Did you know that National Ice Cream Day is coming up this weekend? To celebrate, we present to you this delicious homemade caramel sauce.
You won’t believe just how easy this is to make and yet, it’s so packed with flavor. Serve this over your favorite ice cream (I love it with a high quality French vanilla), dip apple slices and/or pretzels in it, use it on pancakes or waffles, pour it over a piece of pound cake, or add a little drizzle to plain or vanilla yogurt.
It’s always a BIG hit with this quick and easy 5 minute appetizer idea too!
Homemade Caramel Sauce
Yields: Makes about 1 cup of caramel sauce.
Prep Time: 5 minutes
Cook Time: 10-15 minutes
Ingredients:
- 1 cup granulated sugar
- 6 tablespoons unsalted butter, at room temperature and cut into pieces
- 1/2 cup heavy cream, at room temperature
- 1 teaspoon vanilla extract
- A pinch of salt
Instructions:
Before you start, make sure the butter and heavy cream are at room temperature. This helps them blend smoothly into the caramel.
In a medium, heavy-bottomed saucepan, heat the sugar over medium heat, stirring constantly with a heat-resistant rubber spatula or wooden spoon.
The sugar will form clumps but will eventually melt into a thick, amber-colored liquid as you continue to stir. Be careful not to burn it.
Once the sugar is fully melted, add the butter pieces. The mixture will bubble up significantly, so be careful. Stir the butter into the caramel until it is completely melted, about 2-3 minutes.
Very slowly, drizzle in the heavy cream while stirring the mixture. Since the heavy cream is colder than the hot caramel, the mixture will rapidly bubble and/or splatter when added.
Continue stirring until all the heavy cream is incorporated, and the mixture is smooth, about 1 minute.
Remove the sauce from the heat, and mix in the vanilla extract and a pinch of salt (if using). Stir well to incorporate.
Let the caramel cool down a bit before using. It will thicken as it cools. If the caramel is too thick, you can reheat it gently to achieve the desired consistency.
This caramel sauce can be stored in the refrigerator for up to 2 weeks. Warm it up slightly before using to drizzle over your favorite desserts or drinks. Enjoy your homemade caramel drizzle!
Homemade Caramel Sauce
Ingredients
- 1 cup granulated sugar
- 6 tablespoons unsalted butter at room temperature and cut into pieces
- 1/2 cup heavy cream at room temperature
- 1 teaspoon vanilla extract
- A pinch of salt
Instructions
- Before you start, make sure the butter and heavy cream are at room temperature. This helps them blend smoothly into the caramel.
- In a medium, heavy-bottomed saucepan, heat the sugar over medium heat, stirring constantly with a heat-resistant rubber spatula or wooden spoon.
- The sugar will form clumps but will eventually melt into a thick, amber-colored liquid as you continue to stir. Be careful not to burn it.
- Once the sugar is fully melted, add the butter pieces. The mixture will bubble up significantly, so be careful. Stir the butter into the caramel until it is completely melted, about 2-3 minutes.
- Very slowly, drizzle in the heavy cream while stirring the mixture. Since the heavy cream is colder than the hot caramel, the mixture will rapidly bubble and/or splatter when added.
- Continue stirring until all the heavy cream is incorporated, and the mixture is smooth, about 1 minute.
- Remove the sauce from the heat, and mix in the vanilla extract and a pinch of salt (if using). Stir well to incorporate.
- Let the caramel cool down a bit before using. It will thicken as it cools. If the caramel is too thick, you can reheat it gently to achieve the desired consistency.