Saturday, September 17, 2011

How To: Make Homemade Caramel Sauce

I have always been a caramel lover but was intimidated bymaking it at home for so long.  It’sfairly inexpensive to purchase at the grocery store and let’s face it: pickingup a bottle is a heck of a lot less trouble.

However, (did you know I was going to say that?) makingcaramel is fun!  I love watching theindividual ingredients of this recipe turn into the rich, sweet, creamy caramelgoodness that it becomes.  The process isfairly simple when you get the hang of it. I found that the trick is this: pay attention.  Pay full attention.  Don’t multi-task.  Gasp! Is she for real?  Yes, I’m beingcompletely serious here.  I might knowabout this from experience…just saying. Anyway, shut Tweet Deck down, turnyour phone on silent and turn on some classical music so that you canconcentrate here!

Like I said, it’s nothing to be intimidated by as long asyou have all of the ingredients ready ahead of time and you are making carameland only caramel at any given time.

Here’s the process:

-place the sugar in a heavy-bottomed sauce pan and add thewater.  Stir quickly and then heat to aboil with out stirring

-allow the mixture to boil over medium-high heat for 7-8minutes; the color will go through a couple of stages before reaching thisgolden amber colo

-when it reaches this stage, remove from the heat, begin stirring immediately and gently add the heavy cream; stir until combined andadd the salt and vanilla

-transfer the mixture to aheat-safe bowl and allow to cool;refrigerate to store

PrintPrint Recipe

Caramel Sauce


1/4 cup sugar
2 Tbs. cup water
1/4 cup heavy cream
1/2 tsp. coarse sea salt (I use Maldon but any will do)
1/2 tsp. pure vanilla extract or other flavoring (you could also use spiced rum, bourbon, etc.)


Add the sugar to a heavy-bottomed sauce pan and add thewater. Stir just to combine and bring to a boil over medium-high heat withoutstirring. Allow the mixture to boiluntil it turns to a dark amber color. This will take 7-8 minutes.

Immediately remove the pan from the heat and beginstirring. Gently and slowly add theheavy cream. It will bubble up so becareful. Continue to stir until themixture thickens and is fully incorporated. Stir in the salt and vanilla and pour into a heat-safe bowl. Set aside or refrigerate for later use. This recipes makes about 3/4 cup.

Adapted from Savory Sweet Life

The recipe for these is coming soon, stay tuned!


31 Responses to “How To: Make Homemade Caramel Sauce”

  1. #
    Lizzy — September 17, 2011 @ 6:15 am

    Oh, my…how fabulous!!! I love caramel, too, Cassie. And drizzled over cookies???? Mmmmmmmmm.

  2. #
    Curt — September 17, 2011 @ 7:11 am

    I didn't realize it had heavy cream in it, but I guess that would make sense.

  3. #
    Beth Michelle — September 17, 2011 @ 7:52 am

    I love that you drizzled this sauce over cookies!!!! Yummy!

  4. #
    Nelly Rodriguez — September 17, 2011 @ 8:11 am

    Love a good caramel sauce! This looks great!

  5. #
    WineandGoodFood — September 17, 2011 @ 8:22 am

    Looks so good…I definitely will try making it with Bourbon! Cheers!

  6. #
    Suzi — September 17, 2011 @ 8:59 am

    Like you I was wary about making caramel but this loks pretty pain free. Caramel is one of my faves and always store bought. Definitely on my To Make list. Thanks

  7. #
    Stephanie @ Eat. Drink. Love. — September 17, 2011 @ 9:07 am

    This is so on my list to make soon! Yours looks delicious and it doesn't seem as difficult as I thought it might be!

  8. #
    Meagan — September 17, 2011 @ 9:18 am

    I made my first successful batch of caramel sauce just a few weeks ago! It was super easy as long as you give it your full attention and not multitasking is the key. I've never put caramel sauce on cookies, I will from now on!

  9. #
    In Katrina's Kitchen — September 17, 2011 @ 10:49 am

    I've made caramel once. I don't know why it is so scary…but I've only made it ONCE 😉 Delish!

  10. #
    Dulce Dough — September 17, 2011 @ 11:40 am

    So easy and so yummy! Looks wonderful on those cookies!

