This Homemade Quick Caramel Sauce is dreamy! Making caramel sauce is simple with this 4 ingredient, 5 minute recipe and you’ll never have to buy it again.
I have numerous ways of getting my caramel fix and this Homemade Quick Caramel Sauce is just one of them.
From the authentic caramel in these Chocolate Peanut Butter Caramel Cookies to the easy caramel sauce I use the most in these Chocolate Caramel Brownies, I think it’s safe to say it’s an obsession for me.
This caramel sauce with cream and brown sugar is somewhere in between. It is far quicker and easier to make than authentic caramel sauce as the brown sugar already has the colour and caramel flavour while it takes only minutes longer than my super easy variety.
I’ve said many times, this stuff is so good it should be illegal (luckily for us it’s not).
- It’s rich and luxurious
- Takes mere minutes on the stove top
- It’s perfect drizzle over, well, just about anything
- No risk of the crystallisation that can occur with white sugar caramel
White sugar vs brown sugar caramel
White sugar caramel is the real deal. You slowly melt down white sugar over low heat until it becomes a gorgeous golden liquid. The butter and cream are added later. This type of caramel is super smooth but can also be very temperamental and prone to crystallisation if the planets aren’t aligned.
If you’re new to caramel, I recommend starting with this version. It’s far less likely to crystallise as it’s cooked so quick. Brown sugar caramel is a little thinner and not quite as silky but still incredibly addictive.
See more about the different types of sugar in baking.
How do you make caramel sauce?
Making caramel sauce is incredibly easy with just 4 ingredients and 5 minutes.
- Add butter, brown sugar and cream to a heavy based stainless steel saucepan over low heat.
- Heat it gently while stirring until the sugar dissolves, then let it come to bubble.
- Set the time for 3 minutes and let it bubble away, stirring every 30 seconds or so until it thickens up a little.
- Turn the heat off and add a little salt then stir it through
How to turn it into a salted caramel sauce recipe
While quick caramel sauce already has a touch of salt in it, to counteract the intense sweetness, adding a little more will turn it into a heavenly salted caramel sauce recipe. I add 1 teaspoon instead of the regular 1/4 teaspoon but you can add it to taste.
Uses for caramel sauce
I’m sure you need no help with this but caramel sauce is lovely;
- With waffles or pancakes
- Poured over ice cream
- Perfect with sticky date pudding or chocolate pudding
- Over tarts like these Warm Apple Crostata
- Over cakes or inside cupcakes like these Salted Caramel Chocolate Cupcakes
- Use it in cookie cups like these Salted Caramel Cookie Cups
- Freeze it in ice cube trays, then coat in chocolate, a la these butterscotch candies (make sure to store them it the fridge.
- Add 1/3 cup of chopped chocolate while the caramel is still hot and you have a fantastic thick chocolate fudge sauce (best used straight away as it may turn a little gritty as it sets).
How to store caramel sauce
You can store your caramel sauce in a preserving jar, in the fridge for 2-3 weeks. It’s easy to scoop out of the jar, then you can just reheat it over the stove or in the microwave until it is pourable.
Now you have a minimal effort, but unbelievably delicious quick caramel sauce to spoil your family, friends and yourself with, it’s time to work out what you want to top with it first.
Other recipes you’ll love
Homemade Quick Caramel Sauce
MAKES 1 CUP
- 1/2 cup (113g / 1 stick) unsalted butter
- 3/4 cup brown sugar
- 1/2 cup thickened (heavy) cream
- 1/4 teaspoon sea salt
- Add butter, brown sugar and cream to medium heavy based saucepan over medium heat. Whisk it constantly until the sugar dissolves.
- Only once the sugar has dissolved, let it come to a bubble, then let it bubble constantly, stirring every 20 seconds or so, for a total of 3 minutes. Stir through the salt and take off the heat.
- While the caramel is cooking, heat a glass preserving jar in the microwave for 1 minute, just so that it's not cold, to prevent it cracking when you pour the caramel sauce in.
- Transfer the caramel to the warm jar, and let it cool just a few minutes before use.
- This recipe yields 1 cup of caramel sauce
- I use a standard Australian 20ml tablespoon (= 4 teaspoons worldwide)
- For best results, you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
- The caramel sauce will keep for 2-3 weeks in the fridge in a sealed jar (I love these Weck jars). Reheat it until pourable.
This post may contain affiliate links that earn me a small commission for my referral, at no extra cost to you. Thank you for supporting Sugar Salt Magic.