homemade caramel sauce

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 Why You’ll Love This Recipe

  • Quick and Easy: Ready in just 10 minutes, this recipe is perfect for satisfying your sweet tooth without a long wait.
  • Simple Ingredients: Requires only five common pantry staples.
  • Versatile: Use it as a topping for desserts, a dip for fruits, or a sweetener for beverages.
  • Customizable: Easily adjust the salt to create a salted caramel version.

Ingredients

  • 1 cup granulated sugar
  • 1/4 cup water
  • 6 tablespoons unsalted butter, cut into pieces
  • 1/2 cup heavy cream
  • 1 teaspoon vanilla extract (optional)
  • Pinch of salt (adjust to taste)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

  1. Combine Sugar and Water: In a heavy-bottomed saucepan, add sugar and water, stirring gently to form an even layer.
  2. Heat Mixture: Over medium heat, cook until the sugar dissolves and the mixture begins to bubble, about 3-4 minutes. Avoid stirring; instead, gently swirl the pan occasionally.
  3. Caramelize: Continue cooking until the mixture turns a deep amber color, approximately 8-12 minutes. Watch closely to prevent burning.
  4. Add Butter: Carefully whisk in the butter until fully melted. The mixture will bubble vigorously.
  5. Incorporate Cream: Remove from heat and slowly pour in the heavy cream, whisking continuously until smooth.
  6. Flavor: Stir in vanilla extract and salt to taste.
  7. Cool: Allow the sauce to cool in the pan for 10 minutes, then transfer to a glass jar to cool completely.

Servings and Timing

  • Yield: Approximately 1 1/4 cups (10 servings of 2 tablespoons each)
  • Prep Time: 2 minutes
  • Cook Time: 10 minutes
  • Total Time: 22 minutes

Variations

  • Salted Caramel: Increase the salt to 1/2 teaspoon for a salted caramel version.
  • Flavored Caramel: Add a splash of bourbon or a pinch of cinnamon for additional depth of flavor.

Storage/Reheating

  • Refrigeration: Store in a tightly sealed jar in the refrigerator for up to 3 weeks.
  • Freezing: Freeze for up to 2 months; thaw in the refrigerator before use.
  • Reheating: Warm gently on the stove or in the microwave until desired consistency is reached. Note that reheating will make the caramel thinner.

FAQs

What type of sugar is best for this recipe?

Granulated white sugar is recommended for its consistency and ability to caramelize evenly.

Can I use salted butter instead of unsalted?

Yes, but reduce or omit the additional salt to prevent the sauce from becoming too salty.

How can I prevent the sauce from crystallizing?

Avoid stirring once the sugar dissolves; instead, gently swirl the pan to prevent crystallization.

Is a candy thermometer necessary?

No, but if used, aim for a temperature between 338°F and 350°F for optimal caramelization.

Can I double the recipe?

Yes, but use a larger saucepan to accommodate the increased volume and ensure even cooking.

How can I fix grainy caramel sauce?

Add a scant 1/4 cup of water and gently reheat to dissolve any crystals, then proceed with the recipe.

Can I omit the vanilla extract?

Yes, but vanilla enhances the flavor; omitting it will result in a more straightforward caramel taste.

What if my caramel burns?

Unfortunately, burnt caramel has a bitter taste and should be discarded. Monitor closely to prevent burning.

Can I use this sauce for caramel apples?

This sauce is too thin for coating apples but works well as a dip for apple slices.

How do I make the sauce thicker?

For a thicker consistency, cook the caramel slightly longer, but be cautious to avoid burning.

Conclusion

This homemade caramel sauce is a delightful addition to numerous desserts and beverages. Its quick preparation and rich flavor make it a staple for any sweet treat enthusiast. Enjoy the indulgence of homemade caramel

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homemade caramel sauce

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  • Author: Isabella
  • Total Time: 22 minutes
  • Yield: 1 1/4 cups (10 servings of 2 tablespoons each)
  • Diet: Vegetarian
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Description

Indulge in the buttery richness of homemade caramel sauce made with just five simple ingredients in 10 minutes! This versatile, quick, and easy recipe is perfect for drizzling over ice cream, pancakes, or cakes, and even works as a dip for fruits or a sweetener for your coffee.

 

Ingredients

  • 1 cup granulated sugar
  • 1/4 cup water
  • 6 tablespoons unsalted butter, cut into pieces
  • 1/2 cup heavy cream
  • 1 teaspoon vanilla extract (optional)
  • Pinch of salt (adjust to taste)

Instructions

  • ombine Sugar and Water: Add sugar and water to a heavy-bottomed saucepan, stirring gently to form an even layer.
  • Heat Mixture: Cook over medium heat until the sugar dissolves and bubbles form, about 3–4 minutes. Avoid stirring; swirl the pan gently.
  • Caramelize: Continue cooking until the mixture reaches a deep amber color, approximately 8–12 minutes. Monitor closely to avoid burning.
  • Add Butter: Carefully whisk in butter until fully melted. Expect vigorous bubbling.
  • Incorporate Cream: Remove from heat and slowly pour in the heavy cream, whisking continuously until smooth.
  • Flavor: Stir in vanilla extract and salt to taste.
  • Cool: Allow sauce to cool for 10 minutes in the pan, then transfer to a jar to cool completely.

Notes

  • Variations:
    • Salted Caramel: Increase the salt to 1/2 teaspoon.
    • Flavored Caramel: Add bourbon or cinnamon for a twist.
  • Storage: Refrigerate in a sealed jar for up to 3 weeks or freeze for 2 months. Reheat gently before use.
  • Troubleshooting: Avoid stirring once sugar dissolves to prevent crystallization.
  • Prep Time: 2 minutes
  • Cook Time: 10 minutes
  • Category: Desserts, Sauces
  • Method: Stovetop
  • Cuisine: American

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