Homemade Caramel Sauce
User Reviews
4.7
Homemade Caramel Sauce
Description
Homemade Caramel Sauce is made by simmering sugar and water gently, dissolving the sugar completely without splashing on the sides of the pan. This reduces the risk of crystallization. After boiling covered and uncovered, the syrup is cooked until a deep amber color forms, signaling caramelization.
Once the caramel reaches the desired color, it is removed from heat and combined with cut pieces of salted butter, which melts into the caramel to enrich its flavor and texture. Heavy cream is then stirred in to create a smooth, creamy sauce. Vanilla and a pinch of salt round out the flavor profile.
This sauce is versatile for drizzling over ice cream, cakes, or fruits. It can be doubled easily for larger quantities. Care must be taken during cooking as caramel reaches high temperatures and can burn quickly.
Ingredients
- ¼ cup water
- 1 cup granulated sugar
- ½ cup butter cut into 8 pieces, salted
- ½ cup heavy cream
- 1 teaspoon vanilla
- Pinch salt
Instructions
- In a small, heavy saucepan, slowly combine the sugar and water, taking care not to let any of the mixture splash up onto the sides of the pan.
- Cook the mixture over low heat until the sugar is mostly dissolved, stirring slowly (so sugar crystals don't splash up the sides of the pan).
- Increase the heat to medium and bring the syrup to a boil. Cover the saucepan and let the syrup boil for 2 minutes.
- Uncover, reduce the heat to medium, and continue to boil, without stirring, until the edges start to turn golden brown. If there are hardened sugar crystals on the sides of the pan above the sugar mixture, wash them down with a wet pastry brush.
- Continue cooking until the syrup turns a deep amber brown (see the pictures in the post), about 5-7 minutes. It will take more or less time depending on the heat of the stove, so watch closely.
- Remove from the heat and add the butter. Gently stir until the butter is fully melted. Stir in the cream. If the sauce becomes lumpy and isn’t whisking together, set the pan over low heat and stir until smooth. Stir in the vanilla and salt. It will bubble when the vanilla is added.
- Let the sauce cool until warm before transferring to a jar or other container to store in the refrigerator. Reheat on low on the stove or in the microwave as needed.
Notes
- This recipe can be doubled without changing the cooking method.
- Watch the caramel closely as it changes color to prevent burning.
- Adding butter and cream off the heat helps achieve a smooth texture.
User Reviews
Overall Rating
4.7
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