Homemade Caramel Sauce in 5 Mins (4 ingredients)- Veena Azmanov

Name: Homemade Caramel Sauce
Prep time: 2 min
Cook time: 5 min
Total time: 7 min
Ingredients: 1 cup Sugar; 3 tbsp Water; 2 tbsp Corn syrup (see substitutes); 4 tbsp Butter; 1/2 cup Whipping cream (38% fat or more ); 1 tsp Vanilla extract

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Making homemade caramel sauce uses 4 ingredients you probably already have on hand and takes no more than 10 minutes. This simple and easy recipe will have you drizzling caramel on anything from breakfast pancakes, pound cake, to vanilla ice cream.

Pouring caramel sauce with a spoon and mason jar. — Homemade Caramel from Scratch

Table of Content

Why make your own?
Ingredients and substitutes
Step by step instructions
Consistency for caramel
Tips, caution
What can I do with caramel?
Frequently asked questions
You may also like
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Did you know that you can make homemade caramel sauce in minutes? It's true. Most people just presume it's either difficult or time-consuming.

Recently, we visited some friends, and the dessert was vanilla ice cream. But, she forgot to buy the caramel! I offered to make a quick caramel sauce and everybody was surprised how quick it was.

Why make your own?

If you've never taste fresh caramel or butterscotch sauce, then you are in for a surprise. It is finger-licking GOOD! and I mean finger-licking.
The recipe needs simple pantry staples like sugar, butter, cream which you probably already have on hand.
Best of all it takes as little as 5 minutes to make it.
You can use it over almost anything - drizzle it over pancakes, yogurt parfait, whipped cream, cakes, tarts, desserts. The options are endless.

A mason jar and spoon with caramel. — Homemade Caramel from Scratch

Ingredients and substitutes

Sugar - Caramel is made with white sugar - regular white sugar. If you want to use brown sugar the process is a little different so use my recipe for a butterscotch sauce.
Butter - It's best to use butter, not margarine, as margarine has a high water content, which makes a runny consistency of caramel.
Corn syrup - This is an invert sugar and helps prevent crystalization when the caramel cools down. If you dont' have the corn syrup, a tsp of lemon juice or ½ tsp cream of tartar works just as well.
Extract - I always add vanilla bean paste but vanilla extract works just as well
Salt - It's optional but I do believe it really helps bring out the flavor by cutting down on the sweetness.

Caramel in a mason jar — Homemade Caramel from Scratch

Step by step instructions

In a heavy-bottom deep saucepan, add the sugar, water, and corn syrup.
Pro tip - corn syrup prevent crystalization, you can also use 1 tsp lemon juice
With the heat on medium bring the sugar to a boil. Shake the pan slowly guiding the distribution of heat. DO NOT STIR
Pro tip - we avoid stirring to prevent crystalization of sugar.

Progress pictures collage making caramel. — Homemade Caramel from Scratch

The sugar will melt with big bubbles on the top. Continue to heat shaking the pan to encourage even coloring and prevent the sugar from burning.
As the bubbles get smaller the color of the sugar starts to turn amber.
Pro tip- it is important to keep the heat to medium or medium-low to prevent burning. We want a caramelized sugar, not burnt sugar.

The sugar should now be a deep amber color. Add the butter followed by the cream. Take it off the heat so it does not over-flow or overheats in the pan
Pro tip - the caramel will rise at this point, that's normal hence the deep saucepan.
Add the vanilla extract and salt.
Pro tip - for salted caramel, you can add more salt over the cooled sauce later.
Cool for a few minutes in the pan then pours into a mason jar or storage bowl.
Pro tip- caramel is very hot so it's best not to pour it immediately into glass storage to prevent cracking.
The sauce will thicken as it cools.

Consistency for caramel

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.
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 thicken and be more intense. Then, pour it into a lined and greased baking tray. And when almost cool - cut into square or roll into balls.

Tips, caution

No kids around.
And no answering phone calls.
Also, no putting your face too close to check the sugar as there will be hot steam.
Wear gloves in case of spills and rips.
Use heat-resistant silicone or wooden spoons that have not been used for grease.
Have all your ingredients ready as the process is quite quick.
Always use a heavy-bottom and deep saucepan as the mixture will rise when you add the butter and cream. The heavy-bottom encourages even distribution of heat.

A mason jar and spoon with caramel sauce — Homemade Caramel from Scratch

What can I do with caramel?

Frequently asked questions

How long will caramel sauce last? Do I need to refrigerate it?

The caramel sauce will keep in the fridge in an airtight jar for up to 2 weeks. 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.

Can I flavor a caramel sauce?

Absolutely. There are many ways to flavor caramel. You can add
1 tbsp of rum or bourbon to make caramel rum sauce.
1 tsp combined of cinnamon, nutmeg, or ground ginger for a spiced caramel in fall.
Add 1 tbsp rock salt for salted caramel flavor.
3 oz of melted dark chocolate for chocolate caramel sauce
4 tbsp brewed espresso to make an espresso caramel sauce

How to prevent grainy caramel?

If the sugar is not dissolved properly the caramel will be grainy. So it's 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.

How to prevent separated caramel sauce?

Low-fat cream or overheating the caramel can cause separation. Take it off the heat and continuously keep stirring until it becomes homogenous again. You can also place it over a bowl of cold water to cool it quickly.

How to prevent thin caramel consistency?

High-moisture butter or low-fat creams are usually the culprit. 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.

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