Perfect Homemade Caramel Sauce
- PREP 10min
- COOK 20min
- TOTAL 30min
My favorite caramel sauce recipe is so easy! For the best results, use a medium stainless steel saucepan with a heavy bottom, as this will ensure even heating and prevent scorching. While you can rely on intuition and the color of the caramel to gauge its readiness, a candy thermometer removes the guesswork and provides more consistent results. I love turning this into salted caramel sauce and adding the sea salt at the end.
You Will Need
1 ¼ cups heavy cream (295ml)
1 teaspoon vanilla extract
1 ½ cups granulated sugar (300g)
⅓ cup water (78ml)
¼ teaspoon sea salt, plus more for salted caramel sauce, see tips
Directions
1Melt the sugar: Combine the sugar and water in a heavy-bottomed medium saucepan. Cook over medium-low heat until the sugar dissolves completely and the mixture is clear. Do not stir. Cover the saucepan with a lid for 1 minute. This creates steam, which helps prevent sugar crystals from forming on the sides of the pan.
2Caramelize the sugar: Remove the lid and clip a clean candy thermometer to the side of the saucepan. Increase the heat to medium and cook, without stirring, until the sugar mixture reaches 350°F (177°C) and turns a rich amber color (see photo in article for reference). This usually takes 5 to 8 minutes. You can gently tilt the pan to distribute heat, but avoid stirring.
3Add the cream: Once the caramel reaches 350°F (177°C), immediately remove the saucepan from the heat. Slowly and carefully pour in the cream mixture. Be cautious, as the caramel will bubble and splatter. If the caramel hardens, don’t worry, it will melt back into a smooth sauce as you continue.
4Continue to cook: Return the saucepan to low heat and cook for 2 to 3 minutes, stirring constantly, until the hardened caramel dissolves and the sauce is smooth and silky. Stir in the salt for salted caramel sauce.
5To finish: Allow the caramel to cool completely to room temperature. Once cool, taste and adjust with additional salt as needed. Be sure to let it cool enough to taste safely, as it may be very hot.
Adam and Joanne's Tips
- Storing: Transfer the cooled caramel sauce to a glass jar or an airtight container. Store it in the refrigerator for 2 to 3 weeks. The caramel sauce will thicken in the fridge, but you can gently reheat it in the microwave or on the stovetop to make it pourable again.
- Vegan caramel sauce: Substitute the cream for full-fat canned coconut milk (use the thickest, white part of the can).
- This recipe is inspired by Ina Garten.
- The nutrition facts provided below are estimates.