Caramel Sauce is a versatile and flavorful condiment that can be added to many recipes and desserts for added sweetness. I used this caramel to make my Salted Caramel Brownie Hi-Hats and it worked beautifully! If you love caramel, be sure to try my Chocolate Chip Caramel Bars.

Pouring Caramel Into Jar

Caramel Sauce

Caramel Sauce is great to have on hand. It can be drizzled over a bowl of ice cream, on Turtle Cheesecake, or Banana Split Nachos. It can also be used in a variety of recipes like Dwight’s Caramel Apple Pie and Caramel Apple Cheesecake. Plus, once you make a batch of caramel sauce, it can be used hot or cold and stored in the refrigerator for up to a month!

How to Make Caramel

Caramel Sauce Ingredients

With just three ingredients, you can get this caramel sauce made and stored to use whenever you are craving ooey-gooey sweetness.

Sugar: I prefer granulated sugar in this caramel sauce. 

Butter: I used salted butter in this recipe, but you could also use unsalted. It is important that the butter is room temperature or warmer, but not melted. Temperature is important in making caramel.

Heavy Cream: Make sure the heavy cream, also known as heavy whipping cream, is at room temperature before adding it to the sauce. You can pop it into the microwave for 30-40 seconds, just be sure to stir it well after heating. Milk is not a good substitute in this recipe. 

Tools for Homemade Caramel

I like a heavy bottom, high-sided saucepan for caramel sauce. (affiliate link)

Spoon Inside Homemade Caramel Recipe

How to Store

I prefer to store caramel in a glass jar, but most air-tight containers should work. Should you plan on reheating it in the container, I do recommend glass. You can store it in the refrigerator, where it will harden slightly because of the temperature. In the refrigerator, it should last a few weeks. 

How to Freeze

You may want to freeze it in smaller portions as it will need to come to room temperature before it can be used again. I like small air-tight jars, but any sealing container will work. Just try to fill it up to the top (without spilling) so there is as little air as possible. 

More Syrups and Sauces

5 from 10 votes

Caramel Sauce

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Caramel Sauce is a versatile and flavorful condiment that can be added to many recipes and desserts for added sweetness.


  • 1 cup granulated sugar
  • 6 tablespoons salted butter, room temperature
  • ½ cup heavy cream, room temperature


  • In a medium heavy-bottomed saucepan over medium heat, add the granulated sugar. Stir constantly, being careful not to burn. Sugar will take on an amber color. (this can take 10-15 minutes)
  • Once the sugar melts completely, add butter and melt, whisking constantly until combined. The sugar mixture will bubble up in this step, which is exactly what you want. If butter separates, remove from heat and continue whisking until combined again.
  • Once fully combined, cook for 1 more minute and then slowly drizzle in room temperature heavy cream. Stir to combine and then let simmer for 1 more minute.
  • Remove from heat and allow thicken as it cools. Can be used warm or cold.

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Recipe inspired by Simply Recipes

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

    1. Amanda Sweetened condensed milk unopened broiled under water as can will float bring to boil then reduce to simmer for 4 hrs the easiest best dulce de Leche you are welcome

  1. You can make Carmel even easier! We found boiling cans of Eagle Brand condensed milk (still in the cans and unopened) does the same thing and you can store in the cabinet until ready to use.

  2. Can you can this to make it last longer? If so, what would you recommend? Thanks, enjoy all your recipes.

  3. First time making this and it was super easy to make with great directions! I quadrupled the recipe to serve over brownie sundaes at an event this weekend but it turned out great! Be prepared for a darker color (but still delicious) when making in multiple batches due to taking longer to add all butter and cream, increasing time over the heat. This recipe is going straight to my favorites!!! Thanks for saving the day!

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