Did you know that Homemade Caramel Sauce is much easier than you have thought?? Caramel sauce is perfect for a huge variety of desserts and why not to make it by yourself? This recipe takes no time, needs only 4 ingredients, it is made with brown sugar instead of white, plus it tastes amazing!!!
How to make Homemade Caramel Sauce
It starts by adding brown sugar, vanilla extract (optional), water and salt in a saucepan. Once melted, boil for 5 minutes (do not boil longer, because it will taste bitter) . It's going to bubble vigorously, but that's totally fine. Just make sure to use a medium-sized saucepan and stir it constantly to keep it from burning on the bottom.
Once mixture comes to a boil, lower heat to medium-low and let boil for 5 minutes or until it reaches a dark amber colour. Just before removing from heat, add diced butter pieces and whisk. When butter has completely melt and homogenized to the mixture, remove saucepan from heat. Immediately add heavy cream and stir, until it stops bubbling and the mixture becomes smooth.
I recommend starting with 1/4 teaspoon of salt and once cooled, you can taste it and add more salt according to your preference.
This recipe is made with brown sugar, but feel free to use granulated white sugar if desired.
How to store Caramel
If you aren't using the whole amount the day it is made, then store it in the refrigerator. In the refrigerator the caramel will solidify, but that's fine. If you want to thin it, heat for a few seconds in the microwave, stir and then heat more. If you are not in a hurry, just leave it out of the refrigerator to come naturally to a room temperature.
Cooking time: 5 mins
Total time: 10 mins
200 gr. brown sugar
1 tsp. vanilla extract (optional)
55 gr. salted butter, diced into small pieces
120 gr. heavy cream
2 tbsp. water
1/4 tsp. salt
Gather all ingredients nearby, ready to use them for the recipe.
In a medium sized saucepan (a heavy-bottomed saucepan with light coloured bottom, so you can see the shade of caramel) heat sugar, vanilla extract, water and salt over medium-high heat, while whisking constantly to dissolve sugar.
Once mixture reaches a boil and sugar is dissolved, lower heat and stop whisking. Allow mixture to boil until reaches a dark amber colour, while carefully swirling pan occasionally (this will take 5 minutes).
The mixture will first bubble vigorously and steam and the shade will be clear. Then bubbles will become smaller and slower. The mixture will first become light brown (due to brown sugars colour), then dark brown and that is what you are looking for.
Once mixture reaches dark amber colour, add diced butter pieces and whisk until butter melts completely. Then immediately remove from heat.
Gradually and carefully add heavy cream and whisk with a long handled whisk to combine (it will bubble vigorously, so be careful). Whisk until mixture becomes smooth.
Pour caramel sauce into a glass jar and let it cool. Once completely cool, close jar with its lid and refrigerate (if you won't use it straight away).
Once cooled, it will become thicker and much thicker once chilled.
Did you make this recipe?? I would be happy to see yours! Tag @sweetandsalty_feelings on Instagram and hashtag it #sweetandsaltyfeelings