Easy Caramel Sauce
Deliciously decadent and silky smooth, my easy caramel sauce is a true indulgence that is simple to make. With only four ingredients, this sauce has a rich, deep, and pure caramel flavor. Plus, no candy thermometer is needed!
To me, caramel is the perfect sweet treat as it pairs well with almost anything. Dip freshly cut apples in it. Drizzle it over popcorn. Pour it over vanilla ice cream. Dip salted pretzels it in for the ultimate sweet and salty snack. The possibilities of caramel sauce are endless, and it takes anything you pair it with to the next level!
But, maybe my favorite way to enjoy this caramel sauce is to eat it straight from the jar! I am honestly not overselling this caramel sauce to say that it will knock your socks off! It’s just THAT good!
As with all my recipes, I use the scientific method to carefully craft them to ensure you get deliciously perfect results every time.
You can refrigerate it in an airtight glass container for up to two weeks, but I guarantee it will not last that long!
Caramel makes everything sweeter, including life itself, so I really do hope you try my recipe!
Happy Baking!
Ingredients
27 grams (2 tablespoons) of unsalted butter (If using salted butter, omit the 1/4 teaspoon of salt.)
1/2 cup of light cream
150 grams (3/4 cup) of white granulated sugar
2 tablespoons of water
1/4 teaspoon, heaping of salt (Omit if using salted butter.)
Yields 1 cup of caramel sauce
Instructions
Let all ingredients come to room temperature.
Geeky Tip: Ingredients that are all the same temperature incorporate more easily and fully.
Use a completely clean pot. Use a pot that is not-non stick. Have a heat-safe glass container or bowl ready to pour the caramel sauce into when it’s finished. Have a completely clean whisk, preferably a French whisk because it’s smaller, so it can get into the edges of the pot better.
Geeky Tip: It is absolutely critical to use a completely clean pot that is not non-stick. Any impurities in the pot can cause the sugar to crystallize, which will ruin the caramel sauce.
Put the sugar into the pot, and make sure the sugar is level and evenly spread. Then, pour the water over the sugar. Gently tilt the pot, so the water soaks evenly into all the sugar. Do not stir the sugar. The sugar and water should be level and evenly spread. Let the sugar dissolve in the water for a few minutes.
Put the pot over medium heat. The sugar will eventually bubble. Never stir the sugar. Have the cream, butter, and salt ready.
Geeky Tip: Stirring the sugar as it cooks can cause the sugar to crystallize, which will form one or a few hard globs of sugar. Patience is key when making caramel, so just watch the sugar cook.
After 4-5 minutes of cooking
After 9-10 minutes of cooking
Geeky Tip: Keep a careful eye on the cooking sugar as it can go from a light golden color to dark amber very quickly. Do not walk away while this sugar is cooking!
After about 11 minutes of cooking. I immediately removed it from heat only seconds after taking this picture.
When the sugar turns golden/amber (about 10-11 minutes), immediately remove the pot from heat. Then, gently pour the cream into the pot while whisking vigorously, making sure to scrape the bottom and edges of the pot. Continue to vigorously whisk for 1 minute.
Geeky Tip: Use a French whisk because its smaller shape can get into the edges of the pot better. Also, use one with a longer handle because when you pour the cream into the pot, it will bubble up and let off hot steam, which can burn your hands.
Put the pot back on the lowest heat. Whisk in the butter until it is incorporated. Whisk in the salt (omit if using salted butter). Then, put on the lowest heat for 1 minute while occasionally stirring it.
Take the pot off heat and pour the caramel sauce into a heat-safe glass container or bowl. The caramel will be thinner than expected, but it will thicken as it cools. Let the caramel come to room temperature and stir it well before refrigerating it in an airtight glass container.
Enjoy!
Storage
The caramel sauce can be stored in an airtight glass container and refrigerated for up to 2 weeks.
Easy Caramel Sauce
Ingredients
- 27 grams (2 tablespoons) of unsalted butter (If using salted butter, omit the 1/4 teaspoon of salt.)
- 1/2 cup of light cream
- 150 grams (3/4 cup) of white granulated sugar
- 2 tablespoons of water
- 1/4 teaspoon, heaping of salt (Omit if using salted butter.)
Instructions
- Let all ingredients come to room temperature.
- Use a completely clean pot. Use a pot that is not-non stick. Have a heat-safe glass container or bowl ready to pour the caramel sauce into when it’s finished. Have a completely clean whisk, preferably a French whisk.
- Put the sugar into the pot, and make sure the sugar is level and evenly spread.
- Pour the water over the sugar. Gently tilt the pot, so the water soaks evenly into all the sugar. Do not stir the sugar. The sugar and water should be level and evenly spread. Let the sugar dissolve in the water for a few minutes.
- Put the pot over medium heat. The sugar will eventually bubble. Never stir the sugar. Have the cream, butter, and salt ready.
- When the sugar turns golden amber (about 10-11 minutes), immediately remove the pot from heat. Then, gently pour the cream into the pot while whisking vigorously, making sure to scrape the bottom and edges of the pot. Continue to whisk vigorously for 1 minute.
- Put the pot back on the lowest heat. Whisk in the butter until it is incorporated. Whisk in the salt (omit if using salted butter). Then, put on the lowest heat for 1 minute while occasionally stirring it.
- Take the pot off heat and pour the caramel sauce into a heat-safe glass container or bowl. The caramel will be thinner than expected, but it will thicken as it cools. Let the caramel come to room temperature and stir it well before refrigerating it in an airtight glass container.
Notes
The caramel sauce can be stored in an airtight glass container and refrigerated for up to 2 weeks.