Making caramel from scratch might sound intimidating, but this foolproof 6-minute recipe will change how you think about homemade candy-making forever. With just a handful of basic ingredients and careful timing, you’ll create a smooth, golden sauce that rivals any store-bought version.
Whether you’re drizzling it over ice cream, dipping apple slices, or creating a show-stopping dessert topping, this quick caramel recipe delivers consistent results without any special equipment or candy thermometer.
Why You’ll Love This
- Ready in just 6 minutes of active cooking time
- Uses common pantry ingredients
- No candy thermometer required
- Perfectly smooth texture every time
- Versatile – use warm or cold for various desserts
Ingredients
- 1 cup granulated sugar
- 1/4 cup water
- 1/2 cup heavy cream
- 3 tablespoons butter
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Combine sugar and water in a heavy-bottomed saucepan
- Heat over medium-high heat without stirring until amber colored (about 4-5 minutes)
- Remove from heat and carefully add cream (mixture will bubble)
- Stir in butter until melted and smooth
- Add vanilla extract and salt
- Let cool for 15-20 minutes before transferring to a jar
Tips & Variations
- Don’t stir while sugar is cooking – swirl the pan instead
- For salted caramel, double the salt quantity
- Add 1/2 teaspoon espresso powder for deeper flavor
- Watch carefully as sugar can burn quickly
- Use room temperature cream to prevent seizing
Serving Suggestions
Serve warm over vanilla ice cream, apple pie, or bread pudding. Once cooled, use as a dip for fresh fruit slices, pretzels, or incorporate into buttercream frosting. The possibilities are endless!
Notes
- Stores in refrigerator for up to 2 weeks
- Reheat gently in microwave or double boiler
- Caramel will thicken as it cools
- Color should be deep amber, not dark brown
FAQs
Can I use milk instead of cream?
No, heavy cream is essential for the right consistency and prevents curdling.
Why did my caramel crystallize?
Crystallization usually occurs from stirring while the sugar cooks or from sugar crystals on the pan sides.
Can I double this recipe?
Yes, but cooking time may increase slightly and you’ll need a larger pan.
How do I know when the caramel is done?
Look for a deep amber color, similar to honey – any darker and it will taste bitter.
6-Minute Caramel Recipe
Recipe by Full Recipe
Making caramel from scratch might sound intimidating, but this foolproof 6-minute recipe will change how you think about homemade candy-making forever. With just a
Ingredients
- 1 cup granulated sugar
- 1/4 cup water
- 1/2 cup heavy cream
- 3 tablespoons butter
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
Steps
- Combine sugar and water in a heavy-bottomed saucepan
- Heat over medium-high heat without stirring until amber colored (about 4-5 minutes)
- Remove from heat and carefully add cream (mixture will bubble)
- Stir in butter until melted and smooth
- Add vanilla extract and salt
- Let cool for 15-20 minutes before transferring to a jar
Notes
- Stores in refrigerator for up to 2 weeks
- Reheat gently in microwave or double boiler
- Caramel will thicken as it cools
- Color should be deep amber, not dark brown
