If you’ve never made caramel sauce at home you should give it a try. It’s a really easy process and not only is the flavor far superior to store-bought, it has no artificial flavors or nasty ingredients like high fructose corn syrup.
It will keep for a couple of weeks in the refrigerator too, so it’s nice to have on hand to drizzle over ice cream or fresh fruits like apples and pears.
Homemade Caramel Sauce
- 3/4 cup granulated sugar
- 3 tablespoons water
- 4 tablespoons unsalted butter
- 6 tablespoons heavy cream, room temperature
- 1 teaspoon vanilla extract
- Place the sugar and water into a 1-quart saucepan over medium-high heat (375°F).
- Bring the mixture to a boil, whisking until the sugar has dissolved. It’s important that you don’t leave the sugar unattended as it can burn very easily.
- Continue cooking the sugar, stirring occasionally, until it turns from deep gold to light brown, then immediately remove the pan from the heat.
- Quickly add the butter, whisk until melted, then slowly whisk in the cream and vanilla extract until smooth.
- Transfer the warm caramel sauce to a glass jar. Allow to cool to room temperature, then cover and refrigerate for up to 2 weeks.