Easy 3 Ingredient Caramel Sauce (No Candy Thermometer)
Last Updated on July 16, 2025 by Jamie Saechao
This easy homemade 3 ingredient caramel sauce is rich, creamy, and delicious! You need just a few simple ingredients for this homemade caramel sauce: heavy whipping cream, white sugar, and salted butter.
This easy recipe also makes a great dip for sliced green apples in the fall!
No candy thermometer is needed, and this recipe takes less than 15 minutes from start to finish. It’s an easy way to add fabulous flavor to your favorite treats.
This simple caramel recipe is perfect for drizzling over cookies, muffins, or popcorn. It’s the perfect topping for vanilla ice cream or cinnamon rolls. Drizzle it over your morning coffee or hot cocoa for a delicious autumn drink!
Though decadent and impressive, this easy recipe is simple to follow. Let’s dive in!
Tips
This creamy caramel sauce is simple to make, but it requires your full attention. Here are my best tips:
- Stay put: Don’t walk away from the stove while cooking the sugar to prevent the caramel from burning.
- Work quickly: When adding in the butter and heavy cream, stirring continuously.
- Utensils: Use a wooden spoon or heat-proof spatula. The candy gets hot, so you’ll want to use a utensil that can withstand the heat without melting.
- The right pot: Use a deep stainless steel pot or saucepan to cook in. The caramel will bubble up the sides of the pan as it cooks.
3 Easy + Simple Ingredients
No corn syrup here! Just three simple ingredients:
- Granulated sugar
- Salted butter (I like using grass-fed butter for its rich flavor)
- Heavy whipping cream
*If you do not have salted butter, add a pinch of sea salt (to taste) to the recipe at the end.
Tools
- Wooden spoon or heat-proof spatula
- Deep stainless steel pot (mine is a 6-quart stainless steel)
How To Make 3 Ingredient Caramel Sauce
Step 1: Pour the sugar into a stainless steel pot and set the stove to medium heat.
Step 2: Cook the sugar for 6-8 minutes, swirling the pan occasionally to prevent burning. Cook until the sugar begins to bubble and turns a deep amber color. Turn the heat off and move the pot off of the hot burner.
Step 3: Add the butter and stir until completely melted. The caramel will bubble up here, which is why a deep pot is crucial. Slowly pour in the cream, stirring continuously until the caramel is smooth and creamy.
If clumps of sugar begin to form in the caramel, turn the heat back to low and continue until the sugar has melted.
Step 4: Let the hot caramel cool for a few minutes, then pour into a glass jar for pouring and storing.
Storage
Pour the caramel into an airtight container and refrigerate for up to 3 days. I like to use a glass jar, such as a mason jar, with a tight-fitting lid.
Variations
- For salted caramel, add in flaky sea salt as the caramel cools.
- Add in a splash of vanilla with the cream for extra flavor!
Faq’s
Caramel is usually made from just a few ingredients: sugar, milk or cream, and butter. Vanilla extract or chocolate may be added for flavor.
Brown sugar results in a richer flavor, but white sugar is easier to cook without a candy thermometer, because you can eye ball when the sugar has caramelized.
3 Ingredient Caramel Sauce
Ingredients
- 1 cup granulated sugar
- 5 tbsp salted butter
- 1/2 cup heavy cream
Instructions
- Pour the sugar into a medium stainless steel pot, and place on the stove on medium heat.1 cup granulated sugar
- Cook the sugar for 6-8 minutes, swirling the pan occasionally to prevent burning. Cook until the sugar begins to bubble and turns a deep amber color.
- Remove from the heat, then add the butter and stir until completely melted. Be careful, the caramel will froth and bubble up at this step.5 tbsp salted butter
- Add the cream, stirring continuously with a wooden spoon until the caramel is smooth and creamy.1/2 cup heavy cream
- Let the hot caramel cool for a few minutes, then pour over your favorite treats. Store in a glass jar with a lid.
Notes
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- Stay by the stove and keep a close eye on the caramel as it cooks.
- If the caramel seizes, or begins to harden, simply set it back on the burner on low and stir until it becomes creamy again.
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- Stir continuously when adding in the butter and cream.
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- Use a wooden spoon or heat-proof spatula to stir.
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- Use a deep stainless steel pan as the caramel will bubble up the sides of the pan as it cooks.
Nutrition
I hope you enjoy making your own caramel sauce at home. It’s one of our family’s favorite recipes, especially around the holidays. Let me know int he comments if you try this easy recipe!
