When I was in culinary school, we spent days on caramel, candies, and other sugar work. It’s all very detail-oriented, and the smallest change in temperature can make a huge difference.
Don’t start making candy if you have to use the restroom, because you cannot walk away from the stove even for a few minutes! I learned that the hard way.
Luckily, there is a way to make caramel sauce that is super streamlined and simple, with no special equipment required. This caramel sauce recipe, which you can add salt to for salted caramel sauce, actually comes from my cookbook Cookies & Cream: Hundreds of Ways to Make the Perfect Ice Cream Sandwich.
I included it as a sort of bonus recipe for readers who really wanted to amp up their ice cream sandwiches. Caramel isn’t just good with ice cream though – it’s good on EVERYTHING. And knowing how to make caramel sauce is a trick that’ll always come in handy.
Seriously, this stuff is liquid gold. You’re going to want to drizzle it all over cheesecake, brownies, cinnamon rolls, apple pie, swirl it into your favorite baked good batters, or even add a spoonful to your morning coffee. You’ll probably just want to eat it straight up with a spoon. It makes a great gift for neighbors, teachers, and friends too!
After the caramel cools down, pour it into a glass jar or container. Refrigerate for up to 1 month. The caramel solidifies as it cools, but you can reheat in the microwave or on the stove so it’s liquid again.
Step-by-Step: How to Make Caramel Sauce
This will take about 5 to 6 minutes, depending on your pan and stovetop.
The caramel may seize. If clumps of sugar form (crystallization), continue heating on low heat until they melt back into a smooth sauce. The caramel will bubble here, so take caution not to allow your hand too close to the mixture. Use only heatproof utensils and a pot deep enough to catch any bubbles.
Let cool until cooled slightly and thickened, and then enjoy! If you want even thicker caramel, pop it in the fridge where it’ll be stored long-term anyway. Pouring through a mesh strainer will prevent any potential sugar crystals from ending up in your final caramel sauce.
If you make and enjoy this caramel sauce, be sure to snap a picture and share it on Instagram, tagging #handletheheat, so we can see your creations!
How Different? 2 Ways To Make Amazing Caramel Sauce
FAQ
Can you heat up store bought caramel sauce?
Can you reheat caramel in the microwave?
Can you remelt caramel sauce?
Can you reheat caramel sauce to thicken it?
What temperature should a caramel sauce be heated to?
In this case, for a sauce, you’ll want your caramel to be at the thread stage — meaning you’ll heat the mixture to 215 to 230 degrees Fahrenheit. Be careful not to overheat your caramel, as higher temperatures will result in a firmer result and lose the smooth, pourable consistency we’re looking for.
Can one eat hot sauce?
Hot sauce is considered a healthy condiment when they don’t contain sodium or added sugar. Studies suggest that it can show some health benefits such as supporting heart health and assist in weight loss. However, if you have a sensitive stomach or intestine, you may want to limit the intake.
Is caramel sauce easy to make?
Simple ingredients almost magically produce this sweet, delicious, and creamy caramel sauce. So easy to make and even easier to eat, homemade caramel sauce elevates every dessert. Even simple apple slices or a scoop of vanilla ice cream become a special treat topped with caramel sauce.
How do you reheat caramel sauce?
Reheat: To reheat the caramel sauce (because everyone loves warm caramel!), warm it up in a sauce pan over medium-low heat or in the microwave at 50% power in 45-second increments until it’s perfectly warm. Try to only warm up what you’re going to use, so that you’re not warming and cooling the whole batch repeatedly. Sweet on sauces?