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This caramel sauce recipe is a simple and delightful way to elevate your desserts. Made with just a few basic ingredients, it’s rich, buttery, and full of deep caramel flavor. It’s perfect for drizzling over ice cream, adding to your favorite sweet drinks, or adding to pies, cakes or cheesecakes, like my The Best Pumpkin Cheesecake Recipe with Biscoff Crust.
This quick recipe uses only three simple ingredients and no corn syrup. For a deeper flavor, you can add a teaspoon of vanilla extract. If you like savory, add a little bit of sea salt. You will soon see that making your own caramel sauce is easy and tastes better than store-bought caramel.
The Chemistry of Caramel Sauce
Making caramel sauce is all about the careful transformation of sugar. As the sugar melts and cooks, it goes through a series of stages, developing a deep amber color and rich flavor. The addition of unsalted butter and heavy cream helps to create a smooth, creamy texture, while the brown sugar adds a touch of molasses flavor, enhancing the complexity of the sauce. The key is to monitor the heat closely and stir continuously to prevent burning and ensure even cooking.
What is in caramel sauce?
Unsalted Butter
Adds richness and smoothness to the sauce.
Brown Sugar
Provides sweetness and a hint of molasses flavor. For this recipe, you can also swap out the brown sugar for granulated sugar, although it won’t have the same depth of flavor, and the color will be lighter.
Heavy Cream
Heavy whipping cream adds creaminess and helps to achieve the perfect consistency.
How do you make homemade caramel sauce?
- For this simple caramel recipe, melt 1/2 cup of unsalted butter to a medium-sized saucepan over medium heat. Then stir in 1 cup of brown sugar and 1 pinch of sea salt.
- Slowly pour in 2/3 cup of heavy cream into the caramel. Turn the heat on to medium-low heat and stir as the ingredients melt together.
- Bring to a boil over medium-high heat. Once the mixture is fully combined and smooth, continue stirring and bring it to a gentle boil. Allow it to boil for 2-3 minutes, stirring continuously to ensure it doesn’t burn. Pay close attention to the temperature and be careful to not burn the caramel as it boils. If you want a salted caramel, add a teaspoon of sea salt (not regular table salt) once the caramel is done cooking.
- Cool and serve. Remove the caramel sauce from the heat and allow it to cool slightly before serving. The sauce will thicken as the caramel cools. You can pour the remaining caramel in a glass jar and store it in the refrigerator.
How to Store Homemade Caramel Sauce
Store it in an airtight glass container in the refrigerator for up to a month. When ready to use, reheat gently in the microwave or on the stovetop.
This caramel sauce can be made ahead and stored in a mason jar for up to a month. Just reheat before serving to achieve the desired consistency.
Serving Suggestions
Drizzle this over vanilla ice cream for a classic treat, or use it as a dip for apple slices. It’s also delicious, drizzled over pumpkin pie, cheesecake, or as a sweet topping for cinnamon rolls. For a quick dessert, pour it over brownies or stir it into your morning coffee for a caramel latte at home.
Fun Fact
Did you know that caramel has been enjoyed for centuries? Caramelization is one of the oldest cooking techniques, dating back to ancient times. This process not only enhances the flavor of sugar but also adds a deep amber color that makes caramel so visually appealing. Whether used in candies, desserts, or sauces, caramel is a favorite globally.
Recommended Products
Why make caramel sauce?
This easy caramel sauce recipe is perfect for holiday baking, Sunday brunches, or any time you want to add something extra to your desserts. It’s a simple yet impressive addition to any meal and makes a great homemade gift!
This recipe is quick and easy, requiring only a few minutes of your time to create a sauce that’s far superior to anything store-bought. With its smooth texture and rich flavor, this can transform even the simplest dessert into something extraordinary. Whether you’re making ice cream sundaes or simply want to add a finishing touch to your favorite dessert, this caramel sauce is a must-have in your recipe collection.
FAQs
How do I prevent sugar crystals in caramel sauce?
To prevent sugar crystals from forming, stir the mixture continuously as it heats. If crystals start to form, you can also use a pastry brush dipped in water to wash down the sides of the pan.
Can I make this caramel sauce ahead of time?
Yes, you can make this caramel sauce ahead of time and store it in an airtight container at room temperature for up to a week or in the refrigerator for up to a month.
What can I use caramel sauce for?
Caramel sauce is incredibly versatile. Drizzle it over apple slices, vanilla ice cream, pumpkin pie, apple pie, or an apple crisp, or use it as a dip for caramel apples. It also makes an excellent topping for cinnamon rolls and a sweet addition to coffee drinks.
Why did my caramel sauce turn grainy?
Undissolved sugar crystals often cause grainy caramel sauce. To avoid this, make sure all the sugar is fully dissolved before bringing the mixture to a boil, and avoid stirring too vigorously once it starts boiling.
Recipes You May Love
- The Best Pumpkin Cheesecake Recipe with Biscoff Crust
- Vanilla Frozen Custard
- Fudgy Chocolate Caramel Brownies Recipe
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Caramel Sauce
Ingredients
- 1/2 cup unsalted butter
- 1 cup brown sugar
- 2/3 cup heavy cream
- 1 pinch sea salt
Instructions
- In a medium-size saucepan, add butter and allow it to melt. Turn the heat on medium heat and stir in the brown sugar until all melts together.
- Add the pinch of salt. Whisk.
- Slowly pour in the cream, whisking constantly.
- Once the mixture is combined, continue stirring until it comes to a boil.
- Boil for 2-3 minutes, stirring continuously.
- Remove and allow to cool a bit before serving.
Nutrition
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