How To Make Caramel Sauce — With Only 3 Ingredients!
If you’ve ever wanted to know how to make caramel sauce, you’ve come to the right place! My 3-Ingredient Caramel Sauce is super simple to make, has a gorgeous golden hue, and will bring a deliciously creamy caramelized sugar flavor to everything from ice cream and cake to macarons and buttercream. Oh, and you can easily turn it into homemade salted caramel with one extra ingredient: salt!
Servings: 10 Servings
Calories: 99kcal
Ingredients
Homemade Caramel
- 125 g Granulated Sugar
- 90 g Heavy Cream
- 28 g Unsalted Butter room temperature
Instructions
Homemade Caramel
- Pour the sugar into a saucepan, and over medium heat, allow the sugar to slowly melt and eventually shift in color to a deep amber-brown color. Swirl around the pan gently to ensure that the sugar cooks evenly.125 g Granulated Sugar
- Add the cream and butter to the sugar – expect the ingredients to bubble and foam for about 30 seconds or so. Then, over low heat, continue to melt down any large bits of caramel until the mixture is completely fluid and smooth before removing from heat.90 g Heavy Cream , 28 g Unsalted Butter
- Pour caramel into a glass container and allow it to cool completely before adding to a recipe. You can always place the caramel in the fridge to help it cool more rapidly!
Notes
Frequently Asked Questions
- What is the right temperature for making caramel sauce? You don’t want the sugar to go above about 375F, or you’ll end up with some bitter notes. After adding the cream and butter, a temperature of about 170F is ideal.
- Should I stir my caramel as it cooks? Try not to! When the sugar is in the melting stage, leave it be or gently agitate the pan by creating a swirling motion. Once you add the butter and cream, stirring is totally encouraged.
- What’s the best way to clean my pan after making caramel? As soon as you pour your sauce into a glass jar, hit your pan with some hot water to fill it ⅓ of the way. If there are any stuck on bits, heat it over medium, using the hot water to melt away the caramel.
- How long does homemade caramel sauce last? I’d suggest using it within 2 weeks of making. You shouldn’t have any trouble finding lots of ways to use it.
Nutrition
Calories: 99kcal | Carbohydrates: 13g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 3mg | Potassium: 9mg | Sugar: 13g | Vitamin A: 202IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg
