Homemade Caramel Sauce


Caramel is a beige to dark-brown sauce made by heating a variety of sugars with butter and cream. It is the perfect sauce for ice cream, cakes, cheesecakes, as a filling for chocolate cups, or just to eat it straight from the jar with a spoon.

It is easy and fun to make and can be kept in a jar in the fridge for up to 3 weeks (let come to room temperature or warm in the microwave before using).

You only need 3 simple ingredients to make caramel: sugar, butter and cream. The process is quite simple, you just have to be careful, while you are cooking the sugar, because once it is melted it has a very high temperature. Also, when you add the cream, the mixture will foam up, so use a pan with high sides.


  • 1 cup sugar
  • ¾ cup cream
  • 80 gr butter
  • A pinch of salt

Note : 1 cup – a standard cup of 240 ml


  1. Put the sugar in a saucepan with high sides and whisk gently at low heat until it caramelizes (reaches a golden-brown colour). Be careful not to burn the sugar.
  2. Add butter in chunks and incorporate it slowly. Continue whisking until the mixture gets thicker.
  3. In the same time, warm cream in another saucepan.
  4. Add cream and a pinch of salt and mix it very well.
  5. Let the caramel sauce cool and store it in jar in the fridge for a maximum of 3 weeks.

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