Description
Homemade caramel sauce is rich and smooth, perfect for drizzling over desserts.
Ingredients
Scale
- 1 cup (207 g) granulated sugar
- 6 tbsp (84 g) unsalted butter, cubed and at room temperature
- 1/2 cup (120 ml) heavy whipping cream, at room temperature
Instructions
- Pour the sugar into an even layer in a large, light-colored pot.
- Heat over medium heat, stirring until the sugar melts completely (about 10 minutes).
- Once melted, stop stirring and allow the sugar to turn a light to medium amber color. Remove from heat immediately.
- Add the butter and whisk until fully melted and combined. The mixture will bubble.
- Slowly pour in the cream while whisking constantly until smooth and fully incorporated.
- Let cool for 10–15 minutes before using. Store leftovers in a sealed jar in the refrigerator for up to 2 weeks.
Notes
- For salted caramel, add up to 1 teaspoon of salt at the end.
- Make sure the butter and cream are warm or at room temperature to prevent the caramel from seizing.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 298
- Sugar: 33.9 g
- Sodium: 97 mg
- Fat: 18.7 g
- Saturated Fat: 11.5 g
- Unsaturated Fat: 7.2 g
- Trans Fat: 0 g
- Carbohydrates: 33.9 g
- Fiber: 0 g
- Protein: 0.7 g
- Cholesterol: 52.9 mg
Keywords: caramel sauce, homemade, dessert topping