Homemade Caramel Sauce
No thermometer required for this homemade caramel sauce recipe. With just 5 ingredients and 20 minutes you’ll have a golden, sweet, buttery caramel sauce ready to pour over everything.
Ingredients
- ⅓ cup water
- 1 cup caster (superfine) sugar (granulated will work too)
- ¾ cup thickened (heavy) cream, room temp (180ml)
- 70 g unsalted butter (2 ½ oz)
- 1 teaspoon sea salt
Equipment
- A heavy-based stainless steel saucepan.
- A silicone spatula and balloon whisk.
- A preserving jar to store it or a heat proof jug.
Instructions
- Rub some vinegar or lemon juice around the inside of a large heavy based stainless steel saucepan and over your silicone spatula, then rinse with water. No need to dry.
- Add the water and sugar to the saucepan over very low heat.
- Stir to dissolve the sugar, before letting it come to a boil. Make sure all the sugar crystals are dissolved before it boils, remove it from the heat if you must. The slower the better for this step.
- Once all the sugar crystals are dissolved, stop stirring. Increase to medium-low heat and let it come to a boil.
- Boil for roughly 5 minutes until it's a deep honey colour, gently swirling the pan every so often if it looks like it's colouring unevenly.
- Whisk in the cream and increase the heat to medium.
- As soon as the cream is mixed in, add the butter and whisk to melt.
- Bring it back to a boil for 3 minutes or until you have a nice caramel colour. You'll see lots of big frothy bubbles during this process. Be careful not to burn it.
- Stir in the salt and set aside to cool for 10 minutes before pouring the caramel mixture into a preserving jar. Once cooled to room temperature, seal tightly and keep in the fridge for up to 1 month.
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Notes
- Take care: Hot caramel is like molten lava - be careful not to let it touch your skin. Stand back, don't peer into the saucepan and wear gloves if desired.
- Caramel sauce firms up in the fridge. Warm it a little (not to boiling) in the microwave or in a saucepan before using.
- Is this salted caramel? No but the salt is required to balance the extreme sweetness. To make salted caramel sauce, add another ½ teaspoon of sea salt flakes, stirring well to dissolve. Taste test on a spoon, blowing it to cool before eating, then add up to another ½ teaspoon to your desired flavour.
- If your cream is cold, it may splatter more so room temperature is best.
- You need pure cane sugar for best results. Don't use powdered sugar or brown sugar.
- This caramel is not the right consistency to coat caramel apples, though you can certainly use it to dip sliced apples into.
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