Standard caramel sauce made from scratch using only three ingredients is easier than you think!
Do these situations sound familiar? You’re getting ready to bake a chocolate cake when you go into your pantry and realize you are out of cocoa powder while your butter is already at room temperature and the oven is fully preheated. Or you have unexpected company and no time to make dessert. Or you are in the middle of a blizzard and can’t drive anywhere. Or you live too far from the grocery store to justify a half hour round trip for one little item. Or maybe you are on a really tight budget and have to use up every little bit of food in your house until the next paycheck. If you said yes to any of these scenarios, #SundaySupper is here to save you! Our theme today is 5 Ingredients or Less recipes. Just as the name states, these recipes are made with few ingredients yet pack lots of flavor. Take this Homemade Caramel Sauce for example. With only three ingredients and a few minutes, you can whip up this sauce when a sweet tooth craving attacks. Have company over? Make this sauce and pour it over ice cream. Maybe your slice of chocolate cake is missing a bit of oomph. Or perhaps you want to go the (semi) healthy route and serve something with your apples like I did. However you choose to eat your Homemade Caramel Sauce, it is a necessity to have in your recipe arsenal.
Do you know what caramel sauce is? You’re probably sitting there going, duh of course I know caramel! However, my friend Jenni of Pastry Chef Online explained how a lot of people mix up caramel and butterscotch. Caramel sauce is made with white sugar and heavy cream. Butterscotch is made with brown sugar and no dairy. It’s quite fascinating (and a little disheartening) when I read that I actually enjoy butterscotch. I’ve always said I hated it, but as Jenni pointed out, store-made butterscotch isn’t even close to the real thing. Now I’m going to have to rethink things. Anyway, this is true caramel sauce, my friends. True and pure. When I was looking up caramel sauces, I found one that said “caramel sauce with a hint of butterscotch.” I laughed because it actually is butterscotch. No wonder there was a “hint” of it ;)
I’ll be honest – as easy as it is to make caramel sauce, it scares me. Wait, don’t go! Before you get all freaked out, all you have to do is not be as dumb as me. You see, years ago (I think I was still in college?), I made caramel sauce for the first time. When I stir things, I have a tendency to bang the spoon off the edge of the pan to get the excess off. Well, when I did that, a piece of the caramel sauce flew back and landed on my finger. You see, caramel sauce is sticky and much hotter than boiling water. When you get boiling water on you, you shake it off. When you get caramel sauce on you, you shake it off with no luck. It stays on your finger until you wash it off with cold water. It left a nice burn mark for at least six months.
Homemade Caramel Sauce
Yield: 1 cup
Standard caramel sauce made from scratch using only three ingredients is easier than you think!
Ingredients
- 1 cup sugar
- 6 tablespoons unsalted butter, softened and cut into 6 pieces
- 1/2 cup heavy whipping cream, preferably room temperature
- 1 teaspoon sea salt (optional for salted caramel)
Instructions
- Have all of the ingredients ready to go because the process will go by quickly. Clear a path to the sink in case you need cold water.
- Place the sugar in the bottom of a heavy, deep saucepan and heat over medium heat. As the sugar melts, start whisking. Once it comes to a boil, stop stirring. As soon as all of the sugar is a light amber color, carefully add the butter and whisk until melted (the sugar should look lighter than you would like because it will keep cooking. If you wait until the right shade of amber, it will burn once it is finished).
- Remove the pan from the heat. Carefully and slowly add the cream then once it settles down, whisk to incorporate*. Add salt if using. Let cool in the pan for a few minutes then transfer to a heat-proof container. Cool to room temperature before storing in the refrigerator for up to two weeks. Warm before serving.
Notes
*If your caramel seizes (clumps) up when adding the cream, put it back over low heat and carefully whisk until smooth again. If needed, strain the sauce before cooling to remove any small clumps.
