The Easiest Caramel Sauce Recipe

Looking for an easy method to make caramel sauce? I’m sure you are, otherwise, you wouldn’t be here.

Caramel sauce is one of the most versatile sauces that can be used and dressed up in various different ways and they all end up being super delicious. Most caramel sauce recipes require using a candy thermometer, which really seems to complicate things, doesn’t it? It gives the impression that making caramel sauce is quite the task but in reality it’s not, and it can be easily made and perfected without using any fancy tools whatsoever. This recipe takes the complication out of making caramel sauce and it’s 100% fool proof.

Why make caramel sauce at home?

While it is super easy to just reach for the caramel syrup bottle at the supermarket while grocery shopping, it’s also much easier and cost effective to make it right at home. I have never liked the taste of the store bough caramel syrup. It always tasted too chemically and just… off, you know? So aside from the easiness of making it at home, you just know what ingredients go into your sauce, avoiding all the chemicals and preservatives. Also, the ingredients are simple stables in every home, so you will never in theory run out of caramel sauce because you can whip it up in the matter of 15 minutes!

How to use caramel sauce?

Caramel sauce is very versatile, and I consider it the joker of all sweet things. You can add it to top cheesecakes, your homemade iced Caramel Frappuccino (which is super easy to make, find the recipe for it right here), to make mini chocolate tarts, have it with apples as snacks? (YUM), making bread pudding, the list really goes on and on.

How to make Caramel sauce?

The most important thing for a successful caramel sauce (and any recipe, really) is to start by having all your ingredients prepared and ready to go. As caramel sauce making is very time-sensitive, you really don’t need to be fumbling around to get something because things could burn; the sugar, the pan, and your hopes of making easy caramel sauce.

Now that we have our ingredients all ready to go, it’s go time.

In a saucepan with high sides, mix the sugar and water. They don’t have to completely dissolve, just give them a head start. Put your spatula aside and turn on the stove to medium heat.

Keep a close eye on the sugar as it dissolves without interfering with your spatula; just give the saucepan a swirl from time to time.

After 5-8 minutes of this, the sugar should have reached a rich golden-brown color. At this point, turn the heat off and add the butter, being careful that it will foam up.

Once the butter has completely melted and incorporated into the caramel, add the cream (it will foam up again).

Add the salt and continue mixing it with your spatula until it becomes completely incorporated.

Don’t worry if it feels too runny for a sauce; it will get thicker as it cools.

Let it cool for some time before placing it airtight jars or containers.

It should hold well in the fridge for up to two weeks (if you haven’t devoured it in like 24 hours like I do, haha).

You can use it with to top anything like ice cream, coffee, cheesecake, or eat it with a spoon. You do you. ;D