Homemade Caramel Sauce

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A homemade caramel sauce that’s sweet, silky smooth, flavored with
http://www.twopurplefigs.com/wp-content/uploads/2021/03/Homemade-Caramel-Sauce-6.jpg
Homemade caramel sauce in a jar and a cup of coffee to drizzle the sauce on

A homemade caramel sauce that’s sweet, silky smooth, flavored with vanilla, and ready in 10 minutes! My caramel sauce recipe is one that you can flavor in many different ways and keep in the fridge for ages. Keep reading if you want to know how to make caramel sauce. Oh and bonus: made with just 2 tablespoons of butter! You will never want store-bought caramel syrup again!

 

When I think of caramel, I can’t help but think of my mom—the ultimate caramel lover in my opinion! She might be the reason I am hooked on this delicacy of nearly burnt sugar made velvety smooth with a little cream and butter—poured onto endless things to make them a little more decadent . . . So expect many, many caramel-related recipes to come. In fact, you’ll find three of my favorite caramel recipes at the end of this post.

 

 

INGREDIENTS FOR CARAMEL SAUCE

  • Granulated Sugar
  • Salt
  • Water
  • Butter
  • Heavey Cream
  • Vanilla Extract

HOW TO MAKE CARAMEL SAUCE

Let’s talk about the base recipe, from which everything else caramelicious is derived. Well, this homemade caramel sauce starts with sugar and a little water simmered on medium-low heat–no stirring or touching required. As soon as it reaches that beautiful golden color, a little butter and cream are added to the sugar mixture while off the heat.

This is the messiest scariest part of it all because the mixture will foam up. The best way to do this safely is to use a larger size pot than you think and to stay as far away as you can and take the pan off the heat to add the butter, vanilla, and cream. It’s extremely hot at this point but it will cool down in about 5 seconds. At that point, you can safely put it back on the heat and gently mix it all together until velvety smooth. Et voila! perfect homemade sauce is achieved!

VARIATIONS OF THE CARAMEL SAUCE RECIPE

In this recipe, I chose my favorite flavor which happens to be vanilla. You can use any extract or flavoring you like in your homemade caramel sauce. I also happen to like my caramel to be more on the light side, but I know many who prefer a darker caramel taste, so you may wish to cook the recipe until the sauce reaches a dark amber color. Replace water with some orange juice and boil some orange rind with the sugar for an orange caramel sauce. Yes as you can tell, I have tried and loved many variations on this sauce.

Salted Caramel Sauce

If you like the new salted caramel trend, You might want to add large salt flakes at the end for a salty caramel sauce. Regular salt will just melt right into the sauce and disappear.

Caramel Sauce for Coffee

If you want a match made in heaven, mix caramel with your coffee! You are going to love stirring your homemade caramel sauce into the coffee. You can also make iced caramel coffee using this sauce, ice, and your favorite coffee in a blender. Top with whipped cream and more caramel sauce for a decadent afternoon caffeine rush.

Other Ways to Use Caramel

Add caramel to everything! Slip some caramel in your pancakes, your cupcakes, your buttercream frosting or your chocolate pudding. Brush some caramel on your bacon for a brilliant upgrade. Add caramel to your apple pie recipe, put some caramel in your cream cheese, or just use it as a dip for apples and grapes.

CARAMEL SAUCE TIPS

  • Use a stainless steel pot with a heavy bottom to make your homemade caramel sauce. This will help keep the caramel from heating too fast or heating too much.
  • No stirring! If you feel you absolutely must stir the sugar and water mixture, do so by gently lifting the pan and tilting it around to swirl the mixture in the pan. No spoons.
  • Store in an airtight container in the refrigerator. Make sure the caramel sauce is completely cooled before refrigerating.
  • If you think you have the right size of pan, grab the next largest pot and use it! As you add the cream and vanilla the sauce will foam up and expand significantly and you could get burned if it overflows the pan or splashes out.

OTHER RECIPES TO TRY

Creamy Homemade Caramel Pudding. Make this decadent homemade caramel pudding with a caramel walnut crunch on top.

Caramel Stuffed Spiced Brownies. Game changer! A little cayenne with your caramel brownie makes a huge difference.

Caramel Spiked Chocolate Donut Holes. Ordinary chocolate donut holes take on a whole new dimension with added caramel flavor.

Print Homemade Caramel Sauce

A homemade caramel sauce recipe that’s sweet, silky smooth, flavoured with vanilla and ready in 10 minutes with Video!
Course Dessert, sauce
Cuisine American, French
Keyword caramel, caramel sauce, caramel sauce recipe, Homemade caramel sauce, how to make caramel sauce

Prep Time 2 minutes
Cook Time 10 minutes
Total Time 12 minutes

Servings 20 Tablespoons
Calories 70kcal
Author Mahy
Ingredients

  • 1 cup of granulated sugar
  • pinch of salt
  • 1/4 cup of cold water
  • 2 Tablespoons of cold unsalted butter
  • 1/2 cup of heavy cream (35%)
  • 1 teaspoon of vanilla extract
Instructions

  • In a medium size pot add the sugar, salt and water. Place the pot over medium high heat until it starts to bubble.
  • In the meantime measure your heavy cream in a cup and add the cold butter to it, then set aside while the caramel cooks.
  • Lower the heat to medium low so that the caramel is gently bubbling away. Let it bubble for about 3 minutes watching it turn into a golden colour.
  • At this point you may allow it to bubble some more until it reaches a deep amber colour if you prefer a burnt sugar caramel sauce taste.
  • Once your caramel is cooked, take the pot off the heat and pour in the cup of cream and butter while staying away from the pot as it will splatter for a few seconds.
  • Once the splattering has stopped, place your pot back on the medium low heat and mix the sauce together for 30 seconds until it’s smooth and velvety.
  • Turn off the heat and add the vanilla extract, mix it in and pour the sauce into a glass container without covering it. The sauce will thicken as it cools down
  • Enjoy it warm or cold.
  • Store it in the refrigerator for at least 1 month, and reheat it in the microwave for a few seconds if you need to use it warm or to thin it out.
Video

Notes

CARAMEL SAUCE TIPS

  • Use a stainless steel pot with a heavy bottom to make your homemade caramel sauce. This will help keep the caramel from heating too fast or heating too much.
  • No stirring! If you feel you absolutely must stir the sugar and water mixture, do so by gently lifting the pan and tilting it around to swirl the mixture in the pan. No spoons.
  • Store in an airtight container in the refrigerator. Make sure the caramel sauce is completely cooled before refrigerating.
  • If you think you have the right size of pan, grab the next largest pot and use it! As you add the cream and vanilla the sauce will foam up and expand significantly and you could get burned if it overflows the pan or splashes out.
 

Nutrition

Calories: 70kcal | Carbohydrates: 10g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 3mg | Potassium: 5mg | Sugar: 10g | Vitamin A: 122IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg

The post Homemade Caramel Sauce appeared first on Two Purple Figs.

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Kick-Ass content from the Back Benches every day ! We bring you the kind of shows that TV doesn’t make ! Get ready to see the world from the back benches. We are responsible for only what we say, not what you understand ;)

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