We’re breaking down exactly how to make homemade caramel. Rich and delicious, this easy caramel sauce is perfect for all sorts of recipes! Use it as a filling in a salted caramel cake, drizzle it over ice cream, or just eat the best caramel sauce by the spoonful! We took out any guess work out of this caramel recipe with step by step photos so you’ll know exactly how to make caramel with nothing left to second guess!
How to Make Homemade Caramel
Let’s take a moment to stop and smell the roses…or stop and eat the salted caramel Today we’re sharing our foolproof recipe for the best homemade caramel you’ll ever have. Made with just three easy ingredients and no special equipment or thermometers, we’re here to show you that homemade caramel sauce is actually super approachable.
Our tips for the best homemade caramel:
- Use high quality butter: You’re only as good as your ingredients and with caramel your butter quality can really make or break your sauce. This is one time when it’s a good idea to splurge on that box that’s a few dollars more expensive.
- Never leave your caramel sauce unattended: To make caramel sauce you essentially toast white sugar until it’s melted, before adding in butter, cream, and salt. Your sugar can go from toasty to burnt pretty quickly though, so make sure you keep a close eye on it!
- Don’t forget the salt! Caramel is simply too sweet without it. A healthy amount of salt really deepens the flavor profile and will keep your caramel from tasting overly sweet.
This step by step guide will break it allllll down for you so that you, too, can eat delicious salted caramel by the spoonful unashamedly in your home. YOU. ARE. WELCOME.
Let’s get to it, bromies.
Caramel Recipe
FAQ
Do you stir constantly when making caramel?
How do you keep caramel from crystallizing?
Should you make caramel on low or high heat?
How do you keep caramel from clumping?
How do you make caramel?
Caramel is made by heating sugar (either with a liquid or by itself, more on that below!) in a heavy-bottomed saucepan until it melts and becomes clear. The liquefied sugar is then cooked, without stirring, until it darkens in color, taking on additional flavor notes the longer it remains on the heat.
How do you make a wet caramel?
Keep a close eye on the color of the sugar and as it approaches a reddish-brown, remove it from the heat. When making a wet caramel, water is added to help dissolve the sugar before cooking. Like dry caramel, you want to gently move the sugar mixture in that same side-to-side paintbrush-like fashion until the sugar dissolves.
Should you stir caramel when cooking?
Stirring caramel as it cooks isn’t necessary—and it can even be detrimental, as it can cause the sugar solution to splash onto the sides of the pan, where the water will evaporate quickly and the sugar can form back into crystals.
How long should you stir caramel?
Stir the caramel the entire time the sugar and butter mixture is on heat. Sugar scorches easily, so it’s best to use a wooden spoon with a square tip so you can scrape much of the bottom of the pan as possible while the caramel comes to a soft ball stage.