Source: Simply Recipes
Paula @ Vintage Kitchen says
Store bought is never as good as homemade. And caramel is so amazing, just goes with soooo many things! I thought caramel was just sugar and sometimes water, and butterscotch involved adding cream. Now I know better! Love your pics Carla!
diabeticFoodie says
Thanks for the education about caramel vs. butterscotch. Your photos are absolutely stunning!
Susan says
Caramel making burns are the worst! However, nothing beats homemade caramel sauce and I’ll usually risk tasting it right out of the pot because it is just so darn good!
Baker Street says
A jar of homemade caramel would be so dangerous in my house! oh the number of things I would just pour it on.. Lovely recipe. Happy Sunday! :)
Kayle (The Cooking Actress) says
Huh. I didn’t know that about butterscotch and caramel, either! Your caramel sauce is GORRRGEOUS and looks like perfection!
Jen @JuanitasCocina says
Yeah…can I just have you make it for me?
Amy Kim (@kimchi_mom) says
Easy peasy! And thanks for the little lesson on caramel v. butterscotch.
Beautiful photos…as usual!
Chung-Ah | Damn Delicious says
You always need caramel sauce on hand, and I think I’ve found the perfect recipe!
Family Foodie says
You always have the best dessert ideas. I go straight to you site now when looking for dessert ideas.
Nicole @ The Daily Dish says
Your caramel sauce looks AMAZING Carla. Delicious!
Jenna says
Honestly, Looks amazing tastes awful! Just made it.. Step by step no mistakes and I almost puked. EW.
Carla says
Hi Jenna,
I’m sorry you didn’t like the recipe. How dark was your caramel when you removed it from the heat? It sounds like you burned it, resulting in a very bitter taste.
Jenna says
It might of been burned lol I am not the best cook. I will try again haha
Amber @ Mamas Blissful Bites says
Your photos are beautiful! Caramel sauce on top of apples is one of my all time favorites! Thank you for your delicious recipe!
hezzi-D says
Oh man I need to make this now! This looks incredible!
Lane @ Supper for a Steal says
Good to know the difference between caramel and butterscotch. I always claim to dislike butterscotch as well, but that’s probably because I have never had homemade. Caramel on apples sounds like a nice snack right now.. I will nervously have to give this a shot soon!
Karen Hartzell (@InTheKitchenKP) says
I hear the word butterscotch and all I can think of is the original Willie Wonka movie….butterscotch….buttergin….lol
Looks delicious! and I want to lick the spoon when you are done drizzling!
Wendy (The Weekend Gourmet) says
I have made homemade caramel before, but think I stopped cooking the sugar too soon for fear of it burning. It was a light golden instead of this pretty dark shade you got! Guess I need to try again!!
Melanie says
As usual, it’s so impressive– the recipe and the pictures. I am trying this soon (since I’ve recently recovered from my own homemade caramel candy burns…)
Bea says
Beautiful presentation – this sounds fantastic!
Erin @ Dinners, Dishes and Desserts says
I just want a spoon!
Sarah says
Now that’s just too sinfully good. And useful. Heck, that’d be going on EVERYTHING.
Spencer says
Looks absolutely delicious! I like a good thick caramel sauce and yours look amazing!
[email protected] and More says
Carla, you make me love you more and more each day! I could just eat this by the jar full! Probably why I haven;t made it in a while. Now, because of you, I know I’ll be making up a batch in the next few days, and then a few days after that, and then probably again next week. You’re such a bad influence on me!
Renee says
Oh how I know about cooking the sugar too long and it having the burnt taste. When it is done right caramel sauce tastes heavenly and you did a fabulous job with your photos of making it look as heavenly as it tastes.
Tara Noland says
I love homemade caramel sauce, so many uses, so decadent. You have lovely pictures too!
Anita at Hungry Couple says
Of all the possibilities you listed for using this caramel sauce, did you mention just eating it with a spoon? :)
Megan says
This recipe makes me very excited :) I cannot thank you enough for sharing this with us. PS your pics are amazing
Laura says
My mother-in-law makes her caramel with sugar and condensed milk. I love your addition of honey, I think I might give your recipe a try next time I make it
Laura says
Nope I still don’t see how I saw honey. Must have honey on the brain :)
Martin D. Redmond says
I didn’t realize homemade caramel was so straight forward! Thanks!
