If you’re on the hunt for an easy homemade soft caramel recipe without corn syrup, you’re in the right place! This creamy caramel is made with just a few simple ingredients, and if your family is anything like ours, you’ll want to eat it straight from the spoon. It’s silky, rich, and perfectly sweet—everything homemade caramel should be.
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Made the old-fashioned way, this recipe skips the brown sugar, dark or light corn syrup, and other shortcuts. Just pure cane sugar, butter, and cream for that smooth, decadent texture. It’s the best way to make a real caramel sauce for drizzling over Homemade French Vanilla Bean Ice Cream, topping Sourdough Discard Cinnamon Rolls, or swirling into Homemade Whipped Honey Butter.
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The Sweet Story Behind This Homemade Caramel
Ever since I was a little girl, my mom has loved her caramels. Caramel corn was one of her all-time favorites, and she always had a stash of Werther’s candies or chewy caramels tucked in her purse. Most of the desserts she ordered at restaurants had some sort of caramel sauce—and she always asked the waiters to add extra. At the places where they knew her best, they’d just bring her the whole bottle! I’m giggling as I write this because you can’t help but laugh when that happens. And of course, I’d always sneak a little extra on my ice cream too!
There’s a huge difference between homemade caramel and store-bought candy. Once you’ve tasted creamy, rich, from-scratch caramel, there’s no going back—especially once you see how easy it is to make! It wasn’t until Theron and I visited France that I really fell in love with candy making. After tasting buttery caramels dipped in decadent dark chocolate for the first time, I was hooked. Everything else suddenly tasted artificial in comparison.
The original caramel recipe was actually Theron’s. He had it down pat and would make it for my mom every time she visited. He always had a fresh batch waiting before her plane even landed—by special request, of course! But after a long gap between visits during Covid, he lost his touch. My mom kept asking for the recipe, but with no luck (and a few failed attempts), he finally threw in the towel. So I promised her I’d figure it out and perfect it.
So Mama, here it is.
What is caramel syrup used for?
I personally enjoy this easy homemade caramel recipe on a big bowl of homemade ice cream with melted chocolate! I also have made an amazing apple pie with this as the secret ingredient in it! This old fashioned caramel syrup recipe is even amazing with sliced apples, drizzled over popcorn, or in a coffee drink! Try it on the best movie theater popcorn recipe found here! The Best Oil For Making Perfect Stovetop Popcorn
Of course, you can always resort to eating it by the spoonfuls like us! This caramel sauce is also perfect for making soft caramels covered in chocolate. These can be given away as beautiful holiday gifts or set out for a fun gathering or party! Guest will be so impressed with your homemade candy abilities!
Try this recipe on top of my Simple New York Style Cheesecake Recipe (No Springform Pan)!
Tips on Making this Homemade Creamy Caramel Sauce
1. Set a timer! This recipe takes about 6 minutes, from start to finish. This is from the point that you turn your stove on! Set the temperature to a medium-high heat. I have an electric stove and set mine between a 6 and 7.
2. You want the sugar to be a dirty copper penny color. This is where it gets all of its amazing flavor. It is the hardest part in making any type of homemade cream caramels. It will turn rapidly, so make sure you do not leave its side until it is completely done.
3. If it turns too fast the first time, try, and try again! Do not give up! With a little bit of patience you will eventually become a caramel aficionado! And once you have mastered it, it will become your family tradition.
4. I prefer to use a wooden spoon because the caramel will clump up to a candy consistency when you add the cream. At this point, place the saucepan on low heat and keep stirring the soft caramel chunks at the bottom of the pan so that they can melt down into the cream mixture. Also, make sure that you stir in whatever made it up the sides of the pot after pouring the cream in.
What You Will Need for This Easy Caramel Recipe
Heavy saucepan
Large pot (this will hold about a cup of ice water with ice and will be an ice bath for the hot caramel)
Wisk or a wooden spoon
Ingredients for Soft Caramel Recipe
1 cup of pure cane sugar (I use organic)
¾ cup of fresh cream
1 teaspoon of vanilla extract or 1 vanilla pod scraped
½ teaspoon of sea salt
Step-by-Step Instructions for Making Soft Caramel Sauce
Before starting, fill a large pot or bowl with ice water — you’ll use this for an ice bath later. Set it aside.
Measure out your heavy cream, then stir in the salt and vanilla extract. Set aside so it’s ready to go.
Measure 1 cup of sugar and place it in a small, heavy-bottomed saucepan.
Turn the heat to medium (on an electric stove, between 6 and 7).
Start your timer for about 6 minutes — but rely mostly on the color cue: you’re looking for a deep amber, like a copper penny.
As it heats, the sugar will melt down into a clear syrup. Avoid stirring until most of the sugar has liquefied — you can gently swirl the pan if needed.
When the sugar reaches that rich copper color and begins to give off a faint wisp of smoke, it’s ready. Be careful — it can go from perfect to burnt very quickly!
Remove from heat and slowly pour in the cream mixture, whisking constantly. Stand back a little — the caramel will bubble up fiercely.
The sugar will seize and clump up at first — that’s normal! Return the pan to low heat and keep whisking or stirring with a wooden spoon until the caramel smooths out and everything is fully combined.
Once smooth, you can place the saucepan into the ice water bath and stir until the caramel cools to room temperature.
As it cools, it will naturally thicken into a soft, creamy texture.
