Simple steps to making homemade caramel sauce without the use of a thermometer or any special equipment. Delicious for pies, cinnamon rolls, cakes, brownies, cheesecake, parfaits, ice cream and more!
I use to associate caramel sauce only with the fall (aside from using it as a sundae topping). Caramel apples and caramel apple pie to be exact. But I have come to realize that it is definitely delicious year around and on a variety of sweets. I can still remember the first time I made caramel buttercream when I worked as a cake decorator. It was amazing, almost life changing.
There is nothing like making caramel sauce from scratch. It’s absolutely delicious, so much better than store-bought, and simple to make at home without the need of a thermometer or any other special equipment. Just a pot, basic ingredients and 15 minutes (making cleanup easy too!).
After making caramel sauce, my saucepan usually has sugar residue. A simple way to clean this is to fill your pot with water and bring it to a boil. This will melt your sugar and make for an easy clean up.
How to Make Caramel Sauce
First, bring your sugar and water to a boil. It’s important not to stir as it can cause sugar crystallization. Allow to boil for 10-12 minutes until your mixture turns an amber color and immediately remove from the heat. It’s key to watch your mixture closely, as even half a minute can result in overcooking (I always make sure not to have any distractions when making caramel or else I end up having to remake it). Heavy cream and vanilla are then added followed by the butter and salt. Everything gets whisked together and just like that you have caramel sauce.
No Thermometer Caramel Sauce
Often caramel sauce recipes require the use of a candy thermometer. However, I much prefer to keep a close eye on the sauce and determine when it is ready by sight. It’s one less piece of equipment to use and clean plus it’s simple to do. Once the boiling sugar begins to take on color, I am careful not to take my eyes off the mixture until it turns amber and I remove it from the heat. The total process of making caramel only takes about 15 minutes.
How to Store Caramel Sauce
Allow the caramel sauce to cool before transferring to a jar or container. Store in the refrigerator for up to 1 month. The caramel will thicken as it cools. Before serving, heat on the stove for a thinner consistency. If you prefer, you can also freeze the caramel for up to 3 months. To use, thaw in the refrigerator and warm slightly before using.
This caramel sauce is delicious and easy to make. You are going to want to use it to drizzle on cakes, pies, cheesecakes, brownies, apple slices, cinnamon rolls, cookies, or even drizzle it in your coffee. Enjoy!
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Caramel Sauce
- Yield: 1 cup 1x
Description
Simple steps to making homemade caramel sauce without the use of a thermometer or any special equipment. Delicious for pies, cinnamon rolls, cakes, brownies, cheesecake, parfaits, ice cream and more!
Ingredients
- 1/2 cup (120 g) heavy cream
- 1 teaspoon pure vanilla extract
- 1 cup (200 g) granulated sugar
- 1/4 cup (60 g) water
- 5 tablespoons (75 g) unsalted butter
- 1/2 teaspoon sea salt
Instructions
- In a measuring cup combine heavy cream and vanilla. Set aside.
- In a small heavy bottomed saucepan, bring the sugar and water to a boil over medium high heat. Do not stir. Allow to boil for 10-12 minutes until it turns an amber color. Remove from heat and whisk in cream mixture (careful the mixture will bubble up). Whisk in butter and salt. Allow to cool.
- Category: Frostings & Fillings
Keywords: caramel sauce
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