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Homemade Caramel Sauce Recipe

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Homemade Caramel Sauce

Homemade caramel sauce is the easiest way to make any dessert feel special and indulgent.

With just five simple ingredients, you’ll have a rich, buttery sauce in only 10 minutes.

Drizzle it over ice cream, brownies, or pancakes, or swirl it into coffee for a sweet homemade touch.

Your family will love it, and you’ll love how easy and quick it is to make.

Perfect for gifting, or keeping in the fridge for a sweet moment anytime.

For Caramel Sauce

  • Granulated Sugar – this is the base of the caramel, giving it that rich, sweet flavor.
  • Water – helps the sugar melt evenly without burning.
  • Unsalted Butter – adds a smooth, rich, buttery flavor to the sauce.
  • Heavy Cream – makes the caramel creamy and luscious.
  • Vanilla Extract – for a hint of warm, aromatic flavor.
  • Salt – just a pinch to balance the sweetness (optional, but recommended for salted caramel lovers!).

Homemade Caramel Sauce Recipe

Transform Your Desserts into Decadent Delights! Indulge in the magic of homemade caramel sauce that promises to elevate your favorite treats.
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Course: Condiment, Dessert, Sauce
Cuisine: American
Keyword: Homemade Caramel Sauce Recipe
Prep Time: 2 minutes
Cook Time: 10 minutes
Cooling Time:: 10 minutes
Total Time: 22 minutes
Servings: 10 servings

Notes

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
  • A pinch of salt (optional)

 

Instructions:

  1. Prepare the Sugar Mixture:
    • In a 3-quart heavy-bottomed saucepan, combine the sugar and water.
    • Stir lightly to ensure the sugar is spread in an even layer.
  2. Heat the Mixture:
    • Place the saucepan over medium heat.
    • Allow the sugar to dissolve into a clear, bubbling liquid; this will take about 3-4 minutes.
    • Once bubbling, stop stirring. Gently swirl the pan and brush down the sides to prevent sugar crystals from forming.
  3. Caramelize the Sugar:
    • Continue to heat until the sugar mixture thickens and turns a deep amber color, akin to honey, about 8-12 minutes.
    • Monitor closely to avoid burning.
  4. Add Butter:
    • Carefully add the butter to the pan.
    • Whisk continuously until the butter is fully melted and integrated. Note: The caramel will bubble vigorously.
  5. Incorporate Cream:
    • Remove the pan from heat.
    • Gradually pour in the heavy cream, whisking constantly until smooth and fully combined.
  6. Final Flavoring:
    • Stir in the vanilla extract and a pinch of salt.
  7. Cooling:
    • Let the caramel cool in the pan for 10 minutes.
    • Transfer the caramel to a glass jar with a lid and allow to cool completely. It will thicken as it cools.

 

Storage:

  • Store your caramel sauce in the refrigerator, sealed tightly, for up to 3 weeks, or freeze it for up to 2 months. The caramel will solidify when cold; reheat in the microwave to achieve the desired consistency.

 

Tip:
 For additional guidance and tips, check the associated video and article linked in the original recipe.

 

Nutrition

Calories: 180 kcal | Carbohydrates: 20g | Protein: 1g | Fat: 11g | Saturated Fat: 7g Cholesterol: 34mg | Sodium: 6mg | Potassium: 9mg | Sugar: 20g | Vitamin A: 385 IU Calcium: 10mg
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1. Why is my caramel sauce crystallizing?

Crystallization happens when sugar forms gritty clumps instead of melting smoothly.
 To avoid this:

  • Use a clean pan and utensils – Any stray particles can start the crystallization process.
  • Avoid stirring once the sugar begins to melt – Swirl the pan gently if needed.
  • Brush down the sides of the pan – This will prevent sugar crystals from forming on the edges.

2. How do I prevent my caramel sauce from burning?

Burning is common because caramel cooks quickly once the sugar melts.
 To stop this from happening:

  • Keep the heat on medium – This allows the sugar to melt gradually and evenly.
  • Stay alert and watch closely – Caramel can go from golden to burnt in seconds.
  • Use a heavy-bottomed pan – This ensures heat is distributed evenly, avoiding hot spots that burn the sugar.

3. Can I make this caramel sauce without a candy thermometer?

Yes, you don’t need a thermometer to make perfect caramel sauce.
 Instead, watch for these signs:

  • Color change – The caramel should turn from light golden to a rich amber hue.
  • Bubble consistency – When the bubbling slows down, you’re almost there.
  • Visual texture – It will thicken as it cools and become smooth enough to pour.

4. How do I store leftover caramel sauce?

Your caramel sauce will solidify in the fridge but can be easily reheated.
 Here’s how to store it:

  • Store it in an airtight container in the fridge for up to 2 weeks.
  • To reheat: Warm it in the microwave for 30-second intervals, stirring each time.
  • Thicken or loosen: Add a little cream if it gets too thick after cooling.

5. How can I make salted caramel sauce?

Making salted caramel sauce is a breeze with this recipe.
 Here’s how to add a salty kick:

  • Stir in sea salt after you remove the pan from heat—start with 1-2 teaspoons to taste.
  • Optional: Sprinkle a little flaky salt over the top when serving for that signature salted caramel flavor.



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