Caramel is a dessert ingredient that is a combination of sugar, heavy cream and butter. If you make caramel without butter, you will get a caramel sauce.


Caramel is used as an independent dessert and as a filling for cakes, cupcakes, cheesecakes, brioches and other confectionery products.
Caramel and caramel sauce are served with French toast, cheese pancakes, pancakes and other sweet breakfasts.



My name is Svitlana. I am a pastry chef, food blogger, photographer and food stylist.

My blog is about delicious food, desserts, home baking, photos, aesthetics and people.
If you want to chat or have a proposal for cooperation, write to, or on Instagram.

Master classes

In my blog you will find master classes that will be interesting for both beginners and professionals.

I am a practicing confectioner and I will teach you how to make delicious and exquisite confections at home.


Prepare all the ingredients.

Pour the sugar into a saucepan with a thick bottom.

Bring the heavy whipping cream to a boil separately.

Put the saucepan with sugar on a medium heat and keep it without stirring until you see that the sugar has melted at the bottom.

Start stirring the dry caramel with a wooden spoon or spatula for caramel, if you don’t have one, a whisk will do. Mix until all the sugar becomes same consistency and will become a rich caramel color.

Carefully add the butter, stirring intensively after each added piece.

Remove from the stove and pour in the hot heavy whipping cream, stir and strain the caramel.

Pour into a jar for storage, you can add sea salt. 

Store the caramel in the refrigerator and use it as needed. 

Step-by-step cooking photos