Caramel Sauce Recipe
Silky, golden, and very comforting—this simple caramel sauce is a kitchen staple. Whether you drizzle it over pancakes, spoon it onto apple pie, or toss it into your cheesecake bars, this homemade version is so much better than store-bought. With just four ingredients, it’s ready in no time.
15 min
Easy
Recipe Ingredients
Ingredients (fills a 250 millilitres jar)
- 180 grams caster sugar
- 1 tablespoon water
- 80 grams unsalted butter, softened and cubed
- 200 millilitres whipping cream, at room temperature
Methods
1. Caramelize the Sugar
In a medium saucepan, combine 180 grams of caster sugar and 1 tablespoon of water.
Heat gently over low heat without stirring. Allow the sugar to melt completely without stirring. If necessary, you can swirl the pan slightly.
Let the sugar caramelize to a rich amber colour (like honey or maple syrup), but not too dark, or it could become bitter. This may take several minutes—watch closely and be patient.
2. Add the Butter and Cream
Once the sugar has reached a light caramel colour, gradually add the cubed butter. Stir gently to combine.
Be careful when adding the cream—it will bubble up vigorously. Stir the mixture slowly until well combined.
3. Simmer the Caramel
Simmer the caramel sauce over low heat for about 8–10 minutes, or until it thickens slightly.
The caramel will continue to firm up as it cools.
4. Cool
Pour the finished caramel sauce into a clean jar and let it cool completely.
Store it in the refrigerator for up to three weeks.
Tips for Success
Prevent Crystallization: To prevent crystallization, no stirring is necessary until the sugar is completely melted.
Softened (not melted) Butter: The butter should still hold its shape but be easy to press with a finger.
Cream at Room Temperature: Cold cream can cause the caramel to splatter dangerously and slow emulsification.
Variations to Try
- Salted Caramel: For a salted caramel version, stir in a pinch of flaky sea salt at the end.
- Spiced Caramel: Add a pinch of cinnamon, nutmeg, or even ground ginger.
- Coffee Caramel: Stir a teaspoon of instant espresso powder with the cream.
- Tipsy Caramel: A splash of rum or bourbon after removing from the heat adds a grown-up touch.
How to Reheat the Caramel Sauce
- After cooling, the caramel sauce will firm up. To reheat:
- Spoon the required amount into a small bowl or cup.
- Microwave gently in 10–15 second bursts, stirring occasionally, until smooth and pourable.
- Alternatively, place the jar in a bowl of hot water or heat it over a double boiler for a few minutes, stirring occasionally.
Note: Avoid overheating; otherwise, the caramel sauce may separate or become grainy.
How to Use This Caramel Sauce
- Drizzle it over ice cream or yogurt.
- Pair it with apple pie or baked pears.
- Spoon that caramel into thumbprint cookies or sandwich it between shortbread.
- Swirl it into cake batters or brownies.
For more sweet indulgence, check out these delicious recipes:
Conclusion
A jar of homemade caramel sauce in the fridge is like a secret ingredient waiting to enhance everyday desserts. Once you try this version, you will never go back to the store-bought version. Keep it on hand for spontaneous baking or gift-giving during the holidays.
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