Caramel Sauce
Caramel in all its forms is a thing of deliciousness. I love the richness and smooth texture of this caramel sauce over vanilla ice cream, brownies, and apple crisp, but it’s equally delicious eaten straight from the spoon! Thick, rich, and buttery – if you make this, I think you’ll agree that this beats store-bought caramel sauce any day.
What Makes this Such a Great Caramel Sauce?
This decadent Caramel Sauce is so versatile! You can make it as is or turn it into a Salted Caramel Sauce. You can enjoy it as is, or use it in my over-the-top Caramel Banana Bread Bars with Salted Caramel Swirl. The best part is that it only uses one ingredient, sugar! Without all the preservatives of store-bought caramel sauce, this homemade version is inexpensive to make, and I love that you can adjust the thickness by controlling the cooking time.
Ingredients for Making Homemade Caramel
Sugar: The sole ingredient and the base of the sauce, once it melts (and caramelizes) it will create a rich flavor, deep amber color and smooth texture.
Easy to make
This rich & buttery sauce is complex in flavor but relatively simple to make without the need for a candy thermometer. The secret is to keep a close eye on the sugar as it cooks, to prevent it from becoming too dark. If you follow this simple rule, you’ll be able to make this decadent sauce with ease. I’ll show you how in the following steps.
How to Make Caramel Sauce Step-by-Step
1. Add sugar to a saucepan, just enough to cover the bottom.
2. Heat the sugar over medium heat until it has liquified.
3. Add more sugar and stir until it has melted.
4. Once dissolved, stir in the remaining amount of sugar and cook until it turns a deep color.
5. The caramel is ready once all the sugar has dissolved and is pourable.
6. To make salted caramel, add the salt to the caramel at this last step.
Tips for the Perfect Caramel
- Use a non-stick saucepan: A small non-stick saucepan and soft silicone spatula make it easier to wipe off any sugar residue that can accumulate on the sides (and burn) if not removed.
- Add the sugar in stages: The caramelization process of sugar can quickly go from a light golden color to a dark burnt caramel; so adding the sugar in stages gives you complete control over how dark you want it, (and also reduces the risk of burning your caramel). If you end up burning the caramel, it is best to discard it and start over.
- Caramel will thicken as it cools: Don’t be tempted to continue cooking the caramel because it feels runny; once it has cooled, it will thicken. To test consistency, dip your spoon into the caramel and allow it to cool. If it’s not as thick as you like, continue heating the caramel over low heat and repeat the spoon test until the desired texture is reached.
How to Tell if Your Caramel is Ready
Here is a guide for reference. You want to aim for a dark, ambered hue, as this will give you the most depth of flavor without reaching the bitter, burnt stage. It’s a good idea to use a light-colored saucepan, as it makes it easier to see the actual color changes and the stage of caramelization.
Storing and Reheating
This from-scratch Caramel will keep for months if stored properly. I prefer using glass for storage because it doesn’t absorb odors like plastic can, and it’s ideal for reheating food. Place your caramel in an air-tight container and consume within 3 months. To bring the caramel sauce back to its pourable consistency, place the glass container in the microwave and heat in 30-second intervals, stirring between each interval until the desired texture is achieved.
Homemade Caramel Sauce: FAQ’s
Ensure your saucepan is kept on medium heat; anything higher will cause the sugar to burn. It is important to add the sugar in stages; doing so will give you better control over the caramelization process.
Yes, if you would like to make a boozy caramel sauce, add 2 tablespoons of bourbon or dark rum after step 4, and proceed as directed.
Unfortunately, once the sugar has reached the burnt stage, it is not possible to ‘fix’ it by adding more sugar. Burnt sugar develops an intense, bitter flavor, which will significantly impact the overall outcome of your caramel.
Caramel Sauce
Ingredients
- 1 cup (198g) granulated sugar
Instructions
- In a medium-sized saucepan, add ¼ cup granulated sugar (or just enough to cover the bottom of the saucepan).
- Heat the sugar over medium heat, allowing it to melt and become wet. It should have a light golden color.
- Once those sugar crystals have dissolved, sprinkle another 1/4 cup of sugar, repeating the process in step 2. Using a soft silicone spatula, gently stir the dry sugar into the melted sugar until it is fully incorporated. The sugar mixture will appear more golden brown.
- Add the remaining ½ cup of sugar to the mixture and allow it to soften until it appears wet.
- Gently stir the sugar until it is evenly melted, pourable, and becomes a deep golden brown.
- To make Salted Caramel, stir ½ teaspoon of salt into the caramel mixture.
- Pour the caramel into a heat-proof glass jar and serve once the sauce has cooled down (about 5-10 minutes). Serve over ice cream or as a dip for apples.
