Homemade Caramel Sauce Recipe
Servings: 16 people
This caramel sauce recipe is simply to die for! Soft and silky, it's perfect for topping all kinds of desserts from ice cream to apple pie. It stays soft, is easy to make and you can even make it ahead of time.
- 1 cup granulated sugar
- 1 teaspoon corn syrup
- ¼ cup cold water
- 3 tablespoons butter
- ¾ cup heavy cream
- ¼ teaspoon kosher salt
- Optional: for Salted Caramel Sauce:
- Flake or fine sea salt or kosher salt see *Note
In a medium, heavy-bottom saucepan set over medium-high heat, combine sugar, ¼ cup water and corn syrup; stir to combine.
Cook, without stirring, until mixture turns a golden, straw-color, 6-8 minutes.
Reduce heat to low and cook, swirling the pan occasionally, but not stirring the sugar/water, 2-5 minutes.
The caramel is done when an instant-read thermometer registers 360°F and the mixture is a light amber color.
Remove the mixture from the heat. Quickly, and very carefully, whisk in the butter. Again, carefully and quickly, add the cream and salt, and continue whisking until the sauce is smooth.
Cover the sauce, loosely, with a paper towel to absorb steam and to avoid forming a crust while it cools. Allow the sauce to cool completely before storing in an airtight container in the fridge. See **Note.
*Note: If wanting a Salted-Caramel Sauce, use the sauce as-is, and sprinkle with desired amount of flake or fine sea salt or kosher salt.
**Note: Keep any unused sauce refrigerated, in an airtight jar, up to 2 weeks. When ready to use, microwave at 50% until warm. Stir and serve.
Calories: 107kcal | Carbohydrates: 13g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 21mg | Sodium: 60mg | Potassium: 8mg | Sugar: 13g | Vitamin A: 230IU | Vitamin C: 1mg | Calcium: 8mg