This easy Homemade Caramel recipe takes only 10 minutes to make with only a few simple ingredients and there’s no candy thermometer required.
After posting yet another recipe that uses caramel, I thought it was time to write a post that breaks down exactly how to make homemade caramel.
My recipe is rich and delicious and simple to make. You can use it for an easy caramel sauce that’s the perfect topping for all sorts of treats! You can drizzle it over ice cream or use it as a filling in a cake, pies, or bars. The options are endless!
I’m here to take the guess work out of this making caramel with step by step photos so you’ll know exactly how to make make it with no more second-guessing!
Why This Recipe Works
- Adding syrup to the sugar helps jump-start the cooking process and helps to avoid burning.
- Using a mixture of brown and white sugar gives a richer flavor without being too sweet.
- Real butter gives it a silky smooth consistency and buttery taste.
- Heavy cream helps emulsify the caramel and keeps it from seperating.
- Vanilla adds an extra depth of flavor.
Making Salted Caramel
To make this recipe into salted caramel, just add a teaspoon of salt at the end. Mix well and that’s it! Super simple!
How To Make Caramel Sauce
To use this recipe for a caramel sauce, increase the cream to a half cup and simply use it before it thickens too much. As it cools it will thicken and set so you can just reheat it slightly when you want to use it as a fluid sauce.
How To Make Homemade caramel
- Melt the sugar and brown sugar until fluid.
- Add the butter and mix completely into the sugar.
- Add the heavy cream and vanilla mix to combine.
- Cook for one minute.
- Cool before serving.
Step By Step Instructions
Combine the sugar and brown sugar in a medium saucepan on medium heat, stirring constantly until it becomes fluid and a deep caramel color.
Add the butter stirring constantly with a whisk.
Whisk until the sugar dissolves stirring constantly. It will bubble rapidly and will look like this:
There should be no visible butter after this step so whisk quickly to combine and keep whisking until it is thoroughly combined (this can take 3 or 4 minutes).
Very slowly stir in the heavy cream and vanilla.
Whisk constantly until combined. Allow it to cool before using. Caramel thickens as it cools.
Cover tightly and store for up to 1 month in the refrigerator. Caramel will solidify in the refrigerator. This recipe makes approximately 1¼ cups of caramel.
For the caramel sauce, reheat in the microwave or on the stove to the desired consistency.
Recipes Using Caramel
Erren’s Top Tips
- Use good quality butter for the best results. This is one of those times I recommend using European butter which has a higher fat content and less water.
- Work carefully caramel gets very hot as it cooks. If you’re worried about splatter, I recommend using heatproof gloves to avoid burns.
- If the butter looks like it’s separating or if the sugar clumps, whisk quickly to combine it again (keep whisking until it is thoroughly combined).
- When cooking down the sugar, keep an eye on it to make sure it does not burn.
- The mixture will vigorously bubble when adding the butter and cream so don’t worry, you’re doing it right (but be careful – it’s hot)!
- For salted caramel, just add a teaspoon of salt at the end.
Make ahead & Storing Instructions 🍯
This recipe makes approximately 1¼ cups of caramel. Making five servings of a ¼ cup/60ml per serving.
- Cover tightly and store for up to 1 month in the refrigerator. Caramel will solidify in the refrigerator.
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Let’s Make Homemade Caramel
Ingredients
- ¼ cup brown sugar
- ¼ cup granulated sugar
- 1 Tablespoon golden syrup or corn syrup
- 6 Tablespoons butter
- ⅓ cup heavy cream at room temperature
- 2 teaspoon vanilla
Instructions
- Combine the sugar, brown sugar, and syrup in a medium saucepan on medium heat, stirring every few minutes to keep the sugar heating evenly, but don’t stir constantly. Cook until it becomes fluid and deep caramel color.
- Add the butter off the heat (The mixture will bubble rapidly so be careful) stirring constantly with a whisk until combined completely into the sugar mixture. There should be no visible butter so whisk quickly to combine and keep whisking until it is thoroughly combined (This can take 3 or 4 minutes).
- Very slowly stir in the heavy cream and vanilla until combines. Allow to cool before using. Caramel thickens as it cools.
- Cover tightly and store for up to 1 month in the refrigerator. Caramel will solidify in the refrigerator. Reheat in the microwave or on the stove to the desired consistency.
Tips + Notes
- Use good quality butter for best results. This is one of those times I recommend using European butter which has a higher fat content and less water.
- Work carefully caramel gets very hot as it cooks. If you’re worried about splatter, I recommend using heatproof gloves to avoid burns.
- If the butter looks like it’s separating or if the sugar clumps, whisk quickly to combine it again (keep whisking until it is thoroughly combined).
- When cooking down the sugar, keep an eye on it to make sure it does not burn.
- The mixture will vigorously bubble when adding the butter and cream so don’t worry, you’re doing it right (but be careful – it’s hot)!
- For salted caramel, just add a teaspoon of salt at the end
Debby says
I can’t get over how delicious this was! Thanks so much for teaching me to make caramel at home! 🙂
Erren Hart says
You’re quite welcome 🙂 Glad to help!
Christina says
Perfection! I can’t believe I was able to make homemade caramel! Thank you, Erren!
Erren Hart says
That’s wonderful feedback, Christina! Thanks!
Sadie says
What a great recipe! I can’t believe how simple it was!
Erren's Kitchen says
Thank you Sadie 🙂