Here is my recipe for an easy Homemade Caramel Sauce. Follow my simple instructions and you will have a gorgeous sauce ready to pour on cakes, ice cream, apple pie, and plenty more…
When I first started cooking, the thought of making a homemade caramel sauce terrified me! Once you give it a go you realise it is actually very simple and tastes delicious. It’s sweet and sticky, rich and buttery, and best of all, it only contains 4 ingredients!
How to Make Caramel Sauce
Make an easy caramel sauce by following these simple steps:
Measure out all your ingredients, then add the sugar and water to a heavy-bottomed pan over medium heat and do this until the sugar dissolves. Since this is a wet caramel recipe it’s important not to stir the mixture as it can cause the sugar to crystallize. If any sugar remains above the mixture as it boils, use a pastry brush with a little water to dab the inside of the pan to wash down any stray sugar.
Once the sugar is dissolved, heat the mixture over a medium-high heat until you get to the desired colour of caramel. This is where you remove the pan from the heat, add the butter, cream, and vanilla and stir until smooth. Be careful at this point as the mixture can spit and is very hot!
This easy caramel sauce will harden and become chewy as it cools completely. If you need to use it again, simply warm it up gently to make it pourable again. The sauce can be stored in the fridge for a month in an airtight container or even frozen for 3 months. To use the frozen sauce, thaw it overnight in the fridge then warm it up to get pouring! Enjoy!
Watch How To Make Caramel Sauce
Caramel Sauce
Equipment
- 1 Heavy Bottomed Stainless Steel Saucepan
Ingredients
- 150 g white caster sugar (or granulated sugar)
- 200 ml double cream
- 50 g unsalted butter
- 1 tsp good quality vanilla extract
- 1-2 tbsp water
Instructions
- Measure out all your ingredients
- Place sugar in saucepan along with the water and heat gently on medium until the sugar dissolves – DO NOT STIR
- Once sugar is dissolved, increase heat to medium high and cook for around 10 mins until mixture starts to turn light golden in colour
- Watch the mixture carefully as it darkens quickly and can burn quickly – turn off heat at desired caramel colour
- Add cream and butter and stir until melted and combined – stand back as mixture can steam and spit
- Let cool for 15 minutes before decanting into a jar, ready for use