Homemade Caramel Sauce (20-Minutes Max)
This easy Caramel Sauce recipe uses simple ingredients and can be made in less than 20 minutes! You'll need a few pantry staples, a saucepan, and a candy thermometer. There's no comparison to store bought caramel sauce. Drizzle it over your favorite dessert or pastries, it makes everything even better.
Servings 32
Calories 75kcal
Ingredients
- 1 ¾ cup sugar
- ½ cup water
- ¼ cup light corn syrup
- 1 cup heavy cream
- 1 teaspoon vanilla
- ¼ teaspoon salt
Instructions
- In a saucepan, add sugar, water and corn syrup and bring to a boil over medium-high heat, without stirring. Cook until it turns a slightly yellow straw color, about 8 minutes, then reduce the heat to medium low and continue to cook until it turns an amber color, about 5 minutes. A thermometer should read 235º to 240º. You can swirl the pan but avoid stirring.
- Remove from the heat and stir in cream, vanilla and salt, it will sizzle. Stir until it is smooth. Pour into a glass bowl and let it cool completely. Refrigerate until ready to use, up to two weeks. If it is too thick to pour, microwave at 10 second intervals.
Notes
- If you don't have a candy thermometer, just watch for color. When it turns a deep amber remove it from the heat.
- Avoid stirring, just swirl the pan to move it around a bit.
- Be careful when adding the cream, it will foam up and steam.
