Homemade Caramel Sauce (Small Batch)
This Homemade Caramel Sauce from scratch using only three ingredients is easier than you think! Pour your small batch caramel sauce over ice cream or dunk apples into it.

Do these situations sound familiar?
You’re getting ready to bake my small chocolate cake when you realize you’re out of cocoa powder while your butter is already at room temperature.
Or you have unexpected company and no time to make dessert.
Or you’re in the middle of a blizzard and can’t drive anywhere. Or you live too far from the grocery store to justify a trip for one little item.
If you said yes to any of these scenarios, this Homemade Caramel Sauce is for you!
With only three ingredients, you can easily whip up caramel from scratch when you need a sweet drizzle.
Have company over? Pour it over Vanilla Bean Ice Cream.
Maybe your Small Batch Chocolate Cupcakes are missing some caramel drizzle for a bit of oomph.
Or perhaps you want to serve it with your apples like I did (or go all out with Caramel Apple Cheesecake Dip).
However you choose to eat your Homemade Caramel Sauce, it is a necessity to have this small batch caramel sauce in your recipe arsenal.

What’s the difference between caramel and butterscotch?
Do you know what caramel sauce is?
You’re probably sitting there going, duh of course I know caramel!
However, my friend Jenni of Pastry Chef Online explained how a lot of people mix up the difference between caramel and butterscotch.
Caramel is made with granulated sugar and heavy cream while butterscotch is made with brown sugar and no dairy.
It’s quite fascinating (and a little disheartening) when I read that I actually enjoy butterscotch.
I’ve always said I hated it, but as Jenni pointed out, store-made butterscotch isn’t even close to the real thing. Now I’m going to have to rethink things.
Anyway, this is true caramel sauce, my friends. True and pure.
When I was looking up caramel sauces, I found one that said “caramel sauce with a hint of butterscotch.”
I laughed because it actually is butterscotch. No wonder there was a “hint” of it.

How many servings does Small Batch Caramel Sauce make?
This recipe for small batch caramel sauce makes 1 cup. It’s hard to say how many servings as it’ll heavily depend on how you use it.
I consider it small batch caramel because you’re not stuck with multiple jars of it.

Ingredients For Homemade Caramel Sauce
To make your recipe for caramel sauce, you’ll need the following ingredients:
- Granulated sugar: As mentioned, granulated sugar is what makes this recipe caramel and not butterscotch.
- Butter: Adding butter turns your melted sugar into caramel sauce rather than caramel syrup.
- Heavy whipping cream: Helps loosen the sugar mixture so it turns into a creamy caramel sauce.
- Sea salt: Ok I know I said 3 ingredients, but you can take your caramel sauce one step further by adding salt. Sea salt is best but you can also use kosher salt.
Find this caramel sauce recipe boring? Check out my blood orange sauce.

How To Make Homemade Caramel Sauce
First things first – safety.
Before you freak out all you have to do is not be as dumb as me. You see, many years ago I made caramel sauce for the first time.
When I stir things, I have a tendency to bang the spoon off the edge of the pan to get the excess off. Well when I did that, a piece of caramel flew back and landed on my finger.
Caramel sauce is much stickier and hotter than boiling water. When you get boiling water on you, you shake it off.
When you get caramel sauce on you, you shake it off with no luck. It stays on your finger until you wash it off with cold water.
So as you get started, make sure you have a clear path to the sink. Just in case.
Also have all your ingredients ready to go as the cooking process will go quickly. The longer you take, the more likely it’ll burn.
Now time to make your caramel from scratch! In the bottom of heavy, deep saucepan, add your sugar.
As the sugar melts, start whisking. Once it comes to a boil, stop stirring. If you continue stirring at this point, your sauce will crystallize.
As soon as all of the sugar is a light amber color, carefully add the butter and whisk until melted. The sugar should look lighter than you’d like because it’ll keep cooking. If you wait until the right shade of amber, it will burn once it is finished.
Remove the pan from the heat. Carefully and slowly add the cream then once it settles down, whisk to incorporate. Add salt if using.
It’s very important your cream isn’t cold. In fact, you may even want to warm it up in the microwave slightly.
If your cream is too cold, your caramel may seize (clump) up because of the drastic temperature difference (really hot + cold = clumps).
If this happens, put your pan back over low heat and carefully whisk until smooth again. If you can’t get rid of the lumps, strain the sauce before cooling to remove them.
Let cool in the pan for a few minutes then transfer to a heat-proof container.
Do not taste your sauce until it has cooled down. Your tongue will thank you.
Cool to room temperature before storing. Warm before serving.

