With just five basic ingredients, foolproof caramel sauce is easy to make and is perfect for last minute desserts and holiday gifts. Delicious in coffee too!
You’re entertaining and dinner alone feels like a sufficient task. Or maybe you need a last-minute hostess or teacher gift. Or perhaps you’d like to elevate your cup of coffee.
Salted caramel ice cream anyone? 🙋♀️
Enter this foolproof caramel sauce.
Sweet, salty, and buttery, this irresistible sauce can be made in advance and stored in the fridge until ready to serve. A quick reheat is all that’s needed to restore the sauce to silky smooth perfection.
For a super simple dessert that feels elegant, drizzle the sauce over vanilla ice cream. You can’t go wrong.
Or store the sauce in a Mason jar and attach a gift tag and pretty bow. In short order, you have a lovely homemade present that’s easy, economical, and sure to be appreciated.
My favorite ways to enjoy this sauce include drizzling it over vanilla ice cream, as mentioned, and stirred into homemade hot and iced coffee for drinks that rival any cafe offering – and without a six dollar price tag!
Of course, you could also drizzle the caramel over apple pie, cheesecake, pound cake, pancakes, and waffles. Or enjoy it as a dip for apple slices. An occasional spoonful has also been known to satisfy a sweet tooth.
As if we need more ideas (!), I recently discovered that taking a few minutes to soften a container of Turkey Hill vanilla bean ice cream, swirling in ribbons of caramel sauce, and then quickly returning to the freezer yields a dessert that’s equally gourmet and approachable – and dare I say more delicious than simply purchasing a container of salted caramel ice cream.
As a bonus, no candy thermometer is required when making this sauce. The simple instructions provide an easy visual clue and a specific amount of simmer time. No worries about judging the right shade of amber, which so many recipes rely on, and in my experience, too often leads to burnt caramel. (Caramel can turn in a second, and once it’s even a little burned, the batch does not taste good.)
And though salted caramel sauce is a favorite in our house, I provide a simple adjustment for the regular version.
Over the holidays, you may enjoy 7-Minute Holiday Caramel Sauce. In that recipe, eggnog replaces the cream for a subtle flavor change that has been enjoyed by those on both sides of the eggnog debate!
What kind of cream works best?
Heavy cream, which is approximately 36% milk fat and is also sold as whipping cream, works well. However, light cream (30% milk fat) or double cream (48% milk fat) may be substituted. Do not use whole milk (about 3.5% milk fat), as the caramel sauce will not set up properly.
Does homemade caramel sauce need to be refrigerated?
Yes. Caramel sauce contains dairy (cream and butter), so it needs to be refrigerated once it cools. You may reheat it as needed.
What’s the best way to store caramel sauce?
Transfer the caramel sauce to a Mason jar or other heatproof jar and allow it to cool. Then place a lid on the jar and store in the refrigerator, tightly sealed. It will keep for at least one month, although I’ve kept it longer with no adverse effects. Alternatively, the sauce may be frozen for up to six months. Before using, simply thaw it in the refrigerator or at room temperature.
What’s the best way to reheat caramel sauce?
Caramel solidifies when chilled, so it needs to be reheated to restore it to a drizzling consistency. Reheating may be done on the stove over low heat or in the microwave in short (15-20 second) bursts, stirring in between, until desired consistency is reached.
The simplest of ingredients yield divine results thanks to an easy-to-follow technique.
Start by adding the butter and remaining ingredients to a medium saucepan set over medium-low heat. From this point, you’ll have delectable caramel sauce in just seven minutes.
The mixture should be starting to simmer at the 5-minute mark – it should look evenly foamy across the surface. Adjust the heat up slightly if the mixture is not beginning to simmer at this point, or down if it begins to simmer before.
To easily transfer the sauce into jars, I use my Pyrex liquid measuring cup. The helpful pour spout makes for a mess-free transfer.
Ribbon or kitchen twine and a simple tag transform the sauce into a lovely holiday or hostess gift.
Delightful drizzled over vanilla ice cream, I have also found you can make salted caramel ice cream (that rivals most store-bought varieties!) by stirring the some of the sauce into softened vanilla ice cream. My favorite ice cream for this is Turkey Hill’s original vanilla bean ice cream.
Make cafe-worthy iced coffee with a homemade syrup. Simple Vanilla Syrup is delicious, and this caramel sauce works equally well. Or use half and half!
