A rich and buttery tasting easy Caramel Sauce recipe. This homemade caramel sauce is delicious on ice cream, cheesecake, and for dipping apples in!
I don’t even know if I have the words to tell you how good this caramel sauce is! It’s dangerous! It’s amazing to me how just a few simple ingredients can turn into this marvelous confection!
I originally made it for a cheesecake, and had some left over. So, I had to try it on EVERYTHING! Vanilla ice cream. Yum! Apples. Perfect pairing! With a spoon. You bet! When Paul walked in the door I stuck a spoonful in his mouth! Welcome home, Dear! He just laughed and shook his head (he knows how I get).
The main thing you will need for this caramel sauce recipe is patience. I stand by the stove and watch it, waiting for it to turn golden brown.
The first time I made it I was impatient and it was barely gold. The flavor wasn’t very rich. So then I made it and really waited until it got brown. I had turned to swat at a fly, and when I turned back it was almost too brown! Dang it, I got distracted!
It turned out to be a good thing because that was the best flavor of caramel I had ever tasted! From then on I let it get dark brown before adding the cream, and it’s awesome! I’ll admit, it’s right on the edge of going too far, but it is really good!
You don’t have to let it get THAT brown, but do let it get a nice golden color before you add the cream. And if you have a vanilla bean, put half of it in from the beginning (slice it lengthwise first), and the flavor will be even more complex and rich!
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A rich and buttery tasting Caramel Sauce recipe. This caramel sauce is delicious on ice cream, cheesecake, or for dipping apples in!
- ½ cup Water
- 1½ cups Sugar
- ½ tsp Kosher Salt (or other coarse salt)
- ½ Vanilla Bean (optional)
- 1¼ cup Heavy Cream
- ½ tsp Vanilla
- Candy Thermometer
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 degrees (F). The hotter you cook it, the firmer it will end up.
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!
Serve over your favorite treats!
Resources to Make This Recipe and More
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Ive made this a few times and it just gets better.