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I’m willing to admit this to you guys because we’re friends, right? I used to be scared of making caramel sauce.
The first few times I tried, I failed miserably. But after some practice and doing some research, I finally got it right. I’m here to tell you that I do think making caramel sauce is easy, and you get to learn from my mistakes.
Let’s do this together!
First, get ALL of your tools and ingredients ready. This is very important in making caramel sauce.
Cut up the butter and set it aside. Measure out the heavy cream and set it aside as well.
Measure out the sugar and 1/4 cup of water and pour into a stainless steel pot or a nonstick sauce pan. I use one with a ceramic coating.
Don’t turn the heat on yet. Using a rubber spatula, mix the sugar and water until combined and then turn the heat on to medium high. This is the last time you will use your rubber spatula.
Don’t mix or stir! Remember this, it’s key! Just pick up the pot and swirl it around if you really want to mix it.
You’ll notice the sugar will start bubbling. Isn’t that pretty?
If any sugar crystals start to form around the sides of the pot, use a silicone brush coated with water to dissolve the crystals.
After cooking the sugar on medium high for about 13 to 14 minutes, you’ll notice it turn to a caramel color. Now we’re ready to start moving fast!
Add the cubed butter. Be careful, the sugar is really hot.
Whisk the butter in.
The key is to whisk it vigorously and continuously until it’s thoroughly combined.
There you go.
Now pour in the heavy cream. Again, be careful—this mixture is really hot!
You know what I’m going to say. Whisk it thoroughly …
… and vigorously. If you don’t, the heavy cream will not combine with the sugar and you will not have caramel. (I learned this the hard way.)
Add the vanilla and whisk.
If you’re making salted caramel, add sea salt (to taste) and whisk it.
And now you have caramel sauce! You can certainly omit the salt if you want just regular caramel sauce.
Allow it to cool and then put into containers and store in the refrigerator.
Top your favorite ice cream with it. Make brownies with it. Make buttercream with it, which I have done before and highly recommend. Whatever you do with it, just enjoy it. I’m proud of you for making it!
Now I want to try to make caramels!