How To Store Caramel Sauce
Because your caramel sauce will still be very hot, store it inside a heat-proof container such as a mason jar.
If you don’t have anything, let it cool completely in your saucepan then transfer to your container of choice.
How long does caramel sauce last?
Caramel sauce from scratch will last up to two weeks in the refrigerator.
Does homemade caramel sauce need to be refrigerated?
Because of the dairy, yes this recipe for caramel sauce needs to be refrigerated. Let it cool completely to room temperature before transferring to the fridge.
Recipes Using Caramel Sauce
Besides eating it by the spoonful, you can now use your homemade caramel sauce as an ingredient in one of these delicious recipes:
- Caramel Hot Chocolate
- Mini Caramel Cheesecakes
- Caramel Apple Cheesecake
- No Bake Caramel Apple Cheesecake
- Cheesecake Stuffed Apples
- Waffle Cone Ice Cream
- Caramel Affogato
Want more? Check out my full list of caramel recipes.

Homemade Caramel Sauce
Homemade Caramel Sauce from scratch using only 3 ingredients is easier than you think! Pour over ice cream or dunk apples into it.
Ingredients
- 1 cup granulated sugar
- 6 tablespoons unsalted butter, softened and cut into 6 pieces
- 1/2 cup heavy whipping cream, warmed in the microwave for 10-15 seconds (you do not want cold cream)
- 1 teaspoon sea salt (optional for salted caramel)
Instructions
- Place the sugar in the bottom of a large heavy saucepan and heat over medium heat. As the sugar melts, start whisking until it starts to boil.
- Once boiling, stop stirring your sugar. Cook until sugar melts and turns into a light amber color.
The sugar should look lighter than you'd like because it'll keep cooking. If you wait until the right shade of amber, it'll burn by the time you finish. - Carefully add the butter, a few pieces at a time, and whisk until melted.
- Remove the pan from the heat. Carefully and slowly add some of the cream. Once it settles down, slowly whisk in the rest to incorporate. Add salt if using.
If your caramel seizes (clumps) up, put it back over low heat and whisk until smooth again. If needed, strain before cooling to remove any small clumps. - Let cool in the pan for a few minutes then transfer to a heat-proof container. Cool to room temperature before storing in the refrigerator for up to two weeks. Warm before serving.
Notes
- Have all of your ingredients ready to go because the process will go by quickly. Clear a path to the sink in case you need cold water for burns.
- Besides eating it with a spoon, use your sauce in one of my caramel recipes.
This post may contain affiliate links. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchase.
Store bought is never as good as homemade. And caramel is so amazing, just goes with soooo many things! I thought caramel was just sugar and sometimes water, and butterscotch involved adding cream. Now I know better! Love your pics Carla!
Thanks for the education about caramel vs. butterscotch. Your photos are absolutely stunning!
Caramel making burns are the worst! However, nothing beats homemade caramel sauce and I’ll usually risk tasting it right out of the pot because it is just so darn good!
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A jar of homemade caramel would be so dangerous in my house! oh the number of things I would just pour it on.. Lovely recipe. Happy Sunday! :)
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Huh. I didn’t know that about butterscotch and caramel, either! Your caramel sauce is GORRRGEOUS and looks like perfection!
Yeah…can I just have you make it for me?
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Easy peasy! And thanks for the little lesson on caramel v. butterscotch.
Beautiful photos…as usual!
You always need caramel sauce on hand, and I think I’ve found the perfect recipe!
You always have the best dessert ideas. I go straight to you site now when looking for dessert ideas.
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Your caramel sauce looks AMAZING Carla. Delicious!
Honestly, Looks amazing tastes awful! Just made it.. Step by step no mistakes and I almost puked. EW.
Hi Jenna,
I’m sorry you didn’t like the recipe. How dark was your caramel when you removed it from the heat? It sounds like you burned it, resulting in a very bitter taste.
It might of been burned lol I am not the best cook. I will try again haha
Your photos are beautiful! Caramel sauce on top of apples is one of my all time favorites! Thank you for your delicious recipe!
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Oh man I need to make this now! This looks incredible!
Good to know the difference between caramel and butterscotch. I always claim to dislike butterscotch as well, but that’s probably because I have never had homemade. Caramel on apples sounds like a nice snack right now.. I will nervously have to give this a shot soon!
I hear the word butterscotch and all I can think of is the original Willie Wonka movie….butterscotch….buttergin….lol
Looks delicious! and I want to lick the spoon when you are done drizzling!
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I have made homemade caramel before, but think I stopped cooking the sugar too soon for fear of it burning. It was a light golden instead of this pretty dark shade you got! Guess I need to try again!!
As usual, it’s so impressive– the recipe and the pictures. I am trying this soon (since I’ve recently recovered from my own homemade caramel candy burns…)
Beautiful presentation – this sounds fantastic!
I just want a spoon!
Now that’s just too sinfully good. And useful. Heck, that’d be going on EVERYTHING.
