thick creamy caramel sauce oozing of spoon into bowl
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Caramel Sauce

This caramel sauce is easy to make and can be used as a topping for any dessert, including ice cream, apples and more! A delicious treat!
IMPORTANT: Before you begin, read and understand this recipe all the way through. Also, measure out all of the ingredients and have each ready to go when needed.
Course Dessert
Cuisine American
Keyword candy, Caramel, Caramel Sauce
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 16
Calories 224kcal
Author David & Debbie Spivey

Useful Equipment:


  • 2 cups granulated sugar
  • ¾ cup unsalted butter (1 ½ sticks) diced into ½-inch cubes
  • 1 cup heavy cream


  • Begin by heating the sugar in a medium saucepan, over medium heat; stirring often.
    As the sugar heats up, it begins to clump together and starts to break down into a liquid. Keep stirring! This will break down any clumps.
  • At 340°F (170°C) the sugar is in a liquid form. Continue stirring and heat the liquified sugar until the temperature rises to 350 degrees F (177°C).
  • Once the liquefied sugar reaches 350 degrees F (177°C), carefully add the butter a few cubes at the time.
    BE CAREFUL! The mixture will hiss and splatter and act all kinds of cranky. Don’t worry, just keep stirring in the butter until it has melted completely. 
  • Once the butter has melted, CAREFULLY add in the heavy cream. Stir the mixture and let it boil for 3 minutes.
  • Remove the caramel sauce from the heat, and let the caramel cool at least 15 minutes before pouring into a container.
  • After the caramel sauce has cooled a bit, use directly or pour it into a jar or microwave-safe airtight container.


Important: Before you begin, read and understand this recipe all the way through. Also, measure out all of the ingredients and have each ready to go when needed.
Caramel is hotter than 40 hells! Be extra careful when preparing it. With temps up to 350 degrees, it can grab onto your skin and burn you. Use extreme caution when adding the butter and cream to the hot sugar. It’s almost like lava. Stand away from the stove keeping your face away from the pot and add the butter and cream very slowly.
I recommend using at least a  2 ½ quart saucepan or larger to ensure the saucepan is large enough to hold the caramel sauce. This allows plenty of room for the bubbling hot caramel and room to stir it. Also, you need to make sure your utensil is heat resistant enough to handle the job. Typically a wooden spoon, a silicone spatula or metal whisk is best.
Reheating The Caramel Sauce: 
Spoon out the desired amount of caramel into a bowl or remove the lid from the jar or container. Heat the sauce in a microwave oven, on high-heat for 15-second intervals, until the caramel becomes warm and thin. Pour, drizzle, coat and dip the caramel sauce, as desired.
Caramel Sauce Storage:
Store the caramel sauce in the refrigerator for about 3 to 4 weeks.
You can also pour the caramel sauce into a freezer-safe container and freeze for up to 3-months. 
To use the caramel sauce from the freezer, defrost overnight in the refrigerator.
Salted Caramel Sauce: 
If you love salted caramel, you can sprinkle extra salt on top of your caramel sauce creations as a garnish or for desired taste. I recommend kosher, fleur de selHimalayan Pink or sea salt for serving. 
It’s important to remember, you can always add but you can never take it away, so add a little until you get the desired amount.


Serving: 2Tablespoons | Calories: 224kcal | Carbohydrates: 25g | Protein: 1g | Fat: 14g | Saturated Fat: 9g | Cholesterol: 43mg | Sodium: 7mg | Potassium: 14mg | Sugar: 25g | Vitamin A: 485IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg
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