Homemade Caramel Sauce

6月27日.00 00 24 36.Still001 结果 pinit
6月27日.00 00 24 36.Still001 结果 pinit
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Homemade Caramel Sauce

Difficulty: Beginner
Best Season: Suitable throughout the year


Homemade caramel sauce is a decadently smooth and rich condiment that can elevate a wide range of desserts with its deep, buttery sweetness. Made by melting sugar until it reaches a deep amber color, the process involves carefully cooking the sugar to avoid burning, which can give the sauce a bitter taste.

Once the sugar is caramelized, butter and heavy cream are added, creating a lush and creamy texture. The butter infuses the sauce with a luxurious richness, while the cream ensures a smooth and velvety consistency. Some recipes also include a pinch of salt to balance the sweetness, enhancing the complex flavors of the caramel.

This versatile sauce can be drizzled over ice cream, cakes, or pastries, and is also delicious when used as a dip for fruits like apples. It can be stored in the refrigerator and gently reheated to return it to a pourable consistency, making it a convenient and delightful addition to any dessert table. Homemade caramel sauce is particularly prized for its fresh, preservative-free quality, and the warmth of freshly made sauce provides a comforting, gourmet touch to homemade treats.


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  1. The heavy cream and unsalted butter for the caramel sauce should be in room temperature. You can heat the heavy cream until it reaches 140℉(60℃). Set aside.

  2. In a saucepan, mix together granulated sugar and water before turn on the heat. Let the sugar dissolve over medium heat. No need to stir or mix them or it will form clumps. Just wait until sugar dissolve and it turns golden brown. Turn off the heat, whisk quickly while pour in the heavy cream. There will be so many bubbles and steam when you are adding in the heavy cream. Be careful of the splash and keep whisking until well combined.
  3. Add in salt and butter, mix until well combined.
  4. If you find the color is not deep enough or the texture not thick enough, turn on the heat, keep stirring over low heat for about 1-2 minutes until thickened. However, the caramel will taste bitter if you cook it for too long.
  5. Pour the caramel is a clean bowl to cool down, cover with plastic wrap and keep it cool in the fridge. Or you can store it in a clean air-tight container and keep it in the fridge, if you make it beforehand.
Keywords: homemade caramel sauce, caramel sauce,
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