Silky Smooth Homemade Caramel Sauce

Silky, creamy, golden caramel sauce made with a few simple ingredients and a foolproof method.

Course Dessert

Keyword homemade caramel sauce

Cook Time 10

Servings Cup

Measure the sugar into a medium saucepan. If you’re using cream of tartar, mix it into the sugar.
Place the saucepan over medium heat and stir every 10–15 seconds with a wooden spoon.
After about 90 seconds, the sugar will start to melt and begin to change its color to light golden.
Keep stirring as it clumps and changes from white to light golden, then to a deeper golden brown. The darker it gets, the fewer sugar crystals you should see.
If the sugar starts to smoke or darken too quickly, remove the pan from the heat for a few seconds.
Once the sugar has fully dissolved, take it off the heat and stir for another 10–15 seconds.
Add the butter while stirring, then slowly pour in the heavy cream and continue stirring until smooth and golden.
Transfer the caramel to a glass container, or use.

Make sure you use heavy cream and not light cream. Use heavy whipping cream, if you are not sure.
Increase the cream amount to 3/4 cup (180ml) for a thinner caramel.
Increase the butter amount by up to 6 Tablespoons (85g) for a thicker, more stable caramel.
Sugar melts at 366°F so avoid touching or tasting it.
When adding the butter and cream the mixture will steam a lot, so use a spoon with a long handle and pay attention.
Store refrigerated for up to two weeks.
To warm the caramel, place the container with the cold caramel in a deep bowl and pour boiling water (to reach half the height of the container). Let it sit for 10 minutes, then use a spoon to stir.