Hey pals! Today we’re talking about how to make caramel sauce. If you’re like me, you have been intimidated by this for years. Or maybe you’re like…buying this at the store is easy. Here’s why we’re doing this… it is really easy if you follow the instructions and pay attention to it. AND it tastes so much better than store bought. If you buy an actual homemade jar of caramel from a gift shop, it’ll be expensive! This makes a lot more than it seems and will be good in your fridge for 2 weeks or your freezer for 2 months.
If you want to see this in action, check out my YouTube video!
Between measuring and making it from scratch, it’s under 15 minutes. SERIOUSLY. This isn’t like those recipes that say ‘Prep Time: 5 minutes’ when you have to clean and chop 2 onions, 3 peppers and 8 carrots, measure 14 spices and sauces & that ends up taking 30 minutes. This is measuring out THREE ingredients (4 if you want salted caramel) and dicing a few butter cubes.
I’m not going to lie to you…I’ve burnt 2 out of the probably 20 batches of this that I’ve made. Not because it’s hard to do. Because I probably got distracted on Instagram. Or one of my dogs decided it was important to start barking at a rabbit at an ungodly hour. IF you pay attention and don’t leave the saucepan, you’ll be absolutely fine.
!!PSA!! Read through the whole recipe first and get prepared before you make it. I used to always just start following instructions when I had ingredients out. It’s a bad plan.
- 1 cup sugar
- 6 Tbsp butter (cold, dice it up into chunks)
- 1/2 cup heavy cream (room temp if possible)
- 1 tsp salt (if you want salted caramel)
- Wooden spatula (or rubber, I don’t recommend metal)
- Whisk (or real big fork?)
- PREP WORK: Measure everything out and have it sitting next to the stove. Otherwise, you’re going to get stressed out.
- Put your sugar in a saucepan. Turn stove to medium heat.
- Constantly stir the sugar until it’s completely melted with no clumps (if there’s a few small ones, it’ll be okay). Note: It takes 5-6 minutes. I’d set a timer just to reference. The first 3 minutes you won’t see much action. DON’T TURN UP THE HEAT. I SAID MEDIUM. Keep stirring. It’ll happen. You can kind of “chop” up clumps if you get them.
- Now you’re going to reduce your heat a little bit- about 1/4 of the way from medium to low.
- Grab your whisk. Toss in your butter. Note: It’s going to bubble up like crazy, don’t panic.
- Whisk for about 2-3 minutes until it’s fully incorporated. It’ll seem like it is incorporated quickly but there will be a small layer of butter on top. Keep going for at least 2 minutes. You’ll notice it gets a little thicker, that’s good!
- Turn the heat down now to about halfway between medium and low.
- Pour in the cream while whisking. Mix until fully incorporated, about 1 minute.
- Let simmer for 45 seconds. DON’T KEEP STIRRING. Just leave it be.
- Remove from heat. (add in salt and stir until incorporated if you want salted caramel sauce)
That’s it, you did it! I meant to tell you not to wear a big sweater while doing this. You’re literally standing over a hot saucepan for about 10 minutes. It gets super toasty.
Now you have an awesome caramel sauce to use on apples, cupcakes, caramel apple martinis :), brownies, sundaes, THE SKY IS THE LIMIT!