Looks absolutely delicious! I like a good thick caramel sauce and yours look amazing!
Carla, you make me love you more and more each day! I could just eat this by the jar full! Probably why I haven;t made it in a while. Now, because of you, I know I’ll be making up a batch in the next few days, and then a few days after that, and then probably again next week. You’re such a bad influence on me!
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Oh how I know about cooking the sugar too long and it having the burnt taste. When it is done right caramel sauce tastes heavenly and you did a fabulous job with your photos of making it look as heavenly as it tastes.
I love homemade caramel sauce, so many uses, so decadent. You have lovely pictures too!
Of all the possibilities you listed for using this caramel sauce, did you mention just eating it with a spoon? :)
This recipe makes me very excited :) I cannot thank you enough for sharing this with us. PS your pics are amazing
My mother-in-law makes her caramel with sugar and condensed milk. I love your addition of honey, I think I might give your recipe a try next time I make it
Nope I still don’t see how I saw honey. Must have honey on the brain :)
I didn’t realize homemade caramel was so straight forward! Thanks!
Wow never knew the difference between caramel and butterscotch!!Your caramel sauce and the pics are absolutely drool worthy!!!Need to try it soon :)
I didn’t know that difference either. I though butterscotch was caramel sauce with butter added.
Your sauce looks lovely and dark. Mine is often much paler because I’m scared of burning it. I need to be braver. And not use a dark pot.
Great recipe for caramel, I use equal parts BROWN sugar and butter for mine. I melt the butter until it starts to bubble, add brown sugar and bring to a boil until all the sugar chrystals melt (this way the sauce won’t chrystalize while its cooling). I add 40% Heavy Cream to finish it off. Add any liquor for a great foster sauce or Cheesecake topping.
Enjoy,
E
This look amazing, Carla! It so tempted that I wish to lick it now. Wonderful recipe and please be more careful on your next round of making caramel….
I’m drooling over your caramel sauce. I want to stick my tongue under that spoon. Oops, did I say too much. Sorry, but I do.
This caramel sauce looks amazing!!! Love it!
I made this earlier this week – super good!
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Has anyone had an experience making caramel sauce with coconut oil instead of butter? I did, and after going through all that work stirring the sugar (pick a utensil with a LONG handle!!), and pouring in the oil, I remembered that butter and oil don’t have the same ratio of fat… at all! The layer of oil was sitting on top and not wanting to incorporate. So my disappointed husband turned off the flame, dropping as he walked away that he will live without dessert… leaving me with a hardening sugary mess:) I turned the flame back on, softened the sugar back to liquid (more stirring!!) then poured off as much oil off the top as I could. After that it seemed to be just enough oil to get mixed into the caramel. Whew, now we are back on track. And then came the scary part.. the cream!! Good heavens! This is why you need a deep saucepan – the whole molten lava-hot mixture starts dancing around and rising almost to the rim of the pan! I think I heard some devilish voices screaming from out of there… Anyway, by the time it calmed down and I whisked it together AGAIN (yay…) out came this pretty nice caramel with a hit of coconut, not too oily, not burnt, and amazing!! :)
Sounds like you had quite an adventure, Ira! Glad you were able to salvage it. And yes, deep saucepan is key! No matter how many times I’ve made caramel sauce, it still scares me a little. Thanks for sharing your story! If anyone else wants to use coconut oil, now they know :)
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Hi there!
Planning to use your recipe for a xmas gift! Can’t wait to taste test it :)
Do you know how long it keeps?
Thanks!
Carly
If you store it in the fridge, it lasts a really long time. However, to be on the safe side, I would say a few weeks.
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I loved your commentary with the recipe. It made me laugh. I read it and then just went and made this. AMAZING!!! Thanks for sharing. :-)
Yay glad you enjoyed both the post and the recipe :)
Somehow I am just getting notice that you linked to my butterscotch/caramel post. So, a very belated thank you for the link! =)
Ha probably because I just updated this post and it repinged you. Thanks for the education :)
So, is it still butterscotch when people cheat and use brown sugar and whipping cream?
Thanks!
I’d say yes because of the brown sugar.
I’ve tried to make caramel twice, and each time i ruined it..i guess i’m a master of ruinung it.
Your sauce looks so good!
Sounds like you let it cook too long. Next time pull it from the heat before you think it should because it will continue cooking afterwards.
How long is the sauce good for and do you have to refrigerate it once you’ve made it?
Yes, you do need to refrigerate it if you don’t use it all. The FDA wants me to tell you 2 weeks in the fridge, but I personally used it after a month and was fine.
Thanks for referencing my caramel-butterscotch post, and I’m glad I’ve brought you around to the goodness of homemade butterscotch. And now I’ll be grabbing a spoon to help myself to your caramel sauce!
Yea I learned this from you so many years ago and it’s stuck with me since!