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Easy Caramel Sauce

Easy Caramel Sauce

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After you make your own Easy Caramel Sauce I promise you won’t be buying any from the supermarket. It doesn’t take much time at all and there’s no effort into making it.

Easy Caramel Sauce

You only need 3 ingredients and it takes just a few minutes. It also makes the tastiest caramel sauce.

If you google almost all caramel recipes are similar. Some add water to the mix, I prefer not to. 

Adding water does give you a more runny caramel sauce. If that’s what you’re looking for then by all means you can add water.

The consistency of this Easy Caramel Sauce is perfect for almost anything.  Once cooled down it does become thicker but if you want it runny again you just heat it a little.

How to make the Caramel

You use regular white sugar. Add it to a heavy based saucepan and  heat the sugar on medium heat. 

The sugar has to be constantly stirred. It will become clumpy at first.

It will then become like an amber coloured liquid. All the lumps will disappear and it will be smooth and runny.

You can use a whisk or  a wooden spoon to stir the sugar. Do not take your eyes of it because it will burn quickly.

If you wish you can remove it from the heat or lower the heat. Add the butter, it may bubble a little so be careful.

Once the butter has all melted let it simmer for one minute. After a minute remove it from the heat and add the fresh cream.

Give it a good whisk and return to the heat and let it boil for a minute. Remove from the heat and let it cool.

I used salted butter for mine which didn’t make this caramel too salty. My kids do not like salted caramel so I didn’t add extra salt.

If you wish you can add a little salt after removing from the heat, depending on how salty you want it.

Just a note, I have tried brown sugar and white sugar for this recipe. I feel that white sugar caramelizes better than brown sugar.

Storing the Caramel

Once cool you can store the caramel in a glass bottle and refrigerate for up to a month. If it is in the refrigerator it will become a little solid.

You an reheat it when ready to use.  This caramel can also freeze for up to 3 months, ensure it is stored in an airtight, freezer safe container.

Ways to eat caramel

You can make bars, tarts, decorate cakes or drizzle some on ice-cream and milkshakes. Eat it however you wish.

If you want to stick to healthy then just drizzle a little on your fruit, that way you won’t feel as guilty…haha!

If you do try this recipe please drop me a comment and a star rating. It is always appreciated.

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Easy Caramel Recipe

Decadent caramel made with just a few ingredients
Course Sauce
Keyword 3 ingredient caramel sauce, caramel sauce, easy caramel sauce, quick and easy recipes
Prep Time 5 minutes
Cook Time 15 minutes


  • 1 cup/250ml granulated sugar
  • 6 tbsp butter
  • 1/2 cup fresh cream


  • Place the sugar in a heavy based saucepan, on medium heat. Keep stirring, using a wooden spoon or whisk
  • Do not take your eyes off the sugar or it may burn. Keep stirring. It will form clumps of sugar at first. It will then become an amber colour liquid with no more lumps. It will be quite hot so be careful not to burn yourself
  • Turn the heat to low and add the butter. It will start to bubble so be careful again. If you're not confident to do this on the heat. Remove it from the heat
  • Once the butter is completely melted return to the heat and simmer for one minute, do not stir
  • Slowly add in the fresh cream and whisk until combined. Here again it may bubble so be careful. Boil the mixture for a minute and remove from heat
  • Allow to cool a little and store in an airtight container. Can be stored in the refrigerator for up to a month


  1. I used salted butter so I did not add any salt. If you are using unsalted butter you may need a pinch of salt or if you want salted caramel add about 1/2 teaspoon of salt to start with and add more if you wish depending on your taste
  2. The caramel can be frozen for up to 3 months in an airtight container



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Monday 28th of June 2021

Hi, if storing it in the fridge for up to a month - would the reheating at each use not affect the fresh cream in the sauce?


Tuesday 29th of June 2021

Hi! If you're not using it all at once then I suggest you store them in smaller portions, it will be fine. Alternatively you can freeze them. I don't suggest you store in one large container and keep reheating as you require.

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