If you’re searching for a foolproof way to elevate your desserts, look no further than this Thick Caramel Sauce. With just a handful of everyday ingredients and a few minutes on the stove, you’ll create a glossy, luscious sauce that’s rich in buttery flavor and utterly irresistible. Whether you drizzle it over ice cream, swirl it into coffee, or use it as a decadent dip for fruit, this thick caramel sauce is the kind of recipe you’ll find yourself making again and again.
Ingredients You’ll Need
The magic of Thick Caramel Sauce lies in its simplicity—every ingredient counts! From sugar’s golden transformation to the creamy finish from butter and cream, each component works in harmony to deliver that classic deep flavor and silky texture.
- Granulated Sugar (1 cup): The essential base, melting into a rich, amber foundation for the sauce.
- Unsalted Butter (6 tablespoons, cut into pieces): Adds irresistible richness and smoothness, plus the perfect hint of creaminess.
- Heavy Cream (1/2 cup): Brings body and that signature thick, pourable consistency to the caramel.
- Salt (1/4 teaspoon): Just a pinch to balance the sweetness and intensify the flavors.
- Vanilla Extract (1 teaspoon): Rounds out the sauce with a warm, aromatic finish.
How to Make Thick Caramel Sauce
Step 1: Melt the Sugar
Start by adding the granulated sugar to a medium, heavy-bottomed saucepan, spreading it in an even layer. Heat over medium, and as the sugar begins to melt around the edges, stir constantly with a heatproof spatula or wooden spoon. It will clump and look a bit odd at first, but keep stirring—the sugar will soon transform into a smooth, amber-colored liquid.
Step 2: Add the Butter
Once the sugar is fully melted and glowing with a deep golden hue, carefully add the pieces of unsalted butter. Be ready for a burst of bubbling! Stir steadily until the butter is completely incorporated, creating a glossy, unified mixture.
Step 3: Pour in the Cream
Slowly and steadily, pour in the heavy cream while stirring. The sauce will bubble up vigorously—this is when the caramel thickens! Let it gently boil for 1 to 2 minutes, stirring all the while, until it becomes beautifully thick and velvety.
Step 4: Finish with Salt and Vanilla
Remove the saucepan from the heat. Stir in the salt and vanilla extract, which boost the caramel’s flavor and give it that irresistible aroma. Let your thick caramel sauce cool for a few minutes; it will continue to thicken as it sits.
How to Serve Thick Caramel Sauce
Garnishes
There’s nothing like a drizzle of thick caramel sauce crowned with a sprinkle of flaky sea salt or toasted nuts. Try adding a few chocolate shavings, a dusting of cinnamon, or even a scoop of whipped cream for a truly show-stopping finish.
Side Dishes
This sauce shines when paired with classic desserts: spoon it generously over vanilla ice cream, apple pie, bread pudding, or even pancakes. It also works wonders as a dip for sliced apples, pears, or bananas—perfect for an after-dinner treat.
Creative Ways to Present
Get playful! Serve thick caramel sauce in little jars as edible gifts, swirl it into your morning coffee, or layer it between cake layers for a surprise center. You can even use it as a filling for crepes or as a decadent topping for your favorite cheesecake.
Make Ahead and Storage
Storing Leftovers
To keep your thick caramel sauce fresh, store it in an airtight jar or container in the refrigerator. It will stay delicious for up to two weeks, ready to transform any treat at a moment’s notice.
Freezing
If you’d like to keep thick caramel sauce on hand for longer, pour it into a freezer-safe container, leaving a little room for expansion. Freeze for up to three months. Thaw in the refrigerator overnight before using.
Reheating
When ready to enjoy again, gently reheat the sauce in the microwave in short intervals or warm it on the stovetop over low heat, stirring frequently. If it’s too thick, add a splash of cream to loosen to your desired consistency.
FAQs
Why did my caramel sauce turn grainy?
Grainy caramel usually results from undissolved sugar crystals. Stir the sugar constantly as it melts, and avoid splashing sugar up the sides of the pan. If needed, you can briefly whisk in a little hot water to smooth it out.
Can I make thick caramel sauce without heavy cream?
Heavy cream delivers the luxuriously thick texture, but in a pinch, you can use full-fat coconut milk or evaporated milk for a slightly different flavor and richness.
Is it possible to double the recipe?
Absolutely! Simply double each ingredient, but use a larger saucepan and take extra care when adding the butter and cream, as the bubbling will be more vigorous.
Can I use salted butter instead of unsalted?
Yes, salted butter works—just reduce or omit the added salt to keep your thick caramel sauce from becoming too salty.
How can I fix caramel that’s too runny?
If your sauce is thinner than you’d like, simmer it for an extra minute or two on the stovetop. Remember, thick caramel sauce continues to thicken as it cools, so let it rest before deciding if it needs more heat.
Final Thoughts
Once you’ve tasted homemade thick caramel sauce, you’ll never look back. It’s easy, versatile, and makes every dessert feel extra special. Give it a try—you’ll be amazed at the difference it brings to your favorite treats!
Print
Thick Caramel Sauce Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 1 1/4 cups
- Category: Condiment
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This Thick Caramel Sauce recipe yields a rich, creamy caramel perfect for drizzling over desserts, fruits, or adding a sweet touch to your favorite beverages. Made with simple ingredients and cooked on the stovetop, this easy homemade caramel sauce boasts a smooth, amber color and a luscious texture that thickens as it cools.
Ingredients
Ingredients
- 1 cup granulated sugar
- 6 tablespoons unsalted butter, cut into pieces
- 1/2 cup heavy cream
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Melt the sugar: In a medium, heavy-bottomed saucepan over medium heat, add the sugar in an even layer. Stir constantly with a heatproof spatula or wooden spoon as the sugar begins to melt and clump. Keep stirring until it becomes a smooth, amber-colored liquid.
- Add the butter: Once the sugar is fully melted and golden, carefully add the butter. Be cautious as it will bubble vigorously. Stir until the butter is completely melted and fully combined with the sugar.
- Incorporate the cream: Slowly pour in the heavy cream while continuing to stir constantly. This will prevent the mixture from seizing and helps to create the creamy texture.
- Boil and thicken: Allow the mixture to boil for 1 to 2 minutes, stirring frequently until it thickens to a luscious sauce consistency.
- Finish the sauce: Remove the saucepan from heat and stir in the salt and vanilla extract to enhance the flavor. Let the caramel sauce cool slightly; it will thicken more as it cools.
Notes
- Store the caramel sauce in an airtight jar in the refrigerator for up to 2 weeks.
- Reheat gently in the microwave or on the stovetop before serving to regain a pourable consistency.
- Use as a topping for ice cream, cakes, coffee drinks, or fresh fruit.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 160
- Sugar: 18g
- Sodium: 45mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 25mg
