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by Janel 14 Comments
Decadent and sweet, this homemade caramel sauce is easy to make and finger-lickin’ good. Use it to top your favorite recipes or serve it as a simple dip.
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Homemade Caramel Sauce
Caramel is a heaven-sent indulgence. It’s so tasty even just by the spoonful. I seriously can’t help but lick the spoon.
But where caramel really shines is topping your other favorite foods. I love this Homemade Caramel Sauce on top of ice cream. We also absolutely love this homemade butterscotch sauce, too!!
I’ll drizzle it on top of any dessert recipe I can.
Seriously. Have you tried caramel on top of cake or cupcakes? So good!
It’s also amazing for dipping. Just bring out a dish and scoop your favorites like sliced apples, strawberries, popcorn, or potato chips.
The sauce is thin, and will thicken when cool. Warm it up for about :30 seconds to have a nice thin sauce again.
Match a batch and dish it up in small half-pint 8oz mason jars and tie with twine and you’ll have an extra sweet holiday gift for friends and neighbors. Each recipe will fill 2 small mason jars.
Thanks to a reader comment from Teressa, (loved your idea!!) I’ve added a free printable recipe card!
It fits 6 to a page with directions for them to make the recipe again later, after they’ve devoured your yummy neighbor gift!
Grab the Free Printable Recipe Card PDF and tie it right to your jars. I folded mine in half up to the picture, and taped it closed with a small piece of washi tape that won’t rip the paper.
Homemade Caramel Sauce Recipe
Yield: 1 1/3 cup
Cook Time: 20 minutes
Total Time: 20 minutes
Decadent and sweet, this homemade caramel sauce is easy to make and finger-lickin’ good. Use it to top your favorite recipes or serve it as a simple dip.
Ingredients
- 1/2 cup water
- 1.25 cups sugar
- 1/2 tsp kosher salt
- 1 cup (8 oz) heavy cream
- 1 tsp vanilla extract
Instructions
- Combine water, sugar, and salt in a medium (3qt) saucepan over medium heat. Stir until syrup comes to a boil.
- Let syrup simmer until honey-colored (6-8 minutes), shaking and swirling the pot as necessary for even caramelization.
- Continue cooking the syrup until a light to medium amber, another minute or two.
- Reduce heat to medium-low and immediately add heavy cream, stirring constantly. Continue to cook until temperature reaches at least 225° F. For a thicker sauce, cook to a higher temperature, but remove before soft ball stage.
- Remove pot from heat and stir in vanilla. Transfer caramel to a heat-safe dish to cool.
Notes
~ Caramel will be runny when hot, and thicken when cool.
Nutrition Information:
Yield: 4Serving Size: 1/3 cup
Amount Per Serving:Calories: 270Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 8mgSodium: 161mgCarbohydrates: 63gFiber: 0gSugar: 63gProtein: 0g
Recipe slightly adapted from: Serious Eats
About Janel
I'm a sweets addict that enjoys eating yummy treats and good food! I'm also the mom of five beautiful boys from 4-12.
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Reader Interactions
Comments
teressa says
I would like to put recipe on jars that I give away could you send a printable version with no pictures?
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Janel says
Super cute idea! I’ll work on that!
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Sarah says
Yum! You can’t go wrong with a good caramel sauce especially during the holidays. So many things to put caramel sauce on!
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Kristi says
Yum! What a great gift idea for the upcoming holidays….perfect for teachers.
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Emily says
Mmm, I love caramels and caramel sauce. This would be so yummy on ice cream or even to make fancy coffee drinks at home! Thanks for linking up with Merry Monday last week.
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Lisa says
Oh this looks so easy and yummy! I think I am going to make this for a homemade gift basket I am putting together for family and friends. I love anything that can be put in mason jars. Thank you for sharing!
Cheers,
Lisa at Dreams and CaffeineReply
deanna says
How long can you store it for
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Janel says
You can store it for up to a month in the fridge, maybe longer but ours never lasts longer than that! 🙂
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Janet Kimbley says
You have 5boys, oh my gosh!!! I have never seen your blog, I am impressed. The items look delicious I am going to try them
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Janel says
*Wave* A big hello to a fellow mom of many boys!!
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Diane Brne says
Could you add any butter to the recipe without loosing it’s consistency ?
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Janel says
You could try, the consistency comes from the length of cooking and following the candy thermometer. If you give it a try, let us know how it goes!
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Darlene says
Can you pressure canner or water bath canner this sauce?
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Melissa Zamorano says
HI I tried making this but mine came out thick 🙁 any suggestions?
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