Easy Caramel Sauce in just 5 minutes (video recipe)
Making homemade caramel sauce is easy and convenient because it uses the ingredients you probably already have on hand and takes no more than five minutes. This simple, easy and effortless caramel sauce recipe will have you drizzling caramel on anything from breakfast pancakes to vanilla ice cream for desserts.
Did you know that you can make caramel sauce at home in just 5 minutes? It's true. Most people just presume its either difficult or time-consuming.
Recently, we visited some friends, and guess what? There was no dessert other than vanilla ice cream in the fridge. Of course, we love vanilla ice cream but why not pour over some delicious caramel, right?
Little did they know that it takes only 5 minutes to make some. Surprise surprise, guess who made some yummy caramel sauce and saved the day. And the best part was that everyone was shocked by how easy and quick it was to make homemade caramel sauce - 5 minutes.
Butterscotch Sauce vs Caramel Sauce
Often I see people use the terms caramel and butterscotch interchangeably, not realizing they are two completely different sauces. They also look and taste different!
In fact, not long ago we were having ice cream and I ordered butterscotch sauce for my topping and Aadi ordered his with caramel sauce.
Guess what? We both got the same sauce drizzled on top. When I asked the lady, she said: yeah butterscotch and caramel are the same. So, I asked why the different names, and she said: sounds fancy I guess.
So NO!! Butterscotch and caramel are NOT the same nor do they taste the same.
- Caramel is smother than butterscotch because butterscotch has the hint of molasses from the brown sugar.
- Butterscotch is sweeter than caramel. Caramel has a slightly bitter taste of the caramelized or burnt sugar.
- Most importantly, caramel is made with white sugar while butterscotch is made with brown sugar. And the molasses in the brown sugar is what sets them distinctly apart from each other.
- While they do look similar, the process to make them is not the same, although similar.
Caramel is working with hot sugar so you have to be extra careful (Save/Pin)
- No kids around.
- And no answering phone calls.
- Also, no putting your face too close to check the sugar.
- Wear gloves if you need to.
- Have all your ingredients ready as the process is quite quick.
- Always use a heavy and deep bottom pan as the mixture will rise when you add the butter and cream. You don't wanna burn your pretty fingers.
Ingredients and substitutes (Save/Pin)
- Sugar - Caramel is made with white sugar - regular white sugar.
- Butter - It's best to use butter, not margarine, in this recipe as margarine has a high water content, which may not work very well.
- Corn syrup - This is an invert sugar and helps prevent crystalization when the caramel cools down. If you dont' have corn syrup lemon juice works just as well.
- Extract - I always add vanilla extract. And yet, you can omit or switch to some other flavoring that you like.
- Salt - It's optional but I do believe it really helps bring out the flavor by cutting down on the sweetness.
Useful Tips and Tools
- Use a light color saucepan so you can see the color of the sauce.
- Also, I like using a whisk to ensure everything remains homogenous.
- And a wooden spoon is a good indication of the thickens of the sauce.
- Lastly, I usually store my sauce in mason jars.
How to Make Perfect Homemade Caramel Sauce (Save/Pin)
- Place the sugar, corn syrup or lemon, and water in a deep saucepan.
- With the heat on medium bring the sugar to a boil
- Swirl the pan slowly guiding the distribution of heat.
- The sugar should now start to color into a golden amber.
- Turn the heat to a low simmer - the sugar should now be a deep amber color.
- Add in the butter followed by the cream.
- The mixture will bubble and rise up (that is why I recommend using a deep heavy bottom saucepan)
- Cool for a few minutes in the pan then pours into a mason jar or bowl.
- The sauce will thicken as it cools.
Consistency is Key for Caramel Sauce
The consistency at which you remove the caramel sauce from the heat depends on what you want to use it for. An important thing to remember is the sauce will thicken as it cools.
- Pouring sauce - If you want to drizzle the sauce over desserts, such as pies and ice creams, it's best to take it off the heat about a minute after you add the cream similar to what I did in the video
- As an ingredient - If you need to use it as one of the ingredients - like buttercream or tart filling - it's best to have it a bit thicker. I cook it for about 2 minutes more after adding the cream.
