Homemade Caramel Sauce

Make this easy 4-ingredient homemade caramel sauce with brown sugar, butter, heavy cream, and salt. Rich, creamy, and perfectly sweet, it’s a delicious topping for apple bread pudding, ice cream, apple crisp, and your favorite fall desserts.

Cook Time

Servings

Difficulty

5 minutes

Easy

Prep Time

2 Minutes

Ingredients

Directions

Make the Caramel Sauce

Add the brown sugar, butter, heavy cream, and salt to a small saucepan.

Heat over medium-low heat, stirring frequently, until the butter is completely melted and the mixture is smooth.

Increase the heat slightly and bring the caramel to a gentle simmer. Do not bring it to a hard rolling boil.

Simmer for 3–4 minutes, stirring frequently.

Remove the saucepan from the heat and let the caramel cool for 10–15 minutes. The sauce will thicken as it cools.

Serve

Serve warm over bread pudding, ice cream, apple crisp, pancakes, or your favorite fall desserts.

If the caramel becomes too thick after cooling, gently reheat it with a small splash of heavy cream until it reaches the desired consistency.

RECIPE TIPS

Don’t overcook the caramel. It may look a little thin when you first remove it from the heat, but it will thicken considerably as it cools. If it gets too thick, gently reheat it with a small splash of heavy cream.

Frequently Asked Questions

Can I make this caramel sauce ahead of time?

Yes. Make the caramel ahead and store it covered in the refrigerator. Gently reheat it before serving.
Why is my caramel sauce thin when it’s hot?

The caramel will be thinner immediately after cooking and will thicken as it cools for 10–15 minutes.
What can I serve homemade caramel sauce with?

It’s delicious over apple bread pudding, ice cream, apple crisp, cheesecake, pancakes, waffles, or sliced apples.
What if my caramel sauce gets too thick?

Gently reheat it over low heat with a small splash of heavy cream, stirring until it reaches the consistency you want.
Do I need vanilla or a candy thermometer for this recipe?

No! This easy 4-ingredient caramel sauce needs neither vanilla nor a candy thermometer.