Homemade Caramel Sauce

So what doesn’t caramel go with? You can use it for desserts, dip an apple in it, pour over ice cream… honestly, I think the options are endless (and delicious)! I love to keep a jar of this in the fridge especially as the holidays come around (it doubles as a wonderful hostess gift) and use it in… well, anything. This is my basic go-to caramel sauce.

There is always a difference in approach when making caramel. You can either do the dry method or wet method (which means boiling water with the sugar). I find that while many feel the dry method is more intense, it’s easier. Caramel sounds scary but this is so quick and fast!

This seriously is so delicious! Sprinkle with salt for a salted caramel or enjoy it as is. Now you can make caramel all the time!

Watch how to make this homemade caramel sauce:

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4.47 from 15 votes

Homemade Caramel Sauce

Course: Toppings
Cuisine: American
Keyword: sauce
Difficulty: Easy
Method: Cooking
Servings: 3 cups
Author: Kaleb

Ingredients

  • 2 cups sugar
  • 2 tbsp corn syrup
  • 1 cup heavy cream
  • 4 tbsp cold butter
  • 2 tsp vanilla extract
  • 1 tbsp rum, optional

Instructions

  • Place sugar and corn syrup in a 4-5 quart kettle and place over medium-high heat.
  • Let sugar begin to melt. The sugar will liquefy around the edge of the kettle. Begin to stir constantly to ensure the sugar melts evenly.
  • Stir until the sugar is completely melted and dark amber in color.
  • Remove from heat.
  • Slowly stir in heavy cream in small amounts. The caramel will bubble vigorously, but continue adding cream until it is incorporated and the caramel is smooth.
  • Add the vanilla and rum, if using.
  • Add in cold butter and stir slowly to bring down the temperature of the caramel. Stir until completely smooth.
  • Pour into an airtight jar and store in the refrigerator.

Notes

  • Caramel will harden when it’s in the refrigerator. To use, bring to room temperature or heat slowly in the microwave.

Nutrition

Serving: 1 tbspCalories: 58 kcal (3%)Carbohydrates: 9.1 g (3%)Protein: 0.1 gFat: 2.3 g (4%)Saturated Fat: 1.5 g (9%)Polyunsaturated Fat: 0.1 gMonounsaturated Fat: 0.6 gTrans Fat: 0 gCholesterol: 6.7 mg (2%)Sodium: 1.8 mgPotassium: 4.3 mgFiber: 0 gSugar: 9.1 g (10%)Vitamin A: 23.4 IUVitamin C: 0 mgCalcium: 3 mgIron: 0 mg
Homemade Caramel Sauce | The Gray Boxwood
Homemade Caramel Sauce | The Gray Boxwood

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  • 5 stars
    Just made the caramel sauce it’s a good recipe. For my first time ever making my own caramel sauce it taste real good,

  • 5 stars
    Oh my goodness you must have been 16 years old when you made this video and living at your mom’s house.
    I do enjoy your videos and waiting to see what you do with your hydrangeas. Do you cut them back in Winter? I have never cut mine in the winter. Can you help me?
    Thank you
    Toni Hayward

  • Hi, πŸ‘‹ love this recipe, easy to make and yummy! Definitely going to make some as gifts.
    How long will it keep in the refrigerator?

  • 5 stars
    Hi, πŸ‘‹ love this recipe, easy to make and yummy! Definitely going to make some as gifts. How long will it keep in the refrigerator?

  • 5 stars
    Made your wicked caramel sauce with my
    Breakfast buns and to say they were marvellous is cutting the caramel sauce
    Short . It was exceptional !
    Thank you I love ❀️ your shows
    Your Canadian Fan πŸ¦‹πŸ’―πŸ‡¨πŸ‡¦

  • Hi!!
    If I want to do salted caramel sauce, should I add the salt at the end or during the cooking?? Which salt and how much please!!
    Love all your videos, you inspire me to do things in the kitchen and garden. Thanks a lot!!!
    Sonia Fiol

  • I love caramel and I also love butterscotch. I think they have similar recipes except to make butterscotch you use brown sugar. Have you tried it?

  • Hi,
    How do I make it so that the caramel will not get lumpy? I added the cream and it went into big lumps, I do not want to heat it even more as I am afraid that it will burn and the taste will go off. Would it help if I add warm or hot cream?

    Thank you!