Homemade Caramel Sauce
Equipment
- kitchen scale for precise measurements
- small saucepan heavy-bottomed
- glass measuring cup microwave safe
Ingredients
- ½ cup granulated sugar 100g
- ¼ cup water 60g
- 1 tbsp honey or molasses 20g
- 2 tbsp salted butter 28g
- ¼ cup heavy cream, warmed 60g
- ⅛ tsp salt or flaky salt
- ¼ tsp pure vanilla extract
Instructions
- Warm the Cream: Microwave the heavy cream in a glass measuring cup for 30–45 seconds until warm (not boiling). Set aside—this prevents shocking the caramel later.¼ cup heavy cream, warmed
- Dissolve the Sugar: In a small heavy-bottomed saucepan (light-colored interior is best for color-watching), combine sugar, water, and honey. Stir over medium heat just until the sugar fully dissolves, 2–3 minutes.½ cup granulated sugar, ¼ cup water, 1 tbsp honey or molasses
- Brush & Boil: Stop stirring. Increase heat to medium and bring to a steady simmer. Dip a clean pastry brush in water and wash down the sides of the pan several times during cooking to dissolve any sugar crystals. Swirl the pan gently for even heating.
- Watch the Color Change: The syrup will bubble vigorously and gradually shift from clear to pale gold. When it hits golden, reduce heat to medium-low. Continue simmering until it deepens to a rich amber (color of a penny), about 7–10 minutes total.
- Add the Cream: Remove from heat and add the warm cream and whisk vigorously—the mixture will foam significantly. Keep whisking until it's incorporated and smooth.
- Finish & Cool: Add the butter, salt, and vanilla. Let cool in the pan for 5 minutes; it will thicken slightly but remain pourable. Drizzle warm over desserts or use as a dip.⅛ tsp salt or flaky salt, ¼ tsp pure vanilla extract, 2 tbsp salted butter
Notes
- Syrup options: Honey keeps the flavor neutral; molasses adds cozy depth of butterscotch.
- No candy thermometer? Trust color: golden color → lower heat → amber→remove and add cream.
- Temp Guide: If using a candy thermometer, note that the temp drops about 100°F (38°C) when you add the warm cream. Cook mixture to 340°F (171°C) before adding cream.
- Storage: Fridge for 2 weeks. Reheat in 15-sec microwave bursts.
- For thinner drizzle: whisk in 1–2 tsp warm milk or cream.
- Chewy Caramels? This is sauce only. Chewy caramels need a different method—stay tuned!
Servings: 0.75 cup
