Homemade caramel sauce is one of life’s most simple pleasures and this recipe is the easiest (& most delicious) one around!Jump to Recipe
I don’t know why I grew up thinking that homemade caramel would be the hardest thing to make? I put off trying to make it for years because I was worried it would be overly complicated. But when I finally made it, I realized I was scared for no reason! Today I’m sharing my ultra-easy caramel sauce recipe. My steps for how to make this are going to easily guide you to successfully making this delicious topping from home. Just please don’t hate me for how often you want to make it!
Homemade caramel sauce is golden and sweet, striking the perfect balance of being delicious without being overly rich. This pairs well with pretty much anything, but I especially love it drizzled over warm brownies, as a dip for apples or topping an ice cream sundae. But really, the sky is the limit here.
What Ingredients are in Homemade Caramel?
- Brown sugar
- Heavy cream
- Vanilla – There are not very many ingredients in this recipe so it’s important to use quality ingredients! It will affect the flavor so much.
*Optional: You could add sea salt to the caramel, which would be so yummy!
How to Make Caramel
- In a heavy bottom sauce pan, stir together the brown sugar, butter and heavy cream until well combined and brown sugar is dissolved.
- Bring to a boil. Boil for 3 minutes without stirring. (Stirring can cause the sugars to crystalize, which we don’t want! Smooth caramel only!)
- When it reaches the softball stage, remove from heat and stir in the vanilla extract.
- Allow the sauce to cool before using.
How do I make sure my caramel is done without a candy thermometer?
If you don’t have a candy thermometer, you can easily do the ice water trick. Fill a small bowl with cold, ice water. Then take a teaspoon of your mixture and drop it into the water. If it forms a soft pliable ball, it is in the softball stage (about 230°- 235°F) and is ready to go!
How do I store this sauce?
Store in an airtight container (I like a mason jar) in the fridge for up to 1 week. You can also freeze for up to 1 month!
Recipes Using Caramel
How to Make Caramel
- 1 cup brown sugar
- 1/3 cup butter
- 1/2 cup heavy cream
- 1/2 tsp vanilla
- In a heavy bottom sauce pan, combine the brown sugar, butter and heavy cream.
- Bring to a boil and boil for 3 minutes without stirring.
- Remove from heat and add the vanilla extract.
- Allow the caramel to cool before using.