Homemade Caramel Sauce in just 5 minutes

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. (See my caramel sauce in 5 mins recipe here).
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.

Homemade Caramel Sauce (23)

Homemade Butterscotch Sauce (29)

Tips – 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 bottom pan and a deep bottom pan. As the mixture will rise when you add the butter and cream. You don’t wanna burn your pretty fingers.

Let’s talk 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.
• Lemon juice – Most online recipes do not use lemon juice. I believe it helps melt the sugar and cut the sweetness. And it also prevents it from becoming grainy.
• 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 sauce pan 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)

Method

• Place the sugar, lemon, and water in a deep pan.
• With the heat on medium-low, cook the sugar.
• Shake the pan as you need but do not use a spoon. It is important to keep the heat on medium-low so the sugar will caramelize not burn.
• Swirl the pan slowly guiding the heat distribution.
• The sugar should now start to color into a golden amber.
• One all the sugar is amber, add in the butter and whisk constantly.
• Followed by the cream. (watch your hands and the mixer will rise when you add the butter and cream).
• Cool for a few minutes in the pan then pours into a glass jar or pot. As the mixture cools it will get thicker.

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 or two after you add the cream.
• 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 3 to 4 minutes 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.

Perfect Homemade Caramel Sauce

Author: Veena Azmanov

5 from 7 votes

Print Pin Rate

Prep Time: 2 mins

Cook Time: 5 mins

Total Time: 7 mins

Calories: 401kcal

$5

Adjust Servings Here: 1 Cup

Description

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.

Equipment /Tools

• Saucepan (1.5 quarts)
• Measuring Cups
• Measuring Spoons
• Spatula
• Whisk
• Mason Jars

Ingredients

• 1 cup Sugar
• 3 tbsp Water
• 1/4 tsp Lemon juice
• 4 tbsp Butter 
• 1/2 cup Fresh cream less will make it more thick 
• 1 tsp Vanilla extract

Metric – US customary

ADJUST SERVINGS HERE – 1 Cup

Conversions – Switch between Metric & US for other measurement options

Instructions

• Place the sugar, lemon, and water in a deep light colored pan (so you can see the color).
• With the heat on medium-low, cook the sugar.
• Shake a pan as you need but do not use a spoon. It is important to keep the heat on medium-low so the sugar will caramelize not burn.
• Shake and swirl the pan slowly guiding the heat distribution.
• The sugar should now start to color into a golden amber.
• One all the sugar is amber, add in the butter and whisk constantly.
• Followed by the cream. (watch your hands and the mixer will rise when you add the butter and cream).
• Cool for a few minutes in the pan, then pour it into a glass jar or pot. As the mixture cools it will get thicker.

Consistency

• If you want to use the sauce for a drip of pour – take it off the heat once you have added the cream and vanilla. 
• For a stiff consistency which works better for my caramel buttercream recipe – cook it on low for 2 to 3 minutes more. 
  

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 or two after you add the cream.
• 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 3 to 4 minutes 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 – pour it in a lined and greased baking tray – when almost cool – cut into square or roll into balls.

Recipe Video

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Nutrition Information

Calories: 401kcal | Carbohydrates: 51g | Protein: 1g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 71mg | Sodium: 114mg | Potassium: 22mg | Sugar: 50g | Vitamin A: 792IU | Calcium: 23mg

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

Keywords – 5 mins, caramel, Caramel Sauce in 5 minutes, homemade, Homemade Caramel Sauce, sauce

Did you make this recipe? I’d love to hear how it was.Mention @veenaazmanov or tag me on Instagram #veenaazmanov

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?

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

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