Today is the beginning of a new recipe series I’m dubbing Fundamentals. I get a lot of emails from new bakers asking for basic recipes, tips, and product recommendations that will get them started with their newly acquired baking addiction.
While I can’t guarantee rock star status, I can provide you with some practical tips and simple tested recipes that work for me in my kitchen. The first recipe I am going to try and demystify is caramel, more specifically homemade caramel sauce.
I have a confession. Making caramel scares me. I love caramel, whether it’s by itself, sprinkled with sea salt, covered in peanuts, enrobed with nougat…well you get point. Although my love for caramel has been present for many, many years, I just recently started to make my own.
There have been some serious failures along one of which required the disposal of a pan. Yep, I tried to clean that sucker for days, so I ended up chucking it into the trash. Bottom line, caramel is finicky, it goes from perfect to a burnt mess in the blink of eye, but when you nail it, the outcome is extraordinary. Plus, you’ll never have to buy that overly sweet jarred stuff again!
On Friday, I’ll combine this luxurious caramel sauce with my Fleur de Sel Caramels to create one heck of a dessert!
Fundamental Information:
-Caramel is essentially melted sugar.
-There are two basic ways to make caramel: the dry method and the wet method. The dry method involves slowly heating sugar until it melts and is deemed as a bit more difficult. The wet method is more common and is what you will find in today’s recipe.
-In the wet method, granulated sugar is dissolved in water and then boiled until the water starts to evaporate. As the water escapes, the mixture goes through a series of stages that indicates the ratio of water and sugar.
Fundamental Gear:
-heat safe spatula or wooden spoon
-heavy bottomed pot (non-stick is easier to clean)- If using non-stick, it may be difficult to know if your caramel has reached the desired shade of amber. Simply use a heat safe utensil to remove a few drops of caramel to a white plate.
-reliable candy thermometer- you will risk burning your sugar if you don’t have an absolutely accurate thermometer; cheapos from the supermarket typically don’t cut it
Fundamental Safety:
- Give your undivided attention to the caramel sauce while you are preparing it.
-Caramel is HOT! Be careful. For reference- Water boils at 212°F, we are taking this sugar mixture over 350 degrees, so it’s incredibly hot.
-When you add the heavy cream to the pot of molten sugar, it will bubble violently and steam will escape. Stand back and keep your face away from the pot!
-Avoid a caramel catastrophe by making sure your heavy bottomed pot is large enough. Trust me; you do not want this caramel sauce to boil over onto your stove. It will bring you to tears. When you’re done, be sure to soak your pot and tools with hot water to help the cleaning process.
-Make sure your stirring utensil is heat proof. I typically use a wooden spoon or a silicone spatula.
Uses for Homemade Caramel Sauce:
-eat it with a spoon
-spoon it over your favorite ice cream
-drizzle it over your favorite baked goods
-stir it into your morning latte to create a homemade caramel macchiato
-use it as a dip for fresh apple slices
-jar these up and pass along to friends and family; just be sure to tell them it needs to be stored in the refrigerator
Homemade Caramel Sauce
Yield: 1 cup
Ingredients:
1 cup sugar
1 tablespoon corn syrup
1/4 liquid cup water
1/2 liquid cup heavy cream, heated until warm
2 tablespoons unsalted butter, softened
½ teaspoon fine grain sea salt
1 teaspoon pure vanilla extractDirections:
1. In a heavy saucepan (at least 5 cup capacity), stir together the sugar, syrup, and water until the sugar is completely moistened. Place your candy thermometer into the pot taking care that it is tip in immersed into the sugar mixture.
2. Heat, stirring constantly, until the sugar dissolves and the syrup is bubbling. Stop stirring completely and allow it to boil undisturbed until it turns a deep amber (like the color of Bass Ale) (see notes below). Immediately remove it from the heat and slowly and carefully pour the hot cream into the caramel. It will bubble up furiously.
3. Use a high-temperature heat-resistant rubber spatula or wooden spoon to stir the mixture until smooth, scraping up the thicker part that settles on the bottom. If any lumps develop, return the pan to the heat and stir until they dissolve. Stir in the butter and salt. The mixture will be streaky but become uniform after cooling slightly and stirring.
Allow the sauce to cool for 3 minutes. Gently stir in the vanilla extract.
Notes:
- Keep at room temperature for up to 3 days; refrigerated, about 3 weeks. To reheat, simply place in a microwave safe container and heat for about 45-60 seconds. Stir well.
