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An easy homemade caramel sauce recipe. Requiring just six ingredients and about 15 minutes of prep time, you’ll love drizzling this salted caramel sauce on cakes, pies, and ice cream sundaes.
Why Do I Love This Homemade Caramel Sauce?
As a pastry chef and recipe developer, I spend my days working with desserts. As a result, I don’t actually love eating sweet things when I’m not on the clock. In the evenings, give me pizza, pasta, soups, salads, stir fries, curries, savory bakes, and aaallll of the sushi. I rarely eat desserts.
The one exception to my “rarely eat desserts” rule? Ice cream. It’s something I hardly ever make at home or for work assignments. And especially during the warmer months, nothing caps off a meal (or cools down a sweltering summer afternoon) than an ice cream sundae.
I don’t have much in the way of freezer space (British appliances, sigh…) but I always save room for a carton of ice cream. And in my fridge? A jar of homemade hot fudge sauce, or this homemade caramel sauce. Sticky, buttery, and gooey, with just the right amount of of sea salt, this caramel topping recipe makes a salty-sweet sauce for sundaes, pies, and puds.
Ingredients for Making This Caramel Sauce Recipe
This homemade caramel sauce requires just six ingredients (and one of them is water!) To make this recipe, gather the following ingredients:
- Whipping cream – In the UK, whipping cream has a fat content of around 36%. US cooks can make this recipe with heavy cream instead. Do not use double cream, and do not substitute plant milk. (For a non-dairy/vegan ice cream topping, check out my coconut whipped cream recipe instead.)
- Sea salt – Opt for fine sea salt, rather than course. 1/2 teaspoon gives this caramel the tiniest hint of saltiness; you can increase the measurement to 1 teaspoon for a more prominently salted caramel sauce.
- Vanila bean paste – Vanilla bean paste imparts a good amount of flavor, and adds pretty specks for visual appeal. I recommend using paste for this recipe rather than extract. Nielsen-Massey and Taylor & Colledge both make good-quality vanilla bean pastes.
- Granulated sugar – Or caster sugar (measured by weight, not volume) forms the base for this caramel sauce. You need the real thing here; don’t try to substitute sugar alternatives like stevia or xylitol.
- Butter – For a creamy, buttery caramel. Opt for unsalted, then add sea salt to taste.
Uses for Homemade Caramel Sauce
This rich and buttery homemade salted caramel sauce adds a sweet finishing touch to a variety of dishes. Try:
- Drizzling it on vanilla ice cream for a classic caramel sundae (I like to add salted peanuts to mine!)
- Using it as a topping for cakes, pies, brownies, galettes, or apple dumplings
- Pairing it with baked apples or a dish of fruit crumble
- Dipping fresh berries or sliced fresh fruit (you really can’t go wrong with caramel and green apples)
- Stirring a spoonful into a mug of homemade hot chocolate, or drizzling it on top
Salted Caramel Sauce Recipe Tips and Tricks
Resist the urge to stir the caramel sauce as it cooks. Stirring can lead to crystallization, resulting in a grainy finished product. Instead, lift the pan by the handle and gently swirl the sauce to keep it moving as it cooks.
Keep a dish of water and a pastry brush (ideally one with natural bristles) nearby as you cook, and brush down the sides of the saucepan as needed to prevent the sugar from crystallizing.
Be careful (and take a step back!) when stirring the butter and cream into the hot caramel—it will bubble and splatter!
Make-Ahead and Storage Suggestions
After preparing the caramel sauce, allow it to cool completely before refrigerating. Store the sauce in an airtight container or lidded jar. It will keep well in the refrigerator for up to two weeks.
To rewarm, heat leftover homemade caramel sauce in the microwave on medium powder, stirring every 15-20 seconds, until you reach the desired consistency and temperature. You can also rewarm the mixture in a small saucepan on the stovetop over low heat; watch it carefully to prevent the sugar from scorching.
Other recipes you might enjoy:
Homemade Hot Fudge Sauce
Pumpkin Spice Caramels
Apple Cider Caramels with Sea Salt
And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
Homemade Caramel Sauce
- Total Time: 15 minutes
- Yield: Approximately 270 grams caramel sauce 1x
Description
Requiring just six ingredients and about 15 minutes of prep time, you’ll love drizzling this homemade salted caramel sauce on cakes, pies, and ice cream sundaes.
Ingredients
90 milliliters whipping cream (1/3 cup + 1 tablespoon)
1/2 teaspoon fine sea salt
1/2 teaspoon vanilla bean paste
155 grams granulated sugar (3/4 cup)
30 milliliters water (2 tablespoons)
60 grams unsalted butter (4 tablespoons), softened
Instructions
In a small saucepan, gently warm the cream, vanilla bean paste, and sea salt. Do not boil.
Meanwhile, stir together granulated sugar and water in a medium saucepan.
Cook over medium -high heat, stirring until the sugar dissolves, then stop stirring.
Brush down the sides of the pan with water.
Bring to a boil. Allow caramel to cook, without stirring,*until it is golden brown and resembles honey, about 6 minutes.
Whisk the butter and allow it to melt.
Remove from heat and whisk in the cream. (Be careful—it will bubble and splatter!)
Transfer caramel sauce to a bowl. Allow to sit at room temperature for 15-30 minutes. Use warm.
Allow remaining sauce to cool completely. Store in an airtight container in the refrigerator for up to two weeks.
Gently rewarm leftover homemade caramel sauce in the microwave on medium powder, stirring every 15-20 seconds, until you reach the desired consistency and temperature. Drizzle over ice cream, pie, or other desserts.
Notes
*Gently swirl the pan occasionally to keep the mixture moving.
- Prep Time: 15 minutes
- Category: Sauces, Jams, and Chutneys
- Method: Stovetop
- Cuisine: Sweets
