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
4.97 from 31 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

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!
4.97 from 31 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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About the author

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!
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Comments

  1. 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?

    1. 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 ;)

  2. Hello Holly
    I live in England UK
    Please tell me what corn syrup is
    Is it different to our golden syrup ?
    Thanks
    Trish

    1. Hi Trish, corn syrup is a sugar syrup made form corn. It is similar to your golden syrup but tastes slightly different.

  3. Do you think the caramel sauce can be made with non-dairy whipping cream and butter? I would think so!

  4. 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?5 stars

    1. 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.

  5. 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!!4 stars

  6. 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!5 stars

    1. I usually keep it refrigerated. I heat it on 50% power in the microwave for a few seconds to soften for serving.

  7. 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.