How to make rich, creamy homemade caramel sauce with only four ingredients and a foolproof method. This is the easiest, most delicious caramel sauce recipe!

Homemade caramel sauce can be tricky to make. But I found a way to make a ridiculously simple and easy caramel sauce and it takes less than 15 minutes to make, start to finish. This is the only way I make caramel sauce these days!

There’s something so delicious about the rich, velvety sweetness of caramel. Whether drizzled over ice cream, incorporated into cakes, or simply enjoyed on its own, caramel has the power to elevate any dessert to a whole new level.

The good news is that you don’t need to be a professional chef to create this delectable treat at home. Anyone can make this easy homemade caramel sauce at home. With a few basic ingredients, you can whip up your own batch of homemade caramel.

Why you will love this Homemade Caramel:

Caramel Sauce Ingredients:

This caramel sauce recipe calls for only 4 simple ingredients.

• Butter — I suggest using salted butter for the salty sweet combination but you can use unsalted butter and add a pinch of salt to the caramel.
• Brown Sugar — use packed, light brown sugar for this caramel recipe. For a deeper, richer caramel, you can use dark brown sugar.
• Heavy Cream — this helps to create the velvety, smooth texture of homemade caramel.
• Vanilla Extract — use high-quality vanilla extract or vanilla bean paste such as Nielsen-Massey vanilla or authentic Mexican vanilla.

Making Homemade Caramel Instructions:

Making homemade caramel sauce can be easily achieved with a few key tips. Here’s a step-by-step guide to help you make a delicious caramel sauce:

Storage:

Allow the caramel to cool for a few minutes in the saucepan before transferring it to a heat-resistant storage container. Once cooled to room temperature, place in the refrigerator. The caramel will thicken as it cools.

Homemade Caramel Tips:

Watch the caramel carefully. It only needs to boil for about two minutes and then it is done cooking. For a thicker caramel, let chill in the refrigerator.

Once the caramel starts to gently boil, set the timer for 2 minutes. It only needs to boil for about 2-3 minutes. You will start to see it change color. You don’t want to overcook the caramel so watch carefully.

Your homemade caramel is ready to be used in various desserts, drizzled over your favorite ice cream, or even enjoyed as a dip for apple slices.

No, since caramel has a velvet, thick consistency, it needs that fat in the heavy cream to create a rich, creamy caramel.

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• Heat a heavy-bottom saucepan over medium heat. Add the butter, brown sugar, and heavy cream. Stir the mixture with a whisk as it melts.

• Let it come to a gentle boil and bubble up for 2-3 minutes.

• Turn off the heat and stir in vanilla extract or vanilla bean extract. Let the caramel cool in the pan for 5 minutes before transferring it to a jar.

• Place in the refrigerator. The caramel will thicken as it is chilled in the refrigerator.

Storage:

Calories: 417kcal, Carbohydrates: 55g, Protein: 1g, Fat: 22g, Saturated Fat: 14g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 0.5g, Cholesterol: 64mg, Sodium: 115mg, Potassium: 107mg, Sugar: 54g, Vitamin A: 792IU, Vitamin C: 0.2mg, Calcium: 69mg, Iron: 0.4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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