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    Home » Recipes » Desserts

    Easy Caramel Sauce

    Sep 4, 2014(updated Aug 19, 2024)

    By Michelle Weiner

    This easy caramel sauce recipe is rich and buttery, and includes step-by-step photos to help you along the way!
    No ratings yet
    Prep Time 5 minutes minutes
    Cook Time 30 minutes minutes
    Total Time 35 minutes minutes
    Jump to Recipe

    This post may contain affiliate links.

    This easy caramel sauce is rich and buttery, and you have my step-by-step photos to help you along when you make it!

    Easy Caramel Sauce in Jar

    Let's be real...I was super concerned the first time I made caramel from scratch, and I'm normally a "I can do anything in the kitchen" kind of gal. Caramel sauce can be intimidating to make with the molten sugar and how fiercely it can boil up when you add the cream. But when you get through making it once, you'll realize that there is nothing to fear. Now, I don't necessarily make caramel all the time, because it is not the most healthy thing in the world. However, it really is a breeze with nothing to worry about when you follow this awesome recipe. 

    Easy Caramel Sauce on Ice Cream

     

    Recipe

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    Easy Caramel Sauce

    This easy caramel sauce recipe is rich and buttery, and includes step-by-step photos to help you along the way!
    Prevent your screen from going dark
    Print Rate Pin
    Author: Michelle Weiner
    Prep Time: 5 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 35 minutes minutes
    Makes: 16

    Ingredients

    • 2 cups granulated sugar
    • 1 cup heavy cream
    • Pinch kosher salt for salted caramel use 1 tbsp. kosher salt
    • 8 tablespoons 1 stick unsalted butter, cold and cut into 8 pieces

    Instructions

    • Measure out all of your ingredients (and keep your butter in the fridge!) and pull out all of the tools you need (you will need a 2-quart heavy bottomed pot with a lid, a candy thermometer, a small heavy bottomed pot, and a whisk).
    • Pour 1 cup water into your 2-quart pot, and pour the sugar into the center of the pot. You want to create a little mound of sugar submerged under the water, so make sure to pour the sugar into one spot of the pot!
    • Cover the pot, and bring to a boil over high heat, which will take about 3 minutes.
    • Remove lid and insert your candy thermometer. Keep boiling the sugar until it reaches 300 degrees, which will take about 15 minutes. Then reduce the heat to medium.
    • Place the cream in the small pot and bring to a simmer over high heat. (In a perfect world your cream will reach a simmer once the sugar reaches 350 degrees in the next step, but if it reaches a simmer early, just remove it from the heat)
    • Once the sugar reaches 350 degrees (this will happen about 5 minutes after you reduce the heat to medium in step 4), it will be a dark amber color and begin to smoke, turn off heat. (If you have an electric stove remove it from the burner).
    • Very slowly stream in the warm cream. The sugar will bubble, but as long as you do this step slowly, you will be good to go!
    • Once all of the cream is added whisk the mixture well. Add the salt and butter and whisk until it is completely incorporated (the butter will probably bubble a bit too!)
    • Let it cool and then pour over a large scoop of vanilla ice cream or store in an airtight container in the fridge!
    Did you make this recipe?Share a pic and tag @cupofzest and use #cupofzest so I can see it!

     

    STEP-BY-STEP DIRECTIONS WITH PHOTOS

    Step 1 - Measure out all of your ingredients (and keep your butter in the fridge!) and pull out all of the tools you need (you will need a 2-quart heavy bottomed pot with a lid, a candy thermometer, a small heavy bottomed pot, and a whisk).

    Step 2 - Pour 1 cup water into your 2-quart pot, and pour the sugar into the center of the pot. You want to create a little mound of sugar submerged under the water, so make sure to pour the sugar into one spot of the pot!

    Add water to the pot Add sugar to the pot
    Step 3 - Cover the pot, and bring to a boil over high heat, which will take about 3 minutes.

    Cover pot
    Step 4 - Remove lid and insert your candy thermometer. Keep boiling the sugar until it reaches 300 degrees, which will take about 15 minutes. Then reduce heat to medium.

