Caramel Sauce

Prep: 10

Cook: 10

Total Time: 20

Yield: 16 servings

Course: Condiment

Cuisine: American

Calories: 112kcal

Author: Jessica Gavin

Homemade caramel sauce is the perfect topping for your favorite desserts. Sugar is caramelized until amber in color then whisked with butter and cream.

Ingredients

▢ 1 cup (198 g) granulated sugar
▢ ¼ cup (60 ml) water
▢ ¾ cup (180 ml) heavy cream
▢ 4 tablespoons (56 g) unsalted butter

Special Equipment

Instructions

Heat the Sugar - Add the sugar and water into a small saucepan. Heat over medium-low. Allow the sugar to dissolve without stirring. If needed, use a wet pastry brush to wash any undissolved sugar on the side of the pan.
Increase the heat to high and bring it to a boil. Allow the sugar to caramelize by stirring until a deep amber color forms, about 5 to 7 minutes to reach 320 to 350ºF (160 to 177ºC). Reduce the heat to medium-high if rapidly boiling. Remove the pan from the heat.
Add the Cream - Slowly and carefully whisk in the heavy cream. The liquid will bubble as the cream is added, so allow it to subside before each addition.
Add the Butter - Whisk in the butter until incorporated into the caramel sauce. Let the mixture cool in the pan to room temperature, then transfer to a jar.

Notes

Recipe Yield: about 1 cup.
Serving: 1 tablespoon.
Storing: Place in an airtight container or jar for up to 1 week.

Nutrition

Recipe Link

Recipe Video