Caramel Sauce from Scratch

Caramel Sauce from Scratch | The Blonde Buckeye

Taking the idea from my Triple Lemon Macarons, I wanted to make another kind, using the same technique on the filling – it’s my ‘surprise inside’ filling. I thought “how good would salted caramel on the inside”. Sometimes I ask myself rhetorical questions during the recipe planning process, so what. I did a little research to find the best caramel sauce I could buy. The general consensus was that most store-bought caramel sauces aren’t that good! This would not work. Next resort: make my own caramel sauce from scratch.

Caramel Sauce from Scratch | The Blonde Buckeye

It was pretty easy to do and sooo worth it! With only 5 ingredients (+ water), and only taking less than 20 minutes, you can’t really beat it. Plus, this recipe can be easily doubled so you can use it for multiple recipes.

Stay tuned… I’ll show you the macarons I made with this soon!!

Caramel Sauce from Scratch | The Blonde Buckeye

Caramel Sauce from Scratch
 
Makes about 1½ cups (recipe can be easily doubled)
Author:
Ingredients
  • 1 cup Granulated Sugar
  • ¼ cup Water
  • ¾ cup Heavy Cream
  • 4 Tablespoons Unsalted Butter
  • 1 teaspoon Salt
  • ½ teaspoon Vanilla
Instructions
  1. Combine the sugar and water into a medium heavy-bottomed saucepan (go with a larger size than needed, as the mixture bubbles up quite a bit when cooking). Heat pan over medium-low heat, continuously stirring until the sugar dissolves.
  2. Once sugar is dissolved, turn heat up to medium-high heat. Let the mixture boil without stirring at all. Allow the mixture to boil. If sugar sticks to the side of the pan, use a pastry brush to remove, but do not stir the mixture.
  3. Lower the temperature slightly and swirl the pan to mix. Continue to boil until mixture starts to turn a deep amber color. Be very careful not to burn it (if you undercook it, you can always put it back in a pan & cook it more until it thickens to the consistency you want).
  4. Remove mixture from the heat & immediately whisk in the cream, salt, vanilla and butter, being very careful not to splash. Stir until completely mixed and smooth.
  5. Allow the caramel to cool for about 10-20 minutes, then transfer into a storage dish (I used wide-mouth mason jars, which worked great).
Notes
* Store in an airtight container in the refrigerator, for up to about a week

 

Comments

  1. I’ve been looking for a caramel recipe, this is great! And i agree, store-bought caramel sauces are blechhhh, too sweet! … Speaking of caramel, have you had the Starbucks Salted Caramel Mocha? Soooo good *drool* … Anyway, can’t wait to try this recipe, thanks! 🙂

  2. Victoria says:

    I used this recipie but substituted 1/4 of the heavy cream for Baileys to make and Irish cream Caramel

  3. Mskyle says:

    Hey,
    It came out tasting OK, my only trouble was that when i stirred in the cream/butter etc, a big chunk of caramel stuck to the spoon and stayed there, i guess becaus of the heat difference (the cold butter and cream against the boiling hot sugar mix). Any way to avoid this?
    Thaks!

    • Emily Emily says:

      Hi there! It’s hard for me to say since I wasn’t with you to see exactly what happened, but would say try using a whisk, not a spoon. That way there is less surface area for it to stick. Let me know if you give it a try 🙂

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