You won’t believe how easy it is to make buttery, creamy homemade caramel sauce. Use this indulgent sauce for apples, for coffee, or for cake. It’s quick, simple, and so good you’ll be eating it by the spoonful!
- 1 cup granulated sugar (200g)
- 1/2 cup filtered water (120 ml)
- 5 tablespoons unsalted butter (70g)
- 1/2 cup heavy whipping cream (118 ml)
- 1/8 teaspoon table salt, optional
- Measure out the butter and cream and place them close to the stovetop. It’s important to do this before you start.
- Pour the sugar and water into a heavy bottomed, 2-quart saucepan and turn the heat to medium-high. Whisk until the sugar is fully dissolved.
- Keep the heat on medium-high and bring the sugar syrup to a boil without stirring. It’s crucial that you do not stir the syrup as it boils, as this will cause the sugar to crystallize. Instead, gently swirl the saucepan occasionally if you would like. Please be careful, as the mixture is a lot hotter than boiling water.
- Watching the caramel closely, continue to let it boil, without stirring, until it turns a rich golden brown (between 360-375 F or 182-190 C on a candy thermometer). Be careful not to let it get too dark, as it will taste burnt, and watch it closely, for the color can change in seconds.
- Remove the pan from the heat and immediately add the butter. Whisk it in vigorously until combined, then pour in the cream and whisk again until everything is smooth and blended. The sauce will bubble and foam up a lot when the butter is added.
- Pour the caramel into a glass jar and let it cool to room temperature. The sauce will be runny at this stage, but it will thicken significantly as it cools.
- Once it’s cooled, seal with a lid and store in the fridge for up to 2 weeks.
- Please read the full recipe before you start so you know exactly what to do.
- Let the butter and cream warm up at room temperature for 10 minutes, or the caramel may separate.
- Use a heavy-bottomed pot because thinner-based pans will burn the sauce more easily.
- Don’t stir the mixture once it begins to boil. Stirring can make the caramel crystallize.
- Use an instant-read thermometer, since glass bulb ones are too slow.
- Category: Dessert
- Method: Boiled
- Cuisine: American
Keywords: best caramel sauce recipe, foolproof caramel sauce, caramel sauce with white sugar