Homemade Caramel Sauce
This homemade caramel sauce turns plain sugar, cream, and butter into a glossy, buttery sauce in about 20 minutes. It has a deep, buttery flavor that store-bought jars simply cannot match, with no preservatives, no corn syrup, and no artificial flavors. The sauce pours beautifully when warm and thickens into a spoonable dream once cooled, making it perfect for ice cream, apples, pancakes, cheesecake, coffee, and more.
Equipment
- Medium heavy-bottomed saucepan 2 to 3 quarts
- Candy thermometer (optional) helpful for checking the 340°F to 350°F range
- Pastry brush for brushing down sugar crystals
- Small cup of water for wetting the pastry brush
- Heat-safe silicone spatula
- Whisk
- Measuring spoons
- Heatproof glass jar with a lid for storing
- Squeeze bottle (optional) for neat drizzling
Ingredients
- 1 cup granulated sugar 200g
- 1/4 cup water 60ml
- 1/2 cup heavy cream 120ml, at room temperature
- 6 tablespoons European-style unsalted butter 85g, cut into 6 pieces and softened
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon flaky sea salt plus more to taste
Instructions
- Set the cream and butter on the counter 30 to 45 minutes before starting, and measure all ingredients and set out your jar, whisk, and spatula before turning on the stove.
- Pour the sugar into the center of a clean heavy-bottomed saucepan, add the water around the edges, and swirl or stir once until it looks like wet sand. Brush down any crystals on the sides with a wet pastry brush.
- Place over medium heat and stir gently for 2 to 3 minutes until the sugar dissolves and the liquid is clear, then stop stirring as soon as it begins to bubble.
- Increase the heat to medium-high and boil undisturbed for 8 to 12 minutes, swirling gently if one side browns faster, until deep amber (340°F to 350°F). Pull off the heat the moment it reaches deep amber.
- Stand back and pour in a few tablespoons of room temperature cream, whisking constantly until bubbling calms, then add the rest in a slow stream until smooth. Return to low heat and whisk 1 to 2 minutes if lumps form.
- Add the softened butter one piece at a time, whisking until each melts before adding the next, until the sauce is glossy, thick, and completely smooth.
- Stir in the vanilla extract and flaky sea salt until dissolved, then taste and add another pinch of salt if desired.
- Let the caramel sit in the pan for about 10 minutes, pour into a heatproof glass jar, and cool to room temperature for about 1 hour before covering and refrigerating.
Notes
- Use a light-colored pan such as stainless steel so you can judge the color of the sugar accurately.
- Keep your candy thermometer clipped to the pan, but trust your eyes and nose too; look for 340°F to 350°F.
- Wipe down the sides of the pan with a wet pastry brush to stop stray crystals from spreading and causing crystallization.
- Never walk away once the sugar begins to color, because it goes from golden to burnt in seconds.
- Use only granulated white sugar for this method, since brown sugar and powdered sugar don't caramelize the same way.
- To thicken a thin sauce, simmer it for 1 extra minute over low heat; to thin a thick one, whisk in 1 to 2 tablespoons of warm cream.
- Store in an airtight jar in the refrigerator for up to 2 weeks, or freeze for up to 3 months and thaw overnight in the fridge.
- Reheat in the microwave in 15 to 20 second bursts, stirring between each, or gently on the stovetop over low heat.
- Variations: increase salt to 1 teaspoon for extra salty caramel, stir in 1 tablespoon bourbon with the vanilla, whisk in 1 teaspoon espresso powder, add 1/2 teaspoon cinnamon, brown the butter first for a nutty finish, or swap cream for full-fat coconut cream and use vegan butter for dairy-free.
- Soak the dirty pan in hot water and the hardened caramel will dissolve on its own.
Nutrition
Serving: 2TablespoonCalories: 225kcalCarbohydrates: 25gProtein: 1gFat: 14gSaturated Fat: 9gCholesterol: 45mgSodium: 60mgSugar: 25gVitamin A: 8IUCalcium: 2mg
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