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    Home » Recipes » Desserts » Caramel

    Caramel

    Published: March 8, 2020 · Modified: Aug 20, 2020 by John Kanell

    This post may contain affiliate links. Please read our disclosure policy.

    Silky smooth homemade caramel is beyond easy to make and perfect in cakes, cupcakes, frostings, ice cream and even coffee! When made at home you can control the caramelization from lightly golden to dark and complex; always better than store-bought and just plain delicious.

    A jar of homemade caramel with a giolden spoon in the foreground.
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    caramel in a glass jar
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    caramel being poured into a glass jar
    caramel being made in a pot on the stove
    striped caramel cake with caramel drizzle on a cake stand
    caramel being poured into a glass jar

    How to Make Caramel

    Sugar and water going into a pot 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.

    Sugar changing to a deep copper color as caramel is made.

    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.

    Cream and butter getting whisked into caramel

    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.

    Caramel pouring into a glass jar to cool.

    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.

    A cake covered in caramel

    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!

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      Caramel Cake

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      Caramel Apples

    • Alfajores on a porcelain serving tray, with every other one rolled in coconut.

      Alfajores

    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! 

    A jar of caramel with a golden spoon removing some.
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    5 from 142 votes

    Caramel

    This delicious, silky caramel is so easy to make and perfect in all sorts of desserts.
    Course Dessert
    Cuisine American
    Prep Time 45 minutes minutes
    Cook Time 35 minutes minutes
    Total Time 1 hour hour 10 minutes minutes
    Servings 10 people
    Calories 821kcal
    Author John Kanell

    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!

    Nutrition

    Serving: 126g | Calories: 821kcal | Carbohydrates: 90g | Protein: 7g | Fat: 68g | Saturated Fat: 42g | Cholesterol: 234mg | Sodium: 831mg | Potassium: 186mg | Fiber: 1g | Sugar: 83g | Vitamin A: 2195IU | Vitamin C: 0.2mg | Calcium: 96mg | Iron: 1.2mg
    *Nutrition Disclaimer
    Have you Tried this Recipe? Tag me Today!Mention @preppykitchen and tag #preppykitchen!
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    Thanks for stopping by! I’m John Kanell, a husband, dad to twins Lachlan and George, Los Angeles native, and an avid baker and cooker of all things delicious thanks to a life long education from my mother. This blog is where I share all of my kitchen creations!

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