- I have 3 thermometers and they all register different temperatures. In my opinion, it's best to rely on the color of the caramel as opposed to the temperature. You want to look for a dark dark amber color. However, dark amber goes to burnt in a matter of seconds. If using a thermometer, start paying close attention at about 340 degrees. Once the color deepens, pull the mixture from the heat.
Tempting Twist:
Use fresh vanilla bean instead of vanilla extract. Simply scrape the seeds from inside ½ vanilla bean. Place the seeds and pod into the cream while it’s warming. Remove pod from the cream before adding to the hot sugar mixture.{Edited: 12/17/11}
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{ 105 comments… read them below or add one }
I am dying to try this!
YUM! Caramel, this is my favorite ice cream topping! Love your new fundamental series, what a great idea!
YUM! My mouth is watering!!! I can’t wait to make this!
I’ve never made caramel sauce before. You make it seem so easy
Homemade caramel is the bomb! I make it waaay too often. I mean waaaaaay.
Can’t wait to see everything in this series. What an awesome idea!
What a great new series, Jamie! Love it and I adore all things caramel too.
Awesomly set out instructions!
Takes the fear out of it. Def gonna try this one soon
Can’t beat a good home made caramel sauce – it goes so well with everything ;0)
I’m going to love your new series “Fundamentals”! This caramel sauce looks awesome. Great recipe!
Sounds like a great series!! The little girls I nanny for LOVE caramel sauce so this would be fun to make our own. Where do you find a reliable candy thermometer?
Alyssa-
Here is the one that I have. It’s my third one and by far my favorite!
-Jamie
Why oh why did I look at the before 7:00am ??? Now I am going to obsessed with it all day long!! Gorgeous!
I love home made caramel, and vanilla bean sounds like such a delightful addition.
Now do you have one for hot fudge? I made caramel for the nieces and nephews for Christmas. The caramel crystallized after it sat overnight. WHY??? (not this recipe, but one I found on Tasty Kitchen)
and once you make your own you will never, ever go back to buy jarred stuff again! looking forward to this Jamie!
You’ve done an excellent job of explaining this, but I’m still skerred. Can I use it as an excuse to come to your house for a lesson?
Great tips! I remember how intimidated I was the first time I made my own caramel. This is a great resource for beginners.
Great post! Homemade caramel is one of my favorite things.
this is super helpful, thanks!
Wow this looks amazing! Caramel is so finicky, but your recipe sounds easy. Will def have to try!
Was glad to see you go with the water method. I’ve done both and even though it takes a bit longer, have never had a problem with it, which I can not say for the dry method of melting the sugar! I made caramel sauce for holiday gifts. Might have added some rum and cinnamon. There are no words…except those from gift recipients!
Once you make homemade it’s over; nothing compares does it?
I love this! Thank you for sharing
So want to try this! But, I have to admit it’s a little intimidating!
I just found your site and I love it! Thanks so much for helping us with our own baking addictions!
Semalee @ Nailing Jello to a Tree
The last time I tried making caramel, it didn’t turn out so well. This makes me want to give it another try!
sounds delicious! for a more simple caramel, you can also heat a can of sweetened condensed milk for about 6 hours, not boiling but not simmering…
It doesn’t need to be cooked for 6 hours. You can boil it for about 2 to 3 hours (depending on the sweetness and brand of milk) and it comes out perfectly delightful. I’ve been doing that since I was a kid. Just be sure to take the label off the can before boiling. Tip: If you have any ethnic stores in your area try getting either the Russian or Ukrainian brand of canned condensed milk. I find it tastes the best and works quicker.
I’ve never tried making caramel, but this looks so inciting! And I LOVE the Jadite cup by the way! LOVE, LOVE, LOVE, Jadite!
I do the following:
take a can of sweetened condensed milk (basically sugar and milk cooked down until really thick) and WITHOUT OPENING IT, place it into a heavy pot with a well-fitting lid, and add water about 1/2 way up the can. Then bring to a boil, and let simmer for anywhere from 1 to 3 hours…the longer it simmers the darker the sauce will be….once you take it out, be very careful upon opening, but you will have a thick and beautiful caramel sauce. I do this for an hour to and hour and a half, and it gives a very light caramel sauce…I drizzle it over a pan of unbaked brownie batter, add pecans and chocolate chunks, and voila! turtle brownies!!!!
Hey !!
I just want to say that i love your blog and I have published it on my blog in my blog roll.
I don’t know if I have to get any sort of consent for this? Is it okay if I put it on?
http://coco-pistachio.blogspot.com/p/collection.html
Looks delicious and such a gorgeous colour. I can just imagine it drizzled over cheesecake – yum!
