Homemade caramel sauce is easy with this recipe and some helpful tips and tricks to ensure your homemade caramel sauce is a success!
No more store bought caramel sauce! Homemade caramel sauce is so easy to make.
Tips for making homemade caramel sauce:
- Warm the whipping cream so that it’s not such a shock to the caramel when you add it.
- Add the heated cream very slowly. Add it in about 1/2 Tablespoon or less at a time to avoid with small hard chunks in the sauce.
This homemade caramel sauce would be really delicious on some pumpkin ice cream or drizzled on top of Snickers Cheesecake. Pair a jar of homemade caramel sauce with a jar of homemade hot fudge sauce and add an ice cream scoop for a fun Christmas gift for pretty much anyone!
Homemade Caramel Sauces: Iron Chef Mom
Ingredients
- 2 cups white sugar
- 1 2/3 cup heavy cream, warmed
- 2 Tablespoons salted butter
- 1 teaspoon vanilla
- 3/4 teaspoon coarse salt
Instructions
Evenly distribute sugar over the bottom of a large metal pan (mine was 8 quarts).
Heat sugar over medium to medium low heat without stirring. Turn heat down if it seems like the sugar is burning.
When the sugar around the edges begins to melt, begin gently stirring with a wooden spoon.
Continue to stir gently until all the sugar is melted and turns a nice amber brown. You will smell caramel at this point.
Tun off heat. Slowly, slowly, slowly start adding warmed whipping cream and stirring constantly. I used a Tablespoon and that was too much. Take your time and keep dripping in the cream and stirring.
Once all of the cream has been incorporated, add butter, vanilla, and salt. Stir to combine.
Sauce keeps in the fridge for 2 weeks.