I have had many requests for this recipe, and it’s finally here! This recipe for Homemade Caramel Sauce is a big favourite of mine! I make a lot of recipes using caramel sauce, and now you can use this homemade version if you can’t get hold of a shop bought one, or if you just want to make it extra special! I’ve listed all my recipes that require a caramel sauce further down in the post so if you’re looking for ways to use caramel sauce then I’ve got plenty of recipes for you! You only need 3 ingredients to make this caramel sauce, although there are two extra ingredients you can add for extra flavour or to make it into a salted caramel sauce. Either way, it’s rich, decadent and super smooth!
How to make Homemade Caramel Sauce…
To make the caramel sauce, I put the water and sugar into a saucepan and heated it on a low-medium heat until the sugar dissolved. Then I turned the heat up to medium-high, and it started to bubble.
I waited and watched the mixture until it turned golden brown. Then I took it off the heat and added the butter and whisked it in, then the double cream and whisked that too. I poured it into a container to cool down.
Tips for making the Homemade Caramel Sauce:
- For the best results, use a high sided non-stick pan, this will stop the caramel from sticking and reduce the chance of it catching, it will also mean you can really give it a good whisk when mixing in the butter and cream, without it splashing over the sides. It will be extremely hot so you don’t want to get any on your skin!
- I really recommend using proper butter for this recipe, not a baking spread or margarine. The butter can be salted or unsalted, depending on if you want a salted caramel flavour or not.
- I also recommend using double cream (also known as heavy cream) rather than single cream, for a richer flavour. You can use single cream though if you can’t get hold of double cream.
- Get all of your ingredients measured and ready before you start making the sauce, as you will need to add them quickly and directly to the pan.
- This homemade caramel sauce will last for 2 weeks in an airtight container in the fridge, or up to 3 months in the freezer.
Recommended equipment & ingredients*
|Saucepan||Whisk||Kilner storage jars|
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Recipes using Caramel Sauce…
- 200 g Caster sugar
- 60 ml Water
- 60 g Butter
- 175 ml Double cream
- 1 tsp Vanilla extract optional, adds extra flavour
- 1/2 tsp Salt optional, if you'd like salted caramel sauce
- Get all your ingredients measured out and ready before you start
- Place the sugar and water into a high sided non stick pan, and heat on a low-medium heat. You can stir the mixture a little if needed
- When the sugar is dissolved, and the mixture turns clearer, turn the heat up to medium-high so the mixture bubbles, and do not stir it at all
- Keep a very close eye on the pan, it will eventually star to turn golden, don't take your eyes off it as it happens all of a sudden!
- Once it's all nicely golden, take off the heat and add the butter, whisk it in quickly
- Then add the cream and whisk that in as you pour it
- If you like, add the vanilla and/or salt
- Pour into an airtight container and leave to cool on the side, then put in the fridge
- Stored in the fridge, the caramel sauce will last for 2 weeks. You can also freeze it for up to 3 months
- To drizzle the caramel onto ice cream, heat some of the caramel in a bowl in the microwave for 10-15 seconds to loosen it. Any caramel that you re-heat must be consumed or disposed of, do not put it back in the original container
If you like this, check out more of my Dessert recipes!
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I’m linking this recipe up with Cook Blog Share hosted by Recipes Made Easy.