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Caramel Sauce

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Caramel in all its forms is a thing of deliciousness. I love the richness and smooth texture of this caramel sauce over vanilla ice cream, brownies, and apple crisp, but it’s equally delicious eaten straight from the spoon! Thick, rich, and buttery – if you make this, I think you’ll agree that this beats store-bought caramel sauce any day.

Golden spoon lifting salted caramel sauce over a glass jar with caramel dripping back i

What Makes this Such a Great Caramel Sauce?

This decadent Caramel Sauce is so versatile! You can make it as is or turn it into a Salted Caramel Sauce. You can enjoy it as is, or use it in my over-the-top Caramel Banana Bread Bars with Salted Caramel Swirl. The best part is that it only uses one ingredient, sugar! Without all the preservatives of store-bought caramel sauce, this homemade version is inexpensive to make, and I love that you can adjust the thickness by controlling the cooking time.

Close-up of a jar of salted caramel sauce with spoon next to a slice of banana cake drizzled with caramel

Ingredients for Making Homemade Caramel

Jar of granulated sugar with spoon, ready to use in caramel sauce

Sugar: The sole ingredient and the base of the sauce, once it melts (and caramelizes) it will create a rich flavor, deep amber color and smooth texture.

Easy to make

This rich & buttery sauce is complex in flavor but relatively simple to make without the need for a candy thermometer. The secret is to keep a close eye on the sugar as it cooks, to prevent it from becoming too dark. If you follow this simple rule, you’ll be able to make this decadent sauce with ease. I’ll show you how in the following steps.

How to Make Caramel Sauce Step-by-Step

Granulated sugar spread in a saucepan for dry caramel method
Melted sugar turning golden in a saucepan

1. Add sugar to a saucepan, just enough to cover the bottom.
2. Heat the sugar over medium heat until it has liquified.

Second layer of sugar added to golden caramel
Stirring caramel sauce with a silicone spatula

3. Add more sugar and stir until it has melted.
4. Once dissolved, stir in the remaining amount of sugar and cook until it turns a deep color.

Finished caramel sauce cooled and ready to serve
Salted caramel sauce in a pan with sea salt and spatula

5. The caramel is ready once all the sugar has dissolved and is pourable.
6. To make salted caramel, add the salt to the caramel at this last step.

Spoon drizzling homemade caramel sauce from saucepan

Tips for the Perfect Caramel

  • Use a non-stick saucepan: A small non-stick saucepan and soft silicone spatula make it easier to wipe off any sugar residue that can accumulate on the sides (and burn) if not removed.
  • Add the sugar in stages: The caramelization process of sugar can quickly go from a light golden color to a dark burnt caramel; so adding the sugar in stages gives you complete control over how dark you want it, (and also reduces the risk of burning your caramel). If you end up burning the caramel, it is best to discard it and start over.
  • Caramel will thicken as it cools: Don’t be tempted to continue cooking the caramel because it feels runny; once it has cooled, it will thicken. To test consistency, dip your spoon into the caramel and allow it to cool. If it’s not as thick as you like, continue heating the caramel over low heat and repeat the spoon test until the desired texture is reached.
Salted caramel banana bread bars cut into squares with a jar of caramel in the center.

How to Tell if Your Caramel is Ready

Here is a guide for reference. You want to aim for a dark, ambered hue, as this will give you the most depth of flavor without reaching the bitter, burnt stage. It’s a good idea to use a light-colored saucepan, as it makes it easier to see the actual color changes and the stage of caramelization.

Four stages of caramel: light, medium, dark, and burnt, showing the sugar’s progression in color and flavor.

Storing and Reheating

This from-scratch Caramel will keep for months if stored properly. I prefer using glass for storage because it doesn’t absorb odors like plastic can, and it’s ideal for reheating food. Place your caramel in an air-tight container and consume within 3 months. To bring the caramel sauce back to its pourable consistency, place the glass container in the microwave and heat in 30-second intervals, stirring between each interval until the desired texture is achieved.

Salted caramel sauce in a jar with gold spoon next to vanilla ice cream drizzled with caramel in a blue ramekin

Homemade Caramel Sauce: FAQ’s

How do I prevent my caramel from burning?

Ensure your saucepan is kept on medium heat; anything higher will cause the sugar to burn. It is important to add the sugar in stages; doing so will give you better control over the caramelization process.

Can I turn this into a bourbon caramel sauce?

Yes, if you would like to make a boozy caramel sauce, add 2 tablespoons of bourbon or dark rum after step 4, and proceed as directed.

Can I salvage burnt caramel by adding more sugar to it?

Unfortunately, once the sugar has reached the burnt stage, it is not possible to ‘fix’ it by adding more sugar. Burnt sugar develops an intense, bitter flavor, which will significantly impact the overall outcome of your caramel.

Overhead view of a jar of salted caramel sauce with a spoon and spilled caramel on white surface
Golden spoon lifting salted caramel sauce over a glass jar with caramel dripping back i

Caramel Sauce

A one-ingredient wonder, this decadent and easy-to-make Caramel has a beautiful amber hue with a rich taste and lingering depth of flavor. It is both thick and silky and completely delicious. Enjoy this homemade caramel over ice cream, as a dip for apples, or to accompany a variety of baked goods.
Cook Time 15 minutes
Chill Time 10 minutes
Total Time 25 minutes
Course baked goods, Dessert
Cuisine American
Servings 6 (makes 3/4 cup or 6 servings of 2 tablespoons each)

Ingredients
  

  • 1 cup (198g) granulated sugar

Instructions
 

  • In a medium-sized saucepan, add ¼ cup granulated sugar (or just enough to cover the bottom of the saucepan).
  • Heat the sugar over medium heat, allowing it to melt and become wet. It should have a light golden color.
  • Once those sugar crystals have dissolved, sprinkle another 1/4 cup of sugar, repeating the process in step 2. Using a soft silicone spatula, gently stir the dry sugar into the melted sugar until it is fully incorporated. The sugar mixture will appear more golden brown.
  • Add the remaining ½ cup of sugar to the mixture and allow it to soften until it appears wet.
  • Gently stir the sugar until it is evenly melted, pourable, and becomes a deep golden brown.
  • To make Salted Caramel, stir ½ teaspoon of salt into the caramel mixture.
  • Pour the caramel into a heat-proof glass jar and serve once the sauce has cooled down (about 5-10 minutes). Serve over ice cream or as a dip for apples.

Notes

If you want to make salted caramel, start with the suggested 1/2 teaspoon and increase the salt to taste. It’s better to start with less and add more as needed. My preferred choice of salt is Diamond Crystal Kosher Salt as it has less sodium but still maximum flavor. I use it in both dessert and savory recipes unless otherwise specified. 
Keyword caramel sauce, easy caramel sauce, homemade caramel sauce, how to make caramel, no thermometer caramel, sugar-only caramel
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