How to Make Caramel
1. Add the sugar to a medium-sized pot then drizzle the water over it.
2. There’s no need to do a lot of mixing but you can use a spatula to move some of the water around.
3. Place the pot on medium-high heat and refrain from mixing at this point. You can wash the side down with a wet brush to prevent burning and gently swirl the pot if you need to redistribute some sugar.
4. Once your caramel is a darker golden color it’s ready to come off heat. You can make a darker caramel with some burnt sugar notes but that’s a slightly more specific flavor.
5. Remove from heat then pour the cream in while whisking vigorously. It will be steamy and bubble a lot. Don’t be discouraged if clumps form, you can just keep mixing and they should disappear when the caramel goes back on heat.
6. Whisk in the butter and stir until melted.
7. Return the caramel to medium heat and whisk continuously for 2-3 minutes. The mixture will bubble vigorously and you don’t want it to boil over!
8. Pour the caramel into a container to cool and store. If you’re using it soon then a larger shallow bowl will cool faster.
Caramel is amazing on cakes, cupcakes, ice cream, and mixed into various frostings as well. My Salted Caramel Cake above has caramel soaked cake layers, caramel infused Swiss buttercream, and a salted caramel drip on top.
Pro Tips for this recipe
- Don’t stir! After the sugar has dissolved you don’t need to stir as it can cause crystals to form and ruin that silky consistency.
- DO brush the side of the pot down with a wet pastry brush. This will help prevent those pesky crystals from forming.
- Watch the color carefully taking the sugar to a deep amber color gives a wonderful flavor but going too dark will make a bitter caramel and that sugar will go from perfect to burnt in an instant!
- Use room temperature butter and cream.
- Caramel keeps for a while in the fridge so you can make this part ahead of time or make a big batch and save some for ice cream, coffee drinks and snacking!
- When adding salt dip your a spoon in let the caramel cool a bit then taste and add more salt if needed. You can also sprinkle more salt on at the end for a finishing touch!
Frequently Asked Questions
How long does it last?
It should last about two weeks if it is stored in a sealed container and left in the refrigerator.
How is it made?
Basically you’re heating sugar and some water until it caramelizes to a golden color then adding cream and butter and then heating once more. It’s QUITE easy and very delicious. The only challenge in making caramel is keeping it smooth, see below!
How do you keep it smooth?
Don’t mix while it’s on heat. You don’t want to start forming sugar crystals that will mar the texture after cooling so just leave the caramel to bubble away on it’s own.
IF YOU LOVE THIS RECIPE TRY THESE OUT!
If you’ve tried this homemade caramel recipe then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!
Caramel
Ingredients
For the Caramel
- 1 1/2 cups sugar
- 1/4 cup water
- 1 cup cream room temp
- 5 tbsp butter unsalted, room temp
- 1/2 tsp salt
Instructions
For the Caramel:
- Add the sugar and water into a medium saucepan and stir until sugar is dissolved. Place over medium-high heat and brush the inside of the pot with a wet pastry brush so crystals do not form.
- Cook until sugar mixture becomes a golden amber color, then remove from heat and whisk in the cream vigorously. Add butter and bring back to a medium low heat. Continue whisking and cook for an additional 2-3 minutes.
- Mix in salt, transfer to a bowl and set aside to cool to room temperature. Caramel can be made in advance and refrigerated.
Video
Notes
- Don't stir! After the sugar has dissolved you don't need to stir as it can cause crystals to form and ruin that silky consistency.
- DO brush the side of the pot down with a wet pastry brush. This will help prevent those pesky crystals from forming.
- Watch the color carefully taking the sugar to a deep amber color gives a wonderful flavor but going too dark will make a bitter caramel and that sugar will go from perfect to burnt in an instant!
- Use room temperature butter and cream.
- Caramel keeps for a while in the fridge so you can make this part ahead of time or make a big batch and save some for ice cream, coffee drinks and snacking!
- When adding salt dip your a spoon in let the caramel cool a bit then taste and add more salt if needed. You can also sprinkle more salt on at the end for a finishing touch!
This is by far the best caramel sauce I have every had. I didn’t have any cream so I used evaporated milk instead. It’s still rich and creamy, and you would never know that I didn’t use heavy cream. I added some vanilla extract at the end. Thanks for such a fantastic, super easy recipe!
Ohh! This is just amazing John… I truly love your recipes….. 🙂 Can you make fondant cakes?? And I Tried making Caramel cakes It was truly delicious… Proud of your recipes!! Can you also do try Fondant Cakes?? Love your Delicious Recipes…. 😀
Thank you, I was looking for this recipe. Wanna try it soon.
Gracias por compartir tu receta.
Es fabulosa esta receta muchas gracias.
Delicioso y fácil de hacerlo! Mil gracias por la receta, me facilita leer sus recetas en español! Saludos desde Hermosillo, Sonora México!
Hey John! I know this is an amazing recipe (because I have tried so many of your recipes 😊) but I just cannot seem to get it right. My mixture just doesn’t get dark enough and this leaves it a bit runny. I’ve tried waiting for it to darken but the sugar crystallises in the centre of the pot and I have to throw it out. Any help will be highly appreciated.
Hey I’m not sure if you ran into the same troubles I did, but I’m using a electric stove that regulates temperature so I found that if I raise the heat as the sugar dissolves it gets to the color and consistency that we need to add the cream and butter. Mine came out pretty good but next time will be perfect.. I got a little nervous by the high heat and needed it just a bit more dark but otherwise great flavor and wonderful consistency!!
I’m glad you enjoyed! Personally I love the dark almost bitter caramel. 🙂
Oh my! For the LOVE of, what kind of sorcery is this! I never knew making caramel was this easy. I made it for my guys and they said they’ve never tasted caramel like that before. Duh-you can’t get it out of a bottle from the store.
Thank you so much!!
Goes great in coffee too.
So happy you enjoyed Kay!
Hi,
I tried this recipe and it turned out really well. I use the caramel on butter scotch cake and taste was just fabulous.
Caramel should be a food group all on it’s own
hey john! can you flavor an italian meringue buttercream with the caramel instead of swiss?
this caramel is amazing btw 🙂
Yes! 🙂
1. Frittata Recipe? (she asks kindly)
2. !/2 tsp. salt? Just says 1/2 salt.
Forgive me 🙂
It’s up! And yes a tsp 🙂 Thanks for pointing it out.