This caramel sauce recipe is simply to die for! Soft and silky, it’s perfect for topping all kinds of desserts from ice cream to apple pie. It stays soft, is easy to make and you can even make it ahead of time.
When it comes to topping desserts, caramel sauce is a must! This stay soft caramel sauce is so indulgent as is a great way to elevate all of your sweet treats!
How to Make This Caramel Sauce Recipe
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In a medium, heavy-bottom saucepan set over medium-high heat, combine sugar, ¼ cup water and corn syrup; stir to combine.
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Cook, without stirring, until mixture turns a golden, straw-color, 6-8 minutes.
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Reduce heat to low and cook, swirling the pan occasionally, but not stirring the sugar/water, 2-5 minutes.
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The caramel is done when an instant-read thermometer registers 360°F and the mixture is a light amber color.
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Remove the mixture from the heat. Quickly, and very carefully, whisk in the butter. Again, carefully and quickly, add the cream and salt, and continue whisking until the sauce is smooth.
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Cover the sauce, loosely, with a paper towel to absorb steam and to avoid forming a crust while it cools. Allow the caramel sauce to cool completely before storing in an airtight container in the fridge.
What do you use caramel sauce on?
This sauce can be used with so many desserts! It of course is AMAZING on ice cream, but you can also use it to drizzle over pies, cakes, cheesecake and even cookies! I also love to dip apple slices in it! Be sure to check out these recipes that are asking to be topped with this awesome caramel sauce:
- Easy Snickers Ice Cream Cake Recipe
- Easy Homemade Apple Pie Recipe
- No Bake Cheesecake Recipe (Easy No Bake Cheesecake Cups)
- Sheet Pan Apple Crisp Recipe
You can make this soft caramel sauce recipe ahead of time!
Once you have made the sauce, let it cool to room temperature and place it in an airtight jar and it will be good for up to two weeks. When ready to use the sauce, microwave it at 50% until warm and stir well before serving. This recipe makes a whopping 16 servings, so be sure to store the leftovers and enjoy later in the week!
Salted caramel sauce recipe
This isn’t a salted caramel sauce, but it is easily made one if you prefer! Just use the sauce as-is, and sprinkle with desired amount of flake or fine sea salt or kosher salt.
Why is my sauce grainy?
When making this caramel sauce, you want to stir it as little as possible – stirring can cause sugar crystals to form. If you sauce does become grainy, you can try adding half a teaspoon of lemon juice.
Top Tips to Make This Caramel Sauce Recipe
- Stir the sauce as little as possible so that you get a smooth consistency.
- The caramel is done when an instant-read thermometer registers 360°F and the mixture is a light amber color.
- When cooling the sauce, cover it with a paper towel so it doesn’t form a crust.
- Make ahead of time for an easy way to elevate your desserts.
Be sure to check out these other homemade sweet sauces and syrups!
- Apple Cider Sauce Recipe
- Easy Chocolate Syrup (Chocolate Sauce for Pancakes)
- Lemon Sauce Recipe Lemon Syrup for Pancakes
- Simple Vanilla Sauce
- Homemade Lemon Curd
- Homemade Magic Shell Chocolate
- Browned Butter
Homemade Caramel Sauce Recipe
Ingredients
- 1 cup granulated sugar 200 grams
- ¼ cup cold water 57 grams
- 1 teaspoon corn syrup 7 grams
- 3 tablespoons unsalted butter 42 grams
- ¾ cup heavy cream 170 grams
- ¼ teaspoon kosher salt (SEE NOTE)
Instructions
- In a medium, heavy-bottom saucepan set over medium-high heat, combine the sugar, water, and corn syrup; stir to combine.1 cup granulated sugar, 1 teaspoon corn syrup, ¼ cup cold water
- Cook, without stirring, until mixture turns a golden, straw-color, about 6-8 minutes.
- Reduce the heat to low and cook, swirling the pan occasionally (but not stirring) for 2-5 minutes. The caramel is done when an instant-read thermometer registers 360°F and the mixture is a light amber color.
- Remove the mixture from the heat. Quickly, and very carefully, whisk in the butter. Again, carefully and quickly, add the cream and salt, and continue whisking until the sauce is smooth.3 tablespoons unsalted butter, ¾ cup heavy cream, ¼ teaspoon kosher salt
- Cover the sauce loosely with a paper towel to absorb steam and to avoid forming a crust while it cools. Allow the sauce to cool completely before storing.
Video
Becky's Tips
- NOTE: If wanting a Salted-Caramel Sauce, use the sauce as-is, and sprinkle with desired amount of flake or fine sea salt or kosher salt.
- Stir the sauce as little as possible so that you get a smooth consistency.
- The caramel is done when an instant-read thermometer registers 360°F and the mixture is a light amber color.
- When cooling the sauce, cover it with a paper towel so it doesn't form a crust.
- Make ahead of time for an easy way to elevate your desserts.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
Not sure where I went wrong, when I added the butter it was okay, but when I started adding the cream, it seized into a ball of hard caramel. And the bottom of the pan had hard sugar/caramel. Lol. My first attempt, so ill try it again. Just wondering what happened
I am sorry it didn’t work out! I hope you give it another shot!
Try it again. It works!! I will be having a lot a fat kid moments. Caramel is my weakness. Yes it forms a hard ball at first but just keep stirring and it will be soft and creamy.
Try warming (without allowing to bubble) the cream. Butter in room temp cut into chunks.