Sure, you can buy it. But a homemade caramel sauce is just so good and satisfying. (Plus! No special equipment needed.)
When you make caramel by yourself, you can taste the simplicity and purity. Plus: Caramel lasts a long time in the fridge, so you can even make it now for Shavuos.
First, combine the sugar and water in a saucepan and cook. The sugar will quickly dissolve and become liquified. Don’t stir during this stage!
Let it come to a boil…keep an eye on the pot. Since we’re making this without a thermometer, you’re going to pay close attention to the color.
First it’ll get lightly golden…don’t move away, things will happen quickly.
And that’s it. You have caramel!
Caramel will thicken in the fridge, but that’s ok. Just bring to room temperature (or warm it) to loosen it up again.
Homemade Caramel Sauce
Ingredients
- 1 cup sugar
- ¼ cup water
- ½ cup heavy cream
- 1 tbsp butter
- ½ tsp salt
Instructions
- In a saucepan over medium-high heat, combine sugar and water. Bring to a boil and let cook until mixture turns golden (do not stir during this time). Watch carefully, it might seem like it’s taking a long time, but then it will get dark quickly. Don’t let it burn!
- Once mixture is deep golden brown, remove from heat source and stir in heavy cream, butter, and salt.
- Keep in an airtight container in the refrigerator. Rewarm when ready to serve!
You should now use some caramel to finish and serve our Dairy Caramel Apple Galette!
Can this be made parve?
Yes I make it pareve with (unwhipped) Rich’s whip and margarine
but I find that the sugar doesn’t dissolve so ‘quickly’ as this recipe says. maybe that’s just because I’m scared it will burn so i don’t make the temp too high
NEVER touch hot caramel!! It gets REALLY hot and can cause serious burns chas v’shalom
This is a very interesting recipe because my caramel recipe is totally different. What you do is cook a liter of milk and some sugar for a few hours and then when it stats turning brown,you add some baking soda and it’s only optional to add the heavy cream. It thickens in the fridge and happens to be delicious. I wonder if the two recipes taste similar because yours is much faster,.
Your recipe sounds more like dulce de leche.
Oh my… ! This is a dangerous recipe… looks delicious!
I love this recipe! it looks so good! Especially for when you live out of town and can’t buy caramel sause easily…
It looks delicious by the spoonful but any ideas what to use it for (besides the galette recipe)?
Stir into ice coffee, drizzle over cheesecake, blintzes, ice cream, dairy chocolate chip cookies. possibilities are endless 😉
Amazing Caramel!! so cool that it tastes so Authentic!!!!!!!! Careful when adding the cream its very very hot
Amazing Caramel!! Tastes so authentic!!! careful its very hot when stirring
Was easy to do and was delicious!
I love the caramel it’s so yummy!! Does the caramel harden?
Does the caramel harden?
It stiffens when cold and loosens when warm 🙂 you can always add just a touch (think like a teaspoon or tablespoon amount) of your favorite liquor if you want to loosen it even more 😉 (I did that once and spread it over a cheesecake for a kidush and it was an instant crowd favorite!)