Learn HOW TO MAKE CARAMEL SAUCE at home that is as sweet, smooth, and delectable as the store-bought ones. The heavenly flavor and aroma will definitely match most of your desserts, snacks, and even beverages so it’s a total kitchen essential. You’ll love how caramel makes every day feel like Christmas!
I honestly believe that this homemade caramel sauce is heaven-sent. You’ll never buy the canned version again once you get the hang of making this sweet golden drizzle.
And since it’s officially the holiday season, you’ll be surprised at how this sauce comes in handy. I’ve used this for cakes, or even for plating my homemade snacks to make it even more finger-licking delicious. You can do this too by following these few simple steps.
What is Caramel?
Caramel is a confectionery in itself because it is basically melted sugar. It is slowly melted to break down the sugar compounds and cooled to form the taste, color, and texture we all love. You often see this in desserts as a sticky brown liquid in flans such as this luscious Chocoflan.
What is Caramel Sauce Made Of?
This caramel sauce recipe is somehow similar to simple caramel but not quite. You see, sugar is still runny when simply melted and dissolved in water but quickly hardens when cooled down.
To make it creamier and more spreadable, we’ll add cream to reach the consistency that we want. A little butter also controls the consistency. Lastly, a dash of vanilla extract creates that iconic richness we’re looking for.
Recipe Variation
A popular variation of this caramel sauce recipe is the salted caramel. Simply add some rock salt to the mixture and that’s basically it.
If you want to have a little fun, add a dash of bourbon or liquor to make caramel liquor. I personally love this, especially when making grown-up candies.😉
Can You Freeze Caramel Sauce?
Oh yes, you can! Freezing the caramel sauce will last for three months when you place it in an airtight container in the freezer. Alternatively, you can keep it in the refrigerator and it should last for about a month. I do have to warn you that it gets thicker and harder as it becomes cooler.
Simply reheat the homemade caramel sauce for a few seconds to make it looser. Don’t dare leave it unattended as it melts pretty quickly and could easily burn.
Caramel Sauce Application
It’s not hard to think of a dish to pair this homemade caramel sauce with. There are more dishes you can serve with this sauce other than ice cream and apples. So, I’ve listed here are a few of my favorites.
Pampoenkoekies or South African pumpkin fritters are bite-sized snacks that are nicely served with caramel sauce. Speaking of snacks (or more like dessert), try this sauce on this simple Apple Galette recipe or this head-turner Caramel Cake. Lastly, my favorites, the breakfast duo of Crepe Suzette, and the delicious French Toast.
More Sweet Recipes
How To Make Caramel Sauce
In a medium saucepan, add sugar and enough water to soak up the sugar. Place on medium heat and stir with a wooden spoon until sugar dissolves and the water looks clear. Use a pastry brush to clean any crystals that may have forms on the sides of the saucepan. Cook, without stirring, until the sugar mixture turns an amber hue, approximately 10 minutes. Swirl the pot as needed without stirring, crystals may form. For a deep rich amber color, cook for an extra 2 minutes or more until the desired color has been reached.
Warm-up heavy cream in the microwave or stovetop. Reduce heat and whisk in the heavy cream and butter into the saucepan. Don’t be alarmed if the caramel bubbles up. Continue stirring until the heavy cream and butter have been fully incorporated into the caramel. The mixture should be smooth and thick – about 2-3 minutes. Stir in vanilla extract, if desired. Remove from the heat and let it cool to room temperature. As caramel sauce cools it will thicken up even more. The caramel can be left outside for 2-3 days, stored in a jar or airtight container. You may refrigerate for up to a month, or store in the freezer for 3 months.
Watch How To Make It
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How To Make Caramel Sauce
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Ingredients
- 1 ½ cup (300g) granulated sugar
- ¾ -1 cup (177.75ml-237ml) water
- ¾ cup (180g) heavy whipping cream
- 3 ounces (85.05g) unsalted butter
- 2 teaspoons (8.4g) vanilla extract
- ¾ teaspoon (3.75g) salt (optional)
Instructions
- In a medium saucepan, add sugar and enough water to soak up the sugar.
- Place on medium heat and stir with a wooden spoon until sugar dissolves and the water looks clear. Use a pastry brush to clean any crystals that may have forms on the sides of the saucepan.
- Cook, without stirring, until the sugar mixture turns an amber hue, approximately 10 minutes. Swirl the pot as needed without stirring, crystals may form. For a deep rich amber color, cook for an extra 2 minutes or more until the desired color has been reached.
- Warm-up heavy cream in the microwave or stovetop. Reduce heat and whisk in the heavy cream and butter into the saucepan. Don’t be alarmed if the caramel bubbles up. Continue stirring until the heavy cream and butter have been fully incorporated into the caramel. The mixture should be smooth and thick - about 2-3 minutes. Stir in vanilla extract, if desired.
- Remove from the heat and let it cool to room temperature. As caramel sauce cools it will thicken up even more.
- The caramel can be left outside for 2-3 days, stored in a jar or airtight container. You may refrigerate for up to a month, or store in the freezer for 3 months.
Tips & Notes:
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Nutrition Information:
Ivy Nicholas says
What can one substitute for the heavy cream?
Imma says
Whole milk and butter or cream cheese and a little milk will work. If you want a dairy-free substitute, you could try it with coconut cream. Please let me know what you tried.
Kiley Reed says
Could you use this to make caramel popcorn?
ImmaculateBites says
Yes yes!
Douglas says
iMMA,,You listed amounts as 1 ½ cup (300g) granulated sugar
¾ -1 cup (177.75ml-237ml) water ,,,, is that 1 1/2 cups fo sugar, and 3/4 or maybe 1 cup of water ? That’s a big difference,,,?