Name: 3 Ingredient Caramel Sauce
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: American
Ingredients: 1 cup granulated sugar; 6 tbsp salted butter, room temperature; ½ cup heavy whipping cream, room temperature

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This rich and buttery caramel sauce is the perfect homemade topping for everything from ice cream to coffee to fresh apple slices. With just 3 ingredients and 20 minutes of effort, I can whip up a silky, golden caramel that’s far better than anything I’ve bought at the store.

3 Ingredient Caramel Sauce

Why You’ll Love This Recipe

I used to avoid making caramel sauce because I thought it was complicated and intimidating. But after making this version, I realized just how simple it is. There’s no fancy equipment required—just sugar, butter, cream, and a little patience. I like that the recipe is quick, beginner-friendly, and incredibly versatile. Whether I’m drizzling it over desserts or adding it to my morning latte, it always delivers deep, buttery flavor.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

granulated sugar
salted butter, room temperature
heavy whipping cream, room temperature

Directions

I start by adding granulated sugar to a stainless steel saucepan. I avoid using non-stick or ceramic because it changes the way the caramel cooks.
I cook the sugar over medium heat, constantly stirring with a silicone spatula. At first, the sugar clumps up, then it begins to melt and turn into a smooth, amber-colored liquid. This part takes about 8 to 10 minutes.
Once all the sugar has melted, I whisk in the butter vigorously. It’s important to do this carefully—hot sugar and butter can splatter. I whisk until the butter is fully incorporated, about 3 to 4 minutes.
Next, I slowly pour in the heavy cream while whisking. After it’s fully mixed, I stop whisking and let the caramel boil for about a minute. I sometimes use a candy thermometer and let it reach 220°F before removing it from the heat.
I let the caramel cool slightly before transferring it to a glass jar. It thickens more as it cools, so I don’t worry if it seems a little thin at first.

Servings and timing

This recipe makes about 1 cup of caramel sauce, which is 16 tablespoons. It takes 5 minutes to prep and about 15 minutes to cook, so I have a finished batch ready in just 20 minutes.

Variations

Salted Caramel: After removing the caramel from heat, I stir in ½ teaspoon of salt. If I use unsalted butter, I add 1 teaspoon instead.
Thinner Caramel Syrup: To make it more pourable, I simply stir in a bit more heavy cream or even whole milk.
Flavor Add-Ins: I sometimes add a splash of vanilla extract or a pinch of cinnamon for extra flavor.

Storage/Reheating

I store the finished caramel in an airtight glass jar in the refrigerator for up to 1 month. It also freezes well for up to 3 months. When I’m ready to use it, I warm it on the stove or microwave until it reaches my desired consistency. The hotter it gets, the more liquid it becomes.

FAQs

How do I fix caramel sauce that has crystallized?

If my caramel turns grainy, I don’t panic. I add ¼ cup of water, whisk it vigorously, and bring it back to a gentle boil for about a minute. It smooths right out.

Can I use unsalted butter?

Yes, I can. I just add an extra ½ teaspoon of salt after cooking to balance the sweetness.

How can I make the sauce thinner?

I add a bit more cream or milk, a tablespoon at a time, until it reaches the consistency I want.

Do I need a candy thermometer?

Not necessarily. I’ve made this sauce many times without one, but I do find it helpful when I want to be exact and hit the 220°F mark.

Can I use this sauce for caramel candies?

No, this sauce stays soft and pourable, even after cooling. It’s meant as a topping or drizzle, not for firm candies.

Conclusion

This 3 Ingredient Caramel Sauce is one of those recipes I didn’t know I needed until I made it—and now I can’t live without it. It’s simple, quick, and packed with rich, buttery flavor. Whether I’m pouring it over dessert or swirling it into coffee, it always brings a touch of indulgence to my day.