How to Make Caramel Sauce
Servings: 16 servings
Yields: 1 cup
Calories: 124kcal
Learn how to make caramel sauce with four simple ingredients in 15 minutes using my failproof method! The dry caramel method is a quicker and easier way to make caramel sauce from scratch!
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Ingredients
For Salted Caramel Sauce:
- 1 cup (200 g) granulated sugar
- 1 cup (240 ml) heavy whipping cream heated
- 4 tablespoons (55 g) unsalted butter at room temperature
- ½ teaspoon coarse sea salt I like Maldon sea salt flakes
Instructions
- Heat a large heavy-bottomed pan, at least 2.5 quarts, over medium heat.
- Then sprinkle ¼ cup of sugar evenly on the bottom of the pan. Slowly melt the sugar over medium heat. (This first stage may seem like taking long time, as you stare at the sugar. But be patient.)
- As sugar starts to melt around the edges, you may swirl the pan gently to move the sugar around and encourage it to melt.
- When the sugar is mostly melted, add another ¼ cup of the sugar and continue to melt it over medium heat. You'll notice the color will start changing to a light amber color. NOTE: If you feel like it's getting too dark, yet the sugar isn't melted fully, take it off the heat and stir the sugar with a heat-resistant silicone spatula, a wooden spoon, or a whisk to slow down the cooking.
- If needed, reduce the heat to medium-low.
- Continue with the remaining sugar, ¼ cup at a time, and cook until all the sugar is melted and it's dark amber color. NOTE: The sugar will start melting faster as more sugar is melted. Keep swirling the pan to encourage the sugar to move and melt faster, or you can also use a spatula or wooden spoon. See the step by step photos above for visual demonstration.
- Meanwhile, heat the cream in a microwave until hot.
- Remove the pan from the stove and slowly pour in hot cream, while whisking it slowly to combat the rising bubbles. Be careful, as the mixture will bubble up furiously. That's why adding cream slowly and using a large enough pan is crucial. TIP: Make sure to heat the cream before adding it to the melted sugar, or your caramel will seize up on you. If that happens, return the mixture to a low heat and cook it until the sugar crystals are fully dissolved.
- Cool the caramel sauce for about 30 minutes.
- Then add butter and coarse sea salt and stir until the butter fully melts.
- Transfer the sauce into a jar and cool completely.
Video
Notes
Storing Tips:
- Store the caramel sauce in an airtight container, or a canning jar with a lid in the fridge for up to 1 month.
- You can also freeze it in a freezer-safe container for up to 3 months!
- To thaw, transfer the frozen caramel sauce to the fridge, and thaw overnight.
- To reheat the sauce, microwave it or reheat over medium heat on the stovetop.
- Store the caramel sauce in an airtight container, or a canning jar with a lid in the fridge for up to 1 month.
- You can also freeze it in a freezer-safe container for up to 3 months!
- To thaw, transfer the frozen caramel sauce to the fridge, and thaw overnight.
- To reheat the sauce, microwave it or reheat over medium heat on the stovetop.
Nutrition
Servings: 2 tablespoons
Calories: 124kcal
Carbohydrates: 13g
Protein: 0.5g
Fat: 8g
Sugar: 13g
Sodium: 77mg
