Caramel sauce turns an ordinary dessert into something amazing. It can be drizzled onto cheesecake, a dip for fruit, used to top an apple pie and let’s not forget about our favorite – spooning over ice cream. Yes, you can buy it in a jar or bottle. But why? It takes a little practice, but it’s not hard to make at home. Here’s a step-by-step guide on how you can make the best caramel sauce.
Ingredients
- 1 1/2 cups white granulated sugar
- 1/3 cup water
- 1 pinch salt
- 1 cup heavy cream
- 1-2 teaspoons vanilla extract
How to Make Caramel Sauce
1. Pre-measure the heavy cream and have it next to the stove.
2. Cook the sugar, a pinch of salt and water over medium-high heat. Initially, stir to combine the sugar and water; then only stir occasionally.
3. Once it comes to a bubbling boil, watch and stir occasionally not constantly (or it will take too long for the sugar to change to an amber color). It should take 8-10 minutes after it starts boiling to turn an amber color.
4. After it turns amber, turn the heat down immediately to low and add the heavy cream. Stir the caramel very briskly. The caramel will bubble up but keep stirring until it calms down.
5. Next, add the vanilla and stir until it’s nicely combined.
6. Insert a candy thermometer and turn the heat up to medium. Stir occasionally. When the thermometer is between 225-230 degrees it’s done. This should take 3 to 5 minutes.
7. Take it off the heat and stir until it stops bubbling. Pour into a container to cool.
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Test Kitchen Tips
- Time is of the essence when making caramel, which is why we suggest measuring out the cream first. It’s best to have all the ingredients handy while preparing the recipe.
- Letting the chill come out of the cream will help ensure a successful caramel.
- If you don’t have a candy thermometer, it’s fine. After adding the cream and vanilla, cook for 3 to 5 minutes at medium heat. You can’t go wrong – thinner or thicker homemade caramel is divine.