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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
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.Â
- Rich, buttery flavor that’s better than store-bought.Â
- Perfect for drizzling over desserts, coffee, or fresh fruit.Â
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!!
Table of Contents
- What’s so special about this caramel sauce?
- Ingredients for homemade caramel sauce
- Ingredients for homemade caramel sauce
- Storage instructions
- How to use homemade caramel sauce?
- Frequently asked questions
- Homemade caramel sauce recipe Recipe
- If you enjoyed this easy fail proof caramel sauce, make sure to pin it for later!
Ingredients for homemade caramel sauce
You only need a handful of ingredients to make this basic, silky smooth caramel sauce:
- Sugar:Â The base of your caramel that adds the perfect sweetness to our sauce.Â
- Cream of tartar-Â Prevents crystallization and keeps the sauce smooth. Substitute with 1/4 teaspoon of lemon juice if you’d like.Â
- Water– Helps the sugar dissolve evenly as it heats up.Â
- Butter – Add richness and deep caramel flavor. You can use salted or unsalted butter here.Â
- Heavy cream: Keeps the sauce creamy and pourable.
- Sea salt (optional):Â for a salted caramel version! I love a good flaky sea salt caramel sauce!Â
Tip-Â 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.
Ingredients for homemade caramel sauce
You only need a handful of ingredients to make this basic, silky smooth caramel sauce:
- Sugar:Â The base of your caramel that adds the perfect sweetness to our sauce.Â
- Cream of tartar-Â Prevents crystallization and keeps the sauce smooth. Substitute with 1/4 teaspoon of lemon juice if you’d like.Â
- Water– Helps the sugar dissolve evenly as it heats up.Â
- Butter – Add richness and deep caramel flavor. You can use salted or unsalted butter here.Â
- Heavy cream: Keeps the sauce creamy and pourable.
- Sea salt (optional):Â for a salted caramel version! I love a good flaky sea salt caramel sauce!Â
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.Â
- Swirl into oatmeal or yogurt for a sweet breakfast.Â
- 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!
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.
Homemade caramel sauce recipe
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
If you enjoyed this easy fail proof caramel sauce, make sure to pin it for later!
Great recipe. Worked perfectly!
Perfect!
What happens if the sugar water mixture never turns an amber color? This has been the issue with my caramel sauce every time.
If your mixture never turns amber, it usually means the heat isn’t high enough or it just needs more time. The sugar-water mix will first boil clear, then go through a light golden stage before deepening to amber. Try keeping the heat at medium-high and resist stirring. Depending on your stove, it might take a little longer than expected. If it stays clear and starts to harden instead, that means the sugar crystalized, which can happen if it’s stirred too soon. Don’t worry, it takes a little practice, but once you see that first golden color, you’ll know what to look for every time!
You are amazing!!! I have made many of your Crumbl copycat recipes and they are delicious. And just made this caramel for your salted caramel cheesecake cookies, and wow is all I have to say!!!
I have tried to make caramel so many times, and it always ends up gritty. I have tried different types of sugar, using water or not using water, different pans, always with the same result. But this recipe with the cream of tartar, the caramel came out absolutely perfect. Thank you so much
OMG thank you! I’m glad you enjoyed the recipe 😊
Girl I cant believe it took me so long to make this. OMG this is so delicious and was so easy to make. This caramel is now going to be a staple in my fridge.
YES!!! Enjoy Kay!
This recipe was SO easy to follow and turned out perfectly! This will for sure be my go-to caramel sauce recipe.
Glad to hear you enjoyed it Jess!!
This was so simple! I had everything already on hand and it was so delicious!!! Thank you so much!
I love it!! Enjoy your homemade caramel!
The caramel is sooo yummy & super easy to make. I will definitely keep a jar in my fridge at all times….one never knows when they might NEED a drizzle of caramel.
Exactly!!! Keeping some caramel sauce in the fridge is so handy!!
I used this for the crumble cookie recipe. The sugar crystalized, it got a little burnt but altogether it was still pretty tasty. The cookies turned out perfect! love your faux crumble cookie recipes!
Thank you! 🙂
I literally just finished making this about 1 minute ago, It was just as easy as the recipe says and it tastes delicious! I will be adding it to the crumbl chocolate crunch cookies recipe!
I love that! So glad you enjoyed this caramel sauce 🙂
Chahinez
I’m drooling… 🤤
Alex | http://www.alexinasheville.com
Ahhh Thank you Alex!