Soni says
Wow never knew the difference between caramel and butterscotch!!Your caramel sauce and the pics are absolutely drool worthy!!!Need to try it soon :)
Mama B says
I didn’t know that difference either. I though butterscotch was caramel sauce with butter added.
Your sauce looks lovely and dark. Mine is often much paler because I’m scared of burning it. I need to be braver. And not use a dark pot.
Eric Kirkeeng says
Great recipe for caramel, I use equal parts BROWN sugar and butter for mine. I melt the butter until it starts to bubble, add brown sugar and bring to a boil until all the sugar chrystals melt (this way the sauce won’t chrystalize while its cooling). I add 40% Heavy Cream to finish it off. Add any liquor for a great foster sauce or Cheesecake topping.
Enjoy,
E
Faye Leong says
This look amazing, Carla! It so tempted that I wish to lick it now. Wonderful recipe and please be more careful on your next round of making caramel….
Jennie @themessybakerblog says
I’m drooling over your caramel sauce. I want to stick my tongue under that spoon. Oops, did I say too much. Sorry, but I do.
Alice @ Hip Foodie Mom says
This caramel sauce looks amazing!!! Love it!
Amanda says
I made this earlier this week – super good!
Ira says
Has anyone had an experience making caramel sauce with coconut oil instead of butter? I did, and after going through all that work stirring the sugar (pick a utensil with a LONG handle!!), and pouring in the oil, I remembered that butter and oil don’t have the same ratio of fat… at all! The layer of oil was sitting on top and not wanting to incorporate. So my disappointed husband turned off the flame, dropping as he walked away that he will live without dessert… leaving me with a hardening sugary mess:) I turned the flame back on, softened the sugar back to liquid (more stirring!!) then poured off as much oil off the top as I could. After that it seemed to be just enough oil to get mixed into the caramel. Whew, now we are back on track. And then came the scary part.. the cream!! Good heavens! This is why you need a deep saucepan – the whole molten lava-hot mixture starts dancing around and rising almost to the rim of the pan! I think I heard some devilish voices screaming from out of there… Anyway, by the time it calmed down and I whisked it together AGAIN (yay…) out came this pretty nice caramel with a hit of coconut, not too oily, not burnt, and amazing!! :)
Carla says
Sounds like you had quite an adventure, Ira! Glad you were able to salvage it. And yes, deep saucepan is key! No matter how many times I’ve made caramel sauce, it still scares me a little. Thanks for sharing your story! If anyone else wants to use coconut oil, now they know :)
Carly says
Hi there!
Planning to use your recipe for a xmas gift! Can’t wait to taste test it :)
Do you know how long it keeps?
Thanks!
Carly
Carla says
If you store it in the fridge, it lasts a really long time. However, to be on the safe side, I would say a few weeks.
Pamulia Nelson says
I loved your commentary with the recipe. It made me laugh. I read it and then just went and made this. AMAZING!!! Thanks for sharing. :-)
Carla says
Yay glad you enjoyed both the post and the recipe :)
Jenni says
Somehow I am just getting notice that you linked to my butterscotch/caramel post. So, a very belated thank you for the link! =)
Carla says
Ha probably because I just updated this post and it repinged you. Thanks for the education :)
Carrie says
So, is it still butterscotch when people cheat and use brown sugar and whipping cream?
Thanks!
Carla says
I’d say yes because of the brown sugar.
Michal says
I’ve tried to make caramel twice, and each time i ruined it..i guess i’m a master of ruinung it.
Your sauce looks so good!
Carla Cardello says
Sounds like you let it cook too long. Next time pull it from the heat before you think it should because it will continue cooking afterwards.
Allison says
How long is the sauce good for and do you have to refrigerate it once you’ve made it?
Carla says
Yes, you do need to refrigerate it if you don’t use it all. The FDA wants me to tell you 2 weeks in the fridge, but I personally used it after a month and was fine.