A thick caramel sauce recipe that makes a deliciously buttery caramel sauce.
A quick caramel sauce recipe is a staple for desserts. A jar of thick caramel sauce in the fridge at all times is a lifesaver when it comes to making delicious sweet treats. It can be used in so many ways.
This recipe shows how to make a basic caramel sauce. If you prefer a salty caramel recipe, it’s as simple as adding extra salt at the end. This sauce takes less than 15 minutes to make.
The Ingredients
There are only 4 ingredients in this recipe. This is a caramel sauce with white sugar.
Sugar - A granulated white sugar is needed. This is cooked slowly over medium heat until it melts and turns amber brown.
Butter + Cream - The butter and cream give the caramel sauce flavor and a silky smooth texture. Ensure this is at room temperature so it doesn't splatter too much when being added to the melted sugar.
Salt - A pinch to add a depth of flavor, or add more to make a salted caramel sauce.
Dry caramel
This caramel is made using a dry caramel method. This means sugar is melted slowly, without the addition of water until it becomes amber brown and caramelized.
Wet caramel is when sugar is melted alongside a little bit of water.
A dry caramel method is faster than wet caramel and it's a little easier and gives the best results. It can also be stirred with a wooden spoon or whisk, which you can't do with a wet caramel method.
Stirring a wet caramel causes sugar crystals to form on the side of the pot which can make a gritty caramel sauce. Dry caramel is easy and fast BUT it does need close attention because it can burn very quickly.
Method
The first step is to set out the ingredients needed. Measure and set aside the butter cubes and the heavy cream.
In a deep, medium saucepan over low to medium heat, melt the sugar. Stir it gently with a rubber spatula while it melts. It will first clump together, then gradually melt into an amber-brown liquid.
Don't turn the heat up high or let it cook for too long or the sugar will burn and the caramel will be bitter.
Once melted, switch to using a whisk and add in the cubes of butter. Start whisking straightway while you do this and don't stop until all the butter has melted. It will form a thick caramel but initially, the mixture may look like it has split.
Once the butter has completely melted into the sugar, pour in the cream and keep whisking. Take extra care here as the cream will make the caramel bubble and rise. Whisk it and let it keep cooking until it turns into a runny and deep brown caramel sauce.
It may look split initially as the cream hits the hot caramel, but just keep whisking. Afterward, take it off the heat and stir in the salt.
Leave the sauce to cool for 5 minutes, then pour it into a clean jar. It will thicken up into a thick caramel sauce as it cools down. If you want a pourable caramel sauce, don't let it cool down completely.
How to store the sauce
Store the caramel sauce in a sealed jar in the refrigerator for up to a month. It will thicken up considerably once cooled but it can be gently rewarmed when needed to make it liquid again.
You can scoop some of the thickened caramel into a small bowl and place it over a larger bowl of boiled water. Let it gently warm up and soften.
Caramel sauce can be frozen too, for up to three months.
How to use caramel sauce.
There are so many ways to use homemade caramel sauce.
- Use caramel sauce for ice cream. Drizzle warm caramel over ice cream sundaes.
- Swirl it into yogurt
- Add it to apple pie to make a delicious caramel apple pie
- Pour warm caramel sauce over fruit crumbles or use it in a pear or apple upside-down cake.
- Swirl it into a cheesecake or drizzle it over freshly baked brownies
- Fill doughnuts or cupcakes with a burst of caramel sauce.
Full Recipe
Thick Caramel Sauce
An easy and thick caramel sauce recipe.
Ingredients
- 200g (1 cup) granulated white sugar
- 85g (6 tablespoon ) butter, room temperature, cut into cubes
- 125ml (½ cup) heavy cream, room temperature
- ¼ - 1 teaspoon salt
Instructions
- Measure and set aside the butter cubes and the pouring cream.
- In a medium saucepan over low to medium heat, add the sugar. Stir it gently with a rubber spatula while it melts. It will first clump together, then gradually melt into an amber brown liquid. Don't turn the heat up high or let it cook for too long or the sugar will burn and the caramel will be bitter.
