Use this gluten- and soy-free homemade caramel sauce as a sweetener for lattes, for dipping apples, or drizzled over vanilla ice cream!
This post contains affiliate links; this means if you purchase an item linked, I may receive a small commission at no extra cost to you. Click here to learn more about my disclosure policy.
Homemade Caramel Sauce: A Modified Family Recipe
When I began removing allergens from my diet, I was frustrated by how many store-bought caramels contained soy. My mother reminded me how simple it is to make caramel at home, and this sauce grew out of her classic flan caramel.
My mom taught me to bake and was always ready to help recreate treats from our favorite local bakeries. Her flan was a household favorite, with a caramel so good you wanted to lick the bowl clean. This recipe captures that same deep caramel flavor, then adds butter and heavy cream for a luxuriously smooth texture.
How to Make It
This three-ingredient caramel sauce is quick, straightforward, and addictive. For best results, use a dry saucepan and be attentive while melting the sugar.
Start by melting the sugar over medium heat. As soon as the sugar has fully melted and is smooth and amber-colored, remove the pan from the heat. Stir in the butter until incorporated, then slowly add the heavy cream while stirring to create a glossy, uniform sauce. Finish with a pinch of flake salt if you prefer a salted caramel.
The steps are simple, and the payoff is a rich, homemade caramel that outshines many store-bought versions.
Where to Use Caramel Sauce
Not sure where to start? A spoonful of this caramel brings extra flavor to many treats. Try these ideas:
- Dip freshly sliced apples for a quick snack
- Stir into coffee with a splash of cream for a caramel latte
- Drizzle over ice cream, pancakes, or oatmeal for added richness
Print
Homemade Caramel Sauce
No reviews
- Author: Salima Benkhalti
- Total Time: 10 minutes
- Yield: 6–8 servings
- Category: Sauce
- Method: Stove Top
- Cuisine: American
Ingredients
Scale
- 1 cup sugar
- 2 tbsp butter
- 1/2 cup heavy cream
- flake salt, to taste
Instructions
- In a medium, completely dry saucepan, add the sugar and melt it over medium heat. Keep an eye on the sugar and stir gently as needed to ensure even melting.
- When the sugar has fully melted into a smooth, amber liquid, remove the pan from the heat and add the butter. Stir until the butter is incorporated, then slowly mix in the heavy cream until the sauce is glossy and smooth. Add a pinch of flake salt if desired.
- Allow the caramel to cool slightly, then transfer to a jar and refrigerate. The sauce will keep in the refrigerator for up to 2 weeks; gently warm before serving if it firms up.