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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.
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!
Homemade Caramel Sauce Recipe
Cook Time: 20 mins
Makes: 1 1/3 cups
- 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.
~ Caramel will be runny when hot, and thicken when cool.
Recipe slightly adapted from: Serious Eats