By Becky Hardin
Updated Feb 10, 2025
No matter salted or unsalted, I can’t get enough of Caramel Sauce! It’s my favorite sweet and silky homemade sauce that is perfect for topping all kinds of desserts from ice cream to apple pie. And I’m here to show you how easy it is to make this caramel sauce at home.
I’m all in when it comes to preparing basic recipes to use when I need them. Not only does it give me freedom but my kids love it and I feel good knowing all the ingredients that go into it.
And when it comes to topping desserts, caramel sauce is a must! This soft caramel sauce is so indulgent and a great way to elevate all of your sweet treats!
Drizzle it on Grilled Peaches or Apple Crisp OR simply mix it up while making Caramel Frappuccino to have on hand for later! Homemade caramel syrup won’t let you down!
Homemade Caramel Sauce
Caramel sauce is a simple sauce made with sugar, melted, and then cooked to perfection (nice brown color). It comes in different forms like solid toffees, a thick sauce that I use to make caramel apples , and than THIS, velvety, silky, soft runny caramel dip!
This isn’t a salted caramel, but can easily be made into one if you prefer! Just use the sauce as-is and then sprinkle with a desired amount of flake, fine sea salt, or kosher salt.
You’ll love how easily you can transform this sauce into Caramel Chocolate Fudge , Sticky Buns , or Brownie Cookies .
I still remember my childhood days when we looked forward to heavenly wrapped caramel fudge . Now that I’m older and more health conscious, I still enjoy it by making Cream Cheese Caramel Apple Dip or Puppy Chow Snack Mix , or Caramel Pretzels .
Ingredients & Substitutions
- Granulated sugar: As a beginner I prefer to use granulated white sugar, so I know when the color changes and the sauce is about ready. If using a thermometer, use brown sugar to achieve the richness.
- Heavy cream: Gives caramel the rich and velvety texture. If using whole milk, 2%, or half n half, the consistency will differ. Make sure to add it at room temperature.
- Corn syrup: Prevents the caramel from becoming gritty/crystalizing while storing.
- Water: Helps in dissolving sugar easily. Don’t skip it!
- Unsalted Butter: A must for that glossy finish and velvety texture. I prefer to use unsalted so I can control salt. If using salted butter, be cautious while adding salt at the last step.
- Salt: Mix salt in at the last step to make salted caramel.
Why is my sauce grainy?
When making this caramel sauce, you want to stir it as little as possible—stirring can cause sugar crystals to form. If your sauce becomes grainy, try adding 1/2 teaspoon of lemon juice.
Do I need a candy thermometer?
Don’t run anywhere while the sauce is cooking. It can burn in the blink of an eye. I prefer using a candy thermometer to help. Take the sauce off the heat once it reaches the desired temperature. The target temperature is 320°-350°F, anything above will make it burn.
Having a candy thermometer is not mandatory if you follow the recipe and caramel closely. It’s also easy to double the recipe, but be careful. The increased quantity of sugar will take longer to cook and caramelized, so keep an eye out to prevent burning.
Tips For Success
- Stir the sauce as little as possible so that you get a smooth consistency.
- The caramel is done when an instant-read thermometer registers between 320°F and 350°F and the mixture is a light amber color.
- When cooling the sauce, cover it with a paper towel so it doesn’t form a crust.
- Make ahead of time for an easy way to elevate your desserts.
- Add 1 teaspoon of vanilla essence to elevate the flavors.
- Use a thick bottomed saucepan to cook caramel. It prevents the sugar from burning and helps it cook evenly.
- Use a pan with high sides as cooking caramel bubbles up. With low sides it may run down.
- It is very important that heavy cream is at room temperature while being added to the pan. If colder, sugar will crystalize and take more time to cook.
How to Store and Reheat
Refrigerate: Once you’ve made the sauce, let it cool to room temperature and place it in an airtight jar. It will be good for up to two weeks. When ready to use the sauce, microwave it at 50% until warm and stir well before serving.
This recipe makes a whopping 16 servings, so be sure to store the leftovers and enjoy later in the week!
Freeze: This caramel sauce can be frozen for up to 3 months. Transfer it to a freezer-friendly container and store. Caramel sauce solidifies when frozen, but turns to a runny consistency once reheated. Microwave it in 30 second intervals until it reaches the desired consistency.
Serving Suggestions
This sauce can be used with so many desserts! It is of course AMAZING on ice cream, but you can also use it to drizzle over pies , cakes , cheesecake and even cookies ! I also love to dip apple slices in it!
My favorite desserts with caramel are Apple Pie and No Bake Cheesecake.
In the summer enjoy an Iced Caramel Latte or Iced Caramel Macchiato . For holidays impress your guests with my Frozen Caramel Hot Chocolate , Caramel Apple Sangria , Caramel Stuffed Cookies , and Salted Caramel Eggnog .
