Homemade Caramel Sauce

Caramel Sauce

• sugar
• water
• thickened cream
• butter
• vanilla extract
• sea salt – for salted caramel

If you aren’t making your own vanilla extract yet, you should be! Check out this easy to follow vanilla extract recipe! 

Let’s Make Caramel Sauce

To make this caramel sauce, you will need to add the water into a medium, heavy duty saucepan. 

Cook over medium heat until the sugar dissolves. Stirring frequently, this should take around 3 to 5 minutes.

Once the sugar has dissolved, turn the heat up and bring to the boil.

At this point, stop stirring the sauce. Occasionally, gently swirl the mixture around in the pan and brush the sides down with a wet silicon brush.

Cook while swirling until the mixture turns a deep amber colour. This can take anywhere from 6 to 10 minutes.

Remove the saucepan from the heat and stir in the cream, the butter and vanilla extract until the butter has melted and the caramel is smooth. If you are adding the salt, add it here. Just a note, the mixture will bubble up here, so be careful when adding the ingredients and mixing.

Set the saucepan aside, and let the caramel cool for about 15 minutes before pouring into a glass jar for storage.

Store in the fridge for up to one month.

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If you are looking for some great conversion charts for your kitchen, these Kitchen Conversion Charts are great. I have them laminated and held together with a ring for ease of use.

Caramel Sauce

Making caramel sauce from scratch isn't hard, and it tastes absolutely amazing. Add some salt and you have salted caramel sauce.

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Course: Dessert

Keyword: Caramel, Caramel Sauce, Dessert, Salted Caramel Sauce

Author: S Jones

Ingredients

• 1 cup caster sugar
• 2 TBSP water
• 4 TBSP butter
• 1 tsp vanilla extract
• 1/2 cup thickened cream
• 1/2 tsp sea salt, optional - for salted caramel

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Instructions

• To make this caramel sauce, you will need to add the water into a medium, heavy duty saucepan. 
• Cook over medium heat until the sugar dissolves. Stirring frequently, this should take around 3 to 5 minutes.
• Once the sugar has dissolved, turn the heat up and bring to the boil.
• At this point, stop stirring the sauce. Occasionally, gently swirl the mixture around in the pan and brush the sides down with a wet silicon brush.
• Cook while swirling until the mixture turns a deep amber colour. This can take anywhere from 6 to 10 minutes.
• Remove the saucepan from the heat and stir in the cream, the butter and vanilla extract until the butter has melted and the caramel is smooth. If you are adding the salt, add it here. Just a note, the mixture will bubble up here, so be careful when adding the ingredients and mixing.
• Set the saucepan aside, and let the caramel cool for about 15 minutes before pouring into a glass jar for storage.
• Store in the fridge for up to one month.

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Nutritional information is an estimate and provided as a courtesy. The values may vary according to the ingredients and tools that are used. Please use your preferred nutritional calculator for more detailed information.