- Once it has all melted, switch to using a whisk and add in the cubes of butter, two cubes at a time. Start whisking straightway while you do this and don't stop until all the butter has melted. It will form a thick caramel.
- Once the butter has completely melted into the sugar, pour in the cream and keep whisking. Take extra care here as the cream will make the caramel bubble and rise. It may also split the caramel as the cream hits the hot sugar. Keep on whisking and cooking it until it forms a smooth and runny deep brown caramel sauce.
- Afterwards it off the heat and stir in the salt. If making regular caramel sauce, add ¼ teaspoon salt. For salted caramel sauce, add 1 teaspoon.
- Leave the sauce to cool for 5 minutes, then pour it into a clean jar. It will thicken up as it cools down.
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 72Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 22mgSodium: 114mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g
YM says
Thank you for this recipe. I’m looking for the US equivalent of pouring cream. What is fat content of pouring cream?
Elien says
About 35% 🙂
Barbara says
How many cups of butter (imperial measure please) also can this recipe recipe be doubled? Sorry about the duplicate also noticed that the sugar is listed in cups
Elien says
Heya I don’t recommend doubling the recipe as a larger amount of sugar can be harder to melt and caramelise properly. I would do it in two lots.
I don’t work a lot using imperial measurements but google says a cup of butter is around 227g, so this recipe needs a bit more than 1/3 cup.
Jackelope says
I was a bit afraid of cooking dry sugar, thinking I would burn it, but I am so glad I tried it. This was easy and amazing!
Elien says
Thank you!So happy you tried it too! 😄😄
Deb Grace says
Hi
Do you know if this sauce would be suitable to make caramel apples please or would it be too runny?
I’m trying to find a homemade recipe
Elien says
Hey Deb unfortunately this sauce wouldn't set up enough to be suitable for caramel apples
Mary says
Hi,
Is this a good sauce to spread over a cheescake if I don’t want it to be runny ?
Elien says
Hey once it’s cooled it’s very thick so it’s good for cheesecake!
Mia says
Hi! I feel like I could never get all the clumps melted because clumps kept falling off the spatula and sides of the pan. And then no matter how much a whisked, caramel either burned or just stuck to the bottom around the edge of the pan. What am I doing wrong?
Elien says
Hey Mia, you might need to turn down the heat a bit in order to get all the clumps to dissolve evenly before they burn. Using a thick bottomed saucepan can help too, to distribute the heat better
Bernice says
Super easy recipe
.. turned out perfick !!
Jessica says
Hi, I would like to make this soon but I am not sure what kind of salt I should be using?
I know this question might sound silly but I am wondering since different salts have different “saltiness” levels.
What kind should I use? Kosher? Sea salt?
Thank you in advance.
Home Grown Happiness says
Hey I use sea salt 🙂 you can use whatever salt you like, but maybe add it in a tiny bit at a time until it reaches your desired tastes
Taylor says
What's the best way to store this caramel? How long will it last?
Home Grown Happiness says
It stores best in the fridge for up to a month
Dorothy says
ca you use this to fill chocolates? please reply to email get confused being a senior thankyou
Home Grown Happiness says
Hey yes this makes a great filling for chocolates once it has cooled! 🙂 I will send this reply via email too.
Jazz says
Hi 🙂
Does this work if added to Buttercream to make a Caramel Icing or would it be too thick?
Thanks in advance x
Home Grown Happiness says
That definitely works and it’s delicious! If it does get too thick in the fridge, gently warm it to soften it and then let it cool to room temperature before adding to the buttercream.
Katie says
Does it require refrigeration after making it?
Home Grown Happiness says
Yes its best refrigerated
October says
I make brownies with a layer of caramel in the middle, the recipe calls for store bought caramels to be melted with heavy cream… I’ve been using another homemade caramel recipe trying different variations but the caramel doesn’t stay separate, it usually gets absorbed in the top lay of batter once I pour it on, well, during the baking process, so I’m hoping this thicker version will avoid that… any suggestions welcome!
Queene says
Although I could Google it.....it would be helpful if the butter measurement was done in cup/tablespoon ( as the other ingredients ) not just grams.