Caramel Chocolate Tart
- Banoffee Cheesecake (No Bake)
- Galaxy Caramel Cheesecake (No Bake)
- Banoffee Dessert Pots (No Bake)
- Spiced Caramel Apple Bundt Cake
- Gingerbread Bonfire Cake with Salted Caramel Sauce
- Caramel Egg Cupcakes
- Banoffee Cupcakes
- Biscoff & Banana Cake with Caramel Drip
- Snickers Cheesecake (No Bake)
- Salted Caramel Rocky Road
- Amarula, Chocolate & Caramel Cake
Homemade Caramel Sauce
Ingredients
- 200 g Caster sugar (superfine sugar)
- 60 ml Water
- 60 g Butter
- 175 ml Double cream
- 1 tsp Vanilla extract optional, adds extra flavour
- ½ tsp Salt optional, if you'd like salted caramel sauce
Instructions
- Get all your ingredients measured out and ready before you start
- Place the caster sugar and water into a high sided non stick pan, and heat on a low-medium heat. You can stir the mixture a little if needed
- When the sugar is dissolved (this takes about 5 minutes), and the mixture turns clearer and doesn't feel grainy, turn the heat up to medium-high so the mixture bubbles, and do not stir it at all
- Keep a very close eye on the pan, it will eventually star to turn golden, don't take your eyes off it as it happens all of a sudden! For me this takes about 11 minutes, but all hobs and stove tops are different
- Once it's all nicely golden, take off the heat and add the butter, whisk it in quickly
- Then add the cream and whisk that in as you pour it
- If you like, add the vanilla and/or salt
- Pour into an airtight container, or a bowl, and leave to cool on the side, then put in the fridge to thicken up
- Stored in the fridge, the caramel sauce will last for 2 weeks. You can also freeze it for up to 3 months
- To drizzle the caramel onto ice cream, heat some of the caramel in a bowl in the microwave for 10-15 seconds to loosen it. Any caramel that you re-heat must be consumed or disposed of, do not put it back in the original container
Video
Notes
Nutrition
If you like this, check out more of my Dessert recipes!
I'm linking this recipe up with Cook Blog Share hosted by Recipes Made Easy.
Lucy Smith
I was so excited to see this on the blog...My mum makes an amazing caramel sauce and it’s famous with my kids! Due to COVID-19 we haven’t seen her over four months and we are all missing her. So when this came on the blog I just had to try it!!
It is super simple and quick! Great advice to keep your eyes on the pan, it’s turns quickly!
So I wanted to say thank you for putting on the recipe - we had it for tea over ice-cream, a great way to make a Friday night teatime a lot more exciting!!! Give it a try, it’s delicious! Lucy x
thebakingexplorer
Thank you so much Lucy! I'm so pleased you enjoyed the recipe and my tips were helpful!
Michelle Mota
Is this thick enough to use as a filling in a cake? Thanks x
thebakingexplorer
Hi Michelle, yes once it's made, keep it in the fridge and it will set and go lovely and thick 🙂
Darren flynn
Does this work for banoffee?
thebakingexplorer
Hi Darren, apologies for my late response I think I missed your comment, yes it would be lovely in a banoffee pie! 😀
Cathy
Would vegan/dairy free cream work OK for this?
thebakingexplorer
Hi Cathy, I've never tried it so I can't say for sure sorry.
Chloe Edges
I could bathe in this!
Cara
Hi I’ve made this sauce twice without fail twice but last 2 x my sugar starts to crystallize and then just goes into a hard ball
What am I doing wrong
thebakingexplorer
Hi Cara, has anything changed since the two times you made it successfully? Such as using a different pan, a different hob, different ingredients, different temperature etc.
Jacqui – Only Crumbs Remain:Recipes Made Easy
I've made a fair bit of caramel sauce myself this one looks perfect just the right degree of delicious sticky gooeyness . Thank you for sharing your recipe with #CookBlogShare
Eb Gargano | Easy Peasy Foodie
OM NOM! This looks soooo good 😀 Eb x
Aleya @cupcakesbyaleya
I just made this recipe, it tastes and smells awesome! I can’t wait to make salted caramel cupcakes!. Thank you so much, your recipe was ready to follow x
Suzanne
This is a full proof recipe! It actually works and I can't believe I can now make salted Caramel! Thank you so much for sharing 🙂
thebakingexplorer
I'm so thrilled to hear this Suzanne, thank you!
Jo
I have tried SO many times to make a caramel sauce and its never worked. I even had a pastry chef friend walk through the steps with me and her mind was boggled that the 3 attempts didn't work.
This did. I'm extatic. It's delicious and even my husband - who doesn't like caramel! - said its amazing as it's not sickly sweet but just right.
Thank you soooo much!
thebakingexplorer
Thank you for such lovely feedback Jo, I'm so thrilled that you like the recipe and you love the caramel sauce!! 😀
Koko
Thank you for sharing this lovely recipe with us. I made this as decorative sirup for a caramel birthday cake for my friend. They were so in love with the sauce, they asked to keep the jar. When it was empty they sent a distraught videos of them scraping the leftovers out of the jar.
You're brilliant! 😀
thebakingexplorer
Ah haha that's made me giggle! 😀 Thanks so much Koko for such wonderful feedback!!
Darren Flynn
How much sauce does this reciepe make? I need 400g and just wondering.
thebakingexplorer
Hi Darren, it fills a 0.5L jar so I would say yes you will get 400g out of it.
Mina
How long does the caramel take to set?
Also, is it alright if I don't have a non-stick pan? How would I make sure that the caramel won't stick?
Quite excited to use this recipe, the caramel looks fantastic in the photos!
thebakingexplorer
Hi Mina, it depends on the container you put it in. A deeper container will take longer to cool that a shallow/wider one. I usually leave it in the fridge overnight. You can make the caramel in a non stick pan, but do keep a close eye on it while it's cooking. Let me know how it goes!
Jody Lye
Absolutely divine 😁
Taste just like a werthers caramel, the salt makes it better!
this will be my go to caramel recipe from now on
Anne Marie
Hi kat!
I've just found your site and can't wait to try the salted caramel cheesecake. Just wondering your home made recipe for the caramel would it be enough for the cheesecake or would I have to double the quantity?
Anne
Made this recently.
Took roughly 5 min for the sugar to turn a golden color after turning up the heat to med-high.
My husband is a caramel lover and absolutely adored this over vanilla ice cream and berries. I enjoyed it also.
Still very spreadable from the fridge which is good for me for other decorating options. Will definitely make this again, thanks for sharing!
thebakingexplorer
Thanks so much for your feedback Anne, I'm so pleased you both enjoyed it!
Anne Marie
Hi kat! I've just tried making the caramel sauce and my hasn't turned golden brown. What am I doing wrong?
thebakingexplorer
Hi Anne Marie, try adjusting the heat it may not be hot enough.
beverley
Hi kat i made this caramel for your amarula cake.First time making it wont be my last .It was really easy to make and came out lovely and thick but also tasted amazing.I put it in some vanilla muffins and used some in the buttercream. everyone who ate the amurula cake and muffins said it was truly amazing
Netta Rebello
Hi can you please tell me how much this recipe yields
thebakingexplorer
Hi Netta, I have detailed this info in the blog post, it makes 415g of caramel sauce. I hope you enjoy it!
Daria
I am DYING!!!! I COULD EAT IT BY THE SPOON FOR GODS’S SAKE