Easy 3 Ingredient Caramel Sauce Recipe | Homemade Caramel Sauce | How To Make Caramel

Making your own caramel sauce at home is a lot easier and faster than you think! 

Deliciously sweet, thick and gooey caramel that's perfect for cakes, brownies, cupcakes, cookies, ice cream, iced coffee, cheesecake, and more!

Follow these three simple steps to create sweet, sticky and buttery salted caramel sauce at home. It doesn’t require a candy thermometer. 

 The first step is to caramelize the sugar. 

 Turn off the flame and stir in the butter. 

 Then stir in heavy cream and let it boil for 1 minute. 

 That’s it, the caramel is done.

This salted caramel recipe requires only 4 simple ingredients. 

 Caramel Sauce Ingredients 

•  White sugar 
•  Heavy cream or Fresh cream 
•  soft salted Butter  
•  Water

  Butter and cream should be at room temperature.

 

How to Make Salted Caramel Sauce - Step by step pictures 

Combine sugar and water in a heavy-bottomed pan over medium heat.

Allow it to dissolve and gently bubble.

Sugar will melt into a thick brown, amber-coloured liquid.

Turn off the flame.

Immediately add in the room temperature salted butter.

The mixture will bubble rapidly when the butter is added. Carefully stir until melted and combined.

Slowly pour in the heavy cream.

Mix continuously until incorporated.

Turn on the flame and let it boil for 1 minute.

Let the caramel cool down completely.

Pour the caramel into a jar and refrigerate for up to 1 month.

The caramel will solidify as it cools down. You can reheat it in the microwave or on the stovetop to bring it back to the liquid consistency.

Easy 3 Ingredient Caramel Sauce Recipe | Homemade Caramel Sauce | How To Make Caramel

Recipe Category: Desserts
Author: Abarna Gopinath
Preparation Time: 10 minutes
Cooking time: 10 minutes

Ingredients

• 1 cup White sugar
• 1/2 cup Heavy cream or Fresh cream
• 1/4 cup salted Butter
• 3 - 4 tbsp Water

Instructions

Combine sugar and water in a heavy-bottomed pan over medium heat.

Allow it to dissolve and gently bubble.

Sugar will melt into a thick brown, amber-coloured liquid. Turn off the flame.

Immediately add in the room temperature butter.

Carefully stir until melted and combined.

Slowly pour in the heavy cream.

Mix continuously until incorporated.

Turn on the flame and let it boil for 1 minute.

Let the caramel cool down completely.

Pour the caramel into a jar and refrigerate for up to 1 month.

The caramel will solidify as it cools down. You can reheat it in the microwave or on the stovetop to bring it back to the liquid consistency.

Recipe video here!

Tried the recipe?

Please let me know how it turned out for you! Share or tag a picture on Instagram @abuscookbook with the hashtag #abuscookbook, so I can see it and feature you!