Easy Caramel Sauce

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This easy Caramel Sauce is rich, easy & amazing with no thermometer required! Drizzle this decadent treat on ice cream, cake or even apples!

This easy Caramel Sauce is rich, easy & amazing with NO CANDY THERMOMETER REQUIRED! You're just a few simple ingredients away from drizzling this decadent homemade caramel on ice cream, cake or even apples!

How to Make Easy Caramel Sauce

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This post may contain affiliate links. Please read my disclosure policy.

Caramel sauce is one of my favorite things!  It’s perfect on pretty much any dessert and just has a totally decadent flavor.

This easy caramel sauce is actually simple to make… the key is making sure you get the mixture the right amber color before you add in the cream.  Just keep an eye on it because if it cooks too long you can get a bit of a burnt flavor… which I personally still love!  It will slightly bubble up when you add the cream so make sure you are using a large enough saucepan to allow some extra space.

This Caramel Sauce is decadent, thick and delicious; you're just a few simple ingredients away from drizzling this over ice cream, cake or even apples!

Serve it on ice-cream, drizzle it over cake, stir it into hot milk or coffee…  or eat it with a spoon, I won’t tell!

 

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Tools You’ll Need for This Recipe

* whisk * large saucepan * Karo (corn syrup) *

Simple Caramel Sauce

This easy Caramel Sauce is rich, easy & amazing with no thermometer required! Drizzle this decadent treat on ice cream, cake or even apples!

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Ingredients:

  • 1 cup of white sugar
  • 4 tablespoons corn syrup (Karo)
  • 2 tablespoons water
  • 1/2 cup heavy cream
  • 1 tablespoon of butter
  • 1 teaspoon vanilla
  • pinch of salt

Directions:

  1. In a small saucepan, combine sugar, corn syrup & water. Bring to a boil over medium heat.
  2. Allow mixture to boil until the liquid reaches an amber color (approx. 15 minutes… but keep a close eye on it starting at about 10 minutes).
  3. Once the mixture has reached a nice amber color, remove from heat. While stirring, slowly pour in cream. Stir in remaining ingredients and enjoy!

©Holly Nilsson for SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

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This easy Caramel Sauce is rich, easy & amazing with NO CANDY THERMOMETER REQUIRED! You're just a few simple ingredients away from drizzling this decadent homemade caramel on ice cream, cake or even apples!

Holly

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

25 comments on “Easy Caramel Sauce”

  1. Should leftovers be refrigerated?
    Thanks!

  2. Are you using White corn syrup or Dark???

  3. What do you use if you dont have corn syrup

  4. What size pan did you use? I see it says a small saucepan but then it states use a big enough one that it doesn’t boil over. Thanks. I love your website! Many helpful hints and very, very good recipes! Thanks.

  5. can I make enough for my coffee for the week and store it sealed at room temp?

  6. Turned out delicious!

  7. Any recipes for homemade French Vanilla coffee? TIA

  8. Absolutely yummy

  9. All of them look great,cañ’t wait until I can try

  10. Delicious Carmel sauce and easy to make. Thank you! Should this sauce be refrigerated?

  11. Can I use evaporated milk instead of cream? Thank you i n advance.

  12. I just made this recipe today. Lately i’ve had a fascination with caramelizing sugar. It makes me feel like a really sophisticated in the kitchen. And people are quite impressed with it. I found this recipe on Google after searching through various renditions of basically the same recipe.I pulled this off very quickly and easily. I mix the sugar, water and corn syrup a bowl and transfer to the pon being careful not to get any on the sides. I seem to have really good luck mixing my sugar/water/syrup this way. When I added the heavy cream the caramel seized up slightly and hardened in a few spots….but it was nothing that a vigorous whisk didn’t take care of. Thanks for the recipe! I am going to keep this one for future use!

    Rating: 5
  13. How long will it last in a mason jar? Giving them as Christmas gifts and want to make sure they last. Thanks!

    Rating: 5
  14. Do you stir the sugar mixture while it cooks?

  15. I’m not really a caramel person and decided to make this for my mom for Christmas because she loves caramel!  My daughter also loves caramel and raves about how delicious this recipe is!!  Thank you!!

    Rating: 4

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