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!
Step by step…
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…
Homemade Caramel Sauce
Delicious rich sauce with many uses
- 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.