This homemade caramel sauce is easy to make and can be kept for up to two weeks. Enjoy it on top of your Fall pies and winter treats. Warm up this creamy caramel sauce and add it to apples, ice cream or your favorite dessert!
Easy Homemade Caramel Sauce
You won’t believe how incredibly easy it is to make your own homemade caramel sauce. It’s the perfect addition to Fall and winter desserts and makes a great topping to pie or ice cream. You may want to try it on top of these yummy mini pumpkin pecan pies or these chocolate caramel cupcakes!
The homemade caramel sauce can be made in a matter of minutes. You simply heat sugar in a pan. Add butter and then whip cream and keep stirring until this beautiful rich, creamy caramel sauce appears before your very eyes.
Here are some tips for making this homemade caramel:
- Be patient while heating the sugar. It takes a while for it to start to melt down.
- Stir the mixture with a wooden spoon and have a fork handy for breaking up sugar clumps if necessary. Most of the sugar will melt down. Just keep on medium until all the sugar melts and then turn to low and even remove from the heat at times if necessary. You can easily put it back on the heat.
- Don’t use a whisk! The caramel sauce will clump all over the whisk and dry if you lift it and then you have a caramel glob.
- Chop the butter into chunks and spread it around in the pan to get it to combine completely. Again, be patient and keep stirring. The reward is worth it!
- Allow the sauce to cool completely before adding into your jar. It stores in the fridge for up to 2 weeks.
If you are like me, you won’t be able to resist tasting the caramel sauce with your finger, but be careful! It’s HOT!!! Let it cool for a few minutes or allow some to cool in your wooden spoon before tasting.
We’ve been enjoying the caramel sauce over ice cream, on top of chopped apples, over pie and even mixed into frosting. Here’s the recipe for the homemade caramel sauce.
| Prep Time | 5 minutes |
| Cook Time | 15 minutes |
| Servings |
cups
|
- 1 cup Sugar
- 6 Tbsp Butter We use Kerrygold Salted Butter
- 1/2 cup Whipping Cream Room Temperature
Ingredients
|
|
- Pour Sugar into a flat large saucepan.
- Heat the sugar on medium heat and stir with a wooden spoon until the sugar melts down. The sugar will take a few minutes to melt down and it will clump at first. This takes about 10 minutes. Avoid using a whisk as the sugar will stick.
- Once the sugar has melted, stop stirring as often and allow the sugar to turn an amber color. Watch it carefully so it doesn't burn. Remove from the heat while you prepare the butter.
- Chop the butter into tablespoons and add to the melted sugar. It will bubble up. Put the heat on very low and stir the butter into the sugar. Keep mixing until the butter combines.
- Slowly pour the whipping cream into the mixture and stir until combined. Turn the heat off and continue stirring. The caramel sauce should be thick and creamy at this point. Allow it to cool for about 10 minutes before pouring into a jar to store. Refrigerate for up to 2 weeks.
SWEETIE PIE AND CUPCAKES FAVORITE PRODUCTS
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