Homemade Caramel Sauce

How to prepare homemade caramel sauce

1. Weigh all ingredients to have them ready, during the preparation of the sauce you are not allowed to step away from the pan or take it off the heat.
2. In a pan, melt the butter over medium-low heat. When completely melted, add the sugar and stir to absorb the butter.
3. Continue to stir occasionally until it starts to boil, meaning large bubbles appear on the surface. This takes about 3 minutes. The sugar is not completely melted, you can still feel it with the spoon, but it's okay.
4. Add all the cream at once and stir quickly with a whisk. Increase the heat slightly under the pan and continue stirring until the sauce starts to foam on top. It takes about 2 minutes until the sauce starts to boil.
6. At that point, reduce the heat back to medium-low and let it simmer for about 4 more minutes until the sauce starts to thicken a bit.
   * The sauce should not thicken too much because it will thicken more after it cools. If you boil it too long, the caramel will solidify when cooled. It's not bad, it happened to me the first time when I boiled it for about 10 minutes, but this time we want to make sauce 😊
7. Remove the pan from the heat and transfer the sauce to another container to stop the cooking. Add salt and stir.
8. Cover the container with plastic wrap. Let it cool completely and then add the vanilla. The cooled sauce will thicken well, getting a caramel consistency. Store in a closed bottle in the refrigerator.

Print