Get the Recipe:
Caramel Sauce
Homemade caramel sauce is wonderfully rich and decadent. A great topping for so many of your favorite desserts!
Ingredients
- 1 cup (200 g) granulated sugar
- 2 tablespoons (30 ml) water
- 1 tablespoon (15 ml) light corn syrup
- 1/2 cup (120 ml) heavy cream, at room temperature
- 2 tablespoons (28 g) unsalted butter, cut into small cubes*
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Instructions
- Combine the sugar, water, and corn syrup in a large, heavy saucepan. (Make sure your pan is large because the caramel will get very bubbly.)
- Cook over medium heat, stirring occasionally, until the sugar has dissolved. Bring the mixture to a boil. Stop stirring, and allow the mixture to cook until it’s a deep golden amber color and reaches 350°F (175°C). This will likely take 8 to 12 minutes. Don’t stir during this time, but you can gently swirl or rotate the pan if needed to help it cook evenly.
- Remove the pan from the heat. Add the cream slowly and steadily while whisking with a long-handled whisk. The mixture will bubble quite a bit during this step. If the mixture hardens and seizes, return it to low heat and whisk until smooth.
- Stir in the butter until thoroughly combined.
- Allow the caramel sauce to cool completely before storing. It will thicken as it cools.
Notes
- *You can use salted butter if you want a salty bite to your caramel.
- Store the cooled caramel in an airtight container in the refrigerator up to 2 weeks. Let it come to room temperature or warm it briefly in the microwave before serving.
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