This luscious caramel sauce is a velvety, golden indulgence that elevates any dessert in minutes. With its rich, buttery flavor and silky smooth texture, it’s perfect for drizzling over ice cream, dipping apples, or swirling into coffee. Ready in just 25 minutes, it’s a quick yet decadent treat that feels like a labor of love.
Every spoonful offers a perfect balance of sweet and slightly salty notes, with a deep, toasty aroma that’s irresistible. Packed with creamy richness, it’s a versatile sauce that transforms simple treats into something extraordinary. Whether you’re a seasoned cook or a beginner, this recipe is foolproof and guaranteed to impress.
Ingredients for Perfect Caramel Sauce
- 1 cup (200 g) granulated sugar
- ¼ cup (60 ml) water
- 2 Tablespoons light corn syrup (see note for substitution options)
- ¼ – ½ teaspoon salt (use ½ tsp for salted caramel sauce, less for classic)
- ½ cup (120 ml) heavy cream, room temperature (use less for thicker caramel)
- 3 Tablespoons (42 g) unsalted butter, room temperature, cut into 3 pieces
- 1 ½ teaspoons vanilla extract
Step-by-Step Instructions
- Combine: In a small saucepan, mix sugar, water, corn syrup, and salt. Cook over medium-low heat, stirring occasionally, until sugar dissolves. If crystals form on the pan’s sides, use a wet pastry brush to remove them.
- Cook: Increase heat to medium and cook without stirring until the mixture turns caramel in color (about 15 minutes) and reaches 340-345°F (171-173°C).
- Add Cream: Remove from heat and carefully drizzle in cream while stirring. Expect bubbling; proceed with caution.
- Incorporate Butter: Stir in butter, one piece at a time, until smooth.
- Vanilla Finish: Add vanilla extract and stir until fully incorporated.
- Cool & Serve: Allow the caramel to cool before use, or serve warm over ice cream after cooling to a safe temperature.
Perfect Pairings: Sauce and Topping Ideas
This caramel sauce is incredibly versatile! Drizzle it over vanilla ice cream for a classic treat, or use it as a topping for apple pie or bread pudding. It’s also fantastic swirled into coffee or hot chocolate for a sweet twist. For a fun snack, dip sliced apples or pretzels into the warm sauce.
Storage and Reheating Tips
Store your caramel sauce in an airtight container in the refrigerator for up to 2 weeks. To reheat, simply microwave it in 10-second intervals, stirring in between, or warm it gently in a saucepan over low heat. If the sauce thickens too much, add a splash of heavy cream or water to thin it out.
Recipe Variations to Try
Customize your caramel sauce to suit your taste! For a salted caramel version, use ½ teaspoon of salt. If you prefer a thicker sauce, reduce the heavy cream to ⅓ cup (80 ml). You can also experiment with flavors by adding a pinch of cinnamon or swapping vanilla extract for almond extract.
Essential Equipment Guidance
To make this recipe safely and efficiently, you’ll need a heavy-bottomed saucepan to prevent burning and a candy thermometer to monitor the temperature accurately. A silicone spatula or wooden spoon is ideal for stirring, and a pastry brush helps remove sugar crystals from the pan’s sides.
Common Questions Answered
Why does my caramel crystallize?
This can happen if sugar crystals form on the sides of the pan. Use a wet pastry brush to dissolve them.
Can I skip the corn syrup?
Yes, but it helps prevent crystallization. If you omit it, stir the sugar gently until dissolved.
Is it safe to touch the caramel?
No! Melted sugar is extremely hot—always handle with care and let it cool before using.
Caramel Sauce
Ingredients
- 1 cup granulated sugar
- 1/4 cup water
- 2 Tablespoons light corn syrup see note
- 1/4 – 1/2 teaspoon salt use ½ tsp for salted caramel sauce, and less for classic caramel
- 1/2 cup heavy cream room temperature (see note for using less cream for thicker caramel)
- 3 Tablespoons unsalted butter room temperature and cut into 3 pieces
- 1 1/2 teaspoons vanilla extract
Instructions
- Note: melted sugar is very hot, do not touch the caramel until it’s cooled.
- Combine sugar, water, corn syrup, and salt in a small saucepan. Cook over medium-low heat, stirring occasionally, until sugar is dissolved. If any sugar crystals form on the sides of the pan, dip a pastry brush in water and use it to sweep away any sugar crystals.
- Turn heat to medium and cook without stirring until mixture turns caramel in color (this can take about 15 minutes or so) and reaches a temperature of 340-345F (171-173C).
- Remove from heat and very slowly drizzle in cream while stirring. Mixture will bubble a lot, use caution.
- Once cream is incorporated, stir in butter, one piece at a time, until mixture is smooth.
- Add vanilla and stir until incorporated.
- Allow caramel to cool before using (unless serving warm over ice cream, then just let it cool until warm enough to consume).