Homemade Caramel Sauce
The perfect topping for your cupcakes, a delicious filling for your cakes, or even just a subtle drizzle for your morning cup of coffee!
Ingredients
Method
- Pour the granulated sugar into a saucepan over medium heat on the stove
- Continuously stir the sugar until it begins to clump up
- Once the sugar has clumped up, it will begin to melt down. You do not want to stop stirring during this process, otherwise, the sugar will burn!
- Once the sugar is fully melted into a dark amber color, add 1 tbsp of butter at a time, stirring well in between (again, do not stop stirring!)
- After all 7 tbsp of butter are incorporated, grab a whisk the sauce while you pour in the heavy cream
- Once the cream is well incorporated, turn the heat down to medium/low and allow it to bubble for 30-60 seconds or until the temperature reaches to 230℉ (this temperature will allow the caramel sauce to thicken up more than a thin liquid but less than the chewy caramel that you see on things like caramel apples)
- After your caramel reaches 230℉, take the pot off the heat and set aside to slightly cool before pouring into a jar (if it's too hot, you could shatter the jar!)
- Once the caramel sauce has fully cooled, you can seal the jar and place it in the refrigerator for up to 3 weeks. When you're ready to use it, it will be very firm when cold, so you will want to warm it up a little in the microwave (microwave it for 20 seconds, stir, and continue microwaving in 10-second intervals until it's soft again)
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