Easiest homemade caramel sauce


Easiest homemade caramel sauce

This is by far the easiest and best caramel ever. All I have to say is that I will NEVER buy caramel from the store.
This was so easy and fast. It was ridiculous. I can bang my head against the wall wondering why I didn’t try making my own caramel before.


Easiest homemade caramel sauce


Easiest homemade caramel sauce

This makes such a great companion to fruits like the ones featured in the pictures. My only disclosures are: (1) It’s hard to stop once you start eating it; (2) If given to kids (as I did), get ready to give them baths!

Easiest Homemade Caramel Sauce

  • Servings: 3.5 cups
  • Difficulty: easy
  • Print


3 cups of sugar
1 cup of cold water
2 cups of heavy cream (room temperature)


1. In a medium-size saucepan at medium-low heat, combine the water and sugar.
2. Stir water and sugar occasionally until sugar dissolves (around 3 minutes). Make sure the sugar doesn’t stick to the sides of the pan.
3. Increase heat to high and boil without stirring until the mixture becomes a deep amber/golden color (about 15 minutes).
4. To keep the sauce from becoming coarse, dip a pastry brush in cold water and brush the sides of the pan.
5. Swirl the sauce for even color.
6. Once it reaches the amber/golden color, remove from the heat and slowly add the heavy cream and whisk constantly. The sauce will start to bubble vigorously.
7. Once the cream has been incorporated, return the pan to medium-low heat and stir until the sauce is smooth.
8. Remove it from the heat and let it cool to room temperature before refrigerating.
9. You can keep in the refrigerator for up to 1 month.


1. Wear oven mitts just in case your sauce sprinkles while mixing it with the heavy cream.
2. Use masking tape as a label to put either your expiration date or date made/baked on your container. That way you don’t have to guess if it’s still safe to eat later on. 😉

Enjoy, Bon Appétit, Buen Provecho!                                                            EdibleReflections.com

I hope you give this a try. When you do, drop a comment and let me know how you like this recipe.


  1. Pingback: Exquisite white chocolate pudding | Edible Reflections

  2. Pingback: White Chocolate Pudding | Edible Reflections

  3. Pingback: Zucchini & Cranberry Bread Delight | Edible Reflections

  4. Pingback: Easy Mini Tres Leches (Three Milks) Cakes | Edible Reflections

  5. Pingback: Pumpkin Cheesecake | Edible Reflections

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: