Confession: we have an addiction to caramel. Like ‘eat it straight from the jar’ addiction. What’s not to love? It’s sweet, buttery and soft. The caramel you find in the jars labeled “Hershey’s” just doesn’t cut it. It’s thin and doesn’t hold up to anything you pair it with. Sure, it’s awesome for the kid’s banana splits, but when you’re baking gourmet desserts you should take the extra time to make your own. Our How to Make Caramel Sauce recipe is a keeper, so pin or bookmark it now for future reference!
For some reason making homemade caramel sauce has a rap as being “difficult.” It couldn’t be further from the truth. Sure you can’t throw back a few cocktails while you’re making it, but don’t let that stop you. In 15 minutes the easy caramel sauce will be cooling in the fridge so you can sip on a Pimm’s Cup while you wait for it to chill. Problem solved.
Homemade caramel is extremely easy to make, but not too many people make it from scratch. Sure you can make it from boiling condensed milk, but who has time to wait 8-10 hours? Not us!
A few things to keep in mind when you’re making homemade caramel.
How to Make Caramel Sauce
You MUST pay attention to the mixture at all times. It will scorch quickly if not watched.
Feel free to replace the granulated sugar with brown sugar. Both will leave you with golden caramel.
Use salted or unsalted butter. If using unsalted butter, you can add a 1/2 teaspoon of salt once the pan is removed from the heat. This is optional however and not needed for a brilliant end product.
It takes time to thicken. Once you’ve made the caramel, let it sit for 30 minutes to thicken up.
Store it in an air tight container in the refrigerator for up to 2 weeks!
- 1 Cup Granulated Sugar
- 6 Tablespoons Butter (Cut into 6-8 pieces)
- ½ Cup Heavy Cream
- Optional: ½ Teaspoon Vanilla
- Place a non-stick saucepan over medium heat and add the sugar. Stir consistently until chunks of sugar start to form. Keep stirring until a thick brown liquid is formed (all the sugar is melted).
- Add the butter and stir for 2-3 minutes until the butter is fully melted into the sugar mixture. The mixture will bubble like crazy so be careful!
- Slowly drizzle in the heavy cream and let boil for 1 minute, while continuing to stir.
- Remove the pan from the heat.
- OPTIONAL - add the vanilla at this point and stir until fully combined.
- and let cool and thicken (approx. 30 minutes).
- Enjoy or store in an air tight container.
NEVER MISS A FOODIE AND WINE RECIPE OR DRINK REVIEW:
Use this Easy Caramel Sauce in our Chili’s Skillet Toffee Fudge Brownie Recipe!