Quick Recipes

Homemade Caramel Sauce Recipe

Homemade Caramel Sauce Recipe

Homemade Caramel Sauce Recipe

Prep Time 5 minutes
Cook Time 10 minutes
COOLING TIME 10 minutes
Total Time 25 minutes
Cuisine Pakistani
Calories 180 kcal


  • 1 cup Granulated Sugar
  • ¼ cup Water
  • 6 tbsp Unsalted Butter (Cut into pieces)
  • ½ cup Heavy Cream
  • 1 tsp Vanilla
  • A pinch of Salt


  • Add the sugar and water to a 3-quart heavy bottomed saucepan; stir a little so it sits in a flat, even layer.
  • Warm pot over medium heat and cook until the sugar dissolves, turns clear, and starts to bubble. (It will be cloudy at first, but will turn into a clear, bubbling liquid.) This takes about 3-4 minutes.
  • (At this point, do not stir again - simply allow to bubble, swirl the saucepan occasionally and brush down the sides of the pan, as needed, to prevent crystallization.)
  • Sugar will form clumps, but continue swirling and cooking until the mixture thickens and turns a deep amber color like honey (this can take anywhere from 8-12 minutes), keeping a watchful eye so the mixture doesn’t burn.
  • Carefully add the butter and whisk until completely melted. (The caramel will bubble up rapidly, so be careful and continue to whisk.)
  • Remove the saucepan from the heat and slowly pour in the cream, whisking continuously until all of the cream has been incorporated.
  • Whisk in the vanilla and salt.
  • Set aside to cool in the pan for 10 minutes.
  • Then pour into a lidded glass jar and allow to cool completely. (It will thicken as it cools.)


  • Store in the refrigerator, tightly sealed, up to 3 weeks, or freezer for up to 2 months. (Caramel solidifies in the refrigerator. Reheat in the microwave until desired consistency is reached.)

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