This easy Caramel Sauce is rich and amazing with no thermometer required! Drizzle this decadent treat on ice cream, cake or even apples!
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.
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
Ingredients
- 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
Instructions
- 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!
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dessert
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There may not be any caramel sauce left over, but just in case….how does it keep? how long will it last? should you refridgerate it?
Hi Laurel, it should last up to 2 weeks if stored in an airtight container in the refrigerator. But you’re right, I doubt there will be any left ;)
I love your recipes and my grandsons enjoy trying new ideas (new to them)
Having fun. Thank you
Hello Holly
I live in England UK
Please tell me what corn syrup is
Is it different to our golden syrup ?
Thanks
Trish
Hi Trish, corn syrup is a sugar syrup made form corn. It is similar to your golden syrup but tastes slightly different.
Do you think the caramel sauce can be made with non-dairy whipping cream and butter? I would think so!
I’m going to try the Apple Pie Tacos from your site and would like to make this sauce with it. I have 1/2 & 1/2 do you think it would make a big difference if I used that instead of heavy cream?
Janet, I’ve only made this recipe with heavy cream, but I do think it would work. It may have a little different consistency, but will still taste delicious.
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!!
Do you stir the sugar mixture while it cooks?
I do not stir the mixture.
How long will it last in a mason jar? Giving them as Christmas gifts and want to make sure they last. Thanks!
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!
I’m so glad you loved it!
Can I use evaporated milk instead of cream? Thank you i n advance.
I haven’t tried it but I’m sure it would work just fine!
Delicious Carmel sauce and easy to make. Thank you! Should this sauce be refrigerated?
I usually keep it refrigerated. I heat it on 50% power in the microwave for a few seconds to soften for serving.
All of them look great,cañ’t wait until I can try
Absolutely yummy
Any recipes for homemade French Vanilla coffee? TIA
Turned out delicious!
So glad you loved it!
can I make enough for my coffee for the week and store it sealed at room temp?
You can either refrigerate or leave it out at room temperature.
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.
Thank you Chris!
I used a 3qt saucepan for this recipe.
What do you use if you dont have corn syrup
I’ve only made the recipe as written so I can’t say for sure.
Can I use this caramel recipe to make iced coffee
I think that would be delicious, Robert!
Are you using White corn syrup or Dark???
Either will work. I usually use light only because it’s usually what I have on hand. :)
Should leftovers be refrigerated?
Thanks!
I personally refrigerate leftovers. I reheat them at 50% power in the microwave until warm.