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Homemade caramel sauce is a classic sweet topping that delights with its silky texture and deep, rich flavor. It’s perfect for drizzling over pancakes, ice cream, cakes, coffee, or even apple pie. The preparation is simple, and the result is always flawless — smooth, creamy, and perfectly sweet caramel that melts in your mouth.
Ingredients for Homemade Caramel Sauce
- 220 g (1 cup) granulated sugar
- 50 ml (3 tbsp) water
- 90 ml (6 tbsp) heavy cream
- 40 g (3 tbsp) unsalted butter
- a pinch of salt
- 1 teaspoon vanilla extract
Method
1Pour the water into a heavy-bottomed saucepan and add the sugar. Heat over medium heat, stirring until the sugar has completely dissolved. Once the mixture begins to boil, stop stirring and let it cook for about 6–8 minutes, until it turns a deep amber color. Watch carefully so it doesn’t burn.
2Remove the pan from the heat and carefully pour in the heavy cream — the mixture will bubble up vigorously, so use a deep pan. Add the butter, salt, and vanilla extract, then whisk quickly until the sauce becomes smooth and creamy.
3Let the caramel sauce cool to room temperature. It will thicken as it cools. Pour into a glass jar with a lid and store in the refrigerator for up to 2 weeks. Warm it gently before serving if you prefer a thinner consistency.
Tips for the Perfect Caramel Sauce
• Use a heavy-bottomed saucepan to ensure even heat distribution and prevent the sugar from burning.
• For a deeper flavor, allow the caramel to darken slightly more — but not too much, as it can quickly turn bitter.
• A pinch of sea salt balances the sweetness beautifully.
• For a creamier, milder flavor, use half cream and half milk.
• If your caramel crystallizes, reheat it gently over low heat until it melts again.
Frequently Asked Questions (FAQ)
Why does my caramel sometimes harden or crystallize?
Crystallization occurs when sugar crystals form on the sides of the pan. To prevent this, gently wipe the sides with a damp pastry brush or briefly cover the pan with a lid so the steam can dissolve any crystals.
Can I use brown sugar instead of white?
Yes, but the flavor will be slightly different — darker, more molasses-like, and richer. For a classic caramel taste, white sugar works best.
How long does homemade caramel sauce last?
It keeps for about 14 days in the refrigerator. Before using, gently reheat it in the microwave or over a water bath to make it smooth again.
