Homemade Caramel Sauce

Check out the youtube video for this recipe below!

 

 

Caramel sauce is simple to make. It is a mixture of caramelized sugar with a thick milk cream. The sauce can be used on a variety of desserts such as ice cream, creme caramel, flan or apple pie. This recipe is super easy, and it only requires 3 key ingredients: sugar, butter and a cream.

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**Full recipe without photos at the bottom of the page**
Makes 250ml
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

So what you will need is:

1 cup sugar
6 tablespoon (90g) unsalted butter
1/2 cup heavy cream, evaporated milk or half-n-half
1 tsp vanilla extract

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1. Heat the granulated sugar in a medium saucepan over medium heat, stirring constantly with a high heat resistant spatula or wooden spoon.
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2. First the sugar will clump together.
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3. Then it will melt into a thick amber liquid as you continue to stir. *DO NOT TOUCH you may burn yourself (like me, I got a huge blister on my thumb!)*
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4. When the sugar has melted and there are no more clumps, add the butter. Be careful as the sugar may splatter.
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5. Stir in the butter until it has completely melted, this will take about 2 to 3 minutes.
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6. Next, while stirring, slowly drizzle in the heavy cream. Again beware of splatter.
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7. Allow the mixture to boil for 1 minute. You will notice the caramel rise as it boils.
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8. Remove from heat and stir in the vanilla extract. Allow to cool down for 5 minutes before using or before pouring into a jar.
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NOTES:

* Make salted caramel by substituting salted butter for unsalted butter, and adding 1 teaspoon of salt when adding the vanilla extract
* Store in a airtight container in the refrigerator for up to 3 weeks
* Can be kept at room temperature for maximum one day
* Warm the caramel up for a few seconds before using to get it liquidy again

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Thank you for reading! Hope you enjoyed this recipe. I’d like to see how they turned out! “#sweetrehabkitchen“.

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Homemade Caramel Sauce
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Ingredients
  1. 1 cup sugar
  2. 6 tablespoon (90g) unsalted butter
  3. 1/2 cup heavy cream, evaporated milk or half-n-half
  4. 1 tsp vanilla extract
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Instructions
  1. Heat the granulated sugar in a medium saucepan over medium heat, stirring constantly with a high heat resistant spatula or wooden spoon.
  2. First the sugar will clump together.
  3. Then it will melt into a thick amber liquid as you continue to stir. *DO NOT TOUCH you may burn yourself (like me, I got a huge blister on my thumb!)*
  4. When the sugar has melted and there are no more clumps, add the butter. Be careful as the sugar may splatter.
  5. Stir in the butter until it has completely melted, this will take about 2 to 3 minutes.
  6. Next, while stirring, slowly drizzle in the heavy cream. Again beware of splatter.
  7. Allow the mixture to boil for 1 minute. You will notice the caramel rise as it boils.
  8. Remove from heat and stir in the vanilla extract. Allow to cool down for 5 minutes before using or before pouring into a jar.
Notes
  1. * Makes 250ml
  2. * Make salted caramel by substituting salted butter for unsalted butter, and adding 1 teaspoon of salt when adding the vanilla extract
  3. * Store in a airtight container in the refrigerator for up to 3 weeks
  4. * Can be kept at room temperature for maximum one day
  5. * Warm the caramel up for a few seconds before using to get it liquidy again
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