Description
This homemade caramel sauce recipe yields a rich, smooth, and buttery caramel perfect for drizzling over desserts, ice cream, or incorporating into various dishes. Made from simple ingredients like sugar, butter, and cream, this classic sauce is cooked to a perfect amber color with precise temperature control, ensuring a deep caramel flavor without bitterness.
Ingredients
Scale
Caramel Sauce Ingredients
- 1 cup granulated sugar (200 grams)
- ¼ cup cold water (57 grams)
- 1 teaspoon corn syrup (7 grams)
- 3 tablespoons unsalted butter (42 grams)
- ¾ cup heavy cream (170 grams)
- ¼ teaspoon kosher salt
Instructions
- Combine Ingredients: In a medium, heavy-bottom saucepan set over medium-high heat, combine the sugar, water, and corn syrup; stir just to combine the ingredients evenly.
- Cook Sugar Mixture: Cook the mixture without stirring until it turns a golden, straw-color, which typically takes about 6-8 minutes. This helps prevent crystallization and creates an even caramelization.
- Reduce Heat and Continue Cooking: Lower the heat to low and cook while swirling the pan occasionally but without stirring, for 2-5 minutes. Use an instant-read thermometer to check; caramel is done when it reaches between 320°F and 350°F and the color is a light amber.
- Add Butter: Remove the saucepan from heat. Quickly and carefully whisk in the unsalted butter until fully incorporated into the caramel base.
- Add Cream and Salt: Immediately add the heavy cream and kosher salt while continuing to whisk until the sauce is completely smooth and fully combined.
- Cool and Store: Loosely cover the caramel sauce with a paper towel to absorb steam and prevent crust formation. Allow it to cool completely before storing in a container. The sauce will thicken as it cools.
Notes
- Use a heavy-bottomed saucepan to prevent hot spots and burning.
- Do not stir the sugar mixture during the initial cooking phase to avoid crystallization.
- Be very careful when adding butter and cream to hot caramel as the mixture can bubble vigorously.
- The sauce can be stored in the refrigerator for up to 2 weeks and gently reheated before use.
- Kosher salt enhances the flavor but can be adjusted or omitted based on preference.
