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Homemade Caramel Sauce – A super simple, 3-ingredient, thick, yet smooth, sweet topping that tastes amazing with apples, ice cream or many of your favorite fall desserts. It is so simple to make and wildly delicious that you’ll be slathering it on everything.

This homemade caramel sauce is to die for and the best part is that it’s super simple to make and only uses 3 ingredients. That preservative packed caramel stuff that you buy at the store, doesn’t even come close to tasting as good as homemade. I used to buy that packaged caramel sauce only because I thought that making it myself would be difficult. Boy was I surprised when I learned how simple it really is to make and that I didn’t have to use a candy thermometer to get tasty results.

Now that I make my own caramel sauce I find that I make it all of the time because I keep finding new ways to use it. In fact for breakfast this morning I had steel cut oats with nuts and caramel sauce, I have to say it was amazing! I also tried adding a little salt to the caramel and then drizzling it over some brownies, that was equally amazing. I keep coming up with new and delicious ways to use this caramel sauce. Check back with me next week for my apple pie flautas recipe, they go great with this caramel sauce.

Homemade Caramel Sauce

Sugar: Many are surprised when they see that recipe calls for regular granulate sugar and not brown sugar. It’s natural to assume that homemade caramel sauce would use brown sugar because of the color. However, the amber color of the caramel actually comes from heating up the sugar. It is that same heat that gives the sugar that toasted flavor that caramel is known for.

Heavy Cream: The cream is what gives the caramel that smooth, creamy texture that makes caramel so much more than just heated sugar.

What delicious ways do you use Caramel Sauce?

Print Recipe

Caramel Sauce

A super simple, thick, yet smooth, sweet topping that tastes amazing with apples, ice cream or many of your favorite fall desserts.

Prep Time5

Cook Time10

Total Time15

Course: Sauce

Servings: cup

Author: Robin | Fluster Buster

Ingredients

1 cup sugar
6 tablespoons butter room temperature
1/2 cup heavy cream room temperature

Instructions

Place an even layer of the sugar in the bottom of a sauce pan. Heat the sugar over medium-high heat, whisking only when it begins to melt. As the sugar begins to melt it will clump up before it completely melts.
Continue to cook the melted sugar until it turns a deep amber color. At this point carefully add the butter and whisk until the butter is melted.
Remove from heat and slowly add the cream, whisking until it is smooth and the cream is completely mixed in.
Allow to cool for 10-15 minutes before serving.

Notes

For Salted Caramel: add 1-2 teaspoons of sea salt to the sauce.
Refrigerate: up to 4 weeks
Freeze: up to 3 months

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Homemade Caramel Sauce – A super simple, 3-ingredient, thick, yet smooth, sweet topping that tastes amazing with apples, ice cream, or any of your favorite fall desserts. It is so simple to make and wildly delicious that you’ll be slathering it on everything.

u003cpu003eu003cspan style=u0022font-size: 16pt;u0022u003eThis homemade caramel sauce is to die for and the best part is that it’s super simple to make and only uses 3 ingredients. That preservative packed caramel stuff that you buy at the store, doesn’t even come close to tasting as good as homemade. I used to buy that packaged caramel sauce only because I thought that making it myself would be difficult. Boy was I surprised when I learned how simple it really is to make and that I didn’t have to use a candy thermometer to get tasty results.u003c/spanu003eu003c/pu003enu003cpu003eu003cspan style=u0022font-size: 16pt;u0022u003eNow that I make my own caramel sauce I find that I make it all of the time because I keep finding new ways to use it. In fact for breakfast this morning I had steel cut oats with nuts and caramel sauce, I have to say it was amazing! I also tried adding a little salt to the caramel and then drizzling it over some brownies, that was equally amazing. I keep coming up with new and delicious ways to use this caramel sauce. Check back with me next week for my apple pie flautas recipe, they go great with this caramel sauce.u003c/spanu003eu003c/pu003en