I tried to hold back… I tried not to make these tonight – but I couldn’t… I needed them!
I am printing this NOW! I cant get enough of your site! : ) LOVE IT!
Drizzle a little caramel over your whipped cream in your hot chocolate and you will be in heaven. I promise.
Great recipe! I can’t wait to try this and add it to my vanilla bean ice cream!
I just made my first caramel recently.. I couldn’t help putting it on everything
I wonder how long it lasts.. Mine was gone within a few days.
Ok so maybe Im the only one but I just made this and it tastes burnt. I just bought a candy thermometer for the recipe and I waited until it got to 380 and then promptly pulled it off and added the other ingredients. I can’t seem to figure out what I did wrong. The thermometer I bought is a Tru Temp by Taylor It had a 10 yr warranty so I thought it would be a good idea. Any suggestions about what I should do next time or what I possibly did wrong. Oh I also accidently added the vanilla at the same time I did the butter and the salt. HELP
Ok so I made a second batch not quite as bad as the first and the third is finally consumable yummy carmel. I had to pull it about 8 degrees below the 380 and it was still a brassy color. I’m going to make a fourth batch to prove to myself it wasn’t a fluke plus I want more carmel since the majority will be going towards snickers cupcakes.
The first time I tried to make caramel sauce I totally burnt it. Like had to take the pot out to the backyard because it smelled so bad burnt. I think it’s time to try again with these expert tips!
I just used this recipe for my homemade cinnimon rolls. They came out sooo dank. Definately my new faveroite recipe for caramel sauce!!
My mom used to make homemade caramel sauce that she would serve hot over cold rice. SOOOO good.
Just made this! The first attempt came out burned, but the second attempt came out beautifully. I hit a few little bumps along the way but the end result was creamy, yummy caramel. Thank You!!
can i replace corn syrup with maple or golden syrup? It’s hard to find corn syrup at my local store.
You can google substitutes for corn syrup (there is a good list at joyofbaking.com) but I really don’t think that any of them will work in this recipe. Corn syrup should be available at literally every grocery store in the baking section.
What if you want to avoid any corn by-products (esp GMO)? There HAS to be a better substitute.
I just used molasses. It was amazing.
I wish you had told the temperature to cook at and also how long it would take to see the Bass Ale color.
This is THE BEST CARAMEL SAUCE EVER! Now that I have gushed, I have to say that after letting it boil on medium for what seemed forever, I noticed that even though the thermometer was only on about 350 degrees, I was seeing some smoke, so I pulled the pan off the eye and proceeded with the recipe. Worked out perfectly. The slight saltiness is just perfect. This may be my Christmas gift to my friends.
and blending the cooled caramel sauce and some sea salt into buttercream makes a frosting that is unbelieveable amazing. Yum.
I am anxious to make this cheesecake. The pictures make it look so good, These are the best instructions ever! Thanks
OUTSTANDING recipe and directions. Made this fresh to top my french toast I served Thanksgiving morning. It was rich, creamy, buttery, it was the bomb. Oh by the way I added toasted pecans the syrup as I kept it warm while I made the french toast, added another dimension and texture, everyong loved it.
Can caramel sauce be frozen?
Let me just say every caramel recipe I have tried ended in failure. Im going to try this one this weekend! Hoping it works well!
So…did the same as Jacqueline Powers and basically burned my first batch. I’m gonna try again in the morning and take it off the heat way before it reaches 380…crossing my fingers!
Leslie-
Sorry you had a hard time with the recipe. I adjusted the recipe a bit and noted the edit. In my opinion, it’s best to use the visual color as opposed to the thermometer – all of my thermometers register different temps. What you are looking for is a dark amber color. However, it will go from dark amber to burnt in a matter of seconds. I hope this helps! Happy holidays to you!
-Jamie
Just wanted to let you know that my next batch was a SUCCESS! Thanks for this great recipe!
how do I keep my caramel from crystallizing ? I want to make it into threads, using just sugar and water?
with just sugar and water it is really, really hard. Basically the littlest thing can set up a crystallization reaction. This is why you add the corn syrup. It prevents the crystallization. You only need about a table spoon, and technically it is sugar.
If you’re trying to make threads, you don’t need to prevent crystallization – just make threads while the caramel is still hot. Cook a batch of sugar & water, and when it’s nearing the right consistency, dip in a fork and lift it up high to create threads. Then quickly gather them up by hand or onto a utensil.
