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A jar of homemade caramel sauce

Homemade Caramel Sauce

This homemade caramel is rich, buttery and way easier than you'd think. No fancy kit needed - just a saucepan, a whisk and a bit of patience.
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Prep Time:5 minutes
Cook Time:10 minutes
Total Time:15 minutes
Course: Dessert
Cuisine: American
Keyword: Caramel Sauce

Equipment

Ingredients

  • 100 grams caster sugar ½ cup
  • 30 millilitres water 1/8 cup
  • 40 grams unsalted butter, cut into pieces 3 tbsp
  • 60 millilitres double cream ¼ cup
  • ½ teaspoon salt optional, for salted caramel
  • 1 teaspoon vanilla extract optional

Instructions

  • In a medium saucepan, add the sugar and water. Heat over medium-low heat, stirring gently until the sugar dissolves.
  • Stop stirring and increase the heat to medium. Let the sugar bubble and turn a deep amber colour. This takes about 5-7 minutes. Keep a close eye on it, as it can burn quickly!
  • Carefully whisk in the butter, a few pieces at a time. It will bubble up, so be careful!
  • Slowly pour in the double cream, whisking continuously until smooth. If adding salt or vanilla, stir it in now.
  • Let the caramel cool for 10-15 minutes, then transfer to a jar. It will thicken as it cools. Store in the fridge for up to two weeks and gently reheat before using.