Caramel Sauce

Making homemade Caramel Sauce from scratch is easier than you think. With just a few ingredients you’ll be pouring it over everything in no time! Use it as a dip for apples, poured over ice cream, or dripping down a cake. This sauce is so delicious and silky smooth that it won’t last long!

How to Make Homemade Caramel Sauce

Place the granulated sugar into a saucepan then place over medium-high heat. The sugar will first start to form clumps, this is fine just keep stirring as it heats. It will then start to melt into a liquid, keep stirring over the heat until it turns colour.

Now reduce the heat to low and add the butter stirring until the butter is completely melted and fully incorporated. Then add the heavy cream stirring until the caramel is smooth and fully combined. Let the sauce cool slightly then serve as desired.

Other ways to use it

With holidays around the corner this caramel sauce is perfect for:

  • Drizzling over a warm beverage – think rimming a glass with apple cider, or perhaps a more adult drink!
  • Drizzle over a gingerbread cake
  • Set up a DIY ice cream station for the kids. Have bowls of different toppings, sprinkles, chocolate sauce, caramel sauce, chocolate chips, you name it!

Storing Tips

Store leftovers in a mason jar, or other air-tight containers, this will keep well refrigerated for about 10 days.

Ingredients:

  • 1 cup granulated sugar
  • 1/4 cup and 2 tbsp. butter cut into pieces
  • 1/2 cup heavy cream
  • 1/2 tsp. salt

Preparation:

  1. Add the granulated sugar into a large saucepan and place over medium high heat, stirring occasionally.
  2. Once the sugar has melted and turned amber in colour reduce the heat to low and add the butter pieces. Whisking until the butter is melted and fully incorporated.
  3. Add the heavy cream and again whisk until it is fully incorporated and the caramel is smooth.
  4. Remove from heat then add the vanilla and salt, stirring to combine. Sauce is ready to be served or can be stored in the fridge in an air tight container for about 10 days.

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