Making your very own caramel sauce at home is very easy. This caramel sauce is made with butter, sugar and cream. You can use this sauce to make fudge, on your ice-cream, in your coffee and many more ways.
Caramel sauce is one of those recipes requested by you when we had a quick survey on our website last year. Kindly consider my apology for sharing this recipe so late.
Coming to the recipe, Caramel sauce is a very basic yet tricky recipe. Are you planning to make something delicious on this halloween? Well, I am sure you will find this caramel sauce recipe useful.
Caramel sauce is the base for many candies and dessert recipes. Caramel sauce is also the heart of many pudding recipes too. Though caramel sauce is a pretty old recipe, salted caramel sale was founded around 1977.
[feast_advanced_jump_to]
Can we store this caramel sauce?
Yes, You can store this caramel sauce. This caramel sauce can stay fresh at room temperature for 12 days. After that, you can store this sauce in a refrigerator. This sauce can stay fresh for a month. I won’t recommend storing this sauce for more than that. Always store in an airtight container.
how to avoid the bitter taste of caramel sauce?
The main cause of the slight bitterness in the caramel sauce is, over-caramelization. Maintaining sugar temperature is really important. This is the reason, I used 3 tablespoon water here. Water helps sugar to maintain the temperature of it and helps to avoid sugar burning and over caramelization.
Ingredients to make this simple caramel sauce
Sugar – This caramel sauce is made with white sugar(white granulated sugar). You can use regular white sugar (Indian sugar) too.
Cream – Cream is a really important ingredient here. If you are in India, you can use Amul fresh cream as that cream is quite thick. For USA and Canada, I used 35% cream here to make a perfect sauce.
Butter – Use salted or unsalted butter. Salted butter will give a slight salty taste to the sauce.
Salt – Okay, if you want to make a perfect salted caramel sauce then you will need a pinch of sea salt here. I have shown in the ingredient’s picture above but I didn’t use it as salted caramel sauce post is coming up shortly.
How to make caramel sauce?
Transfer sugar into a saucepan. Make sure to use a heavy bottom pan here else sugar will burn quickly. keep the flame medium. Always use medium flame/ temperature to make caramel sauce. Do not use high flame to make sauce as sugar will burn quickly.
Stir sugar constantly and slowly add 3 tablespoon water in batches.
Make sure you are stirring the mixture constantly.
Sugar will eventually melt into a brown, amber color as you continue stirring.
Once sugar is completely melted, add butter and quickly remove the pan from the heat and step behind. mix it well. put the pan again on the flame. Be careful in this step because the caramel will bubble rapidly when the butter is added.
Once the butter is completely melted and mixed, slowly add cream. Caramel will bubble rapidly again.
Mix cream and simmer the sauce for 40 seconds on medium flame.
Turn off the flame and remove the pan. Keep stirring the mixture for 1 minute or 2.
Your sauce is ready. once it is cooled completely, transfer in a jar.
Frequently asked questions
As I have said earlier, This sauce can stay fresh for up to 12 days at room temperature. I am currently living in Canada, so the temperature here is pretty cool. If you are living in a country such as India, where the weather is usually warm, you have to store this sauce after 4th day in a refrigerator to avoid risks 🙂
In a refrigerator, This sauce stays fresh up to a month. After that, you need to keep checking it.
There are a number of factors. What I have observed is, Caramel sauce gets thicker once it is cool down completely. The real texture will only be determined after a day. If you still feel the sauce is too thin, simmer again on low flame for 5 to 10 minutes.
If you feel the caramel sauce is too thick, transfer in a pan, add 1 tablespoon of thick (35%) cream and simmer on low to medium flame for 6 to 8 minutes. cool it down. You have to be always careful with the sugar temperature while making caramel sauce.
You can use this sauce in any recipe that calls for a caramel sauce such as fudge, brownies, cookie toppings etc.
-Always cook the sauce on low to medium flame. On the high flame, sugar will burn quickly.
-I made this sauce with 35% cream. You can use amul fresh cream.
-Use of salted/unsalted butter is completely your choice.
-Store it in airtight container.
-Allow the sauce to set at room temperature before using it. You can use refrigerated sauce as a spread too.
-I used granulated sugar here. You can use regular sugar too. Icing sugar SHOULD NOT be used in this recipe.
More basic how-tos on the blog,
- Buttermilk substitute for baking
- Homemade taco shells
- Easy spring roll sheets
- cook chickpeas in instant pot (from scratch)
- no yeast pizza dough
Caramel Sauce
Ingredients
- 1 cup sugar, granulated , *check notes
- ½ cup butter, salted or unsalted (your choice)
- ½ cup cream, *check notes
- 3 tablespoon water
Instructions
- transfer sugar into a sauce pan. Make sure to use heavy bottom pan here else sugar will burn quickly.
- keep the flame medium. Always use medium flame/ temperature to make caramel sauce. Do not use high flame to make sauce as sugar will burn quickly.
- stir sugar constantly and slowly add 3 tablespoon water in batches.
- make sure you are stirring the mixture constantly.
- sugar will eventually melt into a brown, amber color as you continue stirring.
- once sugar is completely melted, add butter and quickly remove the pan from the heat and step behind. mix it well. put the pan again on the flame. Be careful in this step because the caramel will bubble rapidly when the butter is added.
- once the butter is completely melted and mixed, slowly add cream. Caramel will bubble rapidly again.
- mix cream and simmer the sauce for 40 seconds on medium flame.
- Turn off the flame and remove the pan. Keep stirring the mixture for 1 minute or 2.
- Your sauce is ready. once it is cooled completely, transfer in a jar.
Video
Notes
- I used granulated sugar here. You can use regular white sugar too.
- You can use either salted or unsalted butter. Salted butter will give a slight salty taste. I used unsalted butter here.
- I made this sauce with 35% cream. You can use amul fresh cream.
Homemade caramel if the best! The little addition of salt brings this recipe to the next level. Your photos are just stunning.
Thank you so much dear 🙂
I love caramel sauce – on cakes, pies, puddings – and evening as a filling for cookies! Lovely recipe!
We always like the drizzle of caramel sauce over our desserts, and these looks perfect texture, and color, Priya!
Priya, I think a good creamy rich homemade caramel sauce like yours is additive. And, oh sprinkled with a tiny bit of Maldon salt and I’m in heaven…
Ohhhh Ron, You made my day 🙂 thank you
So good looking ! You just cannot go wrong with this tasty one, right ?
Absolutely right 🙂
Caramel Sauce was Excellent !!! Thanks For Sharing !!!