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This thick and rich caramel sauce is a delicious addition to all of your favorite desserts. It’s easy and quick to make and you can make it with or without a candy thermometer. Serve it over anything you want to smother in caramel goodness.
Why You’ll Love This Recipe!
In my opinion, just about anything tastes better when it is covered in caramel. This easy caramel sauce recipe is one I have made for years.
Homemade caramel sauce is so easy to make and tastes a million times better than store bought! It literally takes only minutes to make.
Adding a bit of French sea salt to the caramel sauce takes it to the next level!! It is delicious with or without the added salt.
Ingredients Needed
- Brown sugar.
- Light corn syrup
- Heavy cream
- Butter, I use salted butter
- Vanilla extract
- Coarse salt, optional
How to Make Caramel Sauce
- Combine sugar, syrup and heavy cream in a heavy pan over medium low heat.
- Stir with a wooden spoon to combine and cook until it reaches 230 degrees on a candy thermometer and has a deep amber color, about 5-6 minutes.
- Stir in butter and vanilla.
- Serve warm.
- Refrigerate any leftover sauce in an airtight container.
Tips from leigh Anne
- Having a good heavy pan is important. It will help prevent the caramel from burning. Use a light colored stainless steel pan . The light color allows you to see the amber color of the caramel better and know when it’s done. Make sure you’re using a light-colored stainless steel pot. Stainless steel also conducts the heat more evenly.
- Be sure to stir often. Use a wooden spoon or a heat proof spatula to stir with.
- Use a candy thermometer to make sure you have the right temperature. When you reheat the sauce do not let it come to a boil. If it boils too much the sauce will get grainy and harden when you put it on ice cream or anything cold.
Frequently Asked Questions
What is the best way to store caramel sauce?
Keep it stored in an airtight container, like a moson jar, in the refrigerator. It will last for up to two weeks.
What is the best way to reheat caramel sauce?
Reheated in the microwave or in a saucepan on the stove. Just don’t let it come to a boil as that can make the sauce grainy.
Can I use this caramel sauce for dipping caramel apples?
No, the consistency of this sauce is too thin and will not stick to the apple. I recommend using my caramel apple recipe.
How thick is this caramel sauce?
When the sauce is heated it will be thin enough to pour over ice cream. As it cools it will thicken up, but still be soft and chewy. If it doesn’t rewarm thin enough for you, add a tablespoon more of milk or cream when warming.
Can you freeze caramel sauce?
Yes, you can freeze the caramel sauce! Place it in an airtight container and freeze for 2-3 months. Thaw overnight in the fridge and then reheat in the microwave or on the stovetop over low heat. Do not allow to come to a boil.
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Caramel Sauce Recipe
Ingredients
- 1 cup brown sugar
- 1/4 cup light corn syrup
- 1/3 cup heavy cream
- 3 Tbsp butter
- 1 tsp vanilla
- For salted caramel use 1/2 – 1 tsp coarse sea salt. Add salt to desired saltiness.
Instructions
- In a heavy pan, mix together sugar, syrup and heavy cream. Cook over medium heat for 5-6 minutes or until it reaches 230 degrees on a candy thermometer.
- Stir in butter and vanilla.
- Serve warm and refrigerate any leftovers
- When reheating do not allow it to boil or it will get grainy and harden when put on ice cream.
Tips & Notes:
- Having a good heavy pan is important. It will help prevent the caramel from burning. Use a light colored stainless steel pan . The light color allows you to see the amber color of the caramel better and know when it’s done. Make sure you’re using a light-colored stainless steel pot. Stainless steel also conducts the heat more evenly.
- Be sure to stir often. Use a wooden spoon or a heat proof spatula to stir with.
- Use a candy thermometer to make sure you have the right temperature. When you reheat the sauce do not let it come to a boil. If it boils too much the sauce will get grainy and harden when you put it on ice cream or anything cold.
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Nutrition Facts:
Kimberly says
Yummy!
Pam says
Can I use evaporated milk in place of half & half
Leigh Anne Wilkes says
I have only made it with half and half.