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Homemade Caramel Sauce Recipe

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4 from 2 reviews

A rich and creamy homemade caramel sauce made with simple ingredients including heavy cream, sugar, butter, vanilla, and salt. Perfect for drizzling over desserts, ice cream, or using as a dip, this sauce is cooked on the stovetop to achieve a smooth, deep amber-colored caramel with a perfect balance of sweetness and buttery flavor.

Ingredients

Caramel Sauce Ingredients

  • 1/2 cup heavy cream (120 ml)
  • 1 cup granulated sugar (200 grams)
  • 5 tbsp unsalted butter (85 grams)
  • 1 tsp vanilla extract
  • 1/2 tsp salt

Instructions

  1. Warm the cream: Heat the heavy cream gently in the microwave or on the stovetop until it is warm to the touch, then set aside for later use.
  2. Melt the sugar: Add the granulated sugar to a heavy-bottomed stainless steel saucepan over medium heat. Stir constantly to ensure the sugar melts evenly and does not burn.
  3. Monitor caramel color: Continue stirring until the sugar syrup turns a golden amber color, watching carefully to prevent it from burning. If the syrup darkens too quickly before all sugar melts, remove from heat and keep stirring.
  4. Add the butter: Once the syrup is a light amber color and sugar is fully melted, carefully add the unsalted butter. Stir until the butter is fully melted, being cautious of splattering syrup.
  5. Incorporate cream: Slowly add the warm heavy cream a little at a time while stirring continuously. The mixture may bubble and release steam, so handle with care.
  6. Smooth the sauce: Continue cooking the mixture on low heat until fully combined and the sauce is smooth without any crystallized sugar or lumps. The caramel should have a deep amber color at this stage.
  7. Finish and flavor: Remove the pan from heat, transfer the caramel to a bowl, then stir in the salt and vanilla extract until combined.
  8. Cool the caramel: Let the caramel sauce cool to room temperature before serving or storing.

Notes

  • Use a heavy-bottomed stainless steel pan to ensure even heat distribution and prevent burning sugar.
  • Do not use a non-stick pan as high heat can damage the coating with sugar caramelization.
  • Be very careful during the melting and mixing stages as hot caramel can cause severe burns.
  • If crystals start forming, stir gently until they dissolve to keep the sauce smooth.
  • Store leftover caramel sauce in an airtight container in the refrigerator and gently reheat before use.
  • This sauce pairs beautifully with ice cream, cakes, pancakes, and fruit.

Find it online: https://dishcooks.com/homemade-caramel-sauce-recipe/