Name: Easy Homemade Caramel Sauce
Cook time: 10 min
Total time: 10 min
Ingredients: 1 cup granulated sugar; ⅓ cup filtered water; ¾ cup heavy cream; 2 tbs salted butter; 1 tsp vanilla extract

This easy homemade caramel sauce recipe uses only five simple ingredients and is the perfect dessert topping or addition to your coffee.

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If I had to choose between caramel or chocolate, I’d pick caramel nine times out of ten. There’s something about the buttery richness of it that really enhances so many dessert recipes. I love making this easy homemade caramel sauce in the cooler months of the year to add to desserts, my morning coffee or to drizzle over ice cream. It also pairs perfectly with my homemade chocolate sauce to add to drinks like this turtle hot chocolate.

This caramel recipe in particular is made without corn syrup for a couple reasons. One, you can skip on the extra sugar that corn syrup adds to your homemade caramel. And two, I have a loved one with a corn allergy, so I can feel good about using this in desserts. Let’s learn just how easy it is to make homemade caramel sauce without corn syrup.

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HOW TO MAKE HOMEMADE CARAMEL SAUCE

TOOLS YOU MAY NEED

Medium sauce pan
Whisk
Measuring cups

INGREDIENTS

1 cup granulated sugar
1/3 cup filtered water
3/4 cup heavy cream
2 tbs salted butter
1 tsp vanilla extract

DIRECTIONS FOR HOW TO MAKE HOMEMADE CARAMEL SAUCE

Add water and granulated sugar to a medium sauce pan and whisk to mix.

Turn the heat to medium-high and allow the sugar to dissolve and simmer for around 10 minutes or until it’s a light golden brown.

Use a pastry brush with some water on it to dissolve any sugar on the sides of the pot to avoid them from burning.

Remove the saucepan from the heat, then stir in the heavy cream and butter until it’s nice and smooth.

Add vanilla, then allow the homemade caramel to cool before transferring it to an airtight container.

NOTES

It’s better to remove the sugar and water mixture from the heat earlier to avoid a burnt caramel.
Be careful when stirring in the heavy cream and butter because it tends to bubble up.
Feel free to add a pinch or two of salt to enhance the flavors even more.
Store this homemade caramel sauce in an airtight container for up to three weeks or freeze for up to three months.

Equipment

1 medium saucepan
1 Whisk
measuring cups

Ingredients

1 cup granulated sugar
⅓ cup filtered water
¾ cup heavy cream
2 tbs salted butter
1 tsp vanilla extract

Instructions

Add water and granulated sugar to a medium sauce pan and whisk to mix.
Turn the heat to medium-high and allow the sugar to dissolve and simmer for around 10 minutes or until it's a light golden brown.
Use a pastry brush with some water on it to dissolve any sugar on the sides of the pot to avoid them from burning.
Remove the saucepan from the heat, then stir in the heavy cream and butter until it's nice and smooth.
Add vanilla, then allow the homemade caramel to cool before transferring it to an airtight container.

Notes

It’s better to remove the sugar and water mixture from the heat earlier to avoid a burnt caramel.
Be careful when stirring in the heavy cream and butter because it tends to bubble up.
Feel free to add a pinch or two of salt to enhance the flavors even more.
Store this homemade caramel sauce in an airtight container for up to three weeks or freeze for up to three months.

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Easy Homemade Caramel Sauce Recipe without Corn Syrup

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