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This homemade caramel sauce recipe is super easy to make. It is a versatile sauce that can be used for dipping, drizzling over ice cream, or served on top of other decadent desserts.
This recipe requires only a handful of ingredients and is a friendly option for the budget-wise. It tastes amazing, it’s better than store-bought, and is simple enough to whip up a batch any time you have a recipe that calls for caramel sauce.
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How do you make caramel sauce from scratch?
There are two different ways to make caramel – the dry method and the wet method.
Dry caramel is made with just sugar. Dry caramel is more difficult because it tends to burn easily and the sugar clumps together. This can result in a grainy caramel.
Wet caramel is made by dissolving sugar in water then allowing it to caramelize. I use this method because it is so much easier. The sugar caramelizes more evenly and I never end up with a grainy caramel.
And it’s rumored that wet caramel has a better taste because the process takes longer. That’s a plus in my book!
This is an easy no-fail recipe. While a candy thermometer (affiliate link) is a great tool when making caramel, it is not required. But if you are inexperienced with making caramel at home, I highly suggest using one.
What are the ingredients in caramel?
This homemade caramel sauce is made with white sugar, heavy cream, butter, salt, and vanilla extract. More than likely you already have these on hand.
A small pinch of table salt is added to enhance the flavor. However, it’s not enough salt to call it salted caramel. You can barely detect it. But feel free to add a bit more salt to make it a salted caramel sauce.
Some recipes call for corn syrup but it isn’t needed when using the wet caramel method.
This is my absolute favorite thick caramel sauce recipe. It’s wonderful on top of so many different treats.
After you’ve mastered this recipe, you should try making this easy caramel sauce in the microwave!
When making caramel sauce at home, never leave its side. A lovely amber colored caramel can turn to burnt in the blink of an eye.
A candy thermometer is a great tool if you are not sure when to remove the melted sugar from the heat. Once the melted sugar registers above 330° F, pay close attention to the color.
As soon as it turns a deep amber color, remove it from the heat.
Take great care when adding the cream to the hot melted sugar! As you pour in the cream, the mixture will bubble up fiercely and release scorching hot steam.
Go slow and don’t splash yourself. Leave the hot caramel in the pot until it cools to room temperature before transferring it to a container for storage.
Questions about homemade caramel sauce
Can I sub brown sugar for granulated sugar and get same results?
You can use brown sugar if you don’t have white sugar. Keep in mind, brown sugar is made with molasses so this will affect the overall flavor of your caramel sauce.
Can you tell me why you do not stir while the sugar water mixture is boiling?
Sugar crystals like to cling on to anything around them. Even though you can’t see the crystals once the sugar has dissolved, they are still there. Stirring at this point will entice the crystals to hook up with surrounding crystals which will make the sauce grainy.
My sugar clumped when I added the heavy cream why?
This can happen when pouring a cold liquid into hot melty caramel. To prevent this from happening, pour the cream in very slowly and whisk continuously while you do so.
How do you thicken caramel sauce?
Caramel sauce typically thickens as it cools. If your sauce is too thin after cooling, you can simmer it on the stove. Let the sauce cook over low heat for about 10 minutes. The excess liquid will evaporate and the sauce will be thicker.
How long does homemade caramel sauce last?
Caramel sauce will keep for up to 2 weeks in an airtight container stored in the refrigerator. It can be warmed for a few seconds before use.
It can also be frozen. Place in a freezer-safe container once it has cooled and freeze for up to 3 months. Thaw in the refrigerator overnight and warm before serving.