Homemade Caramel Sauce
User Reviews
5
Homemade Caramel Sauce
Description
This caramel sauce begins by carefully heating granulated sugar alone in a medium-sized saucepan until it melts and turns a deep golden color, a process that requires attention and occasional swirling to ensure even melting without burning. Once the caramel color develops, unsalted butter is whisked in off the heat to enrich the sauce and add creaminess. Heavy cream is then gradually added while whisking constantly to create a smooth, emulsified mixture. If clumps occur due to the caramel seizing, gently reheating on low until smooth is advised.
The finished sauce is strained through a fine mesh to remove any residual bits, resulting in a velvety texture. An optional teaspoon of sea salt enhances the flavor complexity and can be tailored to taste. After cooling to a warm, thick consistency, the sauce is ready to use as a drizzle over desserts or as a dip. It stores well in an airtight container in the refrigerator for up to two weeks and can be reheated in short bursts to regain pourable consistency.
Following these steps carefully ensures a stable and smooth caramel sauce without graininess or burning, suitable for a variety of sweet applications.
Ingredients
- 1 cup granulated sugar 200 grams
- 5 tablespoons unsalted butter 71 grams
- 1/2 cup heavy cream plus 1 tablespoon
- 1 teaspoon sea salt optional, Fleur de Sel or flaky
Instructions
- In a dry, medium-sized stainless steel saucepan, cook the sugar over medium heat, swirling the pan occasionally, until the sugar melts and begins to turn a deep golden color, about 5 to 6 minutes. Turn off the heat and whisk in the butter until melted. Whisking constantly, gradually add the cream. Whisk until the mixture is smooth.
- The caramel may seize. If clumps of sugar form, continue heating on low heat until they melt back into a smooth sauce. Remove from heat and pour through a fine mesh strainer into a heatproof container. Stir in the salt (if using). Let cool until warm and thick. Use or store in an airtight container in the fridge for up to 2 weeks. Let come to room temperature or warm in the microwave for 20-30 seconds to bring back to drizzling/dipping consistency.
Notes
- Use a heavy-bottomed stainless steel saucepan to prevent hot spots and burning when melting sugar.
- If the caramel seizes and forms clumps, gently reheat on low heat while whisking until smooth again.
- Store the caramel sauce in an airtight container in the refrigerator for up to two weeks to maintain quality.
- Warm the sauce briefly in the microwave for 20-30 seconds before using if it thickens in the fridge, to restore drizzling consistency.
- The recipe and detailed baking science tips are available in the original Cookies & Cream ice cream sandwich cookbook.
User Reviews
Overall Rating
5
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