Caramel Sauce

caramel sauce

Who doesn’t love Caramel Sauce?!  I love it!  On ice cream, in cookies, in cupcakes.  You name it.  We use a lot of caramel when baking.  And sure, you can use the store bought caramels and melt them down.  I just love unwrapping all those tiny things (I say sarcastically.)  Or you could make your own caramel sauce.  And after you’ve had homemade, you’ll NEVER go back.  I’m telling you.  It’s wonderful!!!

Just look at how creamy and delicious looking it is.

caramel sauce

And it wasn’t difficult to make at all.  I’m a new believer.

Thank you to Cooking Classy for the recipe.

Caramel Sauce


  • 1 1 /2 cups granulated sugar
  • 1/4 cup + 2 Tbsp water
  • 6 Tbsp salted butter
  • 1 cup heavy cream


  1. Gather all of your ingredients and have them nearby ready to add to the mixture as needed.
  2. In a heavy-bottomed 3 quart saucepan, heat sugar and water over moderately high heat whisking constantly to dissolve sugar. Once mixture reaches a boil, stop whisking and allow mixture to boil until it reaches a dark amber color, carefully swirling pan occasionally. This will take a little while so be patient.
  3. Once mixture reaches a dark amber color, immediately add butter and whisk until butter has melted then immediately remove from heat. Wait 3 seconds then carefully pour in cream and immediately whisk to combine (it will bubble vigorously). Whisk until mixture is smooth.
  4. Allow caramel to cool several minutes then pour into a glass jar to cool.

The taste is amazing!  Give it a try!

caramel sauce


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  1. That looks delicious! Was just thinking of making some banoffee cupcakes this weekend and this sauce will be perfect for it, thanks 🙂

  2. This is a delicious caramel sauce, and it was yummy on your little cheesecakes. I’m looking forward to pouring this over a big dish of vanilla ice cream.

  3. This does look delicious. I would love some right now on a dish of vanilla ice cream!
    I love the look of you blog! Great update–but I do miss seeing the hot dog cookies, they always made me smile!

    • Ha! I agree. I was just thinking the other day that we needed to make those again =o) Thanks.

  4. I would love for you to share and link up at my weekly TGIF Link Party if you haven’t already this week. Your favorite posts, most popular, recent or new! The party is open every Thursday night and closes Wednesday’s at midnight. Followed by (Not SO) Wordless Wednesday! I would be honored if you join us! Have a wonderful week!

    Hugs, Cathy

  5. I am totally GA-GA over anything caramel. That sauce makes me want to jump into the screen. OH YEAH! Thanks so very much for sharing at Weekend Potluck. Please come back soon.

  6. I made this this morning so i could make some caramel macchiatos with my new espresso machine, it was sooooo good! thank you for sharing. i did however use half & half cuz thats what i had on hand, also added a pinch of salt and some vanilla. GREAT recipe that i will be using again and again and again.

  7. Can it be frozen? And if not, how long can you keep it in the fridge?

    • I’m not sure if you can freeze it or not. The recipe doesn’t make a ton, maybe 2 cups at the most? So ours didn’t last more than 2 weeks. But it tasted delicious 2 weeks later.