When Autumn is here (or anytime, actually) we get to enjoy traditionally Fall flavors like pumpkin and caramel. This Homemade Caramel Sauce recipe is perfect for an endless list of Fall treats like pie toppings, and of course, caramel apples.
Serves: enough for 1 standard or medium-sized mason jar (or about 6 caramel apples)
Prep time: 5 minutes
Cook time: about 15 minutes (not including cooling/set time)
Notes: The sauce stores well in a mason jar (with tightly sealed lid) for about a week without refridgeration and 2-3 weeks in the fridge. It will also freeze for up to 3 months, but make sure you don’t freeze it in glass as it will likely break in the freezer. If you want to freeze the sauce, a reusable silicone bag works great or you can put some in ice cube trays, freeze overnight then transfer them into a plastic or silicone bag and warm up the cubes as needed.
- 1 cup granulated sugar
- 6 tablespoons room temperature butter, cubed (salted or unsalted, whatever your preference)
- 1/2 cup room temperature heavy whipping cream
Steps:
- Please make sure your heavy whipping cream and butter are room temperature before cooking! If the cream is too cold, it will turn hard similar to toffee; similar with the butter. In a completely dry sauce pan over medium heat, add your white sugar to the pan. After a few minutes the sugar should start to melt.
- Keeping stirring the sugar with a wooden spoon or whisk as it continues to melt. You should notice the sugar starting to brown. Do not leave the sugar unattended as it can go from melting to burning very quickly. Continue caramelizing sugar until it reaches a golden-amber color. Don’t let it go too dark or it’ll taste bitter.
- Once it reaches the golden-amber color, add your room temperature butter and immediately stir. The butter and sugar will resist coming together a little, but continue stirring gently but steadily until combined.
- Slowly add your cream. Stir cream in the pan until rich and creamy.
- Turn off heat and remove pan from stove burner. Give it one last stir to start cooling and make sure nothing is sticking to the pan. Caramel will appear runny at this point because it’s so hot. Allow caramel to cool and set for about 15 minutes before using or storing. See notes at top of page for storage tips. Enjoy!