Homemade Caramel Sauce Recipe
One thing I have missed a lot since living in Thailand is caramel chocolate. I have always loved chocolate filled with caramel and so decided it was time to finally make some homemade caramel for myself.
Caramel is so quick and easy to make and only contains a handful of ingredients. More importantly, fresh homemade caramel tastes so much better than anything you can find at the supermarket.
You only need sugar, cream, butter and salt to make the recipe but I like to add a couple of extra ingredients to give it that extra kick. I included a touch of lime juice and a drop of vanilla just to enhance the flavour that little bit more.
This caramel is perfect as filling for chocolate but can also be used a sauce and poured over ice cream, pie, cake, cookies or any other dessert that you feel like. I also pour it into piping bags and pipe it into patterns over chocolate truffles as you can see with my banoffee pie chocolate truffles.
So follow my steps to make this delicious salted caramel sauce and you’ll never end up buying it again.
And you don’t even need to use a thermometer.
Only a handful of ingredients
It only really takes 3 ingredients to make caramel – sugar, water and cream, but there are a few extra ones you can include to suit your tastes.
Salt is one of those options and if you don’t like salty caramel then just leave it out. I like to add lime juice, vanilla and butter to enhance the flavour and to give it that silky finish.
So here are the ingredients I use:
- 1 cup of Sugar
- 1/3 cup of Water
- ¾ cup of Heavy Whipping Cream
- 2 tbsp Butter
- Lime juice from half a lime (optional)
- 1 tsp Vanilla (optional)
- ½ tsp Sea Salt (optional)
- A deep pan
- A wooden spoon
- A heatproof bowl
How to make caramel sauce – Step by step guide
First things first, have your pan, wooden spoon and all the ingredients ready and at hand next to your stove. It doesn’t take long to make caramel and you need to stay with it until the end. As I have found a few times, it can burn very quickly if you take your eye off it, even for only a few seconds.
How to store the caramel sauce?
The caramel can be stored for around a month in the fridge and only needs to be warmed up in the microwave or a pan before using again.
You can also freeze it for a few months in which case you will need to let it get to room temperature before warming it up to use.
I absolutely love chocolate filled with caramel but it is also perfect on ice cream, on top of a cheesecake, covering an apple or just eaten on its own by spoon.
I hope some of you try to make it yourself and if you do, please comment below to let us know how you got on.