Homemade Caramel Sauce Recipe

Introduction

Rich and buttery, this homemade caramel sauce is the perfect sweet addition to desserts, coffee, or ice cream. Made with simple ingredients and straightforward steps, you’ll have a luscious sauce that feels indulgent but is easy to prepare at home.

Ingredients

• 1 cup (198g) granulated sugar
• 1/4 teaspoon table salt
• 1/8 teaspoon cream of tartar, optional
• 2 tablespoons (28g) cold water
• 6 tablespoons (85g) unsalted butter, at room temperature
• 1/2 cup (113g) heavy cream or whipping cream
• 2 teaspoons King Arthur Pure Vanilla Extract or 1 tablespoon rum

Instructions

1. Step 1: Combine the sugar, salt, cream of tartar, and cold water in a deep, heavy-bottomed saucepan that can hold at least 1 1/2 quarts. Stir briefly to mix, then place over medium-high heat. From this point on, swirl the pan gently instead of stirring to avoid forming crystals.
2. Step 2: When the mixture boils, reduce the heat to medium and watch closely. The syrup will start to turn golden at the edges; continue swirling the pan gently without lifting it to distribute heat evenly.
3. Step 3: As the syrup darkens to a light amber color with some darker streaks, immediately remove the pan from the heat. Be careful not to let it get too dark to avoid bitterness as it will keep cooking slightly off heat.
4. Step 4: Quickly stir in the butter, adding it one tablespoon at a time. Gradually pour in the heavy cream while stirring until fully incorporated. Add the vanilla extract or rum and stir until smooth.
5. Step 5: Allow the caramel sauce to cool for a few minutes before transferring it to a heatproof container. The sauce will thicken as it cools.
6. Step 6: Store the sauce in the refrigerator and reheat briefly before serving.

Tips & Variations

• If you prefer a slightly tangy edge, add the optional cream of tartar to help prevent crystallization and create a smoother texture.
• Swap vanilla extract for rum to add a warm, boozy flair to your caramel.
• Use heavy cream for a richer sauce or whipping cream for a lighter version.
• When swirling the pan, be gentle; vigorous stirring can cause the sugar to crystallize.

Storage

Store caramel sauce in a sealed, heatproof container in the refrigerator for up to two weeks. To use, gently reheat in the microwave or on the stove over low heat until pourable again. Stir well before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make caramel sauce without cream of tartar?

Yes, cream of tartar is optional. It helps prevent sugar crystals and produces a smoother texture, but the sauce will still turn out delicious without it.

What should I do if my caramel sauce hardens too much after refrigeration?

Simply reheat the sauce gently in a microwave or over low heat on the stove, stirring frequently until it softens back to a pourable consistency.

Homemade Caramel Sauce Recipe

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★★★★★

4.6 from 109 reviews

• Author: lilan
• Total Time: 15 minutes
• Yield: About 1 cup caramel sauce 1x

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Description

This rich and smooth homemade caramel sauce is perfect for drizzling over desserts, ice cream, or adding to your favorite beverages. It combines melted sugar, butter, and cream for a luscious sweet treat with a deep amber flavor, enhanced with vanilla or rum for added complexity.

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Ingredients

Scale 1x2x3x

Caramel Base

• 1 cup (198g) granulated sugar
• 1/4 teaspoon table salt
• 1/8 teaspoon cream of tartar, optional
• 2 tablespoons (28g) cold water

Additions

• 6 tablespoons (85g) unsalted butter, at room temperature
• 1/2 cup (113g) heavy cream or whipping cream
• 2 teaspoons King Arthur Pure Vanilla Extract or 1 tablespoon rum

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Instructions

1. Combine Ingredients: Place the sugar, salt, cream of tartar, and cold water in a deep, heavy-bottomed saucepan that holds at least 1 1/2 quarts. Stir briefly to combine the ingredients evenly.
2. Heat and Swirl: Place the saucepan over medium-high heat. Instead of stirring, gently swirl the pan to prevent sugar crystals from forming as the sugar mixture comes to a boil.
3. Watch the Color Change: Once boiling, reduce the heat to medium. Carefully watch the syrup as it begins to turn golden at the edges. Continue swirling gently without removing the pan from heat to ensure even coloring.
4. Remove at Light Amber: Allow the sugar syrup to darken to a light amber with some darker streaks, then immediately remove it from the heat to prevent burning, remembering it will continue cooking slightly off heat.
5. Add Butter and Cream: Stir in the butter, one tablespoon at a time, directly into the hot caramel. Gradually pour in the heavy cream, stirring constantly until fully incorporated and smooth.
6. Finish with Flavoring: Add the vanilla extract or rum to the caramel sauce and stir until fully blended to enhance the flavor.
7. Cool and Store: Let the caramel sauce cool for a few minutes before transferring it to a heatproof container. Store in the refrigerator where it will thicken. Reheat gently before serving as needed.

Notes

• Swirling the pan instead of stirring prevents sugar crystals and ensures a smooth caramel.
• Do not walk away while cooking the caramel to avoid burning or over-darkening.
• Cream of tartar is optional but can help prevent crystallization.
• The sauce thickens as it cools; reheat gently to loosen before use.
• For a richer flavor, use rum instead of vanilla extract.

• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Category: Sauce
• Method: Stovetop
• Cuisine: American

Keywords: caramel sauce, homemade caramel, dessert sauce, caramel topping, sweet sauce