Homemade Caramel

4.92 from 12 votes

Buttery and rich caramel made easily without the need for a thermometer or special candy-making equipment.

Course Dessert

Cuisine American

Keyword Easy Caramel, Homemade Caramel, salted caramel recipes

Prep Time 5

Cook Time 10

Cooling 15

Total Time 30

Servings

Calories 274

In a medium-sized saucepan, combine the brown sugar, granulated sugar, and golden syrup or corn syrup over medium heat. Stir the mixture gently until the sugars dissolve and the mixture becomes smooth.
Add the butter to the saucepan and continue to stir until the butter is fully melted and well combined with the sugar mixture. Keep stirring occasionally to avoid burning the mixture.
Heat the heavy cream slightly before the next step to ensure smooth blending and to avoid seizing.
Once the mixture starts to boil, reduce the heat to low and slowly pour in the heavy cream while continuously stirring. Be careful as the mixture may bubble up when you add the cream.
Allow the sauce to simmer over low heat for about 3-4 minutes, stirring constantly. This will help thicken the sauce and enhance its flavor.
Remove the saucepan from the heat and stir in the vanilla extract. Mix well to incorporate the vanilla flavor throughout the sauce.
Let the caramel sauce cool slightly in the saucepan for a few minutes. Then, transfer it to a heat-resistant jar or container for storage.

In a medium-sized saucepan, combine the butter, brown sugar, granulated sugar, and golden syrup or corn syrup over medium heat.
Stir the mixture gently and continuously as the butter melts. The sugar will dissolve and blend with the butter as it heats up.
Once the mixture is smooth and starts to boil, reduce the heat to low and simmer for about 2-3 minutes, stirring occasionally. This will help the mixture caramelize and develop a rich flavor.
Slowly pour in the heavy cream while stirring continuously. Be cautious as the mixture may bubble up.
Allow the sauce to simmer over low heat for an additional 1-2 minutes, stirring constantly, to ensure the cream is fully incorporated and the sauce thickens slightly.
Remove the saucepan from the heat and stir in the vanilla extract. Mix well to incorporate the vanilla flavor throughout the sauce.
Let the caramel sauce cool slightly in the saucepan for a few minutes. Then, transfer it to a heat-resistant jar or container for storage.

This recipe makes approximately 1¼ cups of caramel. Serving five servings of a ¼ cup/60ml serving.

Tips For The Classic Method

Be cautious while cooking the sugar mixture: Caramelizing sugar can be tricky, and it's essential to avoid burning it. Stirring gently and consistently will help the sugars dissolve evenly and prevent hotspots.
Prevent curdling: When adding the heavy cream, make sure it is at room temperature. If it's too cold, it might cause the sauce to curdle. Adding it slowly while stirring continuously also helps to avoid curdling.
Consistency adjustment: If the sauce turns out too thick, you can gently reheat it and add a little more cream to achieve your desired consistency.
Storage: Store the Vanilla Caramel Sauce in a sealed jar or container in the refrigerator. It should stay fresh for about two weeks. Reheat it before use if necessary.