Easy Caramel Sauce
10 MIN PREP TIME
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10 MIN PREP TIME 〰️
Sweet, smooth and endlessly versatile, this Easy Caramel Sauce is a kitchen essential every baker should have up their sleeve. With just four ingredients and 10 minutes, you’ll have a glossy, buttery caramel that’s perfect for drizzling over pies, cupcakes, pancakes, or even your morning coffee (we won’t tell).
Whether you’re making it to swirl through buttercream or pour over a warm dessert, this recipe gives you that golden, spoon-licking magic every single time.
Why you will love this recipe:
Quick and foolproof | This is your go-to caramel recipe — no thermometer, no stress, and no fancy equipment required. In just 10 minutes and with a single saucepan, you’ll have rich, golden caramel that’s ready to pour, drizzle, or dip.
No Crystallising | Using the dry method means you aren’t adding extra water to the sugar which adds more risk for crystallisation to occur.
Perfect make-ahead essential | It keeps beautifully in the fridge for up to three weeks, meaning you can always have a jar on hand for last-minute desserts or indulgent snack moments.
Better than store-bought | Once you make caramel sauce from scratch, you’ll never go back. It’s creamier, richer, and you get to control the sweetness and saltiness exactly how you like it.
Ingredients:
This is a simple recipe so uses lots of ingredients that you are likely to already have in your cupboards at home,
Caster sugar | The foundation of caramel. Melts into that golden base with deep, toasty flavour.
Unsalted butter | Adds richness and that smooth, velvety texture. Use the best quality butter you can for optimal flavour.
Double cream (heavy cream) | Makes the sauce creamy and pourable.
Pinch of salt | Balances the sweetness and enhances flavour (add a little extra for salted caramel).How to Use It
Storage Tips
Refrigeration | Store your caramel sauce in an airtight jar or container in the fridge for up to 3 weeks. The cool temperature helps preserve its flavour and prevents it from spoiling.
Reheating | Caramel thickens when chilled, so gently reheat it before using. You can warm it in the microwave in 10–15 second bursts, stirring in between, or over low heat in a small saucepan until it reaches the desired consistency.
Freezing | For longer storage, caramel sauce can be frozen for up to 3 months. Thaw overnight in the fridge and reheat gently before serving.
Consistency tip | If your caramel thickens too much after storage, stir in a teaspoon of warm cream or a little milk while reheating to bring it back to a pourable consistency.
What is the Dry Method?
Caramel can be made using two main techniques: the wet method (adding water to the sugar) or the dry method (heating sugar alone until it melts). For this recipe, we use the dry method, and here’s why it’s my favourite and the best choice for avoiding crystallisation.
Faster and more intense flavour | Without water to slow down the melting process, the sugar caramelises more quickly. This gives the sauce a deeper, richer toffee flavour.
No Crystallisation | Using the dry method means you aren’t adding extra water to the sugar. In the Wet Method as the water boils off and the sugar concentration increases, tiny sugar crystals can form on the sides of the pan or within the solution itself. These crystals can act as “seeds,” causing the rest of the sugar to crystallise, which leads to a grainy, lumpy caramel.
Pro tip: Use a clean, dry pan and stir gently only when necessary. Watch the sugar carefully once it reaches a golden amber, remove from heat immediately. This gives deep flavour and a perfectly smooth sauce without crystallisation.
Expert baking tips!
Use a light-coloured saucepan so you can easily see the colour change.
Don’t walk away — caramel can burn fast once it starts browning.
Use the best quality ingredients you can for this for maximum flavour. The butter really make a difference so go all out.
For salted caramel, add ½ tsp sea salt at the end.
If it does crystallise, add a tablespoon of water and gently reheat to smooth it out.
Recipe Card:
Easy Caramel Sauce
Sweet, smooth and endlessly versatile, this Easy Caramel Sauce is a kitchen essential every baker should have up their sleeve. With just four ingredients and 10 minutes, you’ll have a glossy, buttery caramel that’s perfect for drizzling over pies, cupcakes, pancakes, or even your morning coffee.
Ingredients
Instructions
Notes
Storage
Caramel can be stored in an air tight container in the fridge for 1 month or in the freezer for 3 months!
Nutrition Facts
Calories
182Fat
11 gCarbs
22 gSugar
14 gProtein
3 gDisclaimer: The information is for informational purposes only and does not constitute medical advice or diagnosis. The nutritional information may vary based on the ingredients used, their freshness, and how they are prepared.
How to use your caramel
I would love it if you tagged me @mykitchendrawer on Instagram if you make this recipe. It’s the biggest honour to see my recipes come to life in your kitchen and if you have any questions please don’t hesitate to drop me a message or let’s chat in the comments. Happy baking!