Caramel Sauce is a must make fall treat. Using just a few ingredients you can make it at home in just 15 minutes. See How To Make Caramel Sauce at home and you won’t buy the stuff from the store anymore!
Who can resist home made caramel? Well, I know I can’t be trusted around the stuff. Which is why I hardly ever make it. I know myself and I can easily eat it straight out of the pot. So, a few times a year, I indulge and make a batch. Which normally I put in cookies, cupcakes or use for ice cream. Sometimes I even pour it over my Stove Top Apple Crumble. This batch I made just recently, is still in the fridge! I might add, not all of it.
If you’ve never given it a try, follow along and see how you too can make it at home.
Ingredients for the Caramel Sauce
We’re using four ingredients. Sugar, butter, cream and salt. Just four simple ingredients to make this delicious sauce. And no candy thermometer needed!
If you want to make Salted Caramel, just use salted butter and up the salt at the end by and extra 1/2 teaspoon.
FULL RECIPE always found in the recipe card at the end of the post.
If this is your first time making caramel sauce, I strong suggest you follow along the step-by-step photos and tips!
Add the sugar to the sauce pan set over medium heat. Using either a heatproof spatula or a wooden spoon, start to stir. I like to use heatproof spatulas for jobs like this, because you can do a great job stirring.
Constantly stir for about 10 minutes or until the sugar starts to clump together and become golden brown. You will see this in the next photo.
IMPORTANT: Don’t stop stirring, otherwise you will risk the sugar burning.
This is what the sugar should start to look like after about 10 minutes or so. And now we are going to keep stirring until it becomes a golden liquid. This will start happening quite quickly, so don’t take your eyes off it! It should only take a minute.
And this is what we have. This is piping hot, so proceed with caution and whatever you do, don’t try to taste it! I speak from experience and you don’t even want to know…haha!
Once the sugar is melted, we’re going to add all the butter at once. I like to cut my butter into large cubes before hand so that it will melt quicker. Stir quickly until it’s all melted.
You need to stir this really quickly, otherwise you risk the chance of it splitting or crystallizing.. If this happens, immediately remove it from the heat. Grab whisk and start whisking. It will work, you just have to keep whisking until it comes back together. This process will probably take 3 – 4 minutes. Hopefully, this won’t happen to you, but just in case!
CAUTION, this will bubble really quickly and may splatter so be careful because it’s boiling hot.
Then you will have a thickish caramel like you see here. But we’re not done yet. Next up we’re going to add the cream.
Next up, slowly pour in the cream. Whisking as your pour. Leave the caramel to come to a boil. This will take about a minute.
When it comes to a boil, it will bubble up and rise in the pan. Instantly remove from the heat at this point and stir in the salt.
And that’s the caramel done!
Overview of the Caramel Sauce
It’s not difficult, BUT you have to pay attention and not take your eye off the ball so to speak. Quite often “the easiest” cooking techniques are also “the easiest to mess up”. Making caramel has very little margin of error.
Some people get it right on the first try and others, it takes a few attempts. Like I said, it’s not difficult, just some paitence…..hahah!
How To Use The Home Made Caramel Sauce
I really hope you get a chance to make it and love it. It’s honest to goodness delicious and I would make more of it if I knew I wouldn’t eat the entire jar.
Uses for caramel sauce are endless. It’s great for cakes, pies, cookies, cupcakes, ice cream and the list goes on and on.
I have a new cookie recipe coming out really soon using caramel sauce and it’s a great one for the upcoming holidays.
Do I need To Use the Caramel Sauce Right Away or Can I store it For Later
The great thing about caramel sauce is you can make it ahead of time and then use it later on whenever you’re ready.
- You can put it in an airtight container and store it in the fridge for about two weeks. Some people say it will last longer due to the high sugar content, but I have found with my own personal experience that two weeks is good.
- It can also be frozen. Remember to use a good quality freezer container to avoid freezer burn. When you want to use it from the freezer, take it out and allow it to defrost naturally and then reheat in a saucepan.
- It’s also great for give giving this time of year. You can make it and jar it up with pretty ribbons and labels. A great edible gift
That my friends is how you make easy caramel sauce at home. If you love caramel, give it a try. If you have any questions, feel free to reach out and ask. I’m just a click away!
Enjoy the sauce and I’ll be getting those cookies out soon as well. So, keep your eyes peeled.
Happy cooking and I’ll see you all soon!
How To Make Caramel Sauce
- 1 cup sugar
- 1/3 cup butter unsalted
- 1/2 cup heavy cream
- 1/2 tsp salt
- In a medium saucepan set over medium heat, add all the sugar at once and start to stir. Stir the sugar until it starts to clump together and turn light brown.
- Continue to stir the sugar until it completely melts and becomes rich brown in colour. The entire process of stirring the sugar will take about 10 minutes.
- Immediately add the butter and stir vigorously until it's completely melted. This will take about a minute. It will quickly thicken the butter melts.
- In a slow steady stream, add the cream. Whisking as you pour. Leave it to come to a boil. This will take about 1 minute. Remove from heat and whisk in the 1/2 teaspoon salt.
- Caramel sauce will thicken as it cools. Can be used right away or stored in an airtight container in the fridge for later use.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
- Make sure to constantly stir the sugar to avoid burning.
- You may use brown sugar.
- If after you add the butter, the sauce splits you can fix it. Immediately remove it from the heat and whisk constantly for a few minutes until it comes back smooth. With patience it will work, if this happens to your sauce.
- The sauce will pretty much coat the back of a spoon when it’s done. It will thicken as it cools.
- You can store it in the fridge for about two weeks in an airtight container. Or in the freezer for about two months.
- To reheat from the fridge, place in a small saucepan and gently reheat. To reheat from frozen, let i defrost at room temperature and then place in a saucepan to gently reheat.