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

Pouring Homemade Caramel Sauce into a glass jar

Easy Homemade Caramel Sauce

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.

Homemade Caramel Sauce dripping off a wooden spoon

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


Tools You’ll Need for This Recipe

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

easy caramel sauce being poured into a jar from above
4.98 from 37 votes↑ Click stars to rate now!
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Easy 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!
Prep Time 3 minutes
Cook Time 13 minutes
Total Time 16 minutes
Servings 8
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  • 1 cup white sugar
  • 4 tablespoons corn syrup Karo
  • 2 tablespoons water
  • ½ cup heavy cream
  • 1 tablespoon butter
  • 1 teaspoon vanilla
  • pinch of salt


  • In a small saucepan, combine sugar, corn syrup & water. Bring to a boil over medium heat.
  • 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).
  • Once the mixture has reached a nice amber color, remove from heat. While stirring, slowly pour in cream. Stir in remaining ingredients and enjoy!
4.98 from 37 votes

Nutrition Information

Calories: 193 | Carbohydrates: 33g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 24mg | Sodium: 25mg | Potassium: 11mg | Sugar: 33g | Vitamin A: 260IU | Calcium: 11mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dessert
Cuisine American

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Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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4.98 from 37 votes (26 ratings without comment)

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    1. Hi Deb, this recipe is for homemade caramel sauce so we don’t use store-bought caramel in it. You can find the recipe using the jump to recipe button at the top or scrolling toward the bottom of this page. I hope that helps!

  1. this looks good, but when do you put the butter, vanilla and salt in? Does it solidify in the refrigerator?

  2. Outstanding sauce. I was so happy it didn’t crystalize. Plus it was straightforward and easy. I did have one problem. Like another reviewer the caramel seized up on me. It was solid candy in the pool of cream. I put it back on the burner and slowly reheated it so it melted and the sauce was perfection. Did I add the cream too quickly perhaps? I know it was something I did.
    Thanks for this really terrific recipe.!5 stars

  3. Unless I’m going blind, it seems like you included butter and vanilla in the ingredients, but not the instructions. I’m guessing you’d want to include the butter during the step that’s heated?

  4. I always know your recipes will be dependably delicious, but this…PHENOMENAL! A world of difference between this and all the sauces people call “caramel” that are really just butterscotch. The depth of flavour in this makes it the only caramel sauce recipe I’ll ever use in the future!5 stars

  5. After a disaster with a different recipe (crystallization, anyone?), I was on the verge of giving up and getting store-bought caramel. I’m glad I decided to try this instead! It is sooo easy and delicious, and I can’t stop eating it! I made it to drizzle over my Christmas cheesecake, but may need to make a second batch LOL5 stars

  6. This looks amazing! I’d like to try it as a filling for some chocolates similar to what you have pictured. How long would the caramel last when in chocolates?
    (They wouldn’t get chance to go off in our house, I’m giving them as gifts!)