Dessertscrazyforcrust5.0
Caramel Sauce Recipe
Homemade Caramel Sauce is easier to make than you might think! I’m going to show you how to make it using all my tips and tricks.
👥 6 Servings⏱️ Prep & Cook: 25 min⏳ Prep: 5 min🔥 Cook: 20 min👤 Dorothy Kern📖 crazyforcrust
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●pot
- ●saucepan
- ●stove
📝 Preparation Steps
1
Note: making caramel is something that needs your undivided attention. Make sure you have all your ingredients gathered before starting and that you are not distracted. Leaving the caramel alone at any point can cause it to burn.
2
Place sugar in a heavy-bottomed medium saucepan. Make sure the sides of the pot come up a little bit (that it’s not a shallow pan) because it will boil up when you add the cream later.
3
Place the pan over medium-low heat. Cook stirring often but being careful not to spread the sugar up the sides of the pan too much. The sugar will form clumps then melt into a light amber liquid. Keep stirring until the lumps have all become liquid. This will take about ⏱️ 7-12 minutes, depending on your pot and the heat of your stove. DO NOT LEAVE THE SUGAR ALONE, it will burn fast.
4
As soon as the lumps are dissolved, add the butter and stir until it’s melted. Add half of the heavy whipping cream, stir, then add the rest. It will bubble up as you add it to the mixture. Turn off the heat and then stir in the vanilla and salt. Stir until smooth. At this point, add up to an additional 1/2 teaspoon salt (to taste) for salted caramel.
5
Pour the caramel carefully into a jar and let cool to room temperature. It will thicken as it cools. Cover and store in the refrigerator. When ready to use, remove the lid and heat in ⏱️ 30 second increments until the caramel is melted and smooth and the desired consistency (about ⏱️ 60-90 seconds for the just-made texture). Will keep for 2 weeks in the refrigerator.
Nutrition Facts
calories
306 kcal
fat Content
19 g
serving Size
1 serving
sugar Content
33 g
sodium Content
109 mg
protein Content
1 g
trans Fat Content
1 g
cholesterol Content
61 mg
carbohydrate Content
34 g
saturated Fat Content
12 g
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