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Looking for the best homemade caramel sauce that’s completely fail-proof? This easy caramel sauce recipe comes together in under 20 minutes and is perfect for topping cakes, drizzling over ice cream, stirring into coffee drinks, or dipping apples and marshmallows in. Rich, buttery, and silky smooth, this homemade caramel sauce is better than anything you’ll find in stores. Plus, it’s so simple to make, you won’t believe how delicious it is straight from the spoon

spoonful of caramel sauce

There’s nothing better than a jar of rich, buttery homemade caramel sauce. Especially when it comes together in under 15 minutes! This fail-proof caramel sauce recipe is perfect for topping cakes, cupcakes, brownies, and ice cream, or even swirling into your morning coffee. 

The best part? You don’t need a candy thermometer to make this recipe. Just a few simple ingredients, a little patience, and you’ll have the most decadent caramel sauce ever. It’s so much better than store-bought! 

What’s so special about this caramel sauce?

  • Store well in the fridge or freezer.
  • Ready in 15 minutes or less.
  • No candy thermometer required.ย 
  • Rich, buttery flavor that’s better than store-bought.ย 
  • Perfect for drizzling over desserts, coffee, or fresh fruit.ย 

Let’s Chit Chat!

I have always made caramel growing up, mainly because I LOVED eating it, but also because it barely required anything. Just sugar, water, cream and butter (plus some lemon juice). I would honestly eat this by the spoonful anytime I made it!

Eventually, I realized that so many people struggled with making this from scratch, so I had to bring you my fail-proof recipe! I hope you love it as much as we do!!

Caramel sauce ingredient list

Ingredients for homemade caramel sauce

You only need a handful of ingredients to make this basic, silky smooth caramel sauce:

  • Sugar:ย The base of your caramel that adds the perfect sweetness to our sauce.ย 
  • Cream of tartar-ย Prevents crystallization and keeps the sauce smooth. Substitute with 1/4 teaspoon of lemon juice if you’d like.ย 
  • Water– Helps the sugar dissolve evenly as it heats up.ย 
  • Butterย –ย Add richness and deep caramel flavor. You can use salted or unsalted butter here.ย 
  • Heavy cream: Keeps the sauce creamy and pourable.
  • Sea salt (optional):ย for a salted caramel version! I love a good flaky sea salt caramel sauce!ย 

Tip-ย If you don’t have cream of tartar or lemon juice, you can still make this recipe. Just be extra careful to brush down the sides of the pan with a wet pastry brush to prevent sugar crystals from forming.

Spoon pouring homemade caramel sauce into jar

Ingredients for homemade caramel sauce

You only need a handful of ingredients to make this basic, silky smooth caramel sauce:

  • Sugar:ย The base of your caramel that adds the perfect sweetness to our sauce.ย 
  • Cream of tartar-ย Prevents crystallization and keeps the sauce smooth. Substitute with 1/4 teaspoon of lemon juice if you’d like.ย 
  • Water– Helps the sugar dissolve evenly as it heats up.ย 
  • Butterย –ย Add richness and deep caramel flavor. You can use salted or unsalted butter here.ย 
  • Heavy cream: Keeps the sauce creamy and pourable.
  • Sea salt (optional):ย for a salted caramel version! I love a good flaky sea salt caramel sauce!ย 

Tip- If you don’t have cream of tartar or lemon juice, you can still make this recipe. Just be extra careful to brush down the sides of the pan with a wet pastry brush to prevent sugar crystals from forming.

Storage instructions

Fridge: Store in an airtight container for up to 1 month. 

Freezer: Freeze for up to 3 months. Thaw in the refrigerator, then warm up before using. 

Reheating: Microwave in short bursts or warm gently on the stovetop until pourable.

How to use homemade caramel sauce?

Having a jar of caramel sauce on hand is always a good idea. Here are some of my favorite ways to use it:

  • Drizzle over ice cream, brownies, or cookies!
  • Use as a dip for apples, pretzels, or marshmallows.ย 
  • Swirl into oatmeal or yogurt for a sweet breakfast.ย 
  • Blend into milkshakes or smoothies.
  • Drizzle over cakes, cheesecakes, and cupcakes.

Share your favorite ways to use caramel sauce in the comments, I’d love to hear them!

Failproof Caramel Sauce

Frequently asked questions

Does caramel sauce need to be refrigerated?

Yes! Because it contains dairy, always store caramel sauce in the fridge to prevent spoilage. 

Why did my caramel sauce crystallize?

This happens when sugar splashes onto the sides of the pan. Use cream of tartar with lemon juice to help prevent crystallization and avoid stirring once the sugar starts boiling to prevent the sugar syrup from getting up the sides of the pot.

My caramel sauce is hard and thick. How can I fix it?

The caramel will naturally thicken as it is chilled in the fridge. To make it a little thinner and more pourable, gently heat up it up in the microwave or on the stovetop until it reaches your desired consistency. The more you heat it, the thinner it will become.

Do I need a candy thermometer to make caramel?

Nope! This recipe is designed to be fail-proof without a candy thermometer. The sugar mixture is ready when it turns a deep amber color. Once it reaches that point, remove it from the heat immediately to prevent burning.

