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!
Refrigerate until cooled and hardened. (Best if you refrigerate them overnight, or for several hours. They will be easier to cut and wrap). The caramel will seem hard in the fridge after they’re set, but they should be soft at room temperature.
From The Violet Bakery Cookbook by Claire Ptak: “We use these shards in our Butterscotch Blondies, but you could add them to almost any cake, cookie, or bar and, of course, they would be awesome in brownies. Any leftovers can be kept in a plastic container in the freezer for up to three months.” Reprinted with permission from The Violet Bakery Cookbook by Claire Ptak, copyright © 2015, published by Ten Speed Press, an imprint of Penguin Random House LLC. —Food52
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 to Make Caramel (Troubleshooting Guide)
FAQ
How do you harden soft caramel?
How do you firm up caramel?
What makes caramel go hard?
Will caramel harden after melting?
How do you cool down caramel?
If you are not adding liquid to your caramel, another way to cool it down (and stop the cooking process) is to set the base of the pan in a large bowl of cold water. Clean the pan by soaking or boiling water in the pan until all of the caramel has melted away.
How do you keep caramel from getting too hot?
Just keep the flame low to keep it from going too far. If the temperature gets too hot and the caramel becomes too hard as it cools, you can put it back in the pan with a couple of tablespoons of cold water to try and save it.
How do you thicken caramel?
Make more caramel. To thicken up a batch of caramel, you can try making a second, thicker batch to mix into the first batch. Use a larger amount of sugar than the first batch to ensure it’s thicker the second time around. Also, try using brown sugar instead of white sugar, or lessen the amount of milk you use in the second batch. Use a slurry.
Does dry caramel Harden?
Yes. The dry caramel will harden into a solid and the wet caramel will be hard, but with a little plasticity. After a few minutes you will no longer be able to whisk in cream to make a sauce, for example. I’m sure this is the way to go if you’re a purist but it looks like a lot of work.