Making your own caramel sauce from scratch is a lot easier than you might think, and it takes practically no time at all. This recipe comes from my friend Suzanne who is a baking genius. I’ve watched her make caramel sauce many times and finally got around to doing it myself.
My one note of caution is to be extra careful while you are cooking the sugar, as with any candy making process. Once the sugar has melted it has a much higher temperature than boiling water. Also, when you add the cream, the mixture will foam up, so use a pan with high sides.
Caramel Sauce Recipe
PrintIngredients
- 1 cup (210 g) of sugar
- 6 Tbsp (85 g) butter
- 1/2 cup (120 ml) heavy whipping cream
Method
1 First, before you begin, make sure you have everything ready to go - the cream and the butter next to the pan, ready to put in. Making caramel is a fast process that cannot wait for hunting around for ingredients. If you don't work fast, the sugar will burn. Safety first - make sure there are no children under foot and you may want to wear oven mitts; the caramelized sugar will be much hotter than boiling water.
2 Heat sugar on moderately high heat in a heavy-bottomed 2-quart or 3-quart saucepan. As the sugar begins to melt, stir vigorously with a whisk or wooden spoon. As soon as the melted sugar is simmering, stop stirring. You can swirl the pan a bit if you want, from this point on. Note that this recipe works best if you are using a thick-bottomed pan. If you find that you end up burning some of the sugar before the rest of it is melted, the next time you attempt it, add a half cup of water to the sugar at the beginning of the process, this will help the sugar to cook more evenly, though it will take longer as the water will need to evaporate before the sugar will caramelize.
3 As soon as all of the sugar crystals have melted (the liquid sugar should be dark amber in color), immediately add the butter to the pan. Whisk until the butter has melted.
4 Once the butter has melted, take the pan off the heat. Count to three, then slowly add the cream to the pan and continue to whisk to incorporate. Note than when you add the butter and the cream, the mixture will foam up considerably. This is why you must use a pan that is at least 2-quarts (preferably 3-quarts) big.
5 Whisk until caramel sauce is smooth. Let cool in the pan for a couple minutes, then pour into a glass mason jar and let sit to cool to room temperature. (Remember to use pot holders when handling the jar filled with hot caramel sauce.) Store in the refrigerator for up to 2 weeks. Warm before serving.
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Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.
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This might be the best thing I ever cooked (and I cook a lot). I initially made it to go on ice cream. Now, we have forgotten about the ice cream and we eat the caramel straight out of the jar. I am now planning to use this to make caramel apples this week. Thanks for sharing therecipe!
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Thank you
My family love this recipe
It is very easy to make
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This is a good recipe.in order to avoid burning the sugar, I start with the burner on low. I watch for several minutes. If the sugar is not melting, I raise the flame slightly. I continue the process until the sugar is slowly melting. It takes a bit longer this way, but the end result is more or less guaranteed.
Followed this recipe to a “T” and it turned out PERFECT! Tastes like heaven!
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Great recipe! I gave it a go and got it done in very short time. The only drawback is that the sugar tends to burn on the inside of the pot, making for a time-consuming cleanup. (And small flakes of burned sugar can make their way into your caramel) The way around that is to keep a brush with a small bowl of water handy. Use it to occasionally “baste” the inside of the pot, washing the sugar back into the mix as it approaches boiling temperature.
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