Once you make this heavenly homemade caramel sauce, you will never buy store-bought again.
This caramel sauce is perfect for topping ice cream, cookies, and just about any dessert your heart desires.
And the best part, it will keep in the refrigerator for weeks.
When making this caramel sauce, safety is key. Be sure to use a large enough sauce pan, a candy thermometer, and heat proof gloves. Also plan on making this when you know you won’t have any distractions. It will need your undivided attention.
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This Post is all about making my homemade caramel sauce.
The Best Homemade Caramel Sauce
Special Equipment
Ingredients
- 1 1/2 cup sugar
- 1/2 cup water
- 1/4 tsp fresh lemon juice
- 1 cup heavy cream
- 3/4 tsp vanilla – preferably homemade
- 1/4 tsp salt
Instructions for Homemade Caramel Sauce
- Place a silicone trivet or folded towel on the counter.
- In a large heavy pot, combine sugar, water, and lemon juice. Make sure all of the sugar is moistened with the water.
- Clip thermometer to the pot and heat mixture over high to medium-high heat.
- Bring mixture to rolling boil – do not stir
- Allow the mixture to boil until thermometer reaches 330°
- Be careful not to stir. If it starts to color unevenly you can swirl the pot a little to even it out.
- Once the mixture reaches 330° remove from heat and place on trivet or folded towel. Be very careful as this mixture is extremely hot.
- Pour cream into the pot. It will bubble vigorously. This is why you need to use a large pot.
- When it stops bubbling, wish in vanilla and salt.
- Return to medium heat and continue to whisk until mixture comes together and is a caramel color.
- Remove from heat and pour into a heatproof bowl and cool completely.
- Store in an airtight container for up to one month
Homemade Caramel Sauce
Ingredients
- 1 ½ cups sugar
- ½ cup water
- ¼ tsp fresh lemon juice
- 1 cup heavy cream
- ¾ tsp vanilla homemade if you have it
- ¼ tsp salt
Instructions
- Place a silicone trivet or folded towel on the counter.
- In a large heavy pot, combine sugar, water, and lemon juice. Make sure all of the sugar is moistened with the water.
- Clip thermometer to the pot and heat mixture over high to medium-high heat.
- Bring mixture to rolling boil – do not stir
- Allow the mixture to boil until thermometer reaches 330°
- Be careful not to stir. If it starts to color unevenly you can swirl the pot a little to even it out.
- Once the mixture reaches 330° remove from heat and place on trivet or folded towel. Be very careful as this mixture is extremely hot.
- Pour cream into the pot. It will bubble vigorously. This is why you need to use a large pot.
- When it stops bubbling, wish in vanilla and salt.
- Return to medium heat and continue to whisk until mixture comes together and is a caramel color.
- Remove from heat and pour into a heatproof bowl and cool completely.
- Store in an airtight container for up to one month
Notes
Now that you know how to make the most heavenly caramel sauce and realize how incredibly easy it is, I hope it will become a family favorite and a staple in your refrigerator.
This Post Was All About Making My Homemade Caramel Sauce
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