This Homemade Caramel Sauce is perfect for dipping apples, topping ice cream, of eating off a spoon if you want to skip right to the good stuff. It makes the most fantastic caramel apple dip, and that's probably what I use it for the most. But it would be awesome in an apple pie or to top one or in your cocoa for a salted caramel hot chocolate.
What you need to make Caramel
Once you try your hand at Homemade Caramel Sauce you will be amazed at how easy it is to make. So simple, and with a tiny ingredient list, you could make it every day if you wanted to.
Making caramel is a simple as boiling sugar and water together until the sugar browns. The real tricky part is bringing everything together in just the right time. The best thing to know is that as soon as the sugar turns the color of honey, or even a little lighter, you want to remove it from the heat and add the butter.
Whisk in the butter, add the cream, and season with salt, and it's DONE! Yes, that really is it. You let it cool, if you have the patience, and then it is ready for apple dipping. If you can't wait, pour it right over some ice cream and go to town!
I like to add a really high level of salt, but taste it, after it cools, and adjust to your liking. If you like sweet, use less. But I enjoy a salted caramel and think the saltiness gives you more options for use.
Things to remember when making Caramel Sauce
Resist every urge you might have to stir the sugar while it is boiling. Stirring can cause the sugar to crystalize and will ruin your sugar. No one wants grainy caramel sauce.
Be sure to use metal utensils for stirring, they are the cleanest and the sugar can melt the plastic.
Store your caramel in glass. It is the best for long term storage and will ensure no crystallization as it cools.
- 1 cup Granulated Sugar
- ¼ cup Water
- 6 tablespoons Unsalted Butter
- ½ cup Heavy Cream
- 1 teaspoon Vanilla Extract
- ½ teaspoon Kosher Salt
- In a heavy-bottomed saucepan, add the sugar and water and place on the stove over medium heat. The sugar will turn cloudy at first, but will then get clear and start to bubble. The key here is to not stir and not move the pan during this process. Moving the sugar can cause crystallization and that is bad for caramel making.
- When the sugar begins to turn golden brown, or the color of honey, (8-10 minutes) allow the whole bottom of the pot to golden, then remove the pan from the heat and add the butter.
- The mixture may bubble, so do this gently. Whisk in the butter until it is fully melted then mix in the cream and whisk till combined. Add the vanilla and salt and whisk them in.
- Allow the caramel to cool for about 10 minutes, taste it, and adjust the salt if needed/wanted.
- Store in an airtight container, the caramel will last on the counter up to two days, on in the fridge for about 3 weeks.
Caramel can be frozen for up to 2 months. Caramel will get firm in the fridge, reheat in the microwave to make pourable again. Resist all urges to stir the boiling sugar, it is best when left alone, and be sure to use only metal utensils for stirring.
Nutrition Information:Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g
If you make this recipe, please let me know by leaving a review at the bottom of this page!
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MY FAVORITE KITCHEN TOOLS!
Here are a few links to some of my favorite kitchen tools! You get a car, YOu get a car, YOU ALL GET A CAR…in my best Oprah voice
These Rösle Silicone Tongs are a little pricey but they will last you the rest of your life and are the softest in your hand. This is important for someone like m that cooks so much. It reduces strain, I have 4 sets in my kitchen!
These are my FAVE Nordic Ware Sheet Pans, every kitchen should have at least 2 sets of these! I think I have at least 4 of each of these.
This is my favorite pressure cooker, the Fagor is the same concept as the “Instant Pot” but easier to use in my opinion, if you don’t have one you NEED one, it will be your best friend in the kitchen!
A sharp knife is the most important tool in the kitchen, these Japanese steel “Shun” knives are my favorite! And this is a great starter set to build on. Once you try them you will be in love so use this as a foundation you can build on for years to come.
This Scanpan 11″ skillet is just the right size for almost anything you will need to cook and my best friend and a real workhorse in my kitchen, it’s also a great deal at $99. Scanpan is the best in the world for healthy cooking. It is coated with a proprietary ceramic-titanium coating that is durable while allowing you to use fewer fats and oils when cooking. It is a coating only they use. I could talk all day about my love for these pans, message me if you want more info. Here are some other sizes that are available if you are looking to outfit your kitchen with some new goodies. 8″ & 10″ Skillet set or 8″ Skillet, I still need this one for my kitchen Also, I don’t really know how to cook small so the 12.5″ is my other fave!
This giant vat of olive oil is my favorite, I decant it into a smaller bottle for my counter. Or put this spigot on top of a wine bottle!
My favorite baking dish that is so easy to clean even burnt on cheese slides right off!
This Tovolo jar scraper has to be my single favorite kitchen tool, it is definitely the most used tool in my kitchen. If you are NOT a gadget person, this is the only necessity I say is a MUST beyond the wooden spoon.
A great wood spoon is essential, this Olive Wood one is my favorite, I have more than I can count. But can you really ever have too many?
A food scale can be a very important tool in your kitchen, this one is the one I use every day!
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