Tuesday, April 14, 2015

Homemade Caramel Sauce

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homemade caramel sauce 

It is so typical of me to post a recipe with all veggies and follow it up with a caramel sauce. I think I have a healthy food with whiplash to sweet foods problem!

Anyways, back to the caramel. If I were you, I’d look in your fridge for these simple ingredients and make this caramel sauce. Now. I have to admit I ate a cup of it. With nothing on it. All I did was googlehow to make caramel sauce” and this amazing recipe from Sally’s Baking Addiction came up. Hers calls for salt which I omitted because I like a little salt on top of my caramel but not in it.homemade caramel sauce   

Ingredients, Homemade Caramel Sauce:

  • 1 cup (200g) granulated sugar
  • 6 Tablespoons (90g) salted butter, cut up into 6 pieces*
  • 1/2 cup (120ml) heavy cream


  1. Heat granulated sugar in a medium saucepan over medium heat, stirring constantly with a high heat resistant rubber spatula or wooden spoon.
  2. Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn.
  3. Once sugar is completely melted, immediately add the butter. Be careful in this step because the caramel will bubble rapidly when the butter is added.
  4. Stir the butter into the caramel until it is completely melted, about 2-3 minutes.
  5. Very slowly, drizzle in 1/2 cup of heavy cream while stirring. Since the heavy cream is colder than the caramel, the mixture will rapidly bubble and/or splatter when added.
  6. Allow the mixture to boil for 1 minute. It will rise in the pan as it boils.
  7. Remove from heat. Allow to cool down before using.
  8. Cover the caramel tightly and store for up to 2 weeks in the refrigerator. Warm the caramel up for a few seconds before using in a recipe.

homemade caramel sauce2015-04-14 14.25.22

  homemade caramel sauce

homemade caramel sauce


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