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Homemade Caramel Sauce

Prep Time - 1 minute
Cook time - 5 minutes
Makes - around 1 cup


1 cup granulated sugar
6 tbsp butter
1/2 cup milk or cream
4-5 tablespoons of water.
a whisk or spatula


1. In a heavy bottomed pan, add the sugar and heat it on medium heat.
2. As the sugar begins to melt, stir it vigorously with a whisk or a spoon
3.Add water and mix well.
4. As the sugar begins to melt, add in the butter.
5. Keep stirring continuously as the butter melts and starts forming a light brown mixture.
6. When the mix is light brown, switch off the flame and add the cream (or milk) and whisk continuously.
7. Never stop whisking. It is okay if there are some sugar crystals here and there.
8. Keep whisking until the cream is fully incorporated.
9. Run the sauce through a sieve to avoid crystallized sugar and get a smooth mixture.


1. You must have everything ready BEFORE you begin making the sauce. Making caramel is a fast process. Even a second's laxness can cause burnt sugar.
2. Use milk for a low fat version. But I prefer the richer, creamier Caramel sauce. You only make it once in a blue moon. Why not go all the way and get full fat cream? :-)
3. If you want a runnier sauce, heat the mixture before serving