- Toffee consistency - If you cook the sauce for a good 5 to 6 minutes after adding the cream - the sauce will be thicker and more intense. Then, pour it in a lined and greased baking tray. And when almost cool - cut into square or roll into balls.
Description
Ingredients
- 1 cup (200 g) Sugar
- 3 tbsp Water
- 2 tbsp Corn syrup or 1 tsp lemon juice
- 4 tbsp Butter
- 1/2 cup (120 ml) Whipping cream 38% fat or more
- 1 tsp Vanilla extract
Instructions
- Place the sugar, corn syrup or lemon, and water in a deep saucepan.
- With the heat on medium bring the sugar to a boil
- Swirl the pan slowly guiding the distribution of heat.
- The sugar should now start to color into a golden amber.
- Turn the heat to a low simmer - the sugar should now be a deep amber color.
- Add in the butter followed by the cream.
- The mixture will bubble and rise up (that is why I recommend using a deep heavy bottom saucepan)
- Cool for a few minutes in the pan then pours into a mason jar or bowl.
- The sauce will thicken as it cools.
Recipe Notes
Consistency is Key for Caramel Sauce
The consistency at which you remove the caramel sauce from the heat depends on what you want to use it for. An important thing to remember is the sauce will thicken as it cools.
- Pouring sauce - If you want to drizzle the sauce over desserts, such as pies and ice creams, it's best to take it off the heat about a minute after you add the cream similar to what I did in the video
- As an ingredient - If you need to use it as one of the ingredients - like buttercream or tart filling - it's best to have it a bit thicker. I cook it for about 2 minutes more after adding the cream.
- Toffee consistency - If you cook the sauce for a good 5 to 6 minutes after adding the cream - the sauce will be thicker and more intense. Then, pour it in a lined and greased baking tray. And when almost cool - cut into square or roll into balls.
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Troubleshooting
My caramel sauce is too grainy
If the sugar is not dissolved properly the caramel will grainy. So its best to keep the heat low and let the sugar dissolved and caramelize slowly. Alternatively, graininess can also happen when undissolved sugar falls back into the syrup while it is boiling. This recipe uses light corn syrup to prevent crystallization.
My sauce looks separated, what can I do?
Take it off the heat and continuously keep stirring until it becomes homogenous again.
What can I do if my sauce is too runny?
Place it back on the heat and let the liquid evaporate. The sauce will thicken as you heat the mixture. Take note that it will thicken considerably as it cools as well.
Frequently asked questions?
The caramel sauce will keep in the fridge in an airtight jar for up to 2 weeks.
Not necessarily. It can stay at room temperature for about a week but it does increase the shelflife up to 2 weeks if kept in the fridge.
Yes, you can. However, light corn syrup is an invert sugar and prevents crystallization when the sauce cools down.
Absolutely. You can add rum for a caramel rum sauce. In fall, try cinnamon, nutmeg and ground ginger. Add some rock salt to create a salted caramel flavor.
Caramel sauce goes well on just about anything. Try is over apples, pancakes, waffles, ice-creams, custard.
You can use brown sugar but then you would be making a butterscotch sauce. I have shown you the right method in this recipe video.
Yes, you can. However, I do make a creamy, delicious caramel filling using condensed milk, which I highly recommend for filling in cakes, pies, and desserts.
What else can I use caramel sauce in?
- Caramel Apple Cake
- Caramel Cupcakes with Soft Caramel Centers
- Banana Caramel Cake
- Caramel Banana Ice Cream
- Caramel Buttercream Frosting
- Cinnamon Caramel Apple Tarts
- Homemade Caramel Eggnog
- Moist Coconut Pumpkin Cake with Coconut Cream Caramel Frosting
- White Chocolate Pumpkin Caramel Tarts
- Pumpkin Spice Apple Cupcakes with Caramel Drizzle
- Halva Fruitcake Squares with Caramel
SAVE THIS RECIPE ON PINTEREST FOR LATER. TRIED MY RECIPE? SHARE IT WITH ME, PLEASE.
Share a picture of your work with me by uploading an image here below my image on this board. You can also find a collection of my tutorials and recipes here on Pinterest.