    Bring to a boil Add candy thermometer

    Step 5 - Place the cream in the small pot and bring to a simmer over high heat. (In a perfect world your cream will reach a simmer once the sugar reaches 350 degrees in the next step, but if it reaches a simmer early, just remove it from the heat)

    Bring cream to a simmer
    Step 6 - Once the sugar reaches 350 degrees (this will happen about 5 minutes after you reduce the heat to medium in step 4), it will be a dark amber color and begin to smoke, turn off heat. (If you have an electric stove remove it from the burner).

    Cook sugar to 350 degrees
    Step 7 - Very slowly stream in the warm cream. The sugar will bubble, but as long as you do this step slowly, you will be good to go!

    Slowly stream in warm cream and salt
    Step 8 - Once all of the cream is added whisk the mixture well. Add the salt and butter and whisk until it is completely incorporated (the butter will probably bubble a bit too!)

    Whisk well Whisk in butter and salt
    Step 9 - Let it cool and then pour over a large scoop of vanilla ice cream

    Easy Caramel Sauce on top of Ice Cream with Bite Removed

     

    Recipe

    Save This Recipe Form

    Want to save this recipe?

    Just drop your email below, and we'll shoot it straight to your inbox!

    Easy Caramel Sauce

    This easy caramel sauce recipe is rich and buttery, and includes step-by-step photos to help you along the way!
    Prevent your screen from going dark
    Print Rate Pin Share by Text
    Author: Michelle Weiner
    Prep Time: 5 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 35 minutes minutes
    Makes: 16

    Ingredients

    • 2 cups granulated sugar
    • 1 cup heavy cream
    • Pinch kosher salt for salted caramel use 1 tbsp. kosher salt
    • 8 tablespoons 1 stick unsalted butter, cold and cut into 8 pieces

    Instructions

    • Measure out all of your ingredients (and keep your butter in the fridge!) and pull out all of the tools you need (you will need a 2-quart heavy bottomed pot with a lid, a candy thermometer, a small heavy bottomed pot, and a whisk).
    • Pour 1 cup water into your 2-quart pot, and pour the sugar into the center of the pot. You want to create a little mound of sugar submerged under the water, so make sure to pour the sugar into one spot of the pot!
    • Cover the pot, and bring to a boil over high heat, which will take about 3 minutes.
    • Remove lid and insert your candy thermometer. Keep boiling the sugar until it reaches 300 degrees, which will take about 15 minutes. Then reduce the heat to medium.
    • Place the cream in the small pot and bring to a simmer over high heat. (In a perfect world your cream will reach a simmer once the sugar reaches 350 degrees in the next step, but if it reaches a simmer early, just remove it from the heat)
    • Once the sugar reaches 350 degrees (this will happen about 5 minutes after you reduce the heat to medium in step 4), it will be a dark amber color and begin to smoke, turn off heat. (If you have an electric stove remove it from the burner).
    • Very slowly stream in the warm cream. The sugar will bubble, but as long as you do this step slowly, you will be good to go!
    • Once all of the cream is added whisk the mixture well. Add the salt and butter and whisk until it is completely incorporated (the butter will probably bubble a bit too!)
    • Let it cool and then pour over a large scoop of vanilla ice cream or store in an airtight container in the fridge!
    Did you make this recipe?Share a pic and tag @cupofzest and use #cupofzest so I can see it!
    « Grilled Peaches with Mascarpone Cream
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    Comments

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      Leave a Comment & Rate this Recipe

      ⭐ ⭐ ⭐ ⭐ ⭐

      Not only will you be helping us out, but you'll also be spreading the love to other party planners looking for their next big hit!

      Your star rating and comment can make all the difference in helping others discover the perfect recipe for their next shindig. And let's be honest, who doesn't love a good party? So let's get this party started by sharing the love and making sure everyone has a delicious time. Thanks for being a part of the Party Food Crew! And remember, party more & stress less!

      🎉 Cheers,
      Michelle

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      Recipe Rating




    1. Sheri says

      November 24, 2019 at 9:08 pm

      Perfect instructions and perfect results. Thank you!

      Reply
      • Michelle Ferrand says

        November 26, 2019 at 3:26 pm

        Yay! You are welcome and I'm so glad you like it!

        Reply

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    Hi, I'm Michelle and welcome to the party!

    After of working in the culinary world for over 10 years, I'm sharing the skills I've learned with you here at Cup of Zest. I'm here to help you invite your friends over more and stress less when cooking for them. Glad you're part of the crew!

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