Caramel Sauce

This caramel sauce is easy and straightforward to make. Only 3 ingredients, and no thermometer required! 

easy 3 ingredient caramel sauce to make without a thermometer!

The day has finally come, my friends. After being convinced I was cursed by the caramel gods, I have finally prevailed. It's been years since I've tried making caramel sauce. I had too many failed attempts to speak of, and was too emotionally damaged to try again for some time. But I felt it was time, and I did it! This time I forewent the use of a candy thermometer and just went with my senses. Definitely the best route. Just look at this stuff!

easy 3 ingredient caramel sauce to make without a thermometer!

In 3 easy steps and using only 3 ingredients, you can have this caramel sauce ready for consumption in just 15 minutes! Have I sold you on it yet?

What's so great about it is how versatile it is. Depending on the temperature, you can scoop it, drizzle it, or pour it. It last for up to 2 weeks in the refrigerator, but who are we kidding- it won't last that long. See for yourself!

easy 3 ingredient caramel sauce to make without a thermometer!
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Caramel Sauce
Easy 3-ingredient caramel sauce that doesn't require a thermometer. Rich, buttery, and flavorful.
  • 1 cup sugar
  • 1/2 cup butter, cubed
  • 1/2 cup heavy cream
1. In a medium saucepan, melt the sugar over medium heat. After the sugar clumps up, and starts to melt, stir occasionally. It will clump up first, and then slowly melt, and then start to turn an amber color. Remove from heat as soon as it turns amber in color and smells nutty.2. Immediately after removing from the heat, add the butter cubes. Mixture will bubble and splatter, so be careful. Stir the butter in until it is fully melted and combined.3. Place back onto medium heat, and add heavy cream. This will cause it to splatter and bubble some more. Bring to a boil for about 1 or 2 minutes, until heavy cream is fully combined, and mixture thickens up just a bit. Remove from heat and let cool before using. Store in a sealed container in the refrigerator for up to 2 weeks.
Prep time: Cook time: Total time: Yield: 1 cup