You may also like
- Homemade Condensed Milk in 5 mins
- How to make the best Caramel Sauce in 5 mins
- Creamy Caramel Filling for Cakes, Pies, and Desserts
- Homemade Sour Cream
- How to make homemade buttermilk in 5 mins
- Homemade Dulce De Leche
- Homemade Pumpkin Spice Mix
- Best Homemade Shawarma Spice Mix
- Best Homemade Curry Spice Mix
- Homemade Garam Masala Spice Mix
- Best Homemade Hot Chocolate Mix
- Homemade Hot Cocoa Mix
nandini
Hi Veena, I just made this recipe as it was in your video. My sauce has a slight bitterness to it. Any idea why? And tips on how to fix it? Thanks!
Veena Azmanov
Nandini. If you burn sugar it will taste bitter. So you got to caramelize it on low heat.
Maria B Rugolo
I'm insane over your no-churn ice cream recipe ~ having made 2 so far with great success! Why not another! I made this beautiful caramel sauce to go with your no-churn banana ice cream recipe and without thinking twice, doubled the recipe because i have yet to make any of your recipes without tremendous success.
This sauce while, very simple, requires constant attention as things go from not much happening to uh-oh in seconds. I am so grateful for your video of this as I would have certainly added the cream in one pour and bubbled right over the pot. I added the extract once off the heat and waited for it to cool down in order to taste and comment on flavor ~ this caramel sauce is deep and rich, creamy and has such a pretty glossy appearance and a delicious melted butter scent. It brought back endearing memories of my childhood when my Grandpa would bring me little individual square caramel candies wrapped in cellophane. A delicious recipe which I'm so glad i doubled! Now to make the ice cream!
Veena Azmanov
Thank you, Maria.
Janice
Oh my goodness, delicious! I could just eat the whole batch with a spoon! Can't wait to see how the caramel buttercream turns out!
Veena Azmanov
Thank you, Janice.
Nikki
How long to get amber? Mibbe isnt changing colour?
Veena Azmanov
Hey Nikki.. It will start turning amber after all the liquid in sugar will evaporate. So if you add too much liquid it will take longer.
Juliet
Hi Veena greetings from Nigeria!I have tried out quite a few of your recipes and they always come out well.Just this morning I decided I would try the caramel sauce and butterscotch sauce recipe, but had no butter at home so I went on to halve the recipe and experiment with a high quality margarine I had on hand and it went surprisingly well. I've uploaded a picture of the butterscotch sauce on Pinterest for you to see.Thank you very much for being so generous with your recipes.I have learnt a lot from you and keep learning each day.
Veena Azmanov
Thank you, Juliet. I am so happy to hear you are enjoying my recipes. Your kind words make it all worth my efforts. Thank you
Paula
This caramel sauce sounds delicious ? I was wondering, could you use this sauce in coffee?
Veena Azmanov
Of course Paula!! Why not? If you want butterscotch flavored coffee. But it will also add sweetness so make sure you adjust for that. Sounds yum.
Emma @ Supper in the Suburbs
Oooooh youve got my mouth watering!!! I love caramel ive got so many ideas of how to use.this!
Veena Azmanov
Thanks Emma - Yeah it goes on any thing lol. Love making it and having it on hand all the time
[email protected]
Yummm.. And this sounds so easy to make 🙂
Veena Azmanov
Yes it is actually it is easy to make just have to be cautious of the hot sugar - Thanks Stephanie
Sandhya Ramakrishnan
Homemade caramel sauce is such an essential. I love to drizzle this over any dessert I eat. Thanks for the tips on how to make the perfect sauce.
Veena Azmanov
Thank you so much Sandhya.! Yeah I have it on hand all the time !
Holly
Mmm caramel sauce. This looks so yummy! I totally want to wanna get into those pictures and lick the caramel off!!!? Love your extra tips... "no answering the phone, or no putting your face too close to check the sugar!" Great post!
Veena Azmanov
Thank you so much Holly. Yeah I know.. We love homemade caramel sauce. And yes!! those tips are so so IMPORTANT lol
Veena Azmanov
Thanks
Anna
Love caramel buttercream. Thank you
Veena Azmanov
Thank you so much