A classic homemade caramel recipe that you’ll make over and over again. This is a great caramel sauce for apples, ice cream, cheesecake, banoffee pie, coffee drinks like a caramel macchiato, and more.


  • 1 cup of sugar
  • 6 tbsp of salted butter, cubed at room temperature
  • 1/2 cup heavy whipping cream, room temperature


  1. Pour sugar into a large saucier pan
  2. Put in on amedium-high heat, while whisking the sugar until melted. The sugar will clump up first, but will eventually melt  This will take about 10 minutes.
  3. Once the sugar has melted, stop whiskingto allow the sugar to cook until it turns to a little darker amber color to get a deeper caramel flavor. You may notice a nutty aroma. The change in color will happen quickly, so don’t let it go too long or get too dark or it’ll burn.
  4. Remove caramel from the heatand add butter and whisk until combined. The mixture will bubble up, but continue whisking until all the butter has melted and combined.
  5. Next, slowly pour the heavy cream into the caramel and whisk until mixture combine completely.
  6. Then cool for about 10-15 minutes before using. Store leftovers in a jar with a lid. Refrigerate up to 2 weeks

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