Homemade Caramel Sauce

Homemade Caramel Sauce Recipe

Homemade Caramel Sauce

Nothing better than a thick and creamy homemade caramel sauce, served over ice cream, as a dip for fresh apples, or as is. I’ve been planning to make this no bake caramel chocolate cake and really needed a good caramel sauce to cover the cake. I’ve tasted a few recipes, but couldn’t figure out one that will make a thick and soft caramel sauce. Luckily, came across with one of my Instagram friend’s post for her own brown butter caramel recipe. I tried it and loved her homemade caramel sauce recipe so much, that I decided to use it for my cake. I had to minimize the recipe size to accommodate the cake dimensions, and add some corn syrup to reduce crystallization. I’ll be posting the caramel recipe for now and expect the no bake caramel cake sometime soon.

Homemade Caramel Sauce

Homemade Caramel Sauce


Homemade Caramel Sauce

110 gram (1 stick) of unsalted butter

1 1/2 cups of granulated white sugar

1 tbs corn syrup (optional)

1/4 tsp salt (or more for saltier caramel)

1 1/2 tsp vanilla extract

2/3 cup heavy cream (Preheat in microwave about a minute, do not boil)

You will need a candy thermometer

Homemade Caramel Sauce


Homemade Caramel Sauce

Place the butter, sugar, salt, and corn syrup in heavy bottom saucepan

Cook over medium heat, stirring occasionally with wooden spoon

As the mixture starts to bubble, clip the candy thermometer and continue cooking until the thermometer reaches to 310°F

Note* be careful not to burn the sugar syrup, watch carefully when it turns a dark amber color. Remove from the heat and stir in vanilla extract

Slowly pour the cream and continue stirring until all the cream is used

Allow the caramel to cool down completely and pour into glass jar

Save in fridge up to 3 weeks

Enjoy Your Homemade Caramel Sauce !

Homemade Caramel Sauce