Homemade caramel sauce recipe
Homemade caramel sauce might sound intimidating but it is easy as can be and tastes way better than any store bought caramel you've ever tried!
Servings: 6 servings
- ¾ cup granulated sugar
- ¼ cup water
- ⅛ teaspoon cream of tartar read notes for substitutes
- 3 tablespoon butter
- ½ cup heavy cream
- ½-1 teaspoon seal salt flakes optional
Start by adding the sugar and the water, and the cream of tartar to a heavy bottomed saucepan and place over medium high heat.
Cook until the sugar dissolves and starts to turn a golden amber colored. Lift the saucepan and gently swirl to make sure that the caramel is evenly cooking. Sometimes, you might notice that the caramel is darkening faster in certain areas than others so that gentle swirl will help with that. This will take about 10-12 minutes
Turn the heat off and add in the butter and the heavy cream immediately. Stir using a wooden spoon to get everything well incorporated.
If the caramel looks clumpy, place the sauce pan back on the stove on medium heat and stir until it is smooth. You can now add in some sea salt or just let the caramel sauce cook to room temperature before transferring to a jar and into the fridge it goes!
If you don't have the cream of tartar you can use ¼ teaspoon lemon juice instead!
This caramel can be stored in the fridge for up to a 1-month or in the freezer for up to 3 months.
Calories: 216Calories | Carbohydrates: 26g | Protein: 1g | Fat: 13g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 58mg | Potassium: 27mg | Sugar: 25g | Vitamin A: 466IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg