Caramel sauce is an irresistible guilty pleasure that's simply impossible to resist. This classic recipe offers two delicious variations: the classic caramel made with granulated sugar and our family favorite made with light brown sugar.
Both versions bring their own unique flavors to the table.
The addition of butter lends richness and imparts a glossy sheen, but you can make it without butter if you prefer. The resulting treat is versatile, ideal for dipping pretzels, coating apples, and enhancing an array of sweet indulgences.
It's also perfect when poured over warm apple pie, making ice cream sundaes more special, mixed into frappuccinos, or added to cake recipes.
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How to Make Caramel Sauce with Granulated Sugar
Note: The full instruction is provided in the recipe card below.
Place the heavy cream in a saucepan and bring it to a boil over medium heat. Keep warm over very low heat. Prepare an ice water bath; set aside.
In a medium heavy-bottomed saucepan over medium heat, combine sugar, light corn syrup, and water. Cook slowly, stirring constantly, until all the sugar has dissolved.
Stop stirring and continue to cook until golden caramel. Remove from heat and shock the saucepan in the ice bath to stop cooking.
Remove from the ice bath and stir in the butter, salt, and vanilla. Carefully stir in the hot cream, mixing until fully blended. Let cool. The sauce is ready to be used or served or may be covered and stored in the refrigerator for later use.
How to Make Caramel Sauce with Brown Sugar
In a medium saucepan, combine the brown sugar, butter, cream, light corn syrup, and salt. Bring the mixture to a simmer over medium heat.
Continue simmering, stirring occasionally until the sauce thickens slightly, 2 to 4 minutes. Remove the saucepan from the heat and stir in the vanilla extract.
Camila's Tips:
- Use a heavy-bottomed saucepan to prevent the caramel from burning.
- Don't stir the caramel too much while it's cooking, or it will become grainy.
- Be careful when adding the heavy cream, as it will cause the mixture to bubble up.
- If the caramel becomes too thick, you can thin it out by adding a little bit of hot cream.
- Store the caramel sauce in an airtight container in the refrigerator for up to 2 weeks.
Related Recipes:
Recipe
Easy Caramel Sauce
Ingredients
- 1-¼ cups granulated sugar or light brown sugar
- 2 tablespoons light corn syrup , optional
- ⅓ cup water
- ½ cup heavy cream
- 5 tablespoons unsalted butter , cut into 5 pieces
- 1 teaspoon pure vanilla extract
- ½ teaspoon Fleur de Sel salt or kosher salt , or to taste
Instructions
Caramel with Granulated Sugar
- Place the heavy cream in a saucepan and bring it to a boil over medium heat. Keep warm over very low heat. Prepare an ice water bath; set aside.
- In a medium heavy-bottomed saucepan over medium heat, combine sugar, light corn syrup, and water. Cook slowly, stirring constantly, until all the sugar has dissolved. Stop stirring and continue to cook until golden caramel.
- Remove from heat and shock the saucepan in the ice bath to stop cooking. Remove from the ice bath and stir in the butter, salt, and vanilla.
- Carefully stir in the hot cream, mixing until fully blended. Let cool. The sauce is ready to be used or served or may be covered and stored in the refrigerator for later use. Note: The caramel sauce will thicken as it cools.
Caramel with Brown Sugar
- In a medium saucepan, combine the brown sugar, butter, cream, light corn syrup, and salt. Bring the mixture to a simmer over medium heat. Continue simmering, stirring occasionally until the sauce thickens slightly, 2 to 4 minutes.
- Remove the saucepan from the heat and stir in the vanilla extract. Note: Let the sauce cool slightly before using, or store it in the fridge for later use.
Notes
- To store: Caramel sauce can be stored in an airtight container in the refrigerator for up to 2 weeks.
- To reheat: Place it in a microwave-safe bowl and microwave on low heat in 15-second intervals, stirring in between, until warm and smooth. Alternatively, reheat it in a saucepan over low heat, stirring until warm. Remember to be careful not to overheat or burn the sauce, which may affect its texture and taste.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.