You will be surprised at how quick and easy it is to make real homemade caramel sauce. Monitoring the heat and constantly stirring when adding in the cream and butter will give you just the right consistency, as well as a to-die-for caramel flavor.
Note:Store caramel sauce in a covered container in the refrigerator for up to 2 weeks. Cautiously warm in a microwave oven or in the top of a double boiler until fluid before using.
Editor's note:Use this caramel sauce to make Carole Bloom'sCaramel-Layered Dark Chocolate BrowniesandCaramel Swirl Cheesecake.
Ingredients
Makes 1 cup
Step 1
Bring the cream to a boil in a 1-quart saucepan over medium heat.
Step 2
Cook the sugar, water, and honey in a 3-quart heavy-duty saucepan over high heat until the mixture comes to a boil. Brush around the inside of the pan with a damp pastry brush at the point where the sugar syrup meets the sides of the pan. Do this twice during the cooking process to prevent the sugar from crystallizing.
Step 3
Cook the mixture over high heat, without stirring, until it turns amber colored, 6–8 minutes. Lower the heat to medium and slowly add the hot cream to the sugar mixture while stirring constantly. The cream will bubble and foam. Continue stirring to make sure there are no lumps. Remove the saucepan from the heat and stir in the butter until it is completely melted. Then stir in the vanilla.
Step 4
Transfer the caramel sauce to a bowl, cover tightly with plastic wrap, cool slightly, and serve warm.
Leave a Review
Reviews (6)
Back to TopI don’t know about your range, but cooking 4 min at high heat burnt that sugar like tar. 6-8 and it would have ignited. Who wrote this?
Peter McPherson
Boston
1/8/2022
Great taste but way too thin even when chilled. My daughter said it was like caramel soup.
joolieboo
7/31/2016
I put two tbs spoons of honey instead and 1/2 cream. The consistency came out perfect.
trieffort
Atlanta, GA
2/11/2016
I made this twice and both times it was very thin. It tastes ok but I probably won't try this again.
xaocfr
Kansas City, MO
8/8/2015
This recipe makes a very thin sauce. The flavor is great, but the recipe does not yield a thick, gooey caramel (such as shown in the picture). If you want the sauce to pour over cake or ice cream, serve them in bowls!
BirchbarkGirl
Northwest Michigan
5/26/2015
This is a super buttery caramel sauce and its delicious. I typically use the dry method to make caramel but this worked great and the flavor is rich and delicious.
schunapa
Denver
1/29/2015
