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Homemade caramel sauce dripping from a spoon.
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5 from 1 vote

Homemade Caramel Sauce Recipe

You can easily make delicious and smooth homemade caramel sauce with only 2 ingredients!
Prep Time2 mins
Cook Time10 mins
Total Time12 mins
Course: Dessert
Servings: 1 cup
Calories: 1512kcal
Author: Meymi


  • 210 g (1 cup) granulated sugar
  • 210 g (⅔ and ¼ cup) heavy cream
  • ½ teaspoon salt (optional)


  • Put the sugar in a heavy-bottomed medium pan over medium heat. Don’t stir but swirl the pan so the sugar can melt evenly. If you see some parts are liquid, and some parts are still not melted, put the melted sugar on top of unmelted sugar using a heatproof long spatula. This will help melted part not to burn but the unmelted part to melt. You should do this process gently so that the sugar will not touch your skin. If there are still some unmelted sugar pieces, you can gently stir with your spatula, they will easily melt. Sugar crystals may form on the sides of the pan. Brush them down with a pastry brush that is dipped in cold water.
  • When the sugar completely melts and turns to amber color, remove the sugar from the heat. Don’t overcook the sugar, otherwise, it will have a bitter taste. Immediately add the heavy cream gradually and stir at the same time. At this stage, the heavy cream will make the sugar bubble so be careful not to burn yourself. Stir with a whisk until the sauce is smooth-it shouldn't take more than 1 minute.  However, if there are lumps, place the saucepan over low heat and whisk continuously. Keep stirring until it is smooth and there are no lumps. It may take time to smooth the lumps but in the end, they all go and you have a smooth sauce. (If you are not sure about the lumps, you can strain the caramel to make sure.) Remove from the heat. If you want to make a salted caramel sauce, add the salt and stir.
  • Pour the caramel sauce into a heatproof container.  It will be a very thin sauce at the beginning. After it cools, it will become thicker.


How to Store: You can keep in a jar, in the fridge for 7 days. Depending on the recipe, you may need to let it come to room temperature before using as it becomes solid in the fridge.
Do you want to use butter? This recipe’s ratio is simple.  1:1 sugar to heavy cream by weight.  I am happy with these two ingredients but if you want you can add butter.In this case, you should subtract the butter amount that is added from the heavy cream so the sum of butter and heavy cream will be equal (or almost equal) to sugar. For example if you want to add 57 grams of butter(½ stick), you should add 160 grams of heavy cream (⅔ cup). After melting the sugar, remove the pan from the heat and add the butter and stir, then add the heavy cream and stir.
The calorie information above is an estimate that is provided by an online nutrition calculator.


Calories: 1512kcal