Homemade Caramel Sauce!
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Easy and delicious homemade caramel sauce made with six ingredients, and better than any shop bought!
Homemade caramel sauce
So after posing endless amounts of caramel recipes on my blog, I thought it was high time to post a homemade caramel recipe that you could use in all of them. Yes, its still going to be easier to buy some, but you know… homemade is best! No additives, and you know exactly whats in it. Also, its much easier to make compared to what you might think!
I tried several before settling on this being my favourite recipe. It wields about 375ml of caramel, which I put into two 125ml clip top kilner jars, and a ramekin as I miiiiiight have broken one of my kilner jars. Its basically enough to use in a few recipes, or to drizzle on ice creams and such. Or, as much as I hate to admit it… dip a chunk of apple in to and devour.
Caramel
There are various different types of caramel in the world, and I just love it. I am more in love with salted caramel in comparison to regular caramel, but thats just a personal thing. I love to add sea salt chunks to my caramel, as they taste much better than fine table salt you tend to have at home. Maldon Sea Salt is my favourite, but thats also personal choice.
If you don’t want your caramel to be salty, then you can leave out the salt entirely. Or, you can just add in a smidge of it to take away the over powering sweetness of the caramel in general. However, this caramel isn’t the sweetest already, which is partly why I adore it so much! I could devour it with a spoon to be honest.
Method
Making caramel can be a bit of battle for some people, but its worth the try. Luckily, you don’t waste all the ingredients if it goes wrong, only the sugar part. If its your very first time of making caramel, don’t be too disheartened if its too runny because you under did it, or if you burn it. I would definitely say burning is worse, and you’ll know it when it happens
You add the sugar and water to a pan and heat on a low heat to dissolve the sugar, and once this has happened you turn up the heat to a rolling boil, where you DO NOT STIR. I know it seems aline to not stir it, but you really don’t want to.
The caramel will take what feels like an age to turn to the amber colour you want, to be able to add the cream and the other ingredients. It will just be a clear bubbly liquid for god knows how long, and then suddenly start turning into a golden delicious amber caramel. Keep an eye on it, and don’t walk away… its kinda magical to watch it to be honest. Also, it smells utterly delicious.
Mixing
After the caramel turns into the delicious amber colour, you have to add in the cream, and watch it bubble up whilst you whisk. Add in the butter, the vanilla, and then the salt, whisking in-between each one.
You can add the butter first, and then add the cream as well, but either way both my butter and cream are more towards room temperature at this stage as fridge cold ingredients could cause the ingredients to seize and create a lumpy caramel.
When following this recipe, you end up with a gorgeous, silky smooth caramel that you can use in all sorts of treats. You can see the vanilla speckles in mine, amongst the gorgeous golden colour, and now you’re salivating? Right?
Tips and Tricks
- This caramel will last for 2+ weeks in your refrigerator, if stored in a clean and sterile container.
- The sea salt is optional, and so is the vanilla
- You can use this caramel in soooo many recipes in my blog and I really recommend it! My favourite recipe to use it with it my salted caramel pretzel cupcakes – YUM!
Homemade Caramel Sauce!
Ingredients
- 250 g white granulated sugar
- 75 ml water
- 200 ml double cream
- 60 g unsalted butter
- 1 tsp vanilla extract
- 1/2 tsp sea salt
Instructions
- In a large heavy based saucepan, add the water and sugar.
- Heat on a low-medium heat, and stir constantly until the sugar has dissolved into the water. The water will still look a touch cloudy when dissolved, but there will be no sugar granules any more.
- Once the mixture has dissolved together, and it starts to bubble slightly, turn the heat up higher and STOP STIRING.
- Leave the mixture alone, and do not touch it. Wait for the mixture to boil away to an amber colour. This often takes between 5-10 minutes, depending on your pan, and hob etc.
- Once the mixture has turned to the correct colour, take it off the heat and pour in the cream and whisk in, and add the butter and whisk again (Or, add the butter and then the cream). The mixture will bubble quite a lot but whisk well.
- Add in the vanilla, and again whisk. Finally, add in the salt and whisk again.
- Once all combined, pour into some clean, and appropriate containers such as jars, and leave to cool on the side. Once completely cool, refrigerate.
Notes
- You really need to keep an eye on the caramel when its turning to the amber colour. There are seconds between it turning from a delicious amber colour, to burnt.
