Easy Caramel Sauce Recipe

Author: Veruska Anconitano, Award-Winning Food Travel Journalist, Sommelier & Outdoor LoverAuthor information
About the author
Veruska Anconitano
Veruska is a a food travel journalist with awards to her credit, such as World Best Food Travel Journalist. She holds a certification as a sommelier and she is also an ardent lover of the outdoors. Aside from this, Veruska is a Multilingual SEO and Localization Consultant and co-owns multiple websites that cater to a global audience.
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Caramel sauce is one of the most incredible goodness of the kitchen. But how do you make the caramel? I’ll explain it to you giving you all the tips to make a perfect caramel sauce.

The caramel sauce, is in fact, very simple to prepare at home and it is an excellent sauce to use for desserts but also to spread on bread. You will not believe it but to prepare the caramel at home you only need 3 ingredients: water, sugar and fresh cream. In fact, the caramel originates simply from the contact of the sugar with the heat and its consistency is given by the contact of all three ingredients with heat.

The basic recipe therefore includes 3 ingredients but you can decide to flavor your sauce using for example vanilla beans, natural almond extract or even to replace your fresh cream with vegetable milk, for example coconut one, which helps in giving a special flavor to your sauce. I advise you to use a fairly large pot (more than necessary compared to the amount of caramel you prepare) with an high and non-stick bottom.

Once ready, the caramel is kept very well for at least a month in the fridge inside a glass jar; to use it, just remove it from the refrigerator 5 minutes before use and then do what you prefer.

Little caution before moving on to the recipe: when the sugar heats up, it reaches very high temperatures so you have to be careful and avoid any sketch that could cause a burn of various, even serious.

It is also essential that the fresh cream is poured immediately when the sugar is hot: this is because the purpose is to generate a hot / cold reaction that facilitates the creaminess of the sauce.

Unfortunately, if the base of sugar and water burns, there is no remedy and you have to start from scratch: this is a sauce that must be prepared when you are highly concentrated and do not have other things to do at the same time. After all, it only takes 15 minutes from start to finish!

The recipe that I leave below is the basic one: if you want to make the salty caramel sauce you have to add 2 grams of salt. Many use condensed milk to make their caramel really very thick: the problem is that the taste is really compromised and there is a risk that the taste of milk instead of caramelized sugar will prevail. Likewise, it is often used classic caster sugar while I use Demerara cane sugar simply because in this way the flavor of the sauce will be even more peculiar. You can use classic white caster sugar without any problem.

Ingredients for 2 glass jars

  • 120 grams (0.50 cups) of water at room temperature
  • 240 grams (1.20 cups 1.20 cups) of Demerara cane sugar
  • 225 grams (0.97 cups) of fresh cream


  1. Bring water and sugar to a boil over a medium flame, stirring constantly with a whisk or fork. Once it has boiled, let it simmer for about 5 minutes without ever touching the sauce until it is colored.
  2. Add the cream immediately without removing the mixture from the heat but reducing the medium to low flame.
  3. Let it thicken for good without ever mixing. When the sauce is creamy or has reached a temperature of about 105° C/221°F (to be measured with a specific thermometer), remove it from the heat and pour it immediately into an airtight glass jar.
  4. Allow the caramel to cool to room temperature and then put it in the fridge.

Preparation time: 15 minutes


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