  11. #
    Emily — September 17, 2011 @ 11:41 am

    I love making caramel sauce. I know what you mean about it being fun. Watching the sugar as it slowly melts and changes color is really interesting.

  12. #
    Baking Serendipity — September 17, 2011 @ 2:19 pm

    Your caramel sauce looks fantastic! I've never made this successfully before. I think it's my pan.

  13. #
    Wilde in the Kitchen — September 17, 2011 @ 4:20 pm

    Great looking caramel sauce, I've only made caramel candies. I should definitely give this a try and cover my ice cream in it!

  14. #
    Parsley Sage — September 17, 2011 @ 4:59 pm

    Outstanding! I'm still afraid to try it myself…I'm not so good with the 'focus.' It sure looks fabulous though! Perfect over some lovely homemade ice cream!

  15. # — September 17, 2011 @ 5:09 pm

    I've never tried making my own caramel sauce because I don't have a candy thermometer & all the recipes call for one! I am so happy I can finally give it a go now 😀

  16. #
    The Mom Chef — September 17, 2011 @ 7:30 pm

    I adore caramel. Since I'm not a chocolate lover, this is my addiction. I've always been intimidated by the heating the sugar until it's the right color thing. I tried to make spun sugar that way and the results weren't pretty. You make this look fairly straight forward though. I might just give it another go.

  17. #
    Ann — September 17, 2011 @ 7:43 pm

    Delicious! I've SO buzzed this! I've made caramel sauce a couple of times and spent an entire summer finding the perfect caramel recipe…i think it's loads of fun to make…especially when you add the cream!

  18. #
    Erin — September 17, 2011 @ 9:15 pm

    What a great recipe! I love caramel. I have never made my own though! Hubby made caramels a couple times before we were married, but never since! Guess we will need to change that soon!

  19. #
    Jennifer @ Mother Thyme — September 17, 2011 @ 10:50 pm

    I have never made caramel sauce before so I look forward to trying this! This will be perfect this time of year dipping in apples! Can't wait! Thanks for sharing!

  20. #
    Veronica Gantley — September 18, 2011 @ 7:02 am

    Oh this would be great over just about anything. I look forward to making this. Thanks for sharing.

  21. #
    Hester @ Alchemy in the Kitchen — September 18, 2011 @ 9:28 am

    Gorgeous! I would eat this with a spoon straight from the pot. Yum!

  22. #
    Russell at Chasing Delicious — September 18, 2011 @ 12:10 pm

    I love homemade caramel sauce though I must admit I get a bit nervous every time I try it. I love this step by step post, it looks super helpful! It is fun watching the caramel develop though.

  23. #
    Anne@frommysweetheart — September 18, 2011 @ 1:40 pm

    Cassie…you are so right! It's actually kind of cool to watch this come together. The problem for me is the multi tasking thing. Yikes! And I'm always tempted to stir!!! This looks beyond yummy!!!

  24. #
    The Culinary Lens — September 18, 2011 @ 2:59 pm

    I love a goo caramel sauce You are so right about giving this attention apart from the anger of over cooking the sauce you have to be very careful because trust me a splashing hot sugar on yourself is a really bad thing. I know this from painful experience.

  25. #
    Leslie — September 18, 2011 @ 6:32 pm

    I love love love homemade caramel. I have burnt many-a batches!! 🙂

  26. #
    Alex — September 18, 2011 @ 6:34 pm

    I need to make my own caramel sometime! thanks for the inspiration! I'm loving it over those cookies!

  27. #
    Cathy at Wives with Knives — September 18, 2011 @ 7:36 pm

    You are so right, Cassie. Paying attention is the secret, and its so worth it because homemade caramel sauce is wonderful! I can eat it right out of the jar…heck with the ice cream.

  28. #
    Zoe — September 18, 2011 @ 11:43 pm

    I'm caramel lover. Got to make some of this for my dessert too. Thanks for sharing.

  29. #
    Nami | Just One Cookbook — September 19, 2011 @ 5:38 pm

    Ohhhh… never seen caramel sauce over the cookies!! This is so good, Cassie. Now all cookies become irresistible! 😀

  30. #
    Elyse — September 20, 2011 @ 7:35 am

    Mmmmm thanks for sharing this! I’ll have to give it a try and drip it over desserts…. I’m looking forward to seeing the post for that last photo!


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