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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
This caramel sauce recipe is simple and straightforward, with just three ingredients. The sugar melts into a deep golden caramel, and the addition of butter and cream creates a smooth, rich sauce. Perfect for drizzling over desserts or adding to recipes, it’s ready in minutes and cools to a silky finish.
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Heat the sugar in a pan over medium heat. Do not stir initially; let it start melting on its own.
Once the sugar begins to melt, gently stir to help it melt evenly and prevent crystallizing.
When the sugar turns into a deep golden caramel, turn off the heat.
Add the butter and stir until fully melted.
Pour in the cooking cream and mix well until smooth.
Let the caramel sauce cool slightly before using.
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Avoid stirring the sugar too early to prevent crystallization.
Use room-temperature butter and cream to prevent the caramel from seizing.
Can I use salted butter?
Yes, but it will slightly alter the flavor of the caramel sauce.
How do I store the caramel sauce?
Store it in an airtight container in the refrigerator for up to a week.
Can I reheat the caramel sauce?
Yes, gently warm it in a saucepan or microwave until it reaches your desired consistency.
What can I use caramel sauce for?
It’s great for drizzling over ice cream, pancakes, waffles, or adding to coffee and desserts.
Why did my caramel sauce turn grainy?
This can happen if the sugar crystallizes. Stir gently and avoid introducing moisture during the melting process.
