This post may contain affiliate links. Please read our disclosure policy.

This easy homemade Caramel Sauce recipe is rich and buttery tasting. Caramel sauce is delicious on ice cream, cheesecake, and for dipping apples in! You can make this decadent sauce in under an hour.

Caramel sauce poured on to vanilla ice cream in small glass serving bowl

Homemade Caramel Sauce

I don’t even know if I have the words to tell you how good this caramel sauce is! So rich and buttery.

It’s amazing to me how just a few simple ingredients can turn into this marvelous confection!

What is in Caramel Sauce?

Water, Granulated Sugar, Kosher Salt, Vanilla Bean (optional), Heavy Cream, Vanilla Extract.

How to Make Homemade Caramel Sauce

Add water, sugar, and salt, and vanilla bean, if using, to a medium saucepan and heat over medium to medium-high heat, stirring well to dissolve the sugar.
Let the mixture simmer for 10-15 minutes, watching it to make sure it doesn’t boil too hard, or burn. You are watching for the mixture to turn golden brown. Darker brown yields a more robust flavor. Be patient, it takes several minutes!
As soon as the mixture turns golden brown, stir in the heavy cream and vanilla, using a long handled wood spoon or heat resistant spatula. Be careful as the mixture will bubble and foam up rapidly. You need to keep stirring!
Keep cooking the mixture until the candy thermometer reads 225°F. The hotter temperature you cook it to, the firmer it will end up, but for a sauce, this is the right temperature.

The main thing you will need for this caramel sauce recipe is patience. Standing by the stove and watching it, waiting for it to turn golden brown.

What Can I Put Caramel Sauce On?

There are so many delicious ways to use Caramel Sauce. Here are some ideas:

Drizzle over ice cream – Classic and heavenly on vanilla, chocolate, or butter pecan.
Top brownies or blondies – Warm brownies are my favorite.
Dip for apples or bananas – Especially good with Granny Smith apples.
Mix into milkshakes – Blend it into vanilla or chocolate shakes.
Filling for cupcakes – Fill the center of baked cupcakes for a gooey surprise.
Spread on pancakes or waffles – Instead of syrup. Try with a sprinkle of sea salt and toasted nuts.
Swirl into cheesecake or cheesecake bars – Adds that rich caramel flair.
Top bread pudding or banana bread – Just before serving, for that extra indulgence.
Stir into coffee or lattes – Homemade caramel lattes!

Storage Tips

• Store it in an airtight glass jar or container for up to 3 weeks in the refrigerator.
• It thickens when cold—totally normal.
To Reheat
• Warm gently in the microwave (15–30 seconds at a time, stir between) or on the stovetop over low heat.
• Add a splash of cream or milk if it gets too thick.
To Freeze (Yes, you can freeze caramel sauce!)
• Container: Use a freezer-safe container, leaving a little space for expansion.
• Keeps for 2–3 months.
• To use: Thaw overnight in the fridge, then reheat gently as above.

More Yummy Dessert Recipes

Mini Cheesecakes Recipe
S’mores Bars Recipe
Instant Pot Dulce de Leche Caramel
Instant Pot Lemon Curd
5 Ingredient Chocolate Peanut Bars

5 from 1 vote

Caramel Sauce

By Sandy Clifton

A rich and buttery tasting Caramel Sauce recipe. This caramel sauce is delicious on ice cream, cheesecake, or for dipping apples in!

Prep: 5

Cook: 25

Total: 30

Servings:

Save Recipe Print Recipe

Equipment

Saucepan
Wood Spoon
Candy Thermometer

Ingredients

Instructions

Add water, sugar, and salt, and vanilla bean, if using, to a medium saucepan and heat over medium to medium-high heat, stirring well to dissolve the sugar.
Let the mixture simmer for 10-15 minutes, watching it to make sure it doesn't boil too hard, or burn. You are watching for the mixture to turn golden brown. Darker brown yields a more robust flavor. Be patient, it takes several minutes!
As soon as the mixture turns golden brown, stir in the heavy cream and vanilla, using a long handled wood spoon or heat resistant spatula. Be careful as the mixture will bubble and foam up rapidly. You need to keep stirring!
Keep cooking mixture until the candy thermometer reads 225°F. The hotter temperature you cook it to, the firmer it will end up, but for a sauce, this is the right temperature.
To cool mixture quicker, pour into a bowl and set in a bigger bowl filled with ice water and stir to cool. Make sure the water isn't too deep. You don't want water in your lovely caramel sauce!
When cooled, pour into a jar and put the lid on it. Serve over your favorite treats!

Notes

Storage Tips

Store it in an airtight glass jar or container for up to 3 weeks in the refrigerator.
It thickens when cold—totally normal.

To Reheat

Warm gently in the microwave (15–30 seconds at a time, stir between) or on the stovetop over low heat.
Add a splash of cream or milk if it gets too thick.

To Freeze (Yes, you can freeze it!)

Container: Use a freezer-safe container, leaving a little space for expansion.
Keeps for 2–3 months.
To use: Thaw overnight in the fridge, then reheat gently as above.

Serving size is ¼ cup.