Sweet Sundays // Caramel Sauce

caramelsauce_1

Learning to make a good latte myself has led me down a dangerous path… or maybe it’s a really good path? Yes. I followed this recipe by Bakers Royal to make my own caramel sauce from scratch, and now I’ve been using this for my coffee and lattes (Naomi has the loveliest presentation and photography, btw). It’s easier than you’d think, fun, and insanely delicious!!!

Step-by-Step-Homemade-Caramel-Sauce_Bakers-Royale-11

Homemade Caramel Sauce

Makes approximately 14-16oz

  • 1 cup sugar
  • 6 tablespoons water
  • 4 tablespoon butter
  • ¼ c heavy cream
  • 1/4 teaspoon salt (optional, for salted caramel sauce)

Instructions:

  1. Place sugar and water into a saucepan over medium low heat and stir the until sugar has dissolved. Dissolve any crystals forming on the side with a wet pastry brush.
  2. Once sugar has dissolved increase heat to high.
  3. At this point do not stir the mixture directly. Now and then, using the handle, give the pot a swirl to keep the mixture moving. The mixture will start to bubble after a minute or so.
  4. After 3-4 minutes the mixture will turn from a light amber to medium amber and then finally to a dark reddish brown color. Once the mixture starts to smoke, add the butter and heavy cream (NOTE: I personally like to omit the butter for my sauce, as I find it makes it taste like butterscotch… although perfect for ice cream and apple slices!!). The mixture will bubble wildly. Whisk to combine (bubbles will subside upon cooling). Set aside to cool completely.

Naomi’s Notes:

  • The longer the caramel cooks the harder it will become as it cools.
  • If after cooling the caramel is too hard, re-heat it and add more water, milk  or heavy cream to thin it.
  • If after cooling the caramel is too liquid-y, make a second batch and cook the caramel slightly longer, then mix the two together.
  • For a deeper caramel flavor add your butter and cream after the mixture has smoked for about 30 seconds.