Homemade Caramel Sauce Recipe
Introduction
Homemade caramel sauce is a simple yet decadent treat that transforms everyday desserts into something special. With just a few ingredients, you can create a rich, buttery sauce perfect for drizzling over ice cream, cakes, or fruit.
Ingredients
- 1 cup (200 grams) granulated sugar
- 5 tablespoons (71 grams) unsalted butter
- ½ cup plus 1 tablespoon heavy cream
- 1 teaspoon flaky sea salt (optional)
Instructions
- Step 1: In a dry, medium-sized stainless steel saucepan or pot, cook the sugar over medium heat.
- Step 2: Swirl the pan occasionally, until the sugar melts and begins to turn a deep golden color, about 5 to 6 minutes.
- Step 3: Turn off the heat and whisk in the butter until melted.
- Step 4: Whisking constantly, gradually add the cream. Whisk until the mixture is smooth. If the caramel seizes or clumps of sugar form, continue heating on low heat until they melt back into a smooth sauce.
- Step 5: Remove from heat and pour through a fine mesh strainer into a heatproof container.
- Step 6: Stir in the salt (if using).
- Step 7: Let hot caramel cool until warm and thick. Use or store in an airtight container in the fridge for up to 2 weeks.
Tips & Variations
- For a deeper flavor, try using brown sugar instead of granulated sugar, but adjust cooking time as it may vary.
- Add a splash of vanilla extract after removing from heat for a subtle, aromatic touch.
- If your caramel hardens too much after cooling, warm it gently in the microwave or on low heat while stirring to restore its pourable texture.
- To make salted caramel sauce, sprinkling flaky sea salt on top just before serving enhances the contrast beautifully.
Storage
Store caramel sauce in an airtight container in the refrigerator for up to 2 weeks. Before using, warm it gently in the microwave or in a saucepan over low heat, stirring occasionally, until it reaches your desired consistency.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
What if my caramel sauce is too thick?
Simply warm it gently on low heat or in short bursts in the microwave while stirring. Adding a little extra cream can also help thin it out.
How do I prevent the caramel from burning?
Cook the sugar over medium heat and swirl the pan often instead of stirring, which helps dissolve the sugar evenly and prevents burning. Remove from heat as soon as it reaches a deep amber color.
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Homemade Caramel Sauce Recipe
- Total Time: 12 minutes
- Yield: About 1 cup (240 ml) caramel sauce 1x
Description
This rich and luscious homemade caramel sauce recipe offers a perfect balance of buttery sweetness with a hint of sea salt, ideal for drizzling over desserts, ice cream, or incorporating into your favorite recipes. Made from just a few simple ingredients, it’s easy to prepare on the stovetop and delivers an irresistibly smooth texture.
Ingredients
Ingredients
- 1 cup (200 grams) granulated sugar
- 5 tablespoons (71 grams) unsalted butter
- ½ cup plus 1 tablespoon heavy cream
- 1 teaspoon flaky sea salt (optional)
Instructions
- Cook the sugar: In a dry, medium-sized stainless steel saucepan or pot, cook the sugar over medium heat. Swirl the pan occasionally to ensure even heating.
- Caramelize the sugar: Continue cooking until the sugar melts fully and begins to turn a deep golden color, which should take about 5 to 6 minutes. This step is crucial to develop the rich caramel flavor.
- Add the butter: Turn off the heat and whisk in the unsalted butter until it melts and combines smoothly with the caramelized sugar.
- Incorporate the cream: While whisking constantly, gradually pour in the heavy cream. Continue whisking until the mixture becomes smooth. If the caramel seizes or sugar clumps form, place the pan back on low heat and stir gently until smooth again.
- Strain the caramel: Remove the sauce from heat and pour it through a fine mesh strainer into a heatproof container, ensuring a silky texture free of any lumps.
- Add sea salt (optional): Stir in the flaky sea salt to balance the sweetness and enhance the caramel’s depth of flavor.
- Cool and store: Let the caramel cool until it’s warm and thick. Use immediately or store in an airtight container in the refrigerator for up to 2 weeks.
Notes
- Use a medium-sized stainless steel saucepan for controlled heat distribution to prevent burning.
- Swirling the pan instead of stirring prevents sugar crystals from forming and maintains smoothness.
- If caramel hardens or seizes, gentle reheating while whisking smooths it back.
- Flaky sea salt is optional but enhances the flavor profile beautifully.
- Store caramel sauce at room temperature for up to 1 week or in the refrigerator for 2 weeks; reheat gently before use.
- Prep Time: 2 minutes
- Cook Time: 10 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: American
Keywords: homemade caramel sauce, caramel recipe, easy caramel sauce, dessert sauce, buttery caramel, salted caramel, stovetop caramel
