Watch: How to make Homemade Caramel
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You will love this Homemade Caramel Sauce
In anticipation of the Toffee Pecan Caramel Pound Cake I am sharing with you this weekend (in time for Easter!) and my Poke Turtle Brownies, I thought I would start with the wonderfully decadent, creamy homemade Caramel Sauce Recipe because this caramel sauce deserves it’s very own post.
Just like this easy Caramel Sauce makes the pound cake better, this Caramel Sauce makes everything better.
This homemade Caramel Sauce recipe makes apples, bananas, pretzels and popcorn better.
It makes waffles, French toast, crepes and pancakes better.
It makes cookies (especially in a skillet!), brownies, cheesecake, and ice cream better.
You get the idea. This easy Caramel Sauce recipe pretty much makes everything better. At some point though, it becomes not about making a food taste better but rather just finding new vehicles to douse with caramel so there are more “legitimate” reasons to put caramel in my mouth.
Be cautious though, its a creamy, lip smacking, finger licking slippery slope. First its drizzled on ice cream, next its bathing carrots.
I am asked for the recipe every time I bring it anywhere! Its rich, creamy, buttery and sweet and 1,000 times better than any store bought Caramel Sauce Recipe.
Caramel ingredients
Caramel Sauce is traditionally made of granulated sugar that cooks at a certain temperature until it caramelizes. It is combined with heavy cream, butter and vanilla extract. Caramel sauces made with granulated sugar are not fool proof as the sugar can burn easily AND they take longer to make. This Caramel Sauce recipe is unique in that it starts with brown sugar instead of granulated sugar which not only cuts down on cooking time but boasts a richer flavor in way less time! Here is a breakdown of the pantry friendly ingredients
Can I use Heavy Cream Instead of Evaporated Milk?
I suggest you always keep evaporated milk on hand so you can always make this caramel any time, which means you can eat this caramel any time, because as previously discussed, you never know when you might need to “make something better…”
I use evaporated milk because it incorporates more easily into the caramel so you are left with creamy caramel sauce every time. That being said, if you only have heavy cream on hand, then yes, you can definitely use it instead of evaporated milk.
HOW TO MAKE CARAMEL SAUCE
Now to making this easy Caramel Sauce recipe. I am not going to lie. I have burnt caramel before. But not this caramel. This caramel is FOOL PROOF! If you can boil butter, brown sugar and a smidgen of water then stir in evaporated milk and vanilla, than you can make this caramel in 5 minutes! SO EASY! Here is a step by step breakdown of how to make easy caramel sauce: Step 1: Add butter, brown sugar, water, and salt to medium saucepan and heat over medium-low heat, stirring until butter melts. Step 2: Bring to a boil then reduce to a simmer, whisking constantly until thickened, approximately 5-8 minutes. Keep in mind, the caramel sauce will thickens more as it cools. Step 3: Remove from heat and stir in ½ cup evaporated milk (it will bubble a lot) and vanilla. Add additional evaporated milk to reach desired consistency.
Caramel Sauce Recipe variations
How to Make Salted Caramel Sauce
You can transform this Caramel into Salted Caramel Sauce by simply adding more salt! Follow the recipe as directed then stir in additional salt to taste – I would start with ⅛ teaspoon then add more if desired.
For even more gourmet Salted Caramel Sauce, omit the salt in the recipe and stir in ½ teaspoon sea salt (or more to taste).
How do you make caramel syrup?
This Caramel Sauce recipe can be made into any consistency by adding more or less evaporated milk. To make caramel syrup or runny caramel, follow the recipe then add additional evaporated milk until it reaches desired consistency.
Best Caramel Recipe tips
Use a thick-bottomed, sturdy pan: the sugar needs to cook evenly which is much easier to do in a thick-bottomed, sturdy pan that is made to evenly distribute the heat. A thick bottomed pan will also help your sugar from burning. Size of pan: Use a medium saucepan with high sides. If the pan is too wide, the caramel is more likely to burn; to small, and the evaporated milk will overflow when it is added and bubbles up. Prep ingredients: have your evaporated milk and vanilla ready so you can add them as soon as you remove the caramel from the heat; this will prevent it from burning. Brown sugar: don’t replace the brown sugar with granulated sugar otherwise this will require a different method/recipe. Heat: Don’t simmer over too high of heat otherwise your caramel can burn. It is better for your caramel to take longer to thicken over lower heat than for it to thicken quicker and risk burning. Oven mitts: I suggest wearing oven mitts to protect yourself against any spatters, especially when you add the evaporated milk. Consistency: The caramel sauce will look thick and then it will thin again once you take it off the heat – don’t worry, it will thicken again as it cools to room temperature and even more once refrigerated. For thicker caramel sauce, cook for longer and add less evaporated milk. For a thinner caramel sauce, cook for less time and add more evaporated milk. Don’t double/triple: I don’t recommend doubling or tripling the caramel sauce recipe as it could prevent the sugar from melting evenly.
How to thicken Homemade Caramel
You can completely control the consistency of this caramel sauce. For thicker caramel sauce, boil for longer and add less evaporated milk at the end.
How to store Caramel
Let Caramel cool completely then transfer it to a jar or airtight container. Refrigerate for up to three weeks.
Does Caramel Sauce need to be refrigerated?
This Caramel Sauce utilizes evaporated milk which is further stabilized by the sugar and therefore does not have to be refrigerated immediately – just think about caramel apples! That being said, I do suggest refrigerating leftover caramel sauce because it will keep for longer but it is perfectly fine to be left at room temperature on cakes, brownies, etc. or as caramel sauce gift jars.
Does Homemade Caramel Sauce Go Bad?
Homemade Caramel Sauce can be kept at room temperature for 3 days or for a longer shelf life, in the refrigerator for up to three weeks or frozen for up to three months (see below).
How Do I reheat Caramel Sauce?
Microwave Caramel Sauce for 30-60 seconds, stirring at 30 second intervals, repeat as needed. You may need to stir in additional evaporated milk as the caramel will thicken up on refrigeration.
You can also reheat caramel sauce on the stovetop but I find this is more of a hassle to transfer the caramel to the saucepan than it is worth.
How to Freeze Caramel Sauce
How to use this Caramel Sauce Recipe
As previously discussed, this homemade Caramel Sauce makes EVERYTHING more delicious. Use this easy caramel sauce for drizzling, dipping, or even filling your favorite desserts. Here are a few options to use it with:
Brownies Ice Cream Cheesecake Cake Cupcakes Apple Pie, Mud Pie, Cookie Pie, Pecan Pie, Banana Pie, almost any pie! Cookies Popcorn Bread pudding Cinnamon rolls Fruit: apples, bananas Pancakes French Toast Waffles’ GIFTS! Jar Caramel Sauce with a nice ribbon/tie and deliver as Christmas gifts, birthday gifts, teacher gifts, etc.
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Recipe Source: Food.com
