Homemade Caramel Sauce
This homemade caramel sauce recipe can be made in 15 minutes and flavoured with vanilla bean and flaky sea salt. All you need is sugar, butter, and cream to make a jar of delicious creamy caramel sauce for adding to your cake frostings, desserts, coffee, and more!
Servings: 1.25 cups
Equipment
- medium deep saucepan
- silicone spatula
Ingredients
- 79 grams water
- 1 teaspoon honey
- 200 grams granulated sugar
- 70 grams unsalted butter cut into 1 tablespoon chunks, room temp
- 135 grams heavy cream 33-35% fat, warmed *see notes
- 1 teaspoon pure vanilla extract
- 1-2 teaspoons flaky sea salt
Instructions
- Add the water and honey to a deep medium saucepan and whisk gently to combine. Whisk in the sugar.79 grams water, 200 grams granulated sugar, 1 teaspoon honey
- Place the pan over medium heat and cook until the sugar dissolves. The mixture will turn from cloudy to clear in about a minute.
- Once the sugar begins to simmer, do not stir. If sugar crystals form around the edges of the pan, dip a pastry brush in water and brush them down. The water will sizzle and melt the crystals.
- Continue cooking until the sugar turns amber in color, 8–12 minutes. It will go from pale honey to a deeper amber honey shade like an old copper penny, this is the stage you’re looking for. ⚠️ Be careful not to let it get any darker and burn.
- When the caramel reaches a rich amber color, add the butter one tablespoon at a time, stirring gently and constantly. The mixture will bubble, foam, and sputter, keep your face and hands back.70 grams unsalted butter
- Remove the pan from the heat. Slowly pour in the cream while whisking until smooth.135 grams heavy cream
- Stir in the vanilla, salt, and 1 tablespoon of bourbon for extra flavor (if using).1 teaspoon pure vanilla extract , 1-2 teaspoons flaky sea salt
- Transfer the caramel to heat proof glass jars and refrigerate.
Video
Notes
Heavy Cream:
- Warm cream slightly before adding it to the hot caramel mixture.
- You can add up to 3/4 cup (180 grams) of heavy cream for an even creamier caramel.
- Caramel with thicken in the fridge, to have a pourable consistency let it come to room temperature or warm slightly before using.
- Keep in a tightly sealed jar, in the fridge for up to 1 month. Caramel thickens when cold, so it needs to be reheated slightly for a pourable consistency. About 10 to 15 seconds in the microwave is all you need.