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Caramel Sauce (Easy Homemade Caramel Sauce)

Akum Raj Jamir
This homemde caramel sauce is made with just 3 basic ingredients and is oh-so-easy caramel sauce. Making your own caramel sauce from scratch is a lot easier than you might think! It's real quick and is ready under 15 minutes. This caramel sauce is so simple and extremely delicious, you’ll never want store-bought caramel sauce again! We love keeping a jar in the refrigerator. 
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Condiment
Cuisine American, world
Servings 1 Cup

Equipment

  • heavy bottm pan
  • silicone spatula (wooden spatula)

Ingredients
  

  • 1 cup sugar (200 grams)
  • 6 tablespoon salted butter or unsalted (85 grams)
  • ½ cup heavy cream (120 ml)

Instructions
 

  • Heat a heavy bottom sauce pan or pot over medium heat. Add in the sugar spreading it well. Allow the sugar to melt over medium heat without stirring.
  • When the sugar starts to melt you can tilt the pan at regular intervals. The sugar will eventually melt into a thick brown colored liquid. Now stir and see that the sugar is melted completely. Be careful not to burn it.
  • Once sugar is completely melted, immediately stir in the butter until melted and combined. Stir and allow sugar to melt completely over low-medium heat.
  • After the butter has melted and combined with the caramelized sugar, cook for 1 minute over low-medium heat. 
  • Now stir in the heavy cream. Stir well and allow to boil for 1 minute. It will rapidly bubble in the pan as it boils. Do not over boil it into a thick sauce, it will thicken as it cools down.
  • Remove from heat and at this stage stir in the salt if using salt. Allow the  caramel sauce to cool down before using or storing in jar or container.  
  • Cover tightly and store for up to 1 month in the refrigerator. Caramel solidifies in the refrigerator. Reheat in the microwave or on the stove to desired consistency. 

Video

Notes

  1. Make sure you have everything ready on the cooking counter before you begin. Making caramel is a fast process that cannot wait for hunting around for ingredients. If you don't work fast, the sugar will burn.
  2. All ingredients should be at room temperature, especially when we store butter and cream in refrigerator. Take them out from the refrigerator ahead of time. 
  3. The flame should be in between low to medium. Do not melt the sugar on high flame, you will end up burning it.
  4. Highly recommend to use granulated sugar.
  5. Heavy cream also called as whipping cream is best, gives a much better and rich creamy texture.  You may also use fresh cream which has lesser fat content.
  6. I have used salted butter, unsalted butter may be used instead. You can use whichever you prefer. You may also add ¼ teaspoon salt if using unsalted butter or just ignore it.
  7. You can turn this into a salted caramel sauce by adding 1 teaspoon salt once your caramel sauce is ready.
  8. The caramel sauce will thicken as it cools down and stored in refrigerator.  So dont get tempted to over cook and thicken them. 
  9. You can heat it in a microwave or over stove whenever you want to use them.  
  10. You can store this in an airtight jar or container for up to 1 month in refrigerator. Also can be freezed for up to 3 months.
  11. This caramel sauce is great for gifting.
Keyword caramel, homemade sauce, sauce