Homemade Caramel Sauce

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This Homemade Caramel Sauce is a great staple recipe. It is perfect for a variety of recipes; from topping, filling and everything in between this will serve as a regular in your home!

This Homemade Caramel Sauce is a great staple recipe. It is perfect for a variety of recipes; from topping, filling and everything in between this will serve as a regular in your home!

The holidays are fast approaching and I am so excited and ready! I love this time of year for SO many different reasons, one of them being the FOOD!

I can’t tell you how many times I need a good caramel sauce in my baking particularly my holiday baking. And NOTHING beats homemade. There is a serious taste difference between store bought and homemade caramel and once you try homemade, there is simply no going back. And the great thing about this recipe is that the leftovers can be stored in an airtight container in the fridge for a couple of weeks!

This Homemade Caramel Sauce is a great staple recipe. It is perfect for a variety of recipes; from topping, filling and everything in between this will serve as a regular in your home!
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Homemade Caramel Sauce

This Homemade Caramel Sauce is a great staple recipe. It is perfect for a variety of recipes; from topping, filling and everything in between this will serve as a regular in your home!
Prep Time 10 minutes
rest time 5 minutes
Servings 8
Calories 240kcal

Ingredients 

  • 1 cup sugar
  • 6 Tablespoons butter
  • 1/2 cup heavy cream
  • 1/2 teaspoon salt

Instructions

Make sure to read ALL the directions through before making this recipe

  • Place sugar in a medium saucepan and cook over medium heat.
  • Stir constantly with a wooden spoon or a whisk.
  • Sugar will begin to form clumps. Keep stirring until it begins to melt into brown liquid.
  • Once sugar is completely melted, add butter remove from heat and stir butter vigorously until well incorporated. BE CAREFUL to not spatter as the liquid is VERY hot.
  • Return to the heat and add the cream and salt. Once again the sauce is going to splatter, so be very, very, careful!
  • Boil for 1 minute.
  • Remove from heat and cool for 5 to 10 minutes before using.
  • Store in an airtight container in the refrigerator for 2 to 3 weeks.

Nutrition

Calories: 240kcal | Carbohydrates: 30g | Protein: 1g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 39mg | Sodium: 217mg | Potassium: 17mg | Sugar: 30g | Vitamin A: 481IU | Vitamin C: 0.1mg | Calcium: 13mg | Iron: 0.03mg
Tried this recipe?Tag @nikki_chefintraining in your picture on Instagram so we can see what you have been up to in your kitchen!

Enjoy!

If you make this recipe, snap a photo and hashtag it #chefintraining and/or #chefintrainingblog. I would love to see how these recipes take shape in your kitchens.

Filed under: dessert, sauce

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Comments

  1. Ashley

    Hello! This sauce looks great. Does the salt get added at the very end?

    1. Chef in Training

      thanks for catching that! you add it in with the cream. It is updated now to reflect that.

  2. Sharon Moake

    Will this recipe work for caramel apples or is it too thin?

  3. Esha

    I wish to be a great cooker like you one day thank you for your recipe

  4. Kayleen Nicholson

    4

    Hi, your recipe says 1/2 tspn of salt but in the method you don't mention when to add it? Cheers Kayleen

    1. Chef in Training

      thanks for catching that! you add it in with the cream. It is updated now to reflect that.

  5. Christina

    Beautifully simple. Made exactly as recipe suggests. Cannot wait to try it.

  6. Sharon

    5

    I love you receipts and make many of them..just one think on the caramel..at the very last thing put a teas of vanilla in it…keep sending your receipts my way..

  7. K. Bell

    The ingredient list shows salt, but the recipe doesn't show when to add it. Am I missing something?

    1. Chef in Training

      thanks for catching that! you add it in with the cream. It is updated now to reflect that.

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