Homemade Caramel Sauce
This easy caramel sauce recipe uses three simpple ingredients: white sugar, butter, and heavy cream to create a rich, silky sauce perfect for drizzling over ice cream sundaes, apple pie, or even stirring into morning coffee. It’s the perfect gift when stored in a mason jar or airtight container and can be customized with a pinch of sea salt for a delicious sweet salted caramel sauce. Ready in under 30 minutes, this is your go-to recipe for all things caramel!
Ingredients
- 2 cup White sugar (Organic if possible)
- 1/2 cup Salted butter
- 2/3 cup + 2 tablespoon heavy cream or half & half
Instructions
- In a medium sauce pan, melt the white sugar over medium-low heat, stirring occasionally with a wooden spoon. When the sugar turns a deep amber color, add the butter and stir until melted.
- Slowly pour in the heavy cream, whisking constantly. Let the mixture boil for 1-2 minutes until thickened.
- Remove from heat, allow to cool slightly, and transfer to an airtight glass container. Store in the fridge for up to 3 weeks.
Video
Notes
Common Issues and Questions When Making Caramel Sauce
Making caramel sauce, especially for the first time, can sometimes feel a little intimidating. Here are some common problems that can arise during the process and how to solve them: 1. Why does my caramel have sugar crystals?
Sugar crystals can form when the sugar mixture isn't properly dissolved, leading to a grainy texture in the final sauce. This can happen if there’s moisture on the sides of the pan or if you stir the sugar too much while it’s melting. To prevent this, use a pastry brush dipped in water to gently clean the sides of the pan as the sugar melts. If your caramel crystallizes after cooling, it’s usually a sign that the sugar wasn’t fully dissolved during cooking. Always cook the sugar over medium-low heat and make sure to stir gently as it melts. 2. My caramel is burnt! What went wrong?
Caramel can go from perfect to burnt in just seconds. When you're cooking the sugar to a deep amber color, it's crucial to pay close attention. Keep the heat at medium-low to ensure the sugar melts evenly without burning. If the caramel turns dark and smells bitter, it’s likely burnt. Unfortunately, once caramel is burnt, you can't salvage it, so it’s best to start again. A helpful tip is to remove the pan from heat just before the caramel reaches your desired color since it will continue to cook for a few seconds off the heat. 3. My caramel is too thick. How can I fix it?
Caramel can sometimes thicken too much as it cools, especially if it's overcooked. To fix this, gently reheat the caramel on the stove or microwave and stir in a small amount of heavy cream or whole milk. This should loosen it up and bring it back to the perfect consistency. It’s also important to note that the caramel will naturally thicken as it cools. So, if you want a thinner sauce, you may want to reduce the cooking time slightly or add an extra tablespoon of cream. 4. How do I know when the sugar is melted?
When using the dry method to make caramel, the sugar dissolves and gradually melts into a liquid as it heats up. You’ll know the sugar is properly melted when there are no more granules, and the liquid has turned a smooth, golden amber color. If you're unsure, a candy thermometer can help. The sugar should reach about 340°F (170°C) when fully melted and ready for the next step. Be careful during this stage, as hot caramel can be dangerous if it splatters. 5. Why is my caramel sauce too runny?
If your caramel sauce isn't thick enough, it may not have cooked long enough to reach the right temperature. A candy thermometer can help with this. Ideally, the caramel should reach about 225-230°F (107-110°C) for the perfect consistency. If you don’t have a thermometer, watch for visual cues. The sauce should bubble up and thicken slightly after adding the cream. If it’s still too runny after cooling, you can return it to the stove and cook it for a little longer until it reaches your desired consistency. 6. Can I use salted butter instead of unsalted butter?
Yes, you can use salted butter in place of unsalted butter, but keep in mind that it will add extra salt to the recipe. If you prefer a more controlled level of salt, especially if you're making a sweet salted caramel sauce, it’s best to stick with unsalted butter and add your own sea salt or kosher salt to taste. 7. Do I need to use heavy cream, or can I substitute something else?
For the best results, using heavy cream or heavy whipping cream is recommended. This gives the sauce its rich, creamy texture. You can also use half & half, which works well but may result in a slightly thinner sauce. Avoid using milk on its own, as it lacks the fat content needed to make the sauce rich and creamy. 8. Why is my caramel sauce grainy after it cools?
Grainy caramel can happen if the sugar doesn’t dissolve fully during the melting process or if the caramel is stirred too vigorously. To avoid this, be sure to cook the sugar slowly over medium-low heat, and stir gently with a wooden spoon until it’s fully dissolved and smooth. Also, once the next ingredient (butter or cream) is added, make sure to stir the sauce until completely combined. Grainy caramel may also result from sugar crystals forming on the sides of the pan, which is why using a pastry brush to wash down the sides can help prevent this issue. 9. Can I make caramel without a candy thermometer?
Yes, you can! A candy thermometer is helpful but not essential. To judge when your caramel is ready, look for visual cues. The sugar mixture will turn a deep amber color, and the bubbling will slow down as it thickens. With practice, you'll get a feel for when it’s ready to remove from the heat. If you're worried about getting it just right, though, a candy thermometer can take out the guesswork and ensure perfect caramel every time. 10. How do I store caramel sauce?
