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This classic Homemade Caramel Sauce is very delicious and easy to make! After you try this perfect caramel, you will never come back to buy it at the store.

Who knew Caramel Sauce became so easy to make? Not me, that's for sure. I admit I failed a few times the first time I tested this recipe. BUT DON'T WORRY! After making a few simple changes in my technique, I realized that making homemade caramel sauce was much easier than I thought!

I suggest you practice this recipe now because it will appear in many of my upcoming recipes. For example, my Banana Caramel Cake recipe will be uploaded soon! Right, excited.

The first thing you want to do before starting is to measure all your ingredients first, especially butter and cream because you have to work fast when you start adding them to caramel. For this recipe, I use the "wet method", which basically means adding water to help dissolve sugar, rather than letting it melt by itself. I added a teaspoon of corn syrup to help prevent the sugar from crystallizing, so you don't have to worry about constantly brushing the sides with water. It's also a good idea to use a large non-stick pan because the caramel will rise when bubbling, so you want your pot to have enough space so that the caramel won't spill.

Are all your tools and materials ready? VERY NICE! Let's make the caramel.
To begin, mix sugar, water, and corn syrup together in a saucepan with a heat-resistant rubber spatula or wooden spoon. After that, there is no more mixing. Believe me, it will not end well. This is one of the motives my first few attempts failed.
Now we can light the stove, and cook it until it starts to bubble and turn into a dark yellow caramel color. You can take a pan and stir it occasionally if you want to stir it, but DO NOT use a spatula.


  • 1 cup of granulated sugar
  • 1/4 cup water
  • 1 teaspoon of light corn syrup
  • 6 tablespoons unsalted butter, diced
  • 1/2 cup thick cream
  • 1/2 teaspoon of pure vanilla extract (optional)


  1. Add sugar, water, and corn syrup to the large, non-stick pan. Stir with a rubber spatula until mixed. Heat the mixture over medium heat until the sugar has dissolved and begin to bubble, take the pan and spin occasionally to stir, 3-4 minutes.
  2. Let the sugar boil until it turns a dark yellow caramel color, 8-10 minutes. Keep an eye on the pot carefully because sugar can burn easily and you have to start all over again.
  3. Add the butter cube and stir constantly using a heat-resistant rubber spatula or wooden spoon, until it melts and joins.
  4. Remove from the heat and pour gently into the thick cream while stirring vigorously, it will start to overflow with anger. Stir in vanilla (optional).
  5. Allow the caramel to cool before pouring it into an airtight container or container. Store within the refrigerator for up to 1 month.

• If you want thinner caramel, use 1 cup of thick cream.

This recipe is inspired by queensleeappetit