If you were looking for the best, easiest and quickest homemade caramel sauce, look no further!
A long time ago there was a girl who believed she didn’t like caramel.
That girl was seriously deranged and deeply disturbed.
That girl was ME.
Because now, I can’t live without the stuff. It’s my favorite on apples, in gooey brownies, atop ice cream and by the spoonful. In fact, eating it by the spoonful is exactly how I consumed this caramel immediately upon making it. It’s that good.
But for the longest time I was so petrified about how to make caramel at home. I figured it involved wizardry, candy thermometers and prayers for a successful outcome… all things I didn’t have or couldn’t do. But then I realized it probably wasn’t so bad, so I set out to experiment and boy, was I happy with the results.
This caramel has a couple special things that makes it shine. First, it’s made with real salted butter, which adds to that salty caramel goodness. Next, it’s finished with heavy cream for a thick, rich, utterly divine final product. And it all starts with some white sugar, a litttttle touch of water, and corn syrup. Yes, I know, but the corn syrup helps prevent the sugar from crystallizing when it’s melting. It’s an important little tidbit that helps the final product become so special and rich and delicious. Feel free to omit it at your own risk, but just be reminded of the fact that you’re making homemade caramel for fun… a little corn syrup won’t kill you.
So who’s ready to take this caramel to the next level with me!?
Quick & Easy Homemade Salted Caramel Sauce
- 2 cups white sugar
- 1/4 cup water
- 1 Tbsp corn syrup
- 10 Tbsp salted butter cut into pieces
- 1 cup heavy cream/heavy whipping cream
- 1 tsp more or less, depending on your tastes kosher salt
- First, make sure you're free of distractions. Caramel needs some alone time with you.
- In a large pot (make sure it's larger than you think you'll need), bring together the sugar, water and corn syrup over medium-high heat. Stir until the sugar is moistened, then continue stirring constantly until sugar melts, about 5-7 minutes. Sugar may melt into a liquid, then clump up - this is normal and you should continue stirring, trying to break up the clumps with your rubber spatula or wooden spoon. Eventually the sugar will liquefy again and within seconds begin turning a caramel color. Cook, stirring constantly, until a dark amber color is achieved. BE CAREFUL because this color comes and goes pretty quickly, and you want to make sure you pull it before it burns.
- Once the deep amber color is reached (or desired color is reached), immediately add in the butter and stand back briefly as the mixture will bubble considerably. Continue stirring until butter has melted and mixture becomes creamier. Remove from heat and stir in the heavy cream, being wary of the mixture bubbling aggressively. Stir until the cream is incorporated, then sprinkle in the salt and stir to combine.
- Allow the mixture to sit for about 15 minutes before pouring into mason jars with lids or another heat-proof container with a lid. Mixture will be very hot. Allow to cool to room temperature for the mixture to adequately thicken and settle. Store in the fridge for up to a month.
Buttery, sweet, salty, rich and utterly creamy & delicious, this salted caramel is my new favorite thing ever. I highly recommend you make it immediately!
Have a super sweet day!
Jessica @ Sweetest Menu says
Nothing and I mean nothing beats homemade caramel sauce! This looks absolutely magical!
Glory/ Glorious Treats says
This is what dreams are made of! I’d happily have this drizzled on pretty much anything!!
Me too Glory! It’s great on pretty much everything!
Cathy Trochelman says
This looks insanely delicious, Hayley! I would take caramel over chocolate any day….especially on ice cream….and I love this homemade version!
Same here, Cathy! Caramel rules my life!
Trish - Mom On Timeout says
Hot dang does this look seriously amazeballs! I want this on EVERYTHING!! Pinning!
Thanks a bunch Trish!
Lisa @ Wine & Glue says
I’m pretty sure this is what dreams are made of!
It totally is, Lisa! 🙂
Wizardry, that is funny! I used to feel the same way! Now I practically drink the stuff. Your sauce is so deliciously smooth with the perfect color!
Dorothy @ Crazy for Crust says
It’s super pretty!! I cannot wait to have a stove so I can make homemade caramel again!
Thanks so much Dorothy!
Amy @Very Culinary says
I just want to drink that!
You and me both, sista!
Laura @ Laura's Culinary Adventures says
I’m glad you have joined the caramel bandwagon. Looks fantastic!
Thank YOU!!! This looks perfect! I can’t wait to try it!! I think I’ll make a jar for all of our teachers this year!! 🙂
That would be so awesome, Crystal! I guarantee they’ll love it. Enjoy!
Julie @ Julie's Eats & Treats says
Salted Caramel oh dear! And who is this girl that doesn’t like caramel!? Crazy lady!!
Thankfully I remedied my mistake and I now LOVE caramel sauce! 😉
Erin @ Miss Scrambled Egg says
I foresee a salted caramel popcorn recipe in the future. LOVE THIS SAUCE!
That sounds SO good, Erin!
Please forgive if I just missed it… How much can I expect this recipe to make? Looks heavenly! I can almost taste it through my iPad screen! 🙂
Cinde, oops I totally didn’t mention how much it makes! It fills a pint (16 oz) mason jar which equals to about 2 cups. Hope that helps!
Kayle (The Cooking Actress) says
I, too, was late to the caramel game–I blame it on only ever having crappy processed caramel as opposed to rich and luscious REAL caramel…mmmm and this sauce looks DIVINE
Allyra McLaughlin says
Ive just made this caramel sauce for the second time and both times the sugar doesnt dissolve properly and the sauce comes out grainy 🙁 we dont have corn syrup so I used glucose syrup instead – any tips for me to get it right a 3rd time?
Allyra, the only thing I can suggest is to use corn syrup. It helps prevent the final sauce from becoming grainy. Sorry!
Juliette Hall says
I have made this successfully, but sometimes right at the end when I add the butter and/or cream it ends up forming hard lumps. I don’t know why or what I am doing wrong. Any ideas?