Indulge in the rich and buttery flavor of homemade caramel sauce. Made with just three simple ingredients, brown sugar, butter, and cream, this recipe is easy to make and adds a touch of decadence to any dessert. Learn how to make your own caramel at home and take your desserts to the next level!
There isn't just one special time for caramel sauce IMO! This sweet and luscious topping is perfect for drizzling over ice cream, bread pudding, or an Gluten-free Apple Galette. I even like to keep a jar in the refrigerator and add a spoonful to my morning cup of coffee on days when I need an extra sugar boost.
This was inspired by my Sourdough Bread Pudding recipe. Bread pudding and caramel sauce = match made in heaven! It also pairs well with Better Than Boxed Brownies. Pull the brownies from the oven and let them cool slightly, then drizzle this gooey sauce over the top before serving. Maybe add a little whipped cream and a few pecan pieces and just try to walk away without eating the whole thing!
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3 Ingredient caramel sauce
- butter
- brown sugar
- heavy cream
Instructions for caramel sauce
Melt the butter in a medium saucepan.
Add the brown sugar and cream. Whisk continuously over medium heat until simmering.
Remove from heat once the sugar has fully dissolved.
Serve immediately or store in the refrigerator. It will separate as it sits and needs stirred before serving.
Variations
There are many variations to this traditional recipe that can add different flavors and textures to this classic dessert topping. Here are a few examples:
- Salted Caramel Sauce: Add a pinch of sea salt to the caramel sauce recipe for a sweet and salty flavor combination
- Whiskey Caramel Sauce: Add a splash of whiskey to the caramel sauce recipe for a rich and boozy flavor.
- Maple Caramel Sauce: Substitute maple syrup for some of the sugar in the caramel sauce recipe for a sweet and smoky flavor.
- Chocolate Caramel Sauce: Stir in some cocoa powder or melted chocolate to the caramel sauce recipe for a rich and decadent chocolate flavor.
- Espresso Caramel Sauce: Add a shot of espresso to the caramel sauce recipe for a rich and bold coffee flavor.
These variations can be added to the traditional caramel sauce recipe or used to create entirely new and unique recipes. Experiment with different flavors and textures to find the perfect caramel sauce for your taste!
how to store caramel sauce
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Caramel sauce should be stored in an airtight container in the refrigerator to keep it fresh and prevent it from spoiling. The caramel sauce will thicken and solidify as it cools, so you may need to reheat it before using it.
To reheat caramel sauce, place it in a microwave-safe bowl and microwave on high in 10-second intervals, stirring after each interval, until the sauce is smooth and pourable again.
The reusable wooden mason jar lid I used in these photos can be found on Amazon. Click here to be taken to it!
can caramel sauce be frozen?
Caramel sauce can also be stored in the freezer for up to 2 months. To freeze caramel sauce, pour it into a freezer-safe container and allow it to cool completely. Once cooled, cover the container tightly with plastic wrap or a lid and place it in the freezer.
When you're ready to use the caramel sauce, thaw it in the refrigerator overnight and reheat it as needed.
It's important to note that caramel sauce contains sugar, which can cause it to crystallize over time. To prevent crystallization, make sure to store caramel sauce in an airtight container and avoid exposing it to moisture or temperature changes.
FAQ
How do I prevent caramel from crystallizing?
Caramel can crystallize if sugar crystals form during the cooking process. Here are some tips to prevent crystallization and ensure a smooth caramel:
1. Use a clean, dry pot or saucepan to cook the sugar. Any water droplets or residue can cause the sugar to crystallize.
2. Avoid stirring the sugar mixture too much once it begins to boil. Stirring can introduce air bubbles that can cause the sugar to crystallize.
3. Use a candy thermometer to monitor the temperature of the sugar mixture. The sugar should reach a temperature of 320-350°F (160-177°C) to create a caramel without crystallization.
4. If you notice any sugar crystals forming on the sides of the pan, use a pastry brush dipped in water to wash down the sides of the pan. This will dissolve any sugar crystals and prevent them from falling into the sauce.
Can I use brown sugar instead of white sugar to make caramel sauce?
Yes, you can use brown sugar instead of white sugar to make caramel sauce. Brown sugar contains molasses, which gives it a distinct flavor and a darker color than white sugar. Using brown sugar in your sauce will result in a caramel with a deeper, more complex flavor.
To substitute brown sugar for white sugar in your caramel recipe, use an equal amount of brown sugar in place of the white sugar called for in the recipe. Keep in mind that the caramel may be slightly thicker and have a richer flavor due to the molasses in the brown sugar.
It's important to note that brown sugar can be more prone to crystallization than white sugar, so it's especially important to use a candy thermometer and avoid stirring the sugar mixture too much once it begins to boil. Also, be aware that the final color of the caramel may be darker than if you used white sugar.
How can I thin out sauce that has become too thick?
If your caramel sauce has become too thick, there are a few ways to thin it out to the desired consistency:
Add liquid: Adding a small amount of liquid, such as heavy cream, milk, or water, can help to thin out the caramel sauce. Start by adding just a teaspoon or two of liquid at a time, stirring well after each addition, until you reach the desired consistency.
Heat the sauce: Heating the caramel sauce can also help to thin it out. Place the sauce in a heatproof bowl or saucepan and microwave it on high in 10-second intervals, stirring after each interval, until it reaches the desired consistency. Alternatively, you can heat the caramel sauce in a saucepan on the stovetop over low heat, stirring constantly, until it thins out.
Make a new batch: If your caramel sauce is beyond repair, you can make a new batch and be more careful with the cooking process to avoid over-thickening.
Related
Looking for other recipes that would be really good with this recipe? Try these:
- Better Than Boxed Brownies
- Apple & Plum Galette
- Sourdough Chocolate Cake
- Homemade Marshmallows
- Chocolate Delight
- Fresh Peach Cobbler
- Buttermilk Bundt Cake with Bourbon Glaze
If you make this recipe, please leave a comment below! This provides helpful feedback to both me and other readers. For more delicious recipes from scratch and homesteading tips, follow me on instagram @NinnescahHomestead
Recipe
Caramel Sauce
Equipment
- sauce pan
Ingredients
- 1 cup butter
- 2 cups brown sugar
- 2 cups heavy cream
Instructions
- Melt the butter in a medium saucepan.
- Add the brown sugar and cream and whisk continuously over medium heat.
- Remove from heat once the sugar has dissolved.
Notes
Variations
There are many variations to this traditional caramel sauce recipe that can add different flavors and textures to this classic dessert topping. Here are a few examples:- Salted Caramel Sauce: Add a pinch of sea salt to the caramel sauce recipe for a sweet and salty flavor combination.
- Whiskey Caramel Sauce: Add a splash of whiskey to the caramel sauce recipe for a rich and boozy flavor.
- Maple Caramel Sauce: Substitute maple syrup for some of the sugar in the caramel sauce recipe for a sweet and smoky flavor.
- Chocolate Caramel Sauce: Stir in some cocoa powder or melted chocolate to the caramel sauce recipe for a rich and decadent chocolate flavor.
- Espresso Caramel Sauce: Add a shot of espresso to the caramel sauce recipe for a rich and bold coffee flavor.
Carrie
This caramel sauce is perfect for ice cream sundaes! I made it today for our Mother's Day Sundaes!
It is the perfect amount of sweetness!