Homemade Caramel Sauce

By Kaleb WyseLast modified on Mar 26, 2026

4.34 from 21 votes

Caramel goes well with so many things and makes an incredible holiday gift. This homemade version is delicious and simple to create!

Prep Time 15

Cook Time 15

Total Time 30

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Kaleb Wyse wearing a black shirt standing in front of a taupe background.

Why I Make Caramel Sauce

So, what doesn’t caramel go with? You can use it for desserts, dip an apple in it, pour it 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 the 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!

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

A spoon drips caramel onto a table in front of a full jar.

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Homemade Caramel Sauce

By Kaleb

4.34 from 21 votes

Caramel goes well with so many things and makes an incredible holiday gift. This homemade version is delicious and simple to create!

Prep: 15

Cook: 15

Total: 30

Servings: cups

A small jar filled with homemade caramel.

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Ingredients

Instructions

Place sugar and corn syrup in a 4-5 quart kettle and place over medium-high heat.
2 cups granulated sugar, 2 tbsp light corn syrup
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 the 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.
1 cup heavy cream
Add the vanilla extract and rum, if using.
2 tsp vanilla extract, 1 tbsp rum
Add in cold butter and stir slowly to bring down the temperature of the caramel. Stir until completely smooth.
4 tbsp unsalted butter
Pour into an airtight jar and store in the refrigerator.