If you make this recipe, please comment and give it a 5-star review if you deem worthy. Your feedback is always appreciated! 💛
7-Minute Salted Caramel SaucePrep Time: 3 minutes Cook Time: 7 minutesTotal Time: 10 minutes Yield: approximately 1¼ cups
Drizzle homemade caramel sauce on ice cream, cakes, pancakes, waffles, pound cake, cheesecake, and apple pie – or enjoy it by the spoonful! I also like to stir the sauce into coffee and use it as a dip for apples. Stored in a jar and tied with a bow, the sauce makes a lovely gift as well.
For a foolproof sauce, read the helpful tips, below, before cooking the sauce.
Ingredients
- ¼ cup (56 grams) butter (I use salted)
- 1 cup (200 grams) lightly packed light brown sugar
- ½ cup (120 ml) heavy or whipping cream (light cream or double cream may be substituted; do not use milk)
- 2 teaspoons (10 ml) vanilla extract
- ¾ teaspoon kosher or sea salt (use ¼ teaspoon for regular caramel sauce)
Instructions Chop the butter into four pieces. Add the butter and the remaining ingredients to a medium saucepan set over medium-low heat.
Cook, stirring consistently, for 7 minutes. At the 5-minute mark, the mixture should be starting to simmer. (See helpful hints.) For the final 2 minutes, the sauce should be at a good simmer but not a full rolling boil.
After 7 minutes, remove from the heat. The sauce should be a little thinner than you would like it to be, as it will thicken upon cooling. (Resist the urge to taste without cooling because the mixture will be HOT.)
Allow the sauce to cool slightly and serve warm, or transfer to a jar and cool completely before refrigerating.
Helpful Hints• Preheat the burner if your stovetop is electric.
• The mixture should be starting to simmer at the 5-minute mark. Adjust the heat up slightly if the mixture is not beginning to simmer at this point, or down if it begins to simmer before.
• Use a medium-size pot. It offers a little more surface area than a small one, and the sauce will cook more evenly as a result.
• Stir or whisk the sauce frequently and almost constantly during the final 2-minute simmer.
• The sauce should be a little runny when you remove it from the heat. It will thicken as it cools—but won’t be too thick.
Larger Batches: I recommend making several batches instead of doubling or tripling this recipe, as the added volume may prevent the sugar from melting evenly.
Storage: Covered and refrigerated, the cooled caramel sauce will keep for at least month and may be frozen for up to 6 months. Note that the sauce will be fine if held at room temperature for a day, alleviating any worries of it sitting out when traveling or if, for example, the sauce is given to a teacher during the school day.
Reheating: To return the refrigerated sauce to a drizzling consistency, warm it on the stovetop over low heat or in the microwave in 15- to 20-second bursts, stirring in between.
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For a foolproof sauce, read the helpful tips, below, before cooking the sauce.
- ¼ cup (56 grams) butter (I use salted)
- 1 cup (200 grams) lightly packed light brown sugar
- ½ cup (120 ml) heavy or whipping cream (light cream or double cream may be substituted; do not use milk)
- 2 teaspoons (10 ml) vanilla extract
- ¾ teaspoon kosher or sea salt (use ¼ teaspoon for regular caramel sauce)
Chop the butter into four pieces. Add the butter and the remaining ingredients to a medium saucepan set over medium-low heat.
Cook, stirring consistently, for 7 minutes. At the 5-minute mark, the mixture should be starting to simmer. (See helpful hints.) For the final 2 minutes, the sauce should be at a good simmer but not a full rolling boil.
After 7 minutes, remove from the heat. The sauce should be a little thinner than you would like it to be, as it will thicken upon cooling. (Resist the urge to taste without cooling because the mixture will be HOT.)
Allow the sauce to cool slightly and serve warm, or transfer to a jar and cool completely before refrigerating.
• Preheat the burner if your stovetop is electric.
• The mixture should be starting to simmer at the 5-minute mark. Adjust the heat up slightly if the mixture is not beginning to simmer at this point, or down if it begins to simmer before.
• Use a medium-size pot. It offers a little more surface area than a small one, and the sauce will cook more evenly as a result.
• Stir or whisk the sauce frequently and almost constantly during the final 2-minute simmer.
• The sauce should be a little runny when you remove it from the heat. It will thicken as it cools—but won’t be too thick.
Larger Batches: I recommend making several batches instead of doubling or tripling this recipe, as the added volume may prevent the sugar from melting evenly.
Storage: Covered and refrigerated, the cooled caramel sauce will keep for at least month and may be frozen for up to 6 months. Note that the sauce will be fine if held at room temperature for a day, alleviating any worries of it sitting out when traveling or if, for example, the sauce is given to a teacher during the school day.
Reheating: To return the refrigerated sauce to a drizzling consistency, warm it on the stovetop over low heat or in the microwave in 15- to 20-second bursts, stirring in between.