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Thick, 3 ingredient caramel sauce being drizzled into a jar of caramel.

3 Ingredient Caramel Sauce

Master this easy 3 Ingredient Caramel Sauce for a rich, buttery topping that elevates everything from ice cream to coffee to apples.
5 from 6 votes
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Author Elizabeth Swoish
Course Dessert
Servings 16 tablespoons (or 1 cup total)
Calories 99 kcal

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.
    Stage 1. Granulated sugar in a stainless steel saucepot.
  • Heat the sugar over medium heat and continuously stir using a silicone spatula until clumps begin to form.
    Stage 2. Granulated sugar beginning to clump together in blonde colored clumps.
  • Once clumps form they will start melting, keep on stirring.
    Stage 3. Caramel colored granulated sugar clumps beginning to melt down into a liquid.
  • When the clumps melt into a thick and amber colored liquid you can move onto the next step. This takes 8 to 10 minutes.
    Stage 4. Granulated sugar completely melted down into a caramel color liquid.
  • Carefully add in the chunks of butter while whisking.
    Stage 5. Butter added and being whisked in.
  • 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.
    Stage 6. Butter completely incorporated into the liquid.
  • Carefully and slowly pour in the heavy whipping cream while whisking.
    Stage 7. Adding heavy whipping cream to the liquid and allowing it to bubble and boil for 1 minute.
  • 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.
    Stage 8. Liquid being boiled to 220 degrees Fahrenheit.
  • 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.
    Stage 9. Caramel finished in the saucepot.
  • Store the homemade caramel sauce in the refrigerator. It will solidify in the refrigerator. Reheat on the stove or in the microwave before use.
    Homemade caramel sauce in a glass jar with the lid on the side. There is a spoon in the jar for scooping.

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.

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