Homemade Caramel Sauce

Course: Sauce

Cuisine: American

Keyword: easy caramel sauce recipe, how to make homemade caramel sauce

Prep Time: 5

Cook Time: 20

Resting time: 15

Total Time: 40

Servings:

Calories: 295kcal

Author: Kris Longwell

Homemade Caramel Sauce is wonderful on ice cream, or mixed into ice cream, as well as other desserts like pies, cakes, and grilled fruit. It's easier to make than you might think and will keep in the fridge for up to 1 week.

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Equipment

Medium saucepan

Ingredients

2 cups sugar
½ cup water
¼ cup unsalted butter
½ cup heavy cream
1 tsp vanilla extract
½ tsp Kosher salt

Instructions

In a medium-sized saucepan, over high heat, stir together the sugar and water. Stir vigorously to dissolve as much of the sugar as possible.
2 cups sugar, ½ cup water
Once it comes to a boil, reduce the heat to medium-high and stop stirring the mixture. Every couple of minutes, lift the pan up by the handle and swirl the sugar/water mixture around in the pan. Once the mixture has turned a brownish-amber color, turn off the heat.
Stir in the butter, and then carefully pour in the cream, vanilla extract, and salt. Stir vigorously (it will be very bubbly and gurgling). Once fully mixed, let the sauce rest in the pan for at least 15 minutes, or up to 1 hour.
¼ cup unsalted butter, ½ cup heavy cream, 1 tsp vanilla extract, ½ tsp Kosher salt
Transfer the sauce to a heatproof container and serve at once or store, covered, in the refrigerator for up to 1 week.
The sauce can be reheated in the microwave on high for about 20 to 30 seconds.

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.

Don't take the sugar/water mixture off the heat until it is almost dark and amber in color. It shouldn't be extremely dark brown, but a deep amber color. (See video for reference).

The caramel can be made up to several days in advance. Reheat in the microwave until desired consistency (be careful, it heats quickly).

Leftovers will keep for about 1 day, covered, in the fridge. But, these are definitely best served straight from the grill.

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