Homemade Caramel Sauce: A Sweet Symphony of Flavor

Today, I’m excited to share with you a recipe that’s as versatile as it is delicious: Homemade Caramel Sauce. Picture this: a velvety-smooth sauce with rich, buttery notes and a hint of caramelized sweetness, ready to elevate your desserts, breakfasts, and snacks to new heights of indulgence. Whether drizzled over ice cream, swirled into coffee, or spooned over pancakes, this caramel sauce is sure to become a staple in your kitchen.

Homemade caramel sauce is a decadent indulgence that adds a touch of sweetness to any dessert or sweet treat. With just a few simple ingredients and a little patience, you can create caramel sauce that is rich, buttery, and utterly irresistible. So, roll up your sleeves, gather your ingredients, and let’s get caramelizing!

Try this Homemade Caramel Sauce in our Apple Pie Bars or our Caramel Brownies!

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Homemade Caramel Sauce: A Sweet Symphony of Flavor

Cooking Method: One Pan Cuisine: American Courses: Dessert

Difficulty: Intermediate Prep Time 5 mins Cook Time 15 mins Total Time 20 mins

Servings: 8

Dietary:

G Gluten-Free

Ingredients

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• 1 cup granulated sugar (200g)

• ¹⁄₄ cup water (60ml)

• ¹⁄₂ cup heavy cream, warmed (120ml)

• 4 tablespoons unsalted butter (56g)

• 1 teaspoon pure vanilla extract

• ¹⁄₂ teaspoon flaky sea salt (optional, for salted caramel)

Instructions

1. Before you begin, have all your ingredients measured and ready to go. Caramel-making requires quick and precise steps, so having everything within reach is key.

1. In a heavy-bottomed saucepan, combine the granulated sugar and water. Place the saucepan over medium heat, stirring gently until the sugar is fully dissolved.

1. Once the sugar has dissolved, stop stirring and increase the heat to medium-high. Allow the mixture to come to a boil. You can swirl the pan occasionally to ensure even heating, but do not stir.

1. As the sugar syrup cooks, it will gradually turn from clear to amber. Keep a close eye on the color to prevent burning. The caramelization process usually takes around 5-7 minutes.

1. Once the caramel reaches a deep amber color and develops a rich aroma, immediately remove the saucepan from the heat to prevent overcooking.

1. Carefully pour the warm heavy cream into the caramelized sugar, whisking continuously. Be cautious, as the mixture will bubble vigorously. Once the cream is fully incorporated, add the cubed butter and continue whisking until smooth and glossy.

1. Stir in the vanilla extract and flaky sea salt (if using), adjusting to taste. The salt adds a delightful contrast to the sweetness of the caramel, but feel free to omit it if you prefer classic caramel flavor.

1. Allow the caramel sauce to cool slightly before transferring it to a heatproof container or jar. It will thicken as it cools. Once cooled to room temperature, you can refrigerate any leftovers for up to two weeks.

Nutrition Facts

Servings: 8 ServingCalories:120kcalTotal Fat:8gTotal Carbohydrate:13gSugars: 13gProtein:0g

Note

• Use a heavy-bottomed saucepan to prevent the sugar from burning and ensure even caramelization.
• Stir the sugar constantly while it melts to promote even heating and prevent clumping.
• Be cautious when adding the butter and cream to the hot caramel, as the mixture will bubble vigorously. Stand back to avoid any potential splatters.
• Customize your caramel sauce by experimenting with different flavorings, such as sea salt, bourbon, or espresso, to create unique variations that suit your taste preferences.

Keywords: Caramel, Sauce, Homemade, Dessert Topping

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