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Homemade Caramel Sauce

Servings: 9 servings
Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins
Caramel sauce is easy to make and the perfect topping for desserts!
How to make caramel (with step-by-step photos) on
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3.75 from 4 votes


Making Caramel - Method 1 (Wet Method)

  • 1 cups granulated sugar (200 grams)
  • ¼ cup water (60 ml)

Making Caramel - Method 2 (Dry Method)

  • 1 cup granulated sugar (200 grams)

For the Caramel Sauce:

  • Caramel from above
  • ¾ cup heavy whipping cream (178 ml)
  • 2 tablespoons unsalted butter (28 grams)
  • ½-1 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 vanilla bean , seeds removed from the pod (optional)
  • 2 tablespoons whiskey (optional)


Making Caramel - Method 1 (Wet Method):

  • Combine sugar and water in a medium saucepan over medium heat. Allow sugar to melt and bring to a boil. Let the mixture caramelize and wait for it to turn dark amber in color. Do not stir, swirl pan as needed to promote even caramelization.

Making Caramel - Method 2 (Dry Method):

  • Sprinkle sugar evenly on the bottom of a medium saucepan set over medium heat. Allow sugar to melt and caramelize, swirling as necessary to promote even caramelization. Do not stir.

To make the Caramel Sauce:

  • As soon as the caramel is dark amber in color, immediately remove it from the heat and slowly add the heavy cream while whisking constantly. Caramel will bubble violently.
  • Return mixture to medium heat and simmer until any clumps have dissolved and mixture is smooth.
  • Remove from heat and stir in butter and salt. Add vanilla extract and if desired, vanilla bean and whiskey.
Makes 1 ½ cup caramel sauce.


Calories: 188kcal, Carbohydrates: 23g, Protein: 1g, Fat: 10g, Saturated Fat: 6g, Cholesterol: 34mg, Sodium: 138mg, Potassium: 15mg, Sugar: 22g, Vitamin A: 369IU, Vitamin C: 1mg, Calcium: 13mg
Course: Dessert
Cuisine: American
Author: Annalise

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