This easy Homemade Caramel recipe takes only 10 minutes to make with only a few simple ingredients and there’s no candy thermometer required.
After posting yet another recipe that uses caramel, I thought it was time to write a post that breaks down exactly how to make homemade caramel.
We offer not one, but two delightful methods to craft this heavenly topping for your favorite desserts! We understand that every home cook has their unique preferences and comfort levels in the kitchen, so we’ve designed this recipe to cater to all. Whether you’re a seasoned chef or a kitchen novice, you’ll find joy in creating this rich and creamy caramel sauce with either of our two fantastic methods. So let’s get started and dive into the world of sweet indulgence!
Why This Recipe Works
- Adding syrup to the sugar helps jump-start the cooking process and helps to avoid burning.
- Using a mixture of brown and white sugar gives a richer flavor without being too sweet.
- Real butter gives it a silky smooth consistency and buttery taste.
- Heavy cream helps emulsify the caramel and keeps it from seperating.
- Vanilla adds an extra depth of flavor.
Making Salted Caramel
To make this recipe into salted caramel, just add a teaspoon of salt at the end. Mix well and that’s it! Super simple!
How To Make Caramel Sauce
To use this recipe for a caramel sauce, increase the cream to a half cup and simply use it before it thickens too much. As it cools it will thicken and set so you can just reheat it slightly when you want to use it as a fluid sauce.
How To Make Homemade Caramel
- Melt the sugar and brown sugar until fluid.
- Add the butter and mix completely into the sugar.
- Add the heavy cream and vanilla mix to combine.
- Cook for one minute.
- Cool before serving.
Step By Step Instructions
Combine the sugar and brown sugar in a medium saucepan on medium heat, stirring constantly until it becomes fluid and a deep caramel color.
Add the butter stirring constantly with a whisk.
Whisk until the sugar dissolves stirring constantly. It will bubble rapidly and will look like this:
There should be no visible butter after this step so whisk quickly to combine and keep whisking until it is thoroughly combined (this can take 3 or 4 minutes).
Very slowly stir in the heavy cream and vanilla.
Whisk constantly until combined. Allow it to cool before using. Caramel thickens as it cools.
Cover tightly and store for up to 1 month in the refrigerator. Caramel will solidify in the refrigerator. This recipe makes approximately 1¼ cups of caramel.
For the caramel sauce, reheat in the microwave or on the stove to the desired consistency.
Erren’s Top Tips
- Use good quality butter for the best results. This is one of those times I recommend using European butter which has a higher fat content and less water.
- Work carefully caramel gets very hot as it cooks. If you’re worried about splatter, I recommend using heatproof gloves to avoid burns.
- If the butter looks like it’s separating or if the sugar clumps, whisk quickly to combine it again (keep whisking until it is thoroughly combined).
- When cooking down the sugar, keep an eye on it to make sure it does not burn.
- The mixture will vigorously bubble when adding the butter and cream so don’t worry, you’re doing it right (but be careful – it’s hot)!
- For salted caramel, just add a teaspoon of salt at the end.
Make ahead & Storing Instructions ?
This recipe makes approximately 1¼ cups of caramel. Making five servings of a ¼ cup/60ml per serving.
- Cover tightly and store for up to 1 month in the refrigerator. Caramel will solidify in the refrigerator.
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Let’s Make
Homemade Caramel
Buttery and rich caramel made easily without the need for a thermometer or special candy-making equipment.
Prep5 minutes
Cook10 minutes
Total30 minutes
Cooling: 15 minutes
Serves: 5
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Instructions
Classic Caramel (Not For Beginners):
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In a medium-sized saucepan, combine the brown sugar, granulated sugar, and golden syrup or corn syrup over medium heat. Stir the mixture gently until the sugars dissolve and the mixture becomes smooth.
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Add the butter to the saucepan and continue to stir until the butter is fully melted and well combined with the sugar mixture. Keep stirring occasionally to avoid burning the mixture.
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Heat the heavy cream slightly before the next step to ensure smooth blending and to avoid seizing.
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Once the mixture starts to boil, reduce the heat to low and slowly pour in the heavy cream while continuously stirring. Be careful as the mixture may bubble up when you add the cream.
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Allow the sauce to simmer over low heat for about 3-4 minutes, stirring constantly. This will help thicken the sauce and enhance its flavor.
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Remove the saucepan from the heat and stir in the vanilla extract. Mix well to incorporate the vanilla flavor throughout the sauce.
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Let the caramel sauce cool slightly in the saucepan for a few minutes. Then, transfer it to a heat-resistant jar or container for storage.
Easy Method:
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In a medium-sized saucepan, combine the butter, brown sugar, granulated sugar, and golden syrup or corn syrup over medium heat.
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Stir the mixture gently and continuously as the butter melts. The sugar will dissolve and blend with the butter as it heats up.
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Once the mixture is smooth and starts to boil, reduce the heat to low and simmer for about 2-3 minutes, stirring occasionally. This will help the mixture caramelize and develop a rich flavor.
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Slowly pour in the heavy cream while stirring continuously. Be cautious as the mixture may bubble up.
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Allow the sauce to simmer over low heat for an additional 1-2 minutes, stirring constantly, to ensure the cream is fully incorporated and the sauce thickens slightly.
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Remove the saucepan from the heat and stir in the vanilla extract. Mix well to incorporate the vanilla flavor throughout the sauce.
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Let the caramel sauce cool slightly in the saucepan for a few minutes. Then, transfer it to a heat-resistant jar or container for storage.
Tips + Notes
Tips For The Classic Method
- Be cautious while cooking the sugar mixture: Caramelizing sugar can be tricky, and it’s essential to avoid burning it. Stirring gently and consistently will help the sugars dissolve evenly and prevent hotspots.
- Prevent curdling: When adding the heavy cream, make sure it is at room temperature. If it’s too cold, it might cause the sauce to curdle. Adding it slowly while stirring continuously also helps to avoid curdling.
- Consistency adjustment: If the sauce turns out too thick, you can gently reheat it and add a little more cream to achieve your desired consistency.
- Storage: Store the Vanilla Caramel Sauce in a sealed jar or container in the refrigerator. It should stay fresh for about two weeks. Reheat it before use if necessary.
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Nutrition Information:
Serving: 0.25cup| Calories: 274 (14%)| Carbohydrates: 25g (8%)| Protein: 1g (2%)| Fat: 19g (29%)| Saturated Fat: 12g (75%)| Cholesterol: 58mg (19%)| Sodium: 129mg (6%)| Potassium: 27mg (1%)| Sugar: 24g (27%)| Vitamin A: 653IU (13%)| Calcium: 23mg (2%)| Iron: 1mg (6%)
Nutritional Data Disclaimer
