Of course! A homemade caramel sauce is a thing of beauty—infinitely better than anything from a jar. It’s rich, buttery, and deeply flavorful. Below you’ll find a classic Dry Method recipe (just sugar) and a Wet Method recipe (sugar + water) for beginners, along with pro-tips for perfect results every time.
Classic Dry Method Caramel Sauce
This method is faster and results in a deeper, more complex flavor. It requires careful attention as the sugar can burn quickly.
Yields: About 1.5 cups
Prep Time: 5 minutes
Cook Time: 10 minutes
Ingredients
· 1 cup (200g) granulated sugar
· 6 tablespoons (85g) unsalted butter, cut into pieces
· ½ cup (120ml) heavy cream, at room temperature or slightly warmed
· 1 teaspoon vanilla extract
· ½ teaspoon flaky sea salt (optional, for salted caramel)
Instructions
- Melt the Sugar: Pour the sugar into a clean, heavy-bottomed saucepan (light-colored is best so you can see the color change). Heat over medium heat, stirring constantly with a heat-resistant spatula or whisk. The sugar will form clumps before melting into a thick, amber-colored liquid.
- Watch Closely: Once the sugar is completely melted and free of lumps, stop stirring and watch for color. It will turn from light amber to a deep, rich amber—similar to the color of a copper penny. This should take 5-8 minutes total. Do not walk away, as it can burn in seconds.
- Add the Butter: As soon as it reaches the deep amber color, immediately add the butter. The mixture will bubble violently. Whisk continuously until the butter is completely melted and incorporated, about 1-2 minutes.
- Slowly Add Cream: Remove the pan from the heat. Slowly drizzle in the heavy cream while whisking constantly. Again, the mixture will bubble up vigorously.
- Finish: Whisk in the vanilla extract and salt (if using). If you have any lumps of hardened sugar, return the pan to low heat and whisk for another minute until smooth.
- Cool and Store: Let the caramel cool slightly in the pan before pouring it into a jar or heatproof container. It will thicken significantly as it cools.
Wet Method Caramel Sauce (Easier & For Beginners)
Adding water at the start helps distribute the heat more evenly and reduces the risk of burning, but it takes a bit longer.
Ingredients
· 1 cup (200g) granulated sugar
· ¼ cup (60ml) water
· 6 tablespoons (85g) unsalted butter, cut into pieces
· ½ cup (120ml) heavy cream, at room temperature
· 1 teaspoon vanilla extract
· ½ teaspoon flaky sea salt (optional)
Instructions
- Combine Sugar and Water: In a heavy-bottomed saucepan, stir together the sugar and water until the sugar looks like wet sand.
- Dissolve the Sugar: Heat over medium heat, stirring occasionally, until the sugar completely dissolves and the mixture is clear and bubbling. This takes about 3-5 minutes. Once it’s clear, stop stirring entirely.
- Cook to Amber: Let the syrup boil without stirring. Swirl the pan occasionally to ensure even cooking. Cook for 5-10 minutes, until it turns a deep amber color.
- Add Butter and Cream: Follow the same steps as the dry method: Remove from heat, whisk in the butter until melted, then slowly whisk in the cream.
- Finish: Whisk in vanilla and salt. If needed, return to low heat to melt any hard bits.
- Cool and Store.
Pro-Tips for Perfect Caramel
· Mise en Place is CRUCIAL: Have all your ingredients measured and within arm’s reach. The process moves quickly, and you won’t have time to search for things.
· Room Temperature Dairy is a Must: Using cold butter or cream will cause the molten sugar to seize and form hard clumps. Taking the chill off your cream and butter ensures a smooth sauce.
· Don’t Walk Away: Caramel goes from perfectly amber to burnt and bitter in a matter of seconds. Stay with it from the moment it starts to color.
· Dealing with Crystallization: If your sugar develops grainy crystals on the side of the pan during the wet method, you can use a wet pastry brush to wash down any sugar crystals on the sides of the pot before the syrup begins to color.
· Troubleshooting Lumps: If you get lumps of hardened sugar after adding the cream, simply place the pan back over low heat and whisk continuously until they dissolve.
· Thickness: The sauce will be thin when hot but will thicken into a perfect pourable consistency as it cools. For a thicker sauce, simmer it for an extra minute or two after adding the cream.
Storage & Uses
· Storage: Store in an airtight jar in the refrigerator for up to 2 weeks.
· Reheating: Gently warm in the microwave in 15-second intervals or in a saucepan over low heat. You may need to add a splash of cream to thin it out.
· Uses:
· Drizzle over ice cream, cheesecake, or brownies.
· Swirl into yogurt or oatmeal.
· Use as a dip for apple slices.
· Add to your coffee for a homemade caramel latte.
· Warm it up and pour over bread pudding.
Enjoy your delicious homemade caramel sauce