This post may contain affiliate links. Please read our disclosure policy.
If you want a small batch of rich, buttery caramel, this recipe is for you. Made with just sugar, water, butter, and cream, it comes together quickly without a candy thermometer. It thickens as it cools, perfect for drizzling over desserts.
Homemade caramel sauce is easy to make and tastes so much better than store-bought. It’s perfect for drizzling over single serving and small batch desserts like vanilla ice cream, an apple dumpling, a brownie, or spice cake.
Why You’ll Love This Recipe
- Easy to Make: Just a few ingredients, no special equipment or thermometer needed.
- Small Batch: Makes about 1/2 cup—perfect when you don’t need a lot.
- Rich and Buttery: Butter and cream create a deep, flavorful caramel that thickens as it cools for a smooth, luscious texture.
- Great for Sharing: A homemade treat that makes a thoughtful gift.
This small batch salted caramel is rich, buttery, and incredibly easy to make. With just sugar, water, butter, and cream, it comes together in minutes—no special equipment needed. It thickens as it cools, creating a smooth, velvety sauce that’s perfect for drizzling over desserts or dipping fruit.
Ingredients
If you have any ingredients leftover from this small batch caramel recipe, check out our Leftover Ingredients Recipe Finder.
- Granulated sugar: The foundation of caramel, sugar melts and caramelizes as it cooks, creating a deep, rich flavor and golden color.
- Water: Helps dissolve the sugar evenly as it heats, then evaporates, leaving behind caramelized sugar.
- Salted Butter: Adds a rich, buttery taste with a touch of salt to balance the sweetness and create a smooth, creamy consistency.
- Heavy Cream/Heavy Whipping Cream: Gives the caramel its velvety texture, making it perfect for drizzling or dipping. If you have extra, use it in Chocolate Ice Cream, a small White Cake, or even Fettuccine Alfredo.
How To Make Caramel
These step-by-step instructions will guide you through making a small batch of caramel. See the recipe box below for exact measurements and full instructions.
- Melt the Sugar: In a 2-quart stainless steel saucepan (avoid non-stick), combine the sugar and water. Heat over medium-high, stirring gently with a silicone spatula or wooden spoon as the sugar starts to melt.
- Stir Until Smooth: Keep stirring—the sugar will clump at first but will gradually melt into a smooth, amber-colored liquid. The process of how the sugar should look as it melts is shown in detail through the four accompanying photos.
- Add the Butter: Stir in the butter carefully, as the caramel will bubble up. Continue stirring until fully combined.
- Pour in the Cream: Slowly add the heavy cream while stirring. The caramel will bubble rapidly. Once all the cream is in, stop stirring and let it boil for 1 minute.
- Cool the Caramel: Remove from heat. It will be thin at first but thickens as it cools.
- Store and Reheat: Transfer to a jar or bowl, cover, and refrigerate for up to 1 month. The caramel will solidify in the fridge—reheat in the microwave or on the stove until smooth.
Expert Tips
- Use a 2-Quart Saucepan: This size works best for a small batch. A larger pan may cause the sugar to spread too thin and burn.
- Watch the Color: Caramel can go from perfect to burnt in seconds, so keep a close eye on it.
- Stay at the Stove: It cooks fast—don’t walk away!
- Expect Bubbling: The caramel will bubble up when adding butter and cream. This is normal, just be cautious.
- Adjust Thickness: If it thickens too much after cooling, gently reheat to loosen.
- Let It Cool Slightly: This helps the caramel thicken before using it as a topping.
Ways To Enjoy Caramel
This homemade salted caramel is a versatile topping for all kinds of desserts. Here are some delicious ways to use it:
- Ice Cream & Cakes: Drizzle over vanilla ice cream, pumpkin dump cake, or dutch apple pie for extra sweetness.
- Warm Desserts: Pour over bread pudding or French toast for a rich, buttery finish.
- Layered Treats: Add to a trifle or cheesecake bars for extra flavor.
- Chocolate & Spiced Desserts: Pair with chocolate cupcakes or gingerbread for a delicious mix of sweet and warm flavors.
Frequently Asked Questions
Store it in an airtight container in the refrigerator for up to a month.
Yes, double the ingredients and follow the same process. If doubling the recipe, use a 3- to 4-quart pot to prevent overflow. Caramel bubbles up when adding butter and cream, and a larger pot gives plenty of room for stirring and control.
Reheat in the microwave for a few seconds or on the stove over low heat until warmed.
Caramel can burn quickly, so keep a close eye on the color and remove it from the heat once it turns amber.
Reheat it gently, and if needed, stir in a splash of cream to loosen it up.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this small batch caramel recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
If you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Small Batch Caramel
Equipment
Ingredients
- ½ cup granulated sugar
- 1 tablespoon water
- 2 tablespoons salted butter
- ¼ cup heavy cream
Instructions
- Melt the Sugar: In a 2-quart stainless steel saucepan (avoid non-stick), combine the sugar and water. Heat over medium-high, stirring gently with a silicone spatula or wooden spoon as the sugar starts to melt.
- Stir Until Smooth: Keep stirring—the sugar will clump at first but will gradually melt into a smooth, amber-colored liquid.
- Add the Butter: Stir in the butter carefully, as the caramel will bubble up. Continue stirring until fully combined.
- Pour in the Cream: Slowly add the heavy cream while stirring. The caramel will bubble rapidly. Once all the cream is in, stop stirring and let it boil for 1 minute.
- Cool the Caramel: Remove from heat. It will be thin at first but thickens as it cools.
- Store and Reheat: Transfer to a jar or bowl, cover, and refrigerate for up to 1 month. The caramel will solidify in the fridge—reheat in the microwave or on the stove until smooth.
Notes
- Use a 2-Quart Saucepan: This size works best for a small batch. A larger pan may cause the sugar to spread too thin and burn.
- Watch the Color: Caramel can go from perfect to burnt in seconds, so keep a close eye on it.
- Stay at the Stove: It cooks fast—don’t walk away!
- Expect Bubbling: The caramel will bubble up when adding butter and cream. This is normal, just be cautious.
- Adjust Thickness: If it thickens too much after cooling, gently reheat to loosen.
- Let It Cool Slightly: This helps the caramel thicken before using it as a topping.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
I’m not sure what happened, but it totally bombed on me. It melted it looked like it was about to caramelize, but all of a sudden it got grainy on me. So it’s in the long run it never caramelized and it had this gritty texture to it. I know my stove top temp can be wonky, so I’ll try again later.
If your caramel turns gritty or grainy, the sugar likely crystallized. This can happen if any melted sugar splashes onto the sides of the pan, where it loses moisture and forms crystals that can cause the caramel to seize up. For the best results, keep stirring continuously over medium-high heat as directed, and if you notice any sugar on the sides, carefully brush it down with a damp pastry brush. I hope this helps, and I’d love to hear how it turns out if you give it another try!
I usually don’t have salted butter in my fridge. For this small batch, I’m assuming that an eighth or a quarter teaspoon of salt added would be adequate?
Yes.
Great recipe.
Thank you!
Can you just use brown sugar ?
Traditional caramel recipes rely on white sugar for that smooth, glossy texture since it melts consistently and develops the rich, deep flavor we expect in caramel. Using brown sugar might change the texture and could make it softer or grainier. However, if you’re interested in experimenting, you could try it with a small batch—just keep in mind it may not turn out quite the same as the original recipe.