Smooth Caramel Sauce
Introducing the quentissential topping for ice cream in my house– Caramel Sauce. This easy to make sauce will become your new dessert staple.
Easy Caramel Sauce
I love a good caramel sauce in cookies, over ice cream and in my coffee. But the way I truly enjoy it in caramel cream cheese frosting. Y.U.M! You can check out my recipe for Pumpkin Bars to see it in action.
Anyone can make this caramel sauce. I mean it…anyone. The hardest part is stirring until you feel like your arm is going to fall off. Seriously, you have to keep stirring because caramel burns quickly.
Lessons Learned in the Kitchen
- Measure out all of your ingredients before you start. Caramel can happen quickly so you need to be ready.
- Stir constantly so the sauce doesn’t burn. This is very important.
- Make sure you don’t add the butter until the sugar has completely dissolved. It will turn brown before the sugar melts. Just keep on stirrin’ or you end up with some sugar clumps in your sauce. If you do, you can pour it over a strainer into the bowl. Just make sure it has big enough holes or you will wait for ever for it to all make its way through.
- Melted sugar is SUPER hot, so please be careful.
Caramel Sauce
Introducing the quentissential topping for ice cream in my house– Caramel Sauce. This easy to make sauce will become your new dessert staple.
Ingredients
- 1 cup granulated sugar
- 6 tbsp unsalted butter (cut into pieces)
- ½ cup Heavy Whipping Cream
- 1 teaspoon vanilla extract (optional)
- A pinch of salt (optional)
Instructions
- Measure out all the ingredients before you start. Caramelizing sugar can happen fast so you need to be ready.
- In a heavy-bottomed saucepan, heat the granulated sugar over medium heat. Stir continuously with a heat-resistant spatula or wooden spoon.
- As the sugar melts, it will clump up initially, but keep stirring until it turns into a smooth amber-colored liquid. Be cautious as it can go from caramel to burnt quickly.
- Once the sugar has fully melted and reached a golden brown color, add the butter, stirring continuously. The mixture will bubble.
- Gradually pour in the heavy cream while stirring constantly. Continue to stir until the caramel sauce becomes smooth.
- Stir in the vanilla extract and a pinch of salt if desired.
- Allow the caramel sauce to simmer for a minute or two to thicken slightly. Keep in mind that it will continue to thicken as it cools.
- Remove the caramel sauce from heat and let it cool for a few minutes. Transfer it to a heatproof container and let it cool completely before using or storing.
- If your caramel sauce is too thin, you can simmer it a bit longer. If it’s too thick, you can stir in a little more cream.
- Use your homemade caramel sauce as a topping for ice cream, add it to your coffee, or incorporate it into various recipes.
Nutrition
Calories: 80kcal
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