This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission. Please read our disclosure policy.
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!
More Baking Components
Have I Convinced You to Make This Recipe?
I hope you make this recipe and put some food on your table. Leave a comment and share a star rating so you can let others know how much you love this recipe. This helps show others that this is a recipe they, too, can make, enjoy, and love!
Homemade Caramel Sauce
Ingredients
- 2 cups granulated sugar
- 2 tbsp light corn syrup
- 1 cup heavy cream
- 4 tbsp unsalted butter cold
- 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.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.
Video
Notes
- Caramel will harden when it’s in the refrigerator. To use, bring to room temperature or heat slowly in the microwave.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
Love watching your videos. I will surely make this amazing looking caramel sauce .
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!
Can’t wait to make this! Looks easy.
thankyou ❤️
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!!
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
Ok. I saw your pie recipe (Apple Caramel) and had to make this. Ummmm…YUM!!! Thank you for sharing!
Love it! Perfect for the holidays. I would of loved you to video this tho like your other videos! More fun!
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 🦋💯🇨🇦
This is an awesome recipe. I’ll never buy store bought again