Good recipe for caramel sauce. I agree that the dry method is much harder than the wet method, the sugar so easily burns even on a low heat. I like that you warn the readers about the dangers of cooking this, as the first time I made this a few years ago I burnt my finger to 1st degree standard, just by dripping a bit of caramel accidently. It hurt, so readers take notice of the warning!
I made this without a candy thermometer, as mine was broken. Batch 1, was afraid of burn, so the low temp evaporated off my water and it turned lumpy before browning. Batches 2 and 3, in a larger pan and higher temp (at least past half-way on the dial), just stared at it until I saw something that looked like “Bass ale” or “deep amber” and removed from heat. Batches 2 and 3 were amazing and almost the same. Thank you very much!
i can’t find this corn syrup, with what i can replace it
If you can go to a grocery store, you can find corn syrup. Literally every grocery store carries it in their baking section.
I’m a bit of a lazy cook and I found the easiest way to make homemade carmel sauce is to boil sweetened condensed milk in the can, in water, for 3 hours, turning it every 1/2 hour or so. Comes out to perfection! I always let it cool down for a while before I open it up, so it comes out a bit like pudding, but if you wanted it thinner, you can nuke it in the microwave.
I recently tried another caramel recipe and failed because of poor instructions! I wish I had found yours first. Next time, I’m going to use your recipe… consider this bookmarked!
One of my Little Chefs made this while I supervised and instructed. We actually had to make this twice because the first time it burned. But it was good because we learned a few things for the next batch. It can still be improved for the next time, but considering the age of Little Chef A I think she did an amazing job! Check out our experience! http://www.fivelittlechefs.com/2012/02/homemade-caramel.html
do you take your own photos? you are amaizng!
Carla-
Yes, I take all of the photos that you see on the site. Thanks so much for your kind words and for stopping by.
-Jamie
Hi,
Is this caramel thick enough to use ‘thinly’ as a cake filling and can the cake be left out for 8-12 hours at room temperature (spring weather for a wedding cake)??
Danielle-
Although it has some thickness to it, my initial reaction is that it wouldn’t maintain its integrity as a cake filling. I would definitely give it a test run before the big day. Thanks for stopping by.
-Jamie
I love cooking and baking but caramel has always haunted me. Even with a candy thermometer I manage to burn it every time. This recipe came out great though! I literally just finished making it, and I’m burning my mouth licking the spoon.
One thing I noticed, however, is that my sugar never really turned a deep amber. It was melted and thickening and a lovely light amber color, but then before it got darker it started to congeal and crystallize. I kind of panicked and poured the cream in then. I just kept cooking it for another five minutes with the cream, though, and it darkened and thickened up nicely. Maybe my heat was too low? Either way it turned out great, thank you so much for the great recipe and tips!
First time making caramel, I’m a vegan but I followed your recipe with some tweaks:
-used Silk vanilla soy milk for heavy cream (I was worried it wouldn’t thicken up or taste good without using Silk creamer or another vegan heavy cream equivalent, but it didn’t seem to make a difference!)
-I used raw agave nectar in place of the corn syrup…just because I didn’t have any
-Smart Balance vegan margarine in place of butter
-Added a little less salt since the margarine is salted
Despite all the lower fat swaps and the agave, it tastes just like normal caramel sauce! Delicious!
Thanks for your recipe!
Thanks a lot for this! One question: If you have to heat put the sauce back up after adding the heavy cream to make it smooth, do you take it OFF the heat before adding the butter and salt?
Kayla-
Yes, you’ll want to get the mixture smooth, remove the pan from the heat and then add in the butter and salt. I hope this helps.
-Jamie
Hi Jamie,
This recipe seems to be a total winner.I would like to try this .Can you please suggest a substitute for corn syrup ?anything close to it and can be easily available.Corn syrup is not very popular here in India and the imported ones cost a bomb! Thanks for the superb recipes .
warm regards,
Priya
Priya-
Corn syrup helps to prevent the caramel sauce from crystallizing when stirred. You can substitute Lyle’s Golden Syrup (refiner’s syrup) for the corn syrup. I hope this helps.
-Jamie
What’s the corn syrup for? Does it make any difference if omit that ingredient?… i don’t like using corn syrup or any other over processed ingredients.
Luis-
Refiner’s or corn syrup helps to prevent the caramel sauce from crystallizing when stirred. You can substitute Lyle’s Golden Syrup (refiner’s syrup) for the corn syrup. I hope this helps.
-Jamie
Do you realize that white granulated sugar is also heavily refined and processed? Also, the corn syrup used here isn’t the high-fructose type that has gotten so much bad press recently.
