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caramel sauce in jar with spoon.
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Easy Caramel Sauce

Caramel sauce is such a delicious sauce and surprisingly easy! With only 5 ingredients you can whip up a batch in 15 minutes. 
Cook Time15 minutes
Total Time15 minutes
Course: Dessert
Cuisine: American
Servings: 16
Calories: 103kcal
Author: Sophia Assunta

Equipment

Ingredients

  • 1 cup granulated sugar
  • 1/4 cup water
  • ¼ cup unsalted butter 1/2 stick, cut up into smaller pieces
  • 1/2 cup heavy whipping cream
  • 1 teaspoon vanilla
  • 1/8 tsp salt decrease to just a pinch if using salted butter
  • 1 tablespoon light corn syrup optional

Instructions

  • In a medium saucepan add sugar and water and stir to combine.
  • Cook over medium heat, about 3-5 minutes, stirring until the sugar dissolves. Once the liquid is clear and starts to bubble, continue cooking on medium until the mixture reaches 338-350 ℉, about 10-15 minutes. During this time not stir the mixture or it can cause the caramel to get grainy.
  • Be sure to wipe down any sugar crystals form the sides of the pan using a pastry brush dipped in water. You can also place the lid on the pot for a few minutes and allow the steam to dissolve any sugar crystals.
  • Once the sugar hits the correct temperature it will have have thickened up a bit and turned a golden amber color.
  • Immediately remove from heat and stir in the butter. It will bubble up quite a bit, this is totally normal, just continue stirring.
  • Then, slowly add in the cream and continue mixing until it has fully incorporated.
  • Stir in vanilla and salt.
  • The sauce will thicken as it cools. Once it’s cooled down it’s ready to use on your favorite dessert or be stored in an airtight container for later use.

Notes

  • 1 tablespoon of light corn syrup can help combat the caramel getting grainy, but it is not necessary.  If you have trouble with grainy or chunky caramel, check out the troubleshooting/Q&A section of the post.
  • The darker/higher temperature you cook the caramel the darker and thicker your caramel will be. But watch closely because it can easily overcook and burn. 
  • This recipe makes about 2 cups of caramel.
  • It will last 2-3 weeks in an airtight container in the refrigerator or up to two months in the freezer. 

Nutrition

Serving: 2tbsp | Calories: 103kcal | Carbohydrates: 14g | Protein: 0.2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 16mg | Sodium: 22mg | Potassium: 9mg | Sugar: 14g | Vitamin A: 198IU | Vitamin C: 0.04mg | Calcium: 6mg | Iron: 0.01mg