Homemade Caramel Sauce
If you’ve never made caramel sauce from scratch before, you’re about to feel like a total dessert genius. This homemade caramel is rich, buttery and way easier than you’d think. No fancy kit needed – just a saucepan, a whisk and a bit of patience. It’s the perfect finishing touch for your Biscoff cupcakes, a dreamy drizzle over ice cream or a sweet spoonful straight from the jar (I won’t tell). Once you try it, you’ll never want to go back to the shop-bought stuff!
Why You’ll Love This Recipe
- It’s easy – Don’t be intimidated! This recipe is beginner-friendly and doesn’t require a sugar thermometer.
- Incredibly versatile – Drizzle it, swirl it, spread it. This caramel sauce works beautifully with cupcakes, bakes, pancakes, or just a sneaky spoonful on its own.
- Made with simple ingredients – You likely have everything in your kitchen already.
- Customisable – Make it your own with a pinch of salt for salted caramel or a dash of vanilla for a richer flavour.
- Keeps well – Store it in the fridge for up to two weeks and reheat as needed.
How to Make Homemade Caramel Sauce
Melt the sugar – In a medium saucepan, add the sugar and water. Heat over medium-low heat, stirring gently until the sugar dissolves.
Caramelise the sugar – Stop stirring and increase the heat to medium. Let the sugar bubble and turn a deep amber colour. This takes about 5-7 minutes. Keep a close eye on it, as it can burn quickly!
Add the butter – Carefully whisk in the butter, a few pieces at a time. It will bubble up, so be careful!
Add the cream – Slowly pour in the double cream, whisking continuously until smooth. If adding salt or vanilla, stir it in now.
Cool & store – Let the caramel cool for 10-15 minutes, then transfer to a jar. It will thicken as it cools. Store in the fridge for up to two weeks and gently reheat before using.
Top tip: Have a sink of hot soapy water ready to wash your saucepan! This makes it easier to clean.
Homemade Caramel Sauce
Equipment
- Medium saucepan
- Whisk
- Jar
Ingredients
- 100 grams caster sugar ½ cup
- 30 millilitres water 1/8 cup
- 40 grams unsalted butter, cut into pieces 3 tbsp
- 60 millilitres double cream ¼ cup
- ½ teaspoon salt optional, for salted caramel
- 1 teaspoon vanilla extract optional
Instructions
- In a medium saucepan, add the sugar and water. Heat over medium-low heat, stirring gently until the sugar dissolves.
- Stop stirring and increase the heat to medium. Let the sugar bubble and turn a deep amber colour. This takes about 5-7 minutes. Keep a close eye on it, as it can burn quickly!
- Carefully whisk in the butter, a few pieces at a time. It will bubble up, so be careful!
- Slowly pour in the double cream, whisking continuously until smooth. If adding salt or vanilla, stir it in now.
- Let the caramel cool for 10-15 minutes, then transfer to a jar. It will thicken as it cools. Store in the fridge for up to two weeks and gently reheat before using.