Pour into a jar with a lid and refrigerate. It will keep for about 1 month in the fridge or up to 3 months in the freezer.
Tips for Making the Perfect Soft Caramel Sauce
Use room-temperature cream. If your cream is too cold, it can make the hot sugar seize up even more. Let it sit out for about 10–15 minutes before you start cooking.
Keep an eye on the color. Caramel changes fast once it starts to brown—look for that deep amber color, like a shiny copper penny. Once it hits that stage, take it off the heat right away!
Let the sugar melt first. Try not to stir too early; just let the sugar melt down on its own before you start whisking. Stirring too soon can cause crystals to form and make your caramel grainy.
Be extra careful when adding the cream. The hot sugar will bubble up quickly, so pour slowly and use a long-handled whisk or spoon to stay safe.
Take your time over low heat. If the sugar clumps up after you add the cream, don’t worry—that’s totally normal. Just keep it on low heat and whisk gently until it smooths out.
Cool it down gently. Placing the pan in an ice bath is optional, but it really helps stop the cooking process and gives you a silky, smooth caramel.
Store it right. Once it’s cool, pour your caramel into a clean jar with a lid. It’ll keep in the fridge for about a month or can be frozen for up to three months.
Can I make this caramel sauce without heavy cream?
Yes, you can use half-and-half or even whole milk in a pinch, but the texture won’t be quite as rich or creamy. Heavy cream gives the best smooth and buttery result.
Why did my caramel turn grainy?
Grainy caramel usually happens when the sugar crystallizes. Try not to stir until the sugar has melted down into syrup, and make sure your pan is completely clean before starting.
What do I do if my sugar clumps up after adding the cream?
That’s totally normal! Just return the pot to low heat and keep whisking. The clumps will slowly melt back into the cream and smooth out beautifully.
How do I know when my caramel is done?
Watch the color more than the clock. Once it reaches a deep amber shade—about the color of a copper penny—it’s ready to come off the heat.
Can I reheat homemade caramel?
Yes! If it’s too thick from being in the fridge, just warm it gently in the microwave or on the stove over low heat until it softens again.
How long does homemade caramel last?
Stored in a sealed jar, it will keep for about a month in the fridge or up to three months in the freezer.
What’s the best way to use this soft caramel?
It’s delicious drizzled over ice cream, apple slices, or your favorite fall desserts! I especially love it poured over my Homemade Caramel Apple Popcorn Without Corn Syrup or spooned on top of warm Sourdough Discard Apple Cinnamon Muffins.
Tried this recipe?
I would love to see it! Tag me on Instagram @idiesfarm and #idiesfarm so I can share your beautiful creation!
Homemade Soft Caramel Recipe (Without Corn Syrup)
Ingredients
- 1 cup of pure cane sugar I use organic
- ¾ cup of fresh cream
- 1 teaspoon of vanilla extract or 1 vanilla pod scraped
- ½ teaspoon of sea salt
Instructions
- Before starting, fill a large pot or bowl with ice water — you’ll use this for an ice bath later. Set it aside.
- Measure out your heavy cream, then stir in the salt and vanilla extract. Set aside so it’s ready to go.
- Measure 1 cup of sugar and place it in a small, heavy-bottomed saucepan.
- Turn the heat to medium (on an electric stove, between 6 and 7).
- Start your timer for about 6 minutes — but rely mostly on the color cue: you’re looking for a deep amber, like a copper penny.
- As it heats, the sugar will melt down into a clear syrup. Avoid stirring until most of the sugar has liquefied — you can gently swirl the pan if needed.
- When the sugar reaches that rich copper color and begins to give off a faint wisp of smoke, it’s ready. Be careful — it can go from perfect to burnt very quickly!
- Remove from heat and slowly pour in the cream mixture, whisking constantly. Stand back a little — the caramel will bubble up fiercely.
- The sugar will seize and clump up at first — that’s normal! Return the pan to low heat and keep whisking or stirring with a wooden spoon until the caramel smooths out and everything is fully combined.
- Once smooth, you can place the saucepan into the ice water bath and stir until the caramel cools to room temperature.
- As it cools, it will naturally thicken into a soft, creamy texture.
- Pour into a jar with a lid and refrigerate. It will keep for about 1 month in the fridge or up to 3 months in the freezer.
Notes
Tips for Making the Perfect Soft Caramel Sauce
Use room-temperature cream. If your cream is too cold, it can make the hot sugar seize up even more. Let it sit out for about 10–15 minutes before you start cooking. Keep an eye on the color. Caramel changes fast once it starts to brown—look for that deep amber color, like a shiny copper penny. Once it hits that stage, take it off the heat right away! Let the sugar melt first. Try not to stir too early; just let the sugar melt down on its own before you start whisking. Stirring too soon can cause crystals to form and make your caramel grainy. Be extra careful when adding the cream. The hot sugar will bubble up quickly, so pour slowly and use a long-handled whisk or spoon to stay safe. Take your time over low heat. If the sugar clumps up after you add the cream, don’t worry—that’s totally normal. Just keep it on low heat and whisk gently until it smooths out. Cool it down gently. Placing the pan in an ice bath is optional, but it really helps stop the cooking process and gives you a silky, smooth caramel. Store it right. Once it’s cool, pour your caramel into a clean jar with a lid. It’ll keep in the fridge for about a month or can be frozen for up to three months.
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