Get ready to tackle your fears. My 3 ingredient Caramel Sauce is a foolproof, beginner friendly recipe with step-by-step photos to help you along the way. And the taste… it’s rich, thick, and oh so buttery!
You’re going to love it on ice cream and pies, drizzled over your coffee creations, and as a dipping sauce for apples.
If you’re afraid of making homemade caramel sauce, you’re not alone. I bought caramel for years because I thought I was incapable of making it on my own. I don’t know what intimidated me. Was it the concept of heating sugar? Was it the preconceived notion that it was difficult and time consuming?
Let me tell you, caramel sauce is just 3 ingredients and A LOT of stirring and whisking.
There’s no fancy equipment, no advanced techniques, and no reason to be scared. Plus I include 9 step-by-step photos, lots of tips, and of course things to look out for as you make it. So let’s get to it!
Caramel Sauce Ingredients
This caramel is only 3 simple ingredients, but keep reading for important notes on each ingredient.
- Sugar: We will use granulated sugar in this recipe. I have used raw cane sugar and it works well but does take more time to melt down.
- Salted Butter: Brought to room temperature. Feel free to use unsalted butter, I just like how salted butter balances the sweet flavors. And no there is not enough salt in it to be considered a salted caramel.
- Heavy Whipping Cream: This also needs to be room temperature. Other types of milk have not been tested so I do not recommend swapping it out.
As for equipment, you’ll want to grab a stainless steel saucepan, a silicone spatula, and a metal whisk.
How to Make 3 Ingredient Caramel Sauce
1. Melt down the granulated sugar. You’ll add the sugar to a stainless steel saucepan and continuously stir it with a silicone spatula. The sugar will clump up and turn a golden brown color. Then they will melt down into a smooth amber colored liquid.
2. Add the salted butter. Use a wire whisk to vigorously whisk in the butter until it fully combines. Be careful of splattering butter it can be very hot.
3. Whisk in the heavy whipping cream. You’ll pour in the cream slowly while continuously whisking. Once it’s combined, stop whisking, and allow the caramel to boil for a minute. I use a candy thermometer because I panic with uncertainty, ha! It should reach the temperature of 220 degrees Fahrenheit before removing from the heat.
The Best Way to Store It
Your homemade Caramel Sauce needs to be stored in an airtight glass container, like a jar or bowl. It will last up to 1 month in the refrigerator or 3 months in the freezer. I do not recommend storing it at room temperature (because of the dairy that can spoil).
When you want to enjoy some of your caramel sauce, reheat it on the stovetop or in the microwave to your desired consistency. The warmer it gets the more liquid it gets.
Recipe Tips to Read BEFORE Starting
- Use the correct kitchen equipment. You’ll need a stainless steel saucepan, a silicone spatula, and a wire whisk.
- Be patient! This recipe takes about 20 minutes to make from start to finish. It may be tempting to walk away and do something else, but it needs to be monitored and continuously stirred.
- FYI. Just incase your caramel crystallizes. This is NOT the end of the world! If at the end you realize the caramel is grainy and crystalized, add a 1/4 cup water, vigorously whisk and bring the caramel back to a gentle boil for one minute.
Frequently Asked Questions (FAQ’s)
Fun Ways to Use Your Caramel Sauce
We all know caramel is great on ice cream and for dipping apples and. But, here are a few of my recipes that use homemade caramel. I think you’re going to love them.
3 Ingredient Caramel Sauce
EQUIPMENT
- Stainless steel saucepan
- Silicone Spatula
- wire whisk
- jar - with lid, or another airtight container
- candy thermometer - not necessary but recommended
INGREDIENTS
- 1 cup granulated sugar
- 6 tablespoons salted butter - room temperature, cut into 6 chunks
- ½ cup heavy whipping cream - room temperature
INSTRUCTIONS
- Add granulated sugar to a stainless steel saucepan. NOTE: Do not use non-stick, ceramic, or cast iron saucepans because it alters how the caramel turns out.
- Heat the sugar over medium heat and continuously stir using a silicone spatula until clumps begin to form.
- Once clumps form they will start melting, keep on stirring.
- When the clumps melt into a thick and amber colored liquid you can move onto the next step. This takes 8 to 10 minutes.
- Carefully add in the chunks of butter while whisking.
- Continue vigorously whisking until the butter is fully incorporated. This takes 3 to 4 minutes. NOTE: Be careful of splattering butter, it is very hot.
- Carefully and slowly pour in the heavy whipping cream while whisking.
- Once the heavy whipping cream is incorporated stop whisking and allow the caramel to boil for 1 minutes, or until the temperature reaches 220 °F.
- Remove from heat and allow it to slightly cool before pouring into a glass jar. NOTE: Caramel thickens as it cools so don't worry if it seems thin.
- Store the homemade caramel sauce in the refrigerator. It will solidify in the refrigerator. Reheat on the stove or in the microwave before use.
RECIPE NOTES
STORING INFORMATION
- Refrigerated for up to 1 month.
- Frozen for up to 3 months.
- Reheat caramel sauce on the stovetop or in the microwave until desired consistency. The warmer it is the more liquid it will be.
IF THE CARAMEL CRYSTALLIZES
Don’t worry, this is NOT the end of the world! Add a 1/4 cup water, vigorously whisk and bring the caramel back to a gentle boil for one minute.THIN OUT YOUR CARAMEL SAUCE
If you want it to be more like a syrup, add more heavy whipping cream or whole milk. I like this guide because it covers this question but in multiple ways. You’ll learn how to thin caramel on the stove and in the microwave.MAKE IT SALTED CARAMEL
Just add a 1/2 teaspoon of salt to the caramel sauce after it has been removed from the heat. If you used unsalted butter add 1 teaspoon.Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
