Making your own caramel sauce from scratch is a lot easier than you might think!
It takes practically no time at all.
(verify you are using real sugar, not a sugar substitute.)
Elise Bauer
Once the sugar has all dissolved and turned brown, we add butter.
The heat of the caramel will melt the butter and create even more wonderful flavors.
Finally, after the butter has melted, we add heavy whipping cream.
Elise Bauer
This will allow the mixture to be loose enough to be used as a sauce.
You want to check that you have a pan that will not overflow when this happens.
This will help the sugar dissolve and heat more evenly.
Elise Bauer
Safety First!
Once the sugar has melted it has a much higher temperature than boiling water.
It helps to wear oven mitts and long sleeves to prevent burns if the caramel splatters.
Elise Bauer
We don’t recommend doubling this recipe.
Making caramel is a fast process that cannot wait for hunting around for ingredients.
If you don’t work fast, the sugar will burn.
Elise Bauer
Heat sugar on moderately high heat in a heavy-bottomed 2-quart or 3-quart saucepan.
The sugar will begin to melt in a minute or two.
As the sugar begins to melt, stir vigorously with a whisk or wooden spoon.
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The sugar will form clumps and will start to melt at the edges of the pan.
As the sugar starts to melt, lower the heat a bit to keep the sugar from burning.
Keep whisking until all of the sugar has melted.
Elise Bauer
It will clump up quite a bit, but just keep stirring.
Once all of the sugar has melted, stop stirring.
you’ve got the option to swirl the pan a bit if you want.
Elise Bauer
Whisk until the butter has melted.
Once the butter has melted, take the pan off the heat.
Count to three, then slowly add the cream to the pan and continue to whisk to incorporate.
Elise Bauer
Note that when you add the butter and the cream, the mixture will foam up considerably.
This is why you must use a pan that hold at least 2 quarts, preferably 3 quarts.
Whisk until caramel sauce is smooth.
Elise Bauer
(Remember to use pot holders when handling the jar filled with hot caramel sauce.)
Store in the refrigerator for up to 2 weeks.
To reheat the caramel, microwave for 30-second intervals, heating just until warm and pourable.
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