Caramel sauce being poured into a jar
4.96 from 21 votes

Homemade caramel sauce recipe

Homemade caramel sauce might sound intimidating but it is easy as can be and tastes way better than any store bought caramel you've ever tried!
Prep: 1 minute
Cook: 10 minutes
Total: 11 minutes
Servings: 6 servings
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Ingredients 
 

  • 3/4 cup granulated sugar
  • 1/4 cup water
  • 1/8 tsp cream of tartar read notes for substitutes
  • 3 tbsp butter
  • 1/2 cup heavy cream
  • 1/2-1 tsp sea salt flakes optional

Instructions 

  • Start by adding the sugar and the water, and the cream of tartar to a heavy bottomed saucepan and place over medium high heat.
  • Cook until the sugar dissolves and starts to turn a golden amber colored. Lift the saucepan and gently swirl to make sure that the caramel is evenly cooking. Sometimes, you might notice that the caramel is darkening faster in certain areas than others so that gentle swirl will help with that. This will take about 10-12 minutes
  • Turn the heat off and add in the butter and the heavy cream immediately. Stir using a wooden spoon to get everything well incorporated.
  • If the caramel looks clumpy, place the sauce pan back on the stove on medium heat and stir until it is smooth. You can now add in some sea salt or just let the caramel sauce cool to room temperature before transferring to a jar and into the fridge it goes!

Notes

If you don’t have the cream of tartar you can use 1/4 tsp lemon juice instead!
ย 
This caramel can be stored in the fridge for up to a 1-month or in the freezer for up to 3 months.ย 

Nutrition

Calories: 216Calories | Carbohydrates: 26g | Protein: 1g | Fat: 13g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 58mg | Potassium: 27mg | Sugar: 25g | Vitamin A: 466IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg

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

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About Chahinez

Chahinez Tabet Aoul is the recipe developer, photographer, and writer behind Lifestyle of a Foodie and Simple Copycat Recipes. Based in Las Vegas, Nevada, Chahinez is known for creating approachable, high-reward recipes that feel like they came straight from your favorite restaurant. Only easier, more fun, and made right a thome!

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4.96 from 21 votes (7 ratings without comment)

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38 Comments

  1. Astrid Oviedo says:

    Have you tried this with brown sugar, instead of white? If so, how was it? Thank you.

    1. Chahinez says:

      I haven’t tried this one with brown instead of white sugar but that would be butterscotch. I am working on a recipe for that coming soon!

  2. Cheryl says:

    5 stars
    love the recipe ๐Ÿ˜‹

    1. Chahinez says:

      I’m so glad you liked it!

  3. Reese Patton says:

    5 stars
    can this be made into caramel pieces (like werthers)?

    1. Chahinez says:

      No unfortunately it won’t fully harden at room temperature. But! I am currently working on a homemade hard caramel candy recipe that will be out very soon! Keep an eye out for it on my social media ๐Ÿ™‚

  4. Marie Nixon says:

    5 stars
    Very easy to make. I haven’t actually eaten it yet because it has not yet cooled. I noticed 2 minor typos in the recipe: 1) Under Ingredients – “seal salt flakes” should be “…sea salt flakes” . The last step of the directions says ” let the caramel sauce cook to room temperature”. It should be ” let the caramel sauce cool to room temperature “. Thank you.

    1. Chahinez says:

      I’m glad you liked it and thanks for catching those and letting me know ๐Ÿ™‚

  5. Cindy Winter says:

    5 stars
    Thanks for the excellent directions and helpful tips. This was the science I needed! I made a French Silk Chocolate Caramel with homemade graham cracker crust and whipped cream. So incredible!

    1. Chahinez says:

      That sounds so good I love that!!

  6. Jamie says:

    am I supposed to stir it before I add the butter, or just let it heat and caramelize?

    1. Chahinez says:

      Hi Jamie! Great question. Once the sugar, water, and cream of tartar are on the stove, youโ€™ll want to avoid stirring while itโ€™s caramelizing. Stirring at that stage can cause the sugar to crystallize and turn grainy. Instead, just let it cook on its own and give the pan a gentle swirl here and there so that it caramelizes evenly. Once it turns a nice amber color, then you stir in the butter and cream to make it silky smooth. Hope this helps ๐Ÿ™‚

  7. CC says:

    5 stars
    This was amazing! I’ve only made caramel sauce once before and it turned out super tough and grainy – this was perfect on my first try. I shared the recipe with my family as this is now a go-to recipe for me!

    1. Chahinez says:

      OMG yay! I’m glad it’s your go-to recipe now ๐Ÿ˜

  8. Adriana says:

    5 stars
    I just finished making this and it definitely was super easy! It was my first time ever making caramel and I probably won’t buy it from the store ever again xD
    It literally tastes exactly like those caramel candies all our grandma’s used to have <3 I'm using it for the twix copycat cookies and can't wait to lick the bowl after lol

    1. Chahinez says:

      OMG what a compliment! Thank you for trying out the recipe! ๐Ÿ™‚

  9. Isabel says:

    5 stars
    Hi! Tanks for the recipe! Will this sauce work on your pretzel chocolate caramel bark?

    1. Chahinez says:

      This sauce will stay a little runny, so if youโ€™re looking for a thicker caramel for your recipe, reduce the butter and cream slightly to achieve a thicker consistency.