Posted by Caramel sauce is the perfect addition to countless desserts. Whether drizzled over ice cream, swirled into hot chocolate, or simply enjoyed by the spoonful, this easy homemade caramel sauce is sure to elevate your sweet treats. With just 5 simple ingredients, it comes together quickly and easily for a rich, silky sauce that you can use in so many ways!
How to Make Caramel Sauce:
- Prepare Your Saucepan: Start by greasing the sides of a medium-sized saucepan. This will help prevent the caramel from sticking to the sides and allow it to cook evenly.
- Melt the Butter: Place the saucepan over medium-low heat and add the butter, brown sugar, water, and salt. Stir the mixture constantly until the butter is fully melted and the sugar begins to dissolve.
- Simmer and Thicken: Bring the mixture to a gentle boil. Once boiling, reduce the heat to low and let it simmer for 5-8 minutes. Continue stirring constantly to prevent the sauce from burning. You’ll notice it begins to thicken and turn a beautiful golden brown color. Keep in mind that it will continue to thicken as it cools.
- Finish the Sauce: Once the sauce has thickened to your liking, remove it from the heat. Stir in the vanilla extract and evaporated milk. If you prefer a thinner sauce, simply add a little more evaporated milk to reach your desired consistency.
- Cool and Enjoy: Allow the caramel sauce to cool slightly before using it on your favorite desserts.
Storage and Freezing Instructions:
To Store: Keep leftover caramel sauce in an airtight container in the refrigerator for up to 2 weeks. When you’re ready to use it again, simply reheat it in the microwave for a few seconds until it’s smooth and pourable.
To Freeze: If you have extra caramel sauce, you can freeze it! Pour the sauce into a freezer-safe container and store it for up to 3 months. When you’re ready to use it, thaw the sauce in the refrigerator overnight before reheating.
Frequently Asked Questions (FAQs):
1. Can I use salted butter instead of unsalted butter? Yes, you can use salted butter if you prefer a slightly saltier caramel sauce. Just be mindful that the salt content may be higher than in the original recipe.
2. What can I use if I don’t have evaporated milk? If you don’t have evaporated milk, you can substitute it with heavy cream or whole milk. However, the texture and richness of the caramel may vary slightly.
3. How do I make the caramel sauce thicker? If you want a thicker caramel sauce, let it simmer for a few extra minutes, allowing it to reduce and thicken more. You can also reduce the amount of water slightly for a more concentrated sauce.
4. Can I add flavorings to my caramel sauce? Absolutely! You can add a splash of rum, bourbon, or even cinnamon for a unique twist on your caramel sauce.
5. How can I fix a grainy caramel sauce? If your caramel sauce turns out grainy, it’s likely due to crystallization of the sugar. To fix this, gently heat the sauce and stir until the sugar dissolves completely. If that doesn’t work, try adding a small amount of water to smooth it out.
Ingredients:
- 3/4 cup unsalted butter
- 1 1/2 cups light brown sugar, firmly packed
- 2 tablespoons water
- 1/4 teaspoon salt
- 1 tablespoon vanilla extract
- 1/2 cup evaporated milk (or heavy cream), or more to adjust consistency
Instructions:
- Prepare the Pan: Grease the sides of a medium saucepan with oil or non-stick spray. This helps prevent the caramel from sticking while cooking.
- Cook the Caramel: Add the butter, brown sugar, water, and salt to the saucepan. Cook over medium-low heat, stirring constantly, until the butter has fully melted and the mixture is smooth.
- Simmer and Thicken: Bring the mixture to a gentle boil while continuing to stir. Once boiling, reduce the heat and simmer for 5-8 minutes, stirring occasionally. The caramel will thicken and turn a golden brown color. Remember, it will continue to thicken as it cools.
- Add Vanilla and Milk: Remove the saucepan from the heat and stir in the vanilla extract and 1/2 cup of evaporated milk. If you’d like a thinner sauce, simply add more evaporated milk to reach your desired consistency.
- Cool and Store: Allow the caramel sauce to cool slightly before using. Store any leftovers in a covered container or jar in the refrigerator for up to 1-2 weeks. To reheat, warm in the microwave for a few seconds or heat on the stove over low heat.
Notes:
- Yield: About 2 cups
- Butter Options: You can use salted butter for a richer flavor. If using salted butter, reduce the salt to 1/8 teaspoon or to taste.
- For Salted Caramel: Use unsalted butter and replace the salt with sea salt for an extra indulgent treat. Add more salt to taste if you prefer a stronger salted caramel flavor.
- Freezing: Store the caramel sauce in a freezer-safe container and freeze for up to 3 months. Thaw in the refrigerator before using.
Nutrition (Per Serving):
- Calories: 261 kcal
- Carbohydrates: 34g
- Protein: 1g
- Fat: 14g
- Saturated Fat: 9g
- Cholesterol: 37mg
- Sodium: 192mg
- Potassium: 92mg
- Sugar: 34g
- Vitamin A: 476 IU
- Calcium: 69mg
- Iron: 0.3mg