This homemade caramel sauce is immeasurably better than store-bought caramel sauce.

In fact, it’s my new favorite dessert.  I never thought I’d say that about a dessert sauce, but it’s true.

Homemade Caramel Sauce

The best part about this caramel sauce is the taste.  The next best thing about this sauce is its versatility. It can make any dessert (more) exciting.

It makes brownies better.

It makes ice cream better.

And if you’re a fan of sweet popcorn, this sauce makes the best homemade caramel corn.

Even better, this caramel sauce comes together in minutes with ingredients you probably already have on hand.  Just add butter, heavy cream, brown sugar, and corn syrup to a saucepan.  Bring the mixture to a boil, take it off the heat, add vanilla extract, and add sea salt if you like salted caramel.

That’s it.

Make Homemade Caramel Sauce!

The next time you need the decadent taste of caramel—by itself or to complement another dessert—make this caramel sauce. 

Try it once, and you’ll never go back to store-bought caramel sauce again.

A Few Things

The caramel will retain a sauce consistency even when chilled.  But you can control the thickness of the sauce with temperature: the warmer the sauce is, the runner it will be; the colder the sauce is, the thicker it will be.

Leftover caramel sauce can be stored for five days in the refrigerator, covered.  To re-heat, microwave leftover sauce in 30 second increments. Visit my Amazon store to see my favorite microwave-safe ramekins for storage and reheating.

5 from 5 votes

Homemade Caramel Sauce

This homemade caramel sauce makes even the simplest dessert exciting. Drizzle it over ice cream, brownies, or popcorn.

Cook Time10 minutes mins

Total Time10 minutes mins

Servings: 1.5 cups

Print Recipe

Cook ModePrevent your screen from going dark

Ingredients

• ½ cup butter
• ½ cup heavy cream
• 1 cup brown sugar
• 2 Tbsp corn syrup
• 2 tsp vanilla extract
• Pinch of sea salt

Instructions

• Put everything except the vanilla extract and salt in a saucepan. Whisking continuously, cook the mixture over medium-low heat for 5-6 minutes until it comes to a boil.

Boil the mixture

• Still whisking continuously, boil the mixture for one minute. After one minute, immediately take the saucepan off the heat.
• Whisk in the vanilla extract and a pinch of sea salt (if using), and let the caramel sauce cool a few minutes. The caramel sauce will continue to thicken as it cools.

Serve and enjoy!

• Enjoy the caramel sauce drizzled over ice cream, brownies, popcorn etc.

Notes

Store leftover caramel sauce covered in the refrigerator for up to five days.

To re-heat, microwave leftover sauce in 30 second increments.