Homemade caramel sauce has a rich fresh taste and outshines store bought caramel. It is rather fast, and simple to make. Perfect for apples, ice-cream, cake, brownies, or my favorite french toast!
Flavor and Color
All of the flavor in a caramel sauce comes from the cooking and caramelizing of the sugar. The more it cooks, the richer the flavor. You may use a candy thermometer, although your eyes and nose can work just as well to tell how it will taste. The lighter the color the sweeter; the darker the color the more bitter of a taste. If you want a burnt caramel taste allow it to get dark. My favorite is right in the middle, which is the typical flavor of a caramel sauce.
Topping your favorites
This recipe is an easy way to modify the flavor of a variety of dishes. Ice cream, french toast, and apples are just a few of my favorites. Get creative and experiment for yourself!
Light Caramel (340°F/170°C)
Medium caramel (355-360°F/180-182°C)
Dark Caramel (375-380°F/188-190°C).
Linked here is a candy thermometer for determining the temperature. Polder THM-515 Candy/Jelly/Deep Fry Thermometer Stainless Steel (paid link)
PrintCaramel Sauce
Homemade caramel sauce has a rich fresh taste and outshines store bought caramel. It is rather fast, and simple to make. Perfect for apples, ice-cream, cake, brownies, or my favorite french toast!
- Prep Time: 1
- Cook Time: 6
- Total Time: 7 minutes
- Yield: 1 cup 1x
Ingredients
- 1 c sugar
- 1/2 c heavy cream
- 1/4 teaspoon salt
Instructions
- Sprinkle a thin layer of sugar into your sauce-pot to cover the bottom of the pot
- Turn the burner to medium heat and allow the sugar to melt. As it becomes liquid, sprinkle more granulated sugar over the melting sugar until all the sugar has been added.
- Use a rubber spatula to gently drag the granules of sugar into the liquid sugar. Aggressive stirring is not necessary, just move the sugar around for even cooking
- The sugar will begin to caramelize very quickly once it melts. Turn the heat to low and once it has a golden color, remove from the heat
- Slowly whisk in the heavy cream in very small increments. Stir in sea salt. Pour into serving container.
Notes
You do not want to “candy” the sugar, do not add the heavy cream in too quickly.
Enjoy this recipe?
Try my caramel sauce as a pairing to my French Toast Recipe!
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