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Close up of caramel sauce in a jar with a spoon.

Homemade Caramel Sauce

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Created by Mariam E.
This Homemade Caramel Sauce is so easy to make! With just a few simple ingredients and 10 minutes, you can have a delicious caramel sauce to drizzle over all your desserts or drinks! Here are some step by step photos to help you make caramel sauce at home.
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Dessert
Cuisine American
Servings 1.25 cup


  • 1 cup granulated sugar
  • 6 tablespoon unsalted butter cut into small pieces
  • ½ cup heavy cream
  • teaspoon table salt


  • Measure and prep all ingredients before caramelizing the sugar.
  • Add the sugar to a large saucepan in an even layer and begin to cook the sugar over medium heat. About every 20 seconds, lift the pan from the burner and gently swirl the pan in a circular motion so that the sugar swirls around in the pan. As soon as you notice that sugar is beginning to stick to the pan, use a heat-safe spatula to stir the sugar while it continues to cook over medium heat. The sugar will form golden clumps before it melts completely and turns a copper color. Continue to stir gently until the sugar is completely melted, then remove the saucepan from the heat.
  • Add half of the butter and whisk until combined. The mixture will bubble up slightly when the butter is added, so use caution. It may take a minute for the butter to blend with the caramelized sugar, so keep whisking. Once combined, repeat with the remaining butter.
  • Add the cream slowly, a little bit at a time, whisking after each addition. Continue to whisk until all of the cream is combined.
  • Add the salt and whisk to blend.
  • Transfer the caramel sauce to a glass jar so that it doesn’t continue to cook in the hot pan. Allow the sauce to cool for 10 to 15 minutes before serving or let it cool to room temperature before putting the lid on the jar.


  • Yields 1¼ cups.
  • It’s important to not skip the first step of preparing your ingredients. The caramel sauce needs you to stir constantly so you won’t have the time to measure as you go. It moves quickly so have everything prepared beforehand to make the caramel with no hiccups!
  • Be sure to remove the saucepan from the heat as soon as the sugar melts completely and becomes copper-colored. If you continue to cook the sugar after it has melted and it turns deep orange or red, you’ll know that the sugar has burned. If this happens, you’ll need to start over.
  • Just like with browning butter, it’s helpful to use a light-colored saucepan for making caramel sauce so that you can more easily see the color change as the sugar caramelizes.
  • For easy clean up, as soon as you pour the caramel sauce into a jar to cool, fill the saucepan with hot water and let it sit for a few minutes. When you pour the water out of the pan any caramel that was left in the pan will come right out and you won’t be stuck cleaning a sticky mess.
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