Quick and Easy Homemade Caramel Sauce
Who doesn’t love sweet, creamy homemade caramel sauce? It’s the perfect topping for ice cream sundaes, caramel apples, and even morning coffee. And the best part? You can easily make your own caramel sauce at home with just a few simple ingredients. No more store-bought caramel that’s loaded with preservatives and artificial flavors. In this step-by-step guide, we’ll walk you through the whole process of making delicious caramel sauce from scratch. Whether you’re a first-timer or an experienced cook, this recipe is perfect for anyone who loves the rich flavors of homemade caramel sauce.
Jump to RecipeIngredients Needed for Homemade Caramel Sauce
- 1 cup brown sugar packed
- 1/2 cup butter (cubed and softened)
- 1/4 cup of milk
- 1 tbsp vanilla extract
- a pinch of salt
*Make sure all of your ingredients are at room temperature before beginning.
Step 1: Melt the Sugar
To make caramel sauce, you need to start by melting the sugar. In a medium saucepan over medium-low heat, sprinkle brown sugar evenly over the bottom of the pan. As the sugar melts, stir it with a wooden spoon until it dissolves completely. Be sure to watch the sugar closely, as it can quickly turn from melted to burnt. The sugar will start to turn a deep amber color, but make sure to keep stirring it until all the sugar crystals are melted.
Step 2: Add Butter and Milk
Once the sugar has melted and turned a dark amber color, remove the saucepan from the heat and add the unsalted butter. Stir the butter into the melted sugar until it’s completely melted and combined. The mixture will start to bubble up, but that’s okay. Add the milk slowly and continue to stir the mixture until it’s combined. Be careful, as the mixture can splatter when you add the cream.
Step 3: Bring to a Boil
Return the saucepan to medium heat and bring the mixture to a boil. Be sure to stir constantly with a wooden spoon to prevent the caramel from sticking to the sides of the pan. Use a candy thermometer to monitor the temperature. When the caramel reaches 245°F, remove it from the heat. If you don’t have a candy thermometer, you can test the caramel’s thickness by spooning a small amount onto a cold plate. If the caramel cools to a thicker consistency, it’s ready.
Step 4: Add Vanilla and Salt
Once you’ve removed the caramel from the heat, add the vanilla extract and a pinch of salt. Stir the mixture well until the vanilla and salt are fully incorporated. Taste the caramel and adjust the salt to your personal preference. If you’re making a sweet salted caramel sauce, add some extra fine sea salt.
Step 5: Store in an Airtight Container
Once your caramel sauce has cooled to room temperature, transfer it to an airtight glass container, like a mason jar. Store the jar in the refrigerator for up to two weeks. When you’re ready to use the caramel sauce, simply spoon it out of the jar and warm it up in a saucepan over medium heat. It’s perfect for drizzling over apple pies, topping vanilla ice cream, or using as a sweetener for your morning coffee.
Conclusion
In conclusion, making your own caramel sauce is easier than you might think. With just a few simple ingredients and a little patience, you can create a delicious caramel sauce that’s perfect for your favorite desserts. Whether you’re a homesteader, a mother, or someone interested in a more natural lifestyle, this easy recipe is sure to become one of your favorites. So why not impress your guests with a homemade salted caramel sauce or give a jar as a wonderful hostess gift? With close attention, you’ll surely master the art of caramelizing sugar and create a sweet treat every single time. Enjoy!
Quick and Easy Caramel Sauce from Scratch
Equipment
- 1 medium sauce pot
- 1 whisk/ large spoon
- 1 glass jar with lid
Ingredients
- 1 cup brown sugar packed
- 1/2 cup butter (cubed and softened)
- 1/4 cup milk
- 1 tbsp vanilla extract
- 1 pinch salt
Instructions
- In a medium saucepan over medium-low heat, sprinkle brown sugar evenly over the bottom of the pan.
- As the sugar melts, stir it with a wooden spoon or whisk until it dissolves completely. Be sure to watch the sugar closely, as it can quickly turn from melted to burnt.
- Once the sugar has melted and turned a dark amber color, remove the saucepan from the heat and add the unsalted butter.
- Stir the butter into the melted sugar until it's completely melted and combined.
- Add the milk slowly and continue to stir the mixture until it's combined.
- Return the saucepan to medium heat and bring the mixture to a boil. Be sure to stir constantly with a wooden spoon to prevent the caramel from sticking to the sides of the pan.
- When the caramel reaches 245°F, remove it from the heat. If you don't have a candy thermometer, you can test the caramel's thickness by spooning a small amount onto a cold plate. If the caramel cools to a thicker consistency, it's ready.
- Once you've removed the caramel from the heat, add the vanilla extract and a pinch of salt. Stir the mixture well until the vanilla and salt are fully incorporated.
- Once your caramel sauce has cooled to room temperature, transfer it to an airtight glass container, like a mason jar. Store the jar in the refrigerator for up to two weeks.
