Description
Rich, decadent homemade caramel sauce perfect for topping ice cream, cakes, or enjoying with apples. Simple ingredients yield a smooth, buttery caramel with a hint of salt.
Ingredients
Scale
- 1 cup (200g) granulated sugar
- 1/4 cup (60ml) water
- 1/2 cup (120ml) heavy cream, warmed
- 4 tablespoons (57g) unsalted butter, cut into 4 pieces
- 1/4 teaspoon sea salt (or more to taste)
Instructions
- Combine Sugar and Water: In a medium-sized, heavy-bottomed saucepan, combine the granulated sugar and water. Using a wooden spoon or heat-resistant spatula, stir the mixture briefly to ensure the sugar is moistened. Don’t stir again after this initial mixing unless absolutely necessary, as stirring can encourage crystallization.
- Cook the Sugar Mixture: Place the saucepan over medium heat. The sugar will dissolve and the mixture will begin to simmer. Continue to cook, without stirring, until the sugar turns a deep amber color. This process can take anywhere from 8 to 12 minutes, depending on your stove and the saucepan you’re using. Keep a close eye on it, as the sugar can burn quickly once it starts to caramelize. The color change will happen gradually at first, then accelerate rapidly towards the end. You’re looking for a rich, dark amber think the color of a copper penny. If you have a candy thermometer, it should read around 340-350°F (170-177°C).
- Swirling the Pan (Optional but Recommended): If you notice the sugar caramelizing unevenly, you can gently swirl the pan to distribute the heat. Avoid stirring with a utensil, as this can cause crystallization. Swirling helps ensure that all the sugar caramelizes at the same rate.
- Adding the Warm Cream: Once the sugar has reached the desired amber color, immediately remove the saucepan from the heat. This is a crucial step, as the residual heat can cause the caramel to burn. Carefully pour in the warmed heavy cream. Be extremely cautious, as the mixture will bubble vigorously and steam will be released. The caramel will seize up and harden initially this is normal.
- Stirring in the Cream: Return the saucepan to low heat. Using a wooden spoon or heat-resistant spatula, gently stir the mixture until the caramel dissolves back into the cream and the sauce is smooth. This may take a few minutes, so be patient. Continue stirring until all the hardened caramel has melted and the sauce is homogenous.
- Adding the Butter: Remove the saucepan from the heat again. Add the butter, one piece at a time, stirring until each piece is fully incorporated into the sauce. The butter will add richness and a silky texture to the caramel. Make sure the butter is completely melted and emulsified into the sauce.
- Adding the Salt: Stir in the sea salt. The salt enhances the sweetness of the caramel and adds a delightful depth of flavor. You can adjust the amount of salt to your liking. Start with 1/4 teaspoon and add more to taste. Some people prefer a saltier caramel, while others prefer a more subtle flavor.
- Cooling and Storing: Allow the caramel sauce to cool slightly in the saucepan before transferring it to a heat-safe jar or container. The sauce will thicken as it cools. Store the caramel sauce in the refrigerator for up to 2 weeks. Before using, you can gently reheat it in the microwave or in a saucepan over low heat until it reaches your desired consistency.
Notes
- Crystallization: If your sugar crystallizes during the cooking process, don’t panic! You can try adding a small amount of lemon juice or corn syrup to the mixture. These ingredients can help prevent further crystallization. However, the best way to avoid crystallization is to avoid stirring the sugar mixture after the initial mixing.
- Burnt Caramel: If your caramel burns, unfortunately, there’s no saving it. You’ll need to discard it and start over. Burnt caramel will have a bitter taste that will ruin the entire sauce. To prevent burning, keep a close eye on the sugar mixture and remove it from the heat as soon as it reaches the desired amber color.
- Grainy Texture: A grainy texture can be caused by undissolved sugar crystals. Make sure the sugar is completely dissolved in the water before you start cooking the mixture. Also, avoid stirring the mixture excessively, as this can also contribute to a grainy texture.
- Thin Caramel: If your caramel sauce is too thin, you can simmer it over low heat for a few more minutes to allow some of the moisture to evaporate. Be careful not to burn the sauce.
- Thick Caramel: If your caramel sauce is too thick, you can add a small amount of warm water or cream to thin it out. Stir until the sauce reaches your desired consistency.
- Use a Heavy-Bottomed Saucepan: A heavy-bottomed saucepan will distribute heat more evenly, which will help prevent the sugar from burning.
- Use a Clean Saucepan: Make sure your saucepan is clean and free of any residue before you start making the caramel. Even a small amount of residue can cause crystallization.
- Don’t Stir Too Much: As mentioned earlier, avoid stirring the sugar mixture after the initial mixing, as this can cause crystallization.
- Use Warm Cream: Warming the heavy cream before adding it to the caramel will help prevent the caramel from seizing up and hardening.
- Be Patient: Making caramel requires patience. Don’t rush the process. Allow the sugar to caramelize slowly and evenly.
- Practice Makes Perfect: Don’t be discouraged if your first batch of caramel isn’t perfect. Keep practicing, and you’ll eventually master the art of making caramel sauce.
- Prep Time: 2 minutes
- Cook Time: 15 minutes