Easy Caramel Sauce
This 3-ingredient Easy Caramel Sauce is so delectable, and it makes the perfect small batch amount to drizzle over your favorite dessert. You won’t believe how easy it is to make!
If you love caramel but feel intimidated by the thought of making it… don’t be! This easy caramel sauce recipe doesn’t require a candy thermometer, it’s made in no time, AND it tastes better than any store bought caramel. Oh, and guess what? It doesn’t contain high fructose corn syrup, preservatives or fancy ingredients that you’ve never hear of.
I can think of so many ways to use this yummy Caramel Sauce. I love to drizzle it over a scoop of vanilla ice cream on a slice of warm apple pie…or any apple dessert. However, it’s also great when swirled into a batch of chocolate brownies, hidden inside of chocolate cookies, drizzled over cheesecake, or swirled into some soft spongy homemade marshmallows. I could go on and on!
3 Easy Ingredients
Powdered sugar: I used powdered sugar in this recipe, because it doesn’t form sugar crystals or seize up like granulated sugar.
Butter: The small amount of butter adds richness and also some shine to the caramel.
Heavy whipping cream: Don’t use low-fat whipping cream. Use heavy. This is the main star of the caramel.
What is Caramel?
Caramel is simply sugar that has been melted down in its dry form and browned util it turns a caramel color. Powdered or granulated sugar can be used. In this recipe we used powdered.
How to make easy caramel sauce
Add the powdered sugar to a small stainless steel sauce pan over medium low heat. (I have an electric stove and I place the heat on #3). Allow the powdered sugar to completely melt. Do not stir. It will take a few minutes to melt. The sugar should become a caramel color. I used my whisk towards the end to lightly wipe the edges into the rest. The powdered sugar should be almost all melted.
Remove the pan from the heat and whisk in the butter. Add the whipping cream and return back to the heat.
Use a whisk to combine the whipping cream and caramel mixture.
Whisk constantly, bringing the mixture to a boil over medium low heat again. Don’t worry if a clump of hard caramel forms on your whisk, just keep whisking, vigorously. It will melt back down. Boil for about 2 minutes and remove the pan from the heat.
Tips for this recipe
- Don’t overcook the caramel. If your caramel tastes bitter or burnt, you’ve overcooked it. Once you add the whipping cream and bring to a boil, boil for no more than the 2 minutes stated on the recipe.
- Use a small light colored stainless steel sauce pan. This way you can see how dark the caramel is becoming.
- Use unsalted butter so you can control the amount of salt in the caramel. If you’re adding salt, add it at the end.
- If you want to add salt to this recipe, don’t add it until the caramel has finished cooking and you’ve removed it from the heat. Add 1/4 teaspoon, taste it and add an additional 1/4 teaspoon if you prefer. I don’t recommend any more than a total of 1/2 teaspoon, since this is a small amount of caramel.
Caramel Consistency
The consistency of this caramel is slightly on the thick side. If you want a thinner caramel, feel free to add two more tablespoons of cream and take it off the heat about 30 seconds sooner.
FAQ’s
How Do I store caramel sauce?
Store the caramel sauce in an air tight jar in the refrigerator for up to 3 weeks.
Can I double this recipe?
Yes. It will take a few minutes longer of cooking time, but you can easily double it.
Can I make this a salted caramel sauce?
Certainly. Simply wait until you take it off the heat, then add some flaky sea salt or Fleur de Sel. I suggest not using over 1/2 teaspoon. I like to use Maldon sea salt flakes.
What’s the difference between caramel and butterscotch?
Caramel is made with either granulated or powdered sugar. Butterscotch is made with brown sugar.
Why use powdered sugar instead of granulated sugar?
Unlike working with granulated sugar in caramel, powdered sugar will not crystalize or seize as easily.
I made this caramel to use in my Pralines & Cream Ice Cream. It was the perfect amount.
More caramel recipes you might like…
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Easy Caramel Sauce
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 3/4 cup 1x
- Category: Desserts
- Method: Cook
- Cuisine: American
Description
This easy 3-ingredient caramel sauce is rich, buttery and delicious. It takes about 15 minutes to make and is great over so many desserts. You can also use to tuck inside of cookies, cupcakes or marshmallows. The list is endless.
Ingredients
- 1 cup powdered sugar
- 1 tablespoon butter
- 1/2 cup heavy whipping cream
Instructions
- Add the powdered sugar to a small sauce pan over low heat. (I have an electric stove and I place the heat on #3). Allow the powdered sugar to completely melt. Do not stir. It will take a few minutes to melt. The sugar should become a caramel color.
- When the sugar is almost totally melted, remove the pan from the heat and whisk in the butter. Add the whipping cream and return back to the heat. Whisk or use a spoon and stir constantly, bringing the mixture to a boil over medium low heat again. Then whisk vigorously. Don’t worry if a clump of hard caramel forms on your whisk, just keep whisking. It will melt back down. Boil for about 2 minutes and remove the pan from the heat.
- If you want salted caramel, add your kosher salt at this time. Start with a small amount first, and taste it. I don’t recommend starting with more than 1/4 teaspoon at first. This is a very small amount of caramel.
- Allow the caramel to completely cool. Pour into a small jar with a lid and refrigerate for up to 2 weeks. Warm it slightly in the microwave when ready to use.
- Use this caramel over ice cream or to pour over any dessert where you want a drizzling of caramel.
Notes
- This is a small batch of caramel. It makes approximately 3/4 cup. You can double it if you like. I made this small batch recipe specifically for an ice cream recipe I was making, so feel free to double it.