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Homemade Caramel Dipping Sauce is tasty as is or with added flavors | Autumn Caramel Recipe

Homemade Caramel Dipping Sauce

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  • Author: The Teatime Baker
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 1-1/2 Cups 1x
  • Category: Dessert


Skip the store bought caramel this fall and make your own! With a little practice you’ll be wowing your friends with your fabulous homemade caramel sauce.


  • 1 cup (225g) granulated sugar
  • 1/4 cup (60ml) water
  • 1 cup (240ml) heavy cream
  • 2 Tbsp (14g) butter (unsalted)
  • 1/4 tsp sea salt


  1. Set out a whisk, an oven mitt and your butter so it can warm to room temp.
  2. Pour the sugar into a medium sauce pan and gently pour the water over it.
  3. Swirl the pan a little to combine the sugar and water but be careful not to splash any onto the sides of the pan.
  4. Turn your burner onto medium heat and let it begin to simmer. Do not stir while it cooks b/c any bits that splash onto the sides of the pan will crystallize. If they fall back into the pan all the sugar will crystallize ruining your caramel or giving you a grainy texture <—– I did this!
  5. Warm the cream either in a small pan or the microwave.
  6. Once the sugar starts to boil keep a careful eye on it because it will caramelize fast when it starts!
  7. When the color of your sugar is a beautiful copper color turn off the heat or take it off the burner and carefully whisk in the cream. It will foam up and create a lot of steam so you might want to hold the whisk with an oven mitt to keep your hands out of it!
  8. Stir in the butter and salt.
  9. You can add flavorings of your choice here – vanilla, cinnamon, and spiced rum are a few I’ve tried.
  10. Pour into a jar and store in the refrigerator.


Your sauce will thicken some as it cools, but because of the ratios in this recipe it should still be the right consistency for dipping or pouring straight out of the fridge. If you want it thinner microwave for a few seconds or set the jar in warm water until it loosens up.

Be sure to use a pan that is larger than you need so that there is room for the cream to boil up when they mix.

Be careful! Your sugar will be at least 325F (160C) so wear an oven mitt, use a hot pad, or take whatever precautions you need to make sure you don’t touch it! Don’t be me, I did, I stuck my finger in thoughtlessly – ouch.