Homemade Caramel Sauce
This Homemade Caramel Sauce is to die for! It’s a classic recipe that you’ll make over and over again. I know because I’m doing it right now. Caramel sauce on all the things!
You guys, it’s officially September. Can you believe it? Get ready for all things fall! I’m so excited for apples, pumpkin and all the awesome flavors of the holidays! Bring it.
And yet I CANNOT believe it’s already September! Where has the year gone?! I feel like the end of the year is fast approaching and I’m totally not ready. Baking-wise, I say let’s do this. Life-wise, however – slow down!
Whatever. I’ll drown my disbelief in a jar of this caramel sauce. It’s so darn good it eases the pain of time flying by.
Last year I shared this Easy Caramel Sauce with you and this year I’m taking it up a notch!
The easy caramel sauce uses brown sugar and is a more straight forward way of making caramel sauce that I still love, but this caramel has a deeper, more rich caramel flavor to it. It takes a little more care in making, but is totally worth it.
To start, you melt down the sugar. It’s a regular white sugar. It may seem intimidating, but it really shouldn’t be. Melt it over medium-high heat and just watch it, whisking it as it goes. It’ll start to clump together first, then you’ll notice it start to melt. That’s when it gets exciting! The whole melting process should take about 10 minutes, give or take.
The sugar should continue cooking until all the clumps are melted. Once they’re gone, stop whisking and allow the sugar to cook a little more. Keep a very close eye on it. The color will turn to a deeper amber color and you should notice a nutty aroma. It’ll happen quickly and as soon as it does, you want to remove it from the heat. If you let it go too long, it’ll burn. Pressure, I know. But once you notice it really start to turn darker, just take it off the heat.
At that point, you want to add the butter and whisk it in to the sugar. It’ll bubble up, but keep whisking. The butter seems to resist coming together completely, but it will.
Next add the heavy cream and again whisk until combined. There’ll be more bubbles, but then you’re done!
You can let it cool for about 15 minutes, or until it’s however thick you want it, then use it. Or pour it into a jar and store it in the fridge for a couple weeks. It’s easy to reheat and pour over pretty much anything. The recipe below makes about 1 1/2 cups of caramel sauce. I recommend going ahead and making it just to have on hand. It’s in a few upcoming recipes, so why not just have it ready. 🙂
Also, check out my new video showing you exactly what the process looks like!
Homemade Caramel Sauce
Yield: about 1 1/2 cups
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