Once your caramel sauce has cooled, transfer it to a glass jar or airtight container and store it in the fridge. Properly stored, caramel sauce will last for up to 3 weeks. When you're ready to use it, gently reheat it on the stove or microwave. If you're gifting the caramel, make sure to include a note about refrigeration. You can also suggest adding the sauce to caramel apples, apple pie, or as a drizzle for vanilla ice cream and pumpkin pie.
Making caramel sauce, especially for the first time, can sometimes feel a little intimidating. Here are some common problems that can arise during the process and how to solve them: 1. Why does my caramel have sugar crystals?
Sugar crystals can form when the sugar mixture isn't properly dissolved, leading to a grainy texture in the final sauce. This can happen if there’s moisture on the sides of the pan or if you stir the sugar too much while it’s melting. To prevent this, use a pastry brush dipped in water to gently clean the sides of the pan as the sugar melts. If your caramel crystallizes after cooling, it’s usually a sign that the sugar wasn’t fully dissolved during cooking. Always cook the sugar over medium-low heat and make sure to stir gently as it melts. 2. My caramel is burnt! What went wrong?
Caramel can go from perfect to burnt in just seconds. When you're cooking the sugar to a deep amber color, it's crucial to pay close attention. Keep the heat at medium-low to ensure the sugar melts evenly without burning. If the caramel turns dark and smells bitter, it’s likely burnt. Unfortunately, once caramel is burnt, you can't salvage it, so it’s best to start again. A helpful tip is to remove the pan from heat just before the caramel reaches your desired color since it will continue to cook for a few seconds off the heat. 3. My caramel is too thick. How can I fix it?
Caramel can sometimes thicken too much as it cools, especially if it's overcooked. To fix this, gently reheat the caramel on the stove or microwave and stir in a small amount of heavy cream or whole milk. This should loosen it up and bring it back to the perfect consistency. It’s also important to note that the caramel will naturally thicken as it cools. So, if you want a thinner sauce, you may want to reduce the cooking time slightly or add an extra tablespoon of cream. 4. How do I know when the sugar is melted?
When using the dry method to make caramel, the sugar dissolves and gradually melts into a liquid as it heats up. You’ll know the sugar is properly melted when there are no more granules, and the liquid has turned a smooth, golden amber color. If you're unsure, a candy thermometer can help. The sugar should reach about 340°F (170°C) when fully melted and ready for the next step. Be careful during this stage, as hot caramel can be dangerous if it splatters. 5. Why is my caramel sauce too runny?
If your caramel sauce isn't thick enough, it may not have cooked long enough to reach the right temperature. A candy thermometer can help with this. Ideally, the caramel should reach about 225-230°F (107-110°C) for the perfect consistency. If you don’t have a thermometer, watch for visual cues. The sauce should bubble up and thicken slightly after adding the cream. If it’s still too runny after cooling, you can return it to the stove and cook it for a little longer until it reaches your desired consistency. 6. Can I use salted butter instead of unsalted butter?
Yes, you can use salted butter in place of unsalted butter, but keep in mind that it will add extra salt to the recipe. If you prefer a more controlled level of salt, especially if you're making a sweet salted caramel sauce, it’s best to stick with unsalted butter and add your own sea salt or kosher salt to taste. 7. Do I need to use heavy cream, or can I substitute something else?
For the best results, using heavy cream or heavy whipping cream is recommended. This gives the sauce its rich, creamy texture. You can also use half & half, which works well but may result in a slightly thinner sauce. Avoid using milk on its own, as it lacks the fat content needed to make the sauce rich and creamy. 8. Why is my caramel sauce grainy after it cools?
Grainy caramel can happen if the sugar doesn’t dissolve fully during the melting process or if the caramel is stirred too vigorously. To avoid this, be sure to cook the sugar slowly over medium-low heat, and stir gently with a wooden spoon until it’s fully dissolved and smooth. Also, once the next ingredient (butter or cream) is added, make sure to stir the sauce until completely combined. Grainy caramel may also result from sugar crystals forming on the sides of the pan, which is why using a pastry brush to wash down the sides can help prevent this issue. 9. Can I make caramel without a candy thermometer?
Yes, you can! A candy thermometer is helpful but not essential. To judge when your caramel is ready, look for visual cues. The sugar mixture will turn a deep amber color, and the bubbling will slow down as it thickens. With practice, you'll get a feel for when it’s ready to remove from the heat. If you're worried about getting it just right, though, a candy thermometer can take out the guesswork and ensure perfect caramel every time. 10. How do I store caramel sauce?
Once your caramel sauce has cooled, transfer it to a glass jar or airtight container and store it in the fridge. Properly stored, caramel sauce will last for up to 3 weeks. When you're ready to use it, gently reheat it on the stove or microwave. If you're gifting the caramel, make sure to include a note about refrigeration. You can also suggest adding the sauce to caramel apples, apple pie, or as a drizzle for vanilla ice cream and pumpkin pie.
Nutrition
Serving: 2tablespoonsCalories: 155kcalCarbohydrates: 25gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 2gCholesterol: 18mgSodium: 2mgSugar: 25g
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