HOMEMADE CARAMEL SAUCE
A classic homemade caramel recipe that you’ll make over and over again. This is a great caramel sauce for apples, ice cream, cheesecake, banoffee pie, coffee drinks like a caramel macchiato, and more.
- 1 cup of sugar
- 6 tbsp of salted butter, cubed at room temperature
- 1/2 cup heavy whipping cream, room temperature
- Pour sugar into a large saucier pan
- Put in on amedium-high heat, while whisking the sugar until melted. The sugar will clump up first, but will eventually melt This will take about 10 minutes.
- Once the sugar has melted, stop whiskingto allow the sugar to cook until it turns to a little darker amber color to get a deeper caramel flavor. You may notice a nutty aroma. The change in color will happen quickly, so don’t let it go too long or get too dark or it’ll burn.
- Remove caramel from the heatand add butter and whisk until combined. The mixture will bubble up, but continue whisking until all the butter has melted and combined.
- Next, slowly pour the heavy cream into the caramel and whisk until mixture combine completely.
- Then cool for about 10-15 minutes before using. Store leftovers in a jar with a lid. Refrigerate up to 2 weeks
Inspired by www.lifeloveandsugar.com