5-Star Review
I love how easy it was to make! There’s nothing better than this sauce over a mountain of vanilla bean ice cream! – Stephanie
Ingredients1x2x3x
- ▢ 1 cup granulated sugar 200 grams
- ▢ ¼ cup cold water 57 grams
- ▢ 1 teaspoon corn syrup 7 grams
- ▢ 3 tablespoons unsalted butter 42 grams
- ▢ ¾ cup heavy cream 170 grams
- ▢ ¼ teaspoon kosher salt (SEE NOTE)
Video
Instructions
- In a medium, heavy-bottom saucepan set over medium-high heat, combine the sugar, water, and corn syrup; stir to combine. 1 cup granulated sugar, 1 teaspoon corn syrup, ¼ cup cold water
- Cook, without stirring, until mixture turns a golden, straw-color, about 6-8 minutes.
- Reduce the heat to low and cook, swirling the pan occasionally (but not stirring) for 2-5 minutes. The caramel is done when an instant-read thermometer registers between 320°F and 350°F and the mixture is a light amber color.
- Remove the mixture from the heat. Quickly, and very carefully, whisk in the butter. 3 tablespoons unsalted butter
- Again, carefully and quickly, add the cream and salt, and continue whisking until the sauce is smooth. ¾ cup heavy cream, ¼ teaspoon kosher salt
- Cover the sauce loosely with a paper towel to absorb steam and to avoid forming a crust while it cools. Allow the sauce to cool completely before storing.
Equipment
- Kitchen Scale
- Instant Read Meat Thermometer
Becky’s Tips
- Stir the sauce as little as possible to get a smooth consistency.
- When cooling the sauce, cover it with a paper towel so it doesn’t form a crust.
- Make ahead of time for an easy way to elevate your desserts.
- Add 1 teaspoon of vanilla essence to elevate the flavors.
- Use a thick bottomed saucepan to cook the caramel. It prevents the sugar from burning and cooks it evenly.
- Use a pan with high sides, while cooking caramel it bubbles up. With low sides it may run down.
- It is very important that heavy cream is at room temperature while adding in the pan. If colder, sugar will crystalize and will take more time to cook.
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Caramel Sauce With Cream
Cook the sugar: In a medium, heavy-bottom saucepan set over medium-high heat, combine 1 cup of granulated sugar, ¼ cup of water and 1 teaspoon of corn syrup. Stir to combine.
Cook, without stirring, until mixture turns a golden, straw-color, 6-8 minutes. Reduce heat to low and cook, swirling the pan occasionally, but not stirring the sugar/water, 2-5 minutes.
The caramel is done when an instant-read thermometer registers between 320°F and 350°F and the mixture is a light amber color.
Add butter: Remove the mixture from the heat. Quickly, and very carefully, whisk in the 3 tablespoons of unsalted butter.
Add cream and salt: Again, carefully and quickly, add the ¾ cup of heavy cream and ¼ teaspoon of kosher salt, and continue whisking until the sauce is smooth.
Cover the sauce, loosely, with a paper towel to absorb steam and to avoid forming a crust while it cools.
Cool and serve: Allow the caramel sauce to cool completely before storing in an airtight container in the fridge.
More homemade sweet sauces and syrups!
Peruvian Green Sauce Recipe (Aji Verde Sauce)
Lemon Sauce Recipe – Lemon Syrup for Pancakes
Basil Walnut Pesto Recipe (Homemade Pesto Sauce)
Homemade Tartar Sauce Recipe
Easy Bang Bang Sauce
Homemade Buffalo Sauce (How to Make Buffalo Sauce)
Homemade Honey Mustard Dipping Sauce or Dressing
Homemade Chimichurri Sauce
Homemade Caramel Sauce Recipe
Equipment
- Kitchen Scale
- Instant Read Meat Thermometer
Ingredients
- 1 cup granulated sugar 200 grams
- ¼ cup cold water 57 grams
- 1 teaspoon corn syrup 7 grams
- 3 tablespoons unsalted butter 42 grams
- ¾ cup heavy cream 170 grams
- ¼ teaspoon kosher salt (SEE NOTE)
Instructions
- In a medium, heavy-bottom saucepan set over medium-high heat, combine the sugar, water, and corn syrup; stir to combine. 1 cup granulated sugar, 1 teaspoon corn syrup, ¼ cup cold water
- Cook, without stirring, until mixture turns a golden, straw-color, about 6-8 minutes.
- Reduce the heat to low and cook, swirling the pan occasionally (but not stirring) for 2-5 minutes. The caramel is done when an instant-read thermometer registers between 320°F and 350°F and the mixture is a light amber color.
- Remove the mixture from the heat. Quickly, and very carefully, whisk in the butter. 3 tablespoons unsalted butter
- Again, carefully and quickly, add the cream and salt, and continue whisking until the sauce is smooth. ¾ cup heavy cream, ¼ teaspoon kosher salt
- Cover the sauce loosely with a paper towel to absorb steam and to avoid forming a crust while it cools. Allow the sauce to cool completely before storing.
Video
Notes
- Stir the sauce as little as possible to get a smooth consistency.
- When cooling the sauce, cover it with a paper towel so it doesn’t form a crust.
- Make ahead of time for an easy way to elevate your desserts.
- Add 1 teaspoon of vanilla essence to elevate the flavors.
- Use a thick bottomed saucepan to cook the caramel. It prevents the sugar from burning and cooks it evenly.
- Use a pan with high sides, while cooking caramel it bubbles up. With low sides it may run down.
- It is very important that heavy cream is at room temperature while adding in the pan. If colder, sugar will crystalize and will take more time to cook.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
