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Hello! Our recipe for today is this delicious, creamy, and milky caramel sauce. Follow this easy step-by-step recipe to learn how to make caramel sauce at home. Yes, at home. It takes 10–30 minutes with 5 simple ingredients!
I’ll be sharing with you 2 ways to make this recipe: one is a little complicated and the other is the easiest, but they both give you the sweetest, smoothest, and most delicious homemade caramel sauce you’ll ever make. Let me tell you how to make these babies!
Ingredients for Making Caramel Sauce
Heavy cream: This is for the thickness.
Butter
Vanilla
Sugar: This helps in caramelizing and gives it a distinct brown color.
Procedures for Making Caramel Sauce
STEP 1: In a pan or pot over medium heat, pour in the sugar and allow it to melt. It may look weird, but relax.
STEP 2: Whisk it all together and leave it to dissolve and melt.
STEP 3: Notice the sugar starts to clump together and there’s an amber-brown color; stir it while it melts.
STEP 4: I’m sure you’re loving the aroma. Turn off the heat.
STEP 5: Add in the butter and whisk together with the sugar.
STEP 6: Add in heavy cream and give this a whisk. Bubbles start to appear but keep stirring.
Let it cool.
STEP 7: Transfer to a jar or a container.
Ingredients for Making Caramel Sauce
Sugar
Water: This is to dissolve the sugar.
Butter
Salt: This helps in the same function as sugar in caramelizing and giving a salty taste.
Vanilla extract: This is for added flavor.
Now, let me tell you how to make caramel sauce using this method.
Procedures
STEP 1: In a pan or pot over medium heat, add water and sugar. (The pan is available on Amazon, Vevor, and Jumia)
STEP 2: Allow the sugar to dissolve and leave it to cook for 10–15 minutes.
STEP 3: Give this a stir using a spatula to avoid burning. (The spatula is available on Amazon and Jumia)
STEP 4: Notice the color change, thickness, and nutty aroma.
STEP 5: Add salt to it.
STEP 6: Add in the butter and whisk the mixture together. It begins to bubble. (The whisk is available on Amazon, Jumia, and Vevor)
STEP 7: Add in the vanilla extract and allow it to cook again.
STEP 8: When cooked to your consistency and thickness, turn off the heat and allow it to cool.
Store it in a container or jar.
Note: This caramel sauce takes time to thicken sometimes. I like to add ½ teaspoon of cornstarch or baking soda to thicken the mixture quickly and to save time, of course. But, if you like, you can just keep stirring; you’ll definitely get to the right amount of thickness you desire over medium heat.
Caramel sauce should be served cold and used as a topping in most recipes. Though this sauce can be left to harden, it can also be eaten as candy.
From cupcakes to brownies to pies to pancakes and waffles, caramel sauce can be drizzled over the top for added sweetness. In addition, caramel sauce can be added to popcorn for sweetness and even to ice cream.
There is really no special occasion for the confectionary, as it can be made any day and anytime. It can be used for breakfast, lunch, and even dinner.
Now that you know how to make caramel sauce in the refrigerator, this is how you store it in case of excess. Simply refrigerate, as it can last you for 3–4 days. I like to make mine in small quantities to avoid waste.
This can be enjoyed with friends and family over cake, pancakes, ice cream, dip for churros, and puff-puff for cupcakes, swirled in brownies. Almost everything!
I hope you enjoyed learning how to make Caramel Sauce. Comment below when you try it. Thank you, and of course, enjoy!
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