- It can take ages for it to turn to a different colour, but thats just the process it takes. It's basically heating up, and once it reaches a certain point, it'll turn to the caramel.
- The caramel should be kept in the fridge, but it will get harder in the fridge.Microwave to soften what you need.
- It'll last in the fridge for up to two weeks as long as the container its put into is spotlessly clean.
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J x
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Hi! Just wondering if I’m able to use whipping cream instead of double cream to make this caramel sauce? Or will it affect the thickness? Thanks!!
Hey! It could affect the thickness as the fat content of whipping cream is quite different x
Hi Jane, I’ve made this sauce before and its amazing. I wanted to make another batch, but can’t get hold of granulated sugar at the moment. Can I use caster sugar? I’m wondering if I should just leave out the water?
Hey! You follow the recipe as it is, but the sugar will dissolve quicker is all so be careful to not over do it! x
wonderful recipe I was very tempted to stir at the bubbling point but kept to the recipe and the results AMAZING I have never made caramel before My taster (husband) gave it 10/10 Thank you I will be visiting your recipe page soon
Can I use this caramel on a cheese cake or because when it’s in fridge it goes hard will it not work x
Hey so this caramel can be used in the cheesecake or even a drizzle – but you may want it to be more at room temperature before using! x
This recipe is so quick and easy I love it. Thanks for another great recipe Jane!
How do I thicken up the sauce, it’s quite runny 🙂
It will thicken up nicely in the fridge by itself! x
Hi Jane!
Love your recipes and thanks so much for giving us lots of yummy things to make at the moment. Quick question – I made this caramel sauce a few days ago. It’s delicious and I love the thickness but it started going slightly grainy after about a day when it had fully cooled down. Obviously the sugar is crystallising out a bit but I’m not sure why…any help/advice much appreciated because the taste is amazing!
Thanks 🙂
Hey! Ahh yay!! Sometimes this can happen due to the heat change – or I’ve been told it can even be down to the utensil used when making it weirdly enough!! It may be worth adding a tiny amount of lemon juice at the beginning if you make it again, or when making it make sure that none of the sauce is catching up the side of the pan as this can cause a few issues too!! xx
I’ve just made this and its delicious but how long will it last for?
Mentioned in the notes of the recipe!
I have tried 4 Carmel recipes with failure in all. I want to make turtle candy. Having trouble getting 250 degrees on my thermometer Its a ew one howcanI check it
This is for caramel sauce – not a hard caramel!
Hi Jane,
I was wondering if you have a favorite saucepan you would recommend for all things caramel making? I get by with the one I use but I am thinking of investing in a decent one and any advice would be great!!
Thank you in advance,
Jen
The only pans I use now are eaziglide never stick 2 – they’re a little pricey, but 100% worth it in my opinion! I bought mine from John Lewis x
Jane I just made this and wanted to say thank you for such an easy caramel recipe. It is sooo delish. I also used golden granulated sugar as only had this one and seemed to work just fine. *****
is the same kind of caramel sauce I would use when I make chocolates, never made caramel ones yet though but want to try. I s the salt a must as I have high blood pressure, I use half salt for eating, please reply to my email I am a senior and not good with computers thankyou, llove your sweet recipes. but I also have type two diabetes but still eat sweets unfortunately
Love your recipes! Your webiste is my go to when looking for a new recipe to try out!
How could I make a thicker caramel? Obviously altering amounts will alter the taste! I want salted caramel to add to my brownie recipe, but if I add a sauce it just bubbles into the batter whilst cooking. Although tastes yummy, you lose those lovely bites of chewy salted caramel that I have had in bought brownies in the past. Any suggestions? Thanks x
I would say that this is quite thick, its not runny by any means if done correctly. You could try using caramel sweets inside, so that they melt from a solid instead?
When making the carmel. I find it grains after a day in fridge. Why is it foing that. Nice and smooth when first made?
Is it this recipe or a different one? If its a different one its hard to tell. If its this one, it should still be smooth but will be stiffer. It might be that yours was on the verge or crystallising so it can go a bit grainy, but heating it for 10-20 seconds in the microwave should make it fine!
Totally agree with adding the Sea Salt Jane, makes yummy taste deliiiiiissssshous. Maldon does it for me too, great recipe I will have to try
Yesssss – homemade is always the best, especially with the added salt!