Making homemade caramel is a fun and rewarding process! You can use it as a topping for ice cream, cakes, apples, or even just to enjoy by the spoonful. Here’s a simple recipe to make a delicious homemade caramel sauce:
Homemade Caramel Sauce Recipe
Ingredients:
- 1 cup (200g) granulated sugar
- 6 tablespoons (85g) unsalted butter, cut into pieces
- 1/2 cup (120ml) heavy cream
- 1 teaspoon vanilla extract
- A pinch of salt (optional, for salted caramel)
Instructions:
- Melt the sugar:
- In a medium, heavy-bottomed saucepan, add the granulated sugar over medium heat.
- Stir continuously with a wooden spoon or heat-resistant silicone spatula. The sugar will begin to melt and clump before eventually turning into a smooth, amber-colored liquid. Be patient and keep stirring to avoid burning.
- Add the butter:
- Once the sugar is completely melted and has reached a deep amber color, carefully add the butter to the pan. The mixture will bubble up when the butter is added, so be cautious.
- Stir until the butter is fully melted and the mixture is smooth.
- Add the cream:
- Gradually pour in the heavy cream while stirring. The mixture will bubble up again, but keep stirring until it’s fully combined and smooth.
- If you want salted caramel, add a pinch of salt to the sauce at this point and stir to combine.
- Finish the sauce:
- Remove the pan from the heat and stir in the vanilla extract.
- Allow the caramel sauce to cool slightly in the pan before transferring it to a heatproof container (like a jar or glass bottle).
- Store:
- Let the caramel cool completely at room temperature, and then store it in the refrigerator for up to 2 weeks. You can reheat it gently in the microwave or on the stovetop when you’re ready to use it.
Tips:
- Stir constantly: Keep stirring the sugar while it melts to ensure it doesn’t burn. The process can go quickly, so don’t walk away from the stove.
- Customize your caramel: You can add different flavors, like bourbon or maple, by stirring in a tablespoon or two of your preferred extract after removing it from the heat.
- Consistency: If you find the caramel is too thin, you can simmer it for a few extra minutes to thicken it up. If it’s too thick, add a little more cream to loosen it.
This homemade caramel sauce is rich, smooth, and perfect for drizzling on your favorite desserts!