u003cp style=u0022text-align: center;u0022u003eu003cstrongu003eu003cspan style=u0022font-size: 18pt;u0022u003eINGREDIENTSu003c/spanu003eu003c/strongu003eu003c/pu003enu003cpu003eu003cspan style=u0022font-size: 16pt;u0022u003eThis caramel recipe uses some basic ingredients which you may already have on hand.u003c/spanu003eu003c/pu003enu003cpu003eu003cspan style=u0022font-size: 16pt;u0022u003e▪ u003cstrongu003eSugar:u003c/strongu003e Many are surprised when they see that the recipe calls for regular granulate sugar and not brown sugar. It’s natural to assume that homemade caramel sauce would use brown sugar because of the color. However, the amber color of the caramel actually comes from heating up the sugar. It is that same heat that gives the sugar that toasted flavor that caramel is known for.u003c/spanu003eu003cbr /u003enu003cspan style=u0022font-size: 16pt;u0022u003e▪ u003cstrongu003eHeavy Cream:u003c/strongu003e The cream is what gives the caramel that smooth, creamy texture that makes caramel so much more than just heated sugar.u003c/spanu003eu003cbr /u003enu003cspan style=u0022font-size: 16pt;u0022u003e▪ u003cstrongu003eButteru003c/strongu003eu003c/spanu003eu003c/pu003en

Pierce potatoes with a fork, microwave on high for 12-15 minutes until cooked through, turning once. Let cool and scoop out the insides of the potato.
While the potatoes are cooking, cook the bacon until crisp. Let cool then crumble, reserve the bacon drippings.
In a dutch oven, heat bacon drippings over medium heat. Add flour and whisk until smooth. Slowly add milk, whisking until thick.
Stir in cheese, potatoes, salt, and pepper. Cook until cheese is melted and the soup is heated through. Whisk in sour cream. Serve soup topped with cheese, bacon, and green onions.

u003cscript type=u0022text/javascriptu0022u003enamzn_assoc_placement = u0022adunit0u0022;namzn_assoc_search_bar = u0022falseu0022;namzn_assoc_tracking_id = u0022flusbust-20u0022;namzn_assoc_ad_mode = u0022manualu0022;namzn_assoc_ad_type = u0022smartu0022;namzn_assoc_marketplace = u0022amazonu0022;namzn_assoc_region = u0022USu0022;namzn_assoc_title = u0022u0022;namzn_assoc_linkid = u0022c3b596d6784d68575a047999585dc840u0022;namzn_assoc_asins = u0022B07P5J8WDS,B0001LO5EK,B00M2J7PCI,B07TMHKV74u0022;nu003c/scriptu003enu003cscript src=u0022//z-na.amazon-adsystem.com/widgets/onejs?MarketPlace=USu0022u003eu003c/scriptu003e

u003ch2u003eHOW TO SERVEu003c/h2u003enu003cpu003eu003cspan style=u0022font-size: 16pt;u0022u003eSome of my favorite ways to use the caramel sauce is dipping (green) apples in it, poured over some vanilla ice cream, drizzled over u003ca href=u0022https://flusterbuster.com/apple-pie-flautas.htmlu0022u003eapple flautasu003c/au003e, or u003ca href=u0022https://flusterbuster.com/churro-bites.htmlu0022u003echurro bites.u003c/au003e It goes well with just about every fall dessert.u003c/spanu003eu003c/pu003enu003ch2u003eHOW TO STOREu003c/h2u003enu003cpu003eu003cspan style=u0022font-size: 16pt;u0022u003eYou can store the caramel sauce in the refrigerator for up to 3 weeks. Make sure that it is kept in an air-tight container so it doesn’t take on odors from other stored food or dry out. u003c/spanu003eu003c/pu003enu003cpu003eu003cspan style=u0022font-size: 16pt;u0022u003eThe caramel sauce can also be safely left out for up to three days, which is good if you are putting it on cakes or brownies, no one likes a cold brownie.u003c/spanu003eu003c/pu003enu003cpu003eu003cspan style=u0022font-size: 16pt;u0022u003eIf you need to keep it longer than a few weeks, which is unlikely because it will be gone before you know it you can always freeze it. As long as you store it in an air-tight container it can be frozen for up to 3 months.u003c/spanu003eu003c/pu003enu003ch2u003eADD-INS (OPTIONAL)u003c/h2u003enu003cpu003eu003cspan style=u0022font-size: 16pt;u0022u003eIf you would like to kick up the flavor try adding 1-2 teaspoons of sea salt to the caramel sauce, it will give it a nice salted caramel flavor.u003c/spanu003eu003c/pu003en

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5 from 6 votes

3-Ingredient Caramel Sauce

A super simple, thick, yet smooth, sweet topping that tastes amazing with apples, ice cream or many of your favorite fall desserts.

Prep Time5

Cook Time10

Total Time15

Course: Condiment

Cuisine: Fall

Keyword: caramel, caramel sauce, dessert, fall dessert, sauce

Servings:

Calories: 392kcal