Homemade Caramel
This Homemade Caramel is a hit! It’s super easy to make and requires only four simple ingredients! An enticing sweet treat! Store it in your refrigerator and drizzle it over your favorite pie or ice cream whenever you feel like it (or use a spoon and dig in 😄). You won’t be able to resist!
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Don’t you love caramel? Congratulations, you just found yourself a super easy recipe to make at home! It is the perfect dessert or ice cream add-on to give it that extra little something. I just recently made a Caramel Pear Pie and incorporated this homemade caramel. Oh my, oh my! Do yourself a favor and make that pie! You will not regret it!
A wonderful caramelly scent lingers around your house long after you are done with this amber-colored goodness. My kids love watching me make caramel (no worries, I have them observe from a safe distance!!). It’s a fascinating process, especially to see how the sugar starts to clump up and then “mysteriously” melts away 😄.
Of course, they always want to try it as soon as it is finished – already waiting with their spoons. But caramel is VERY hot right after you take it off the heat. So even if you are tempted to try it right away – don’t! Your mouth will thank you!
What is the consistency of this Homemade Caramel?
Hot caramel is liquid. It will start to solidify as it cools, and it will turn into a chewy texture. After refrigeration, it will be hard, and you have to warm it up to bring it back to a softer or even liquid consistency.
If you are wondering if this recipe works to make caramel apples, it does not! Because the caramel is too soft to stay on the apples and would not coat them well.
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E Guete (Bon appétit)!! Don’t forget to share some pictures with me and tell me how you liked this Homemade Caramel. It would make my day if you tag @mirjamskitchenyodel on Instagram, share on Facebook or pin on Pinterest.
Homemade Caramel
Equipment
Ingredients
- 200 g Granulated sugar pure cane sugar works best
- 90 g Butter unsalted
- 120 ml Heavy cream room temperature
- ½ tsp Salt
Instructions
- Heat cane sugar in a medium saucepan (heavy duty is preferred to prevent the sugar from burning). Over medium heat, frequently stir with a wooden spoon until sugar shows signs of melting. It will form clumps at first and eventually melt into a brown, amber-colored liquid. Continue to stir until all the sugar is completely dissolved.
- Stir in the butter until combined! Be careful because the melted sugar will bubble up rapidly when you add the butter. The butter may separate, don't worry, take the saucepan off the heat and stir vigorously. Keep whisking, and it will eventually come back together.
- Once the butter has melted and combined with the caramelized sugar, simmer for 1 minute without stirring.
- Slowly stir in the heavy cream. The mixture will again rapidly bubble when you add the heavy cream, so be careful! After you add the heavy cream, let it simmer for 1 minute without stirring.
- Remove from the heat and add in the salt. Let it cool down a little before using. Caramel will thicken as it cools.
