Go Back
–+ servings
a small jar of caramel with a spoon on this side.
Print Recipe
5 from 2 votes

Small Batch Caramel

Make a small batch of salted caramel with just a few ingredients! Perfect for topping ice cream, brownies, or your favorite dessert.
Prep Time5 minutes
Cook Time20 minutes
Cool20 minutes
Total Time45 minutes
Course: Dessert
Cuisine: American, French
Diet: Vegetarian
Keyword: caramel, salted caramel
Servings: 8 tablespoons
Author: Joanie Zisk

Equipment

Ingredients

  • ½ cup granulated sugar
  • 1 tablespoon water
  • 2 tablespoons salted butter
  • ¼ cup heavy cream
US - Metric

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.
    sugar melting in a saucepan.
  • Stir Until Smooth: Keep stirring—the sugar will clump at first but will gradually melt into a smooth, amber-colored liquid.
    sugar melting in a pot.
  • Add the Butter: Stir in the butter carefully, as the caramel will bubble up. Continue stirring until fully combined.
    caramel simmering in a pot.
  • 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.
    caramel simmering in a pot.
  • 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.
    a small jar of homemade caramel sauce.

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

Serving: 1tablespoon | Calories: 99kcal | Carbohydrates: 13g | Protein: 0.2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 16mg | Sodium: 25mg | Potassium: 8mg | Sugar: 13g | Vitamin A: 197IU | Vitamin C: 0.04mg | Calcium: 6mg | Iron: 0.01mg

QR code

Scan this QR code with your phone's camera to view this recipe on your mobile device.

qr code