Homemade Caramel Sauce
A luxuriously smooth caramel sauce with rich amber flavor. Ideal for spooning over ice cream, pancakes, or fresh fruit.
Story
This timeless French sauce needs just three simple ingredients and comes together in minutes. The secret is watching the sugar closely as it melts—from clear to golden to deep amber—in a matter of seconds.
Ingredients
granulated sugar
100g (½ cup)
water
30ml (2 tablespoons)
heavy cream
100ml (⅓ cup), warmed
Instructions
1
Warm the cream
Pour the heavy cream into a small bowl. Set it in a pot of warm water to gently heat through while you work on the caramel. Keep it warm.
2
Cook the sugar mixture
Add sugar and water to a clean saucepan—don't stir, just swirl the pan to coat everything evenly. Cook over medium-low heat until the mixture turns a pale golden color, roughly 8-10 minutes.
3
Watch for the right color
Once golden, stay right there at the stove. The bubbles will shift from large and energetic to tiny and slow. When the color deepens to a rich amber brown, take it off the heat right away.
4
Mix in the cream
Carefully pour the warm cream into the hot caramel—it will sizzle and bubble up vigorously. Stir until everything is smooth and let it cook for another minute until it thickens slightly.
5
Cool and enjoy
Let the sauce rest for 5 minutes. It will thicken more as it cools. Spoon it over your favorite desserts or stash it in a jar for up to two weeks.
