How to make Caramel Sauce

How to make Caramel Sauce
  • Prep Time
    2 min
  • Total Time
    10 min
  • Total Views

With only 3 ingredients! Why bother with the store bought variety ever again?

This homemade caramel sauce is the perfect topping for ice cream, apple pie, waffles or for your Easter egg filling. The list is seemingly endless… I mean, what doesn’t get better with caramel on top?

This recipe is very straightforward. There are, however, a few important pointers that I would like to share with you before beginning:

  1. I am all for multitasking (show me a mother who isn’t?) but not while making caramel sauce. You need to keep your full attention on the mixture the entire time
  2. Keep all 3 ingredients ready and measured. You will need them suddenly and won’t have time to measure after starting.
  3. Keep the kids out of the kitchen while making this… or at least away from the stove. Though it can seem easy to stir, it could be dangerous. Hot sugar is much hotter than boiling water. Enough said.

After adding the butter, you can choose to let it cook for a few seconds longer than 5-10 seconds for a darker caramel sauce. Be careful not to burn it though.

You can store the caramel sauce in the fridge for up to 3 weeks. Heat it in the microwave for 20-30seconds on defrost setting or leave at room temperature for 30min before use.

Yield: 225ml

Ok, let’s get to it:



Step 1

Have all the ingredients ready before starting.

Step 2

Heat up the sugar in a thick bottomed pot until the sugar has dissolved. Stir constantly and be careful not to burn it.

Step 3
How to make Caramel Sauce

Add the butter. When the butter has melted, wait 5-10 seconds and turn off the heat.

Step 4

Add the cream. The mixture will boil up, so again be careful!

Step 5

Mix until even.

Step 6

Cool the caramel sauce down to room temperature before transferring to a squeezy bottle or airtight Tupperware for storage.

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