Homemade Caramel Sauce

Read full instructions before you start, please!


  • 210 g one generous cup sugar
  • 60 ml 1/4 cup water
  • 55 g half a stick butter
  • 175 ml 3/4 cup whipping cream or condensed milk
  • pinch of salt


  1. Put the sugar into a pan over medium heat. Now take a brush, make it wet and go around the inner wall of your pot just above the sugar. That way you will not have a hard sugar crust building up.
  2. Wait until the sugar begins to melt. Take a spatula and gently stir to mix melted and still solid sugar. Sometimes people recommend not touching the sugar until melted. However, you better keep yourself busy with stirring. In addition, the sugar will not burn because you watch it closely. (Be careful with the spatula as there will also be sugar crusts building up.)

  3. Watch your pot! The melted sugar will soon start to darken.  It may not turn too dark, though. Let it become like golden honey or amber. Too light in color and it will not taste like caramel. But be careful. Once it's becoming dark it can turn too dark or even burn in seconds!

  4. When you see the desired color put away from the heat immediately and add the water. It will fizzle a lot and the caramel will turn hard in the water because it cools down.
  5. Put the caramel back to low heat. Wait until everything is becoming a nice liquid caramel syrup. Stir occasionally and be patient.
  6. After it is finished take it from the heat. Put the butter in and stir until it is melted and incorporated. Then stir in the whipping cream (or condensed milk) in portions. Add salt and stir well.

Recipe Notes

Put the Caramel Sauce in a clean jar and keep it in the refrigerator. It will be harder when cool. So take it out an hour before you drizzle it over desserts. The caramel sauce keeps fresh for about two weeks.