A good caramel sauce is thick enough to hold up, but pourable for drizzling on cakes, ice cream and any other treat. I like my caramel a little smoky, and this caramel sauce recipe delivers, but you can adjust yours to find the perfect flavor.
Find all of my favorite caramel treats here!
The trick to successful caramel is to avoid crystallization, when the caramel turns to rock candy instead of a beautiful amber liquid. If sugar crystals cling to the side of the pan and then fall into the boiling sugar water, it can cause a chain reaction and crystallization can happen. To avoid this, try to keep the side of the pan clean and add a bit of corn syrup, an invert sugar that doesn’t crystallize, as extra insurance to keep your caramel smooth.
What Makes This the Best Caramel Sauce?
This recipe is simple and delicious! The caramel is thick enough to hold up on cakes, cheesecake and other desserts, and pourable for ice cream or other treats. Here are a few things I love about this recipe:
- No thermometer needed! Follow the instructions for a beautiful, smoky caramel without the need for a thermometer.
- This really has the perfect consistency. It’s versatile and delicious.
- You can store this caramel in the fridge or freezer to make it last longer. You can use a glass jar with a tight lid and warm it up to use.
- You’ll want to whip up a huge batch of this so you can have jars to use it on all kinds of recipes, or simply enjoy with a spoon!
5 Favorite Caramel Recipes
If you love this recipe as much as I do, try one of these other caramel recipes next!
- Caramel Apples
- Caramel Pumpkin Pie
- Chocolate Icebox Cake with Caramel
- Tres Leches Cake
- Monkey Bread Muffins
Caramel Sauce Recipe
Ingredients
- 1 cup / 200g granulated sugar
- 1 tsp corn syrup
- 1/4 cup / 60ml water
- 1/3 cup / 80ml heavy whipping cream
- 2 Tbsp unsalted butter
- 1 pinch kosher salt
Instructions
- Carefully place the sugar and corn syrup in the center of a medium saucepan, being careful not to get the sugar on the sides of the pan.
- Add the water by gently running it down the sides of the pan, washing any rogue sugar back into the center. Don't stir, but gently run your finger through any dry spots, allowing the water to flow through.
- Once the mixture is all wet, set over high heat and bring to a boil, without stirring.
- Allow the mixture to boil until the sugar just starts to turn amber along the edge. You can now stir without fear of crystalizing.
- Continue cooking until the caramel just starts to smoke; be careful not to let it go too far. Pro Tip: Add the cream when the caramel turns the right hue of amber to lock in your perfect flavor. If you aren't sure what your caramel shade is, you may need to do some experimenting.
- Using a whisk with a long handle, carefully and slowly whisk the cream into the saucepan. The caramel will sputter. (If you add the cream too fast, it may seize.)
- Continue to cook and stir the mixture, until it eventually melts and becomes smooth. Add the butter and salt and whisk until smooth. Remove from heat.
- Let cool for 15 to 20 minutes, until thick. Transfer to an airtight container and store in the refrigerator for up to 4 days. Microwave for 20 seconds to loosen to a pourable consistency.
As a kid my mom would put a can of condensed milk in a pan of water and simmer it for a what seemed like forever,
the result was magic…….