Hi Jamie let me first say that I love your website. It is helping me become a better cook which I am so excited about.
Okay now about the Caramel Sauce. My first attempt, I failed miserably. I was worried about burning my caramel and took the pot off too soon, (I used a non-stick) ending up with a tan colored, grainey mess. However, I stirred this concoction into a hot cup of coffee and it was delicious. My second attempt today about an hour later gave me perfect caramel sauce. I used a stainless steel pan and a “real” candy themometer, not the supermarket (which you warned against) one. I even added some Myers Dark Rum. Haven’t tasted it yet too hot, but it looks and smells perfect. Thank you so much for the step by step.
Lisa-
Hi! Trust me, I have burnt my fair share of caramel sauces, but I am happy to hear you finally nailed it with this one! I love the addition of the Myers Dark Rum – genius. Have a great day.
-Jamie
Thie was the BEST recipe Ive ever tried for this sauce! I put it on Pinterest!
) Thanks for sharing!!
Carol-
I am so glad to hear you enjoyed this recipe, thanks so much for reporting back on your experience. Have a great day.
-Jamie
Earlier this year I made caramel sauce using the dry method. The resulting sauce was usable but not great and I was a ball of nerves during the whole ordeal. Today I made a batch using your recipe and what a difference! Yes, it did take longer but the process was much less harrowing. I cooked it on my electric stove with the setting between 4 and 5, which turned out to be perfect. I am so happy with the outcome I will never again use purchased caramel sauce. Thank you for a terrific recipe.
Robin-
I am so glad you enjoyed the caramel sauce! Thanks so much for coming back and telling us your thoughts on the recipe. Have a great week!
-Jamie
Why do you need the corn syrup? I thought it was the oil/fat from the butter that keeps it from solidifying? Just wondering. I don’t know myself and would like to hear your take on this.
I tried experimenting and making caramel sauce a couple of days ago without even looking at a recipe. I put butter, sugar and water in a stainless steel pan and kept stirring over heat until it browned as much as I wanted. Then I stirred in some milk and although it was very bubbly in the pan, it spooned over my bread pudding nicely and stayed soft even over night in the fridge.
I think omitting the butter would have made it a sauce that hardens but I haven’t tried that yet.
Hi there,
Is there a way to better improve the shelf life of home made and jarred caramel?
Thank you!
I found your site today and just finished the caramel sauce. It turned out beautifully–I did not even use a thermometer because the liquid level was too low to reach the ball of the thermometer.
I would like to share that I used medium heat throughout (your recipe does not specify heat level) on an electric ceramic smooth top range. It was just fine, the boiling part took 11 minutes.
Thanks for this!
Malinda-
Thanks so much for stopping by and leaving your valuable feedback. I’m so happy to hear the recipe was a success for you. Have a great day.
-Jamie
Thank you. I made a triple batch, DELISH!!!
Jodene-
I am so happy to hear you enjoyed the recipe – thanks so much for leaving your feedback! Have a great day!
-Jamie
I just made caramel sauce PROPERLY thanks to you!
Your step-by-step instructions were a huge help. I have to say, I like the wet method better- it’s much safer, slower, and more cautious than the dry method, which I managed to get right only one time when I made cashew brittle a couple years back… managed to burn my hands and destroyed some spatulas in the process…
I did substitute the corn syrup with maple and the heavy cream with almond milk, as that was all I had on me. Each worked out swell and my caramel as a maple-nut scent to it that is great for this holiday season. =)
I used a heavy, nonstick, sauce pan over #6 (medium) on our electric stove and nothing over-boiled, burnt, nor smoked up my house. JOY!!
Slow and steady wins the race
Priscilla-
I am so happy to hear that you enjoyed the recipe. Thanks so much for leaving your feedback – have a great day!
-Jamie
Today was the first day that I’ve ever considered making anything homemade and for it being the first try I have to say it was a grand success. I only have one question, if it is too thick to use in a squeeze bottle for a topping how do I thin it out a bit?
Malyssa-
I am so happy to hear you enjoyed the recipe – thanks so much for stopping by and leaving your feedback! Have a great weekend.
-Jamie
OMG This is my first time attempting to make caramel sauce and it turned out PERFECT! Thank you so much.
Dana-
I am so happy to hear you enjoyed the recipe, thanks so much for stopping by and leaving your feedback!
-Jamie
I just made this for an apple dip (we ended up dipping other things in it, too). In addition to the vanilla, I added some bourbon at the end as well to make it a bourbon caramel sauce.
I used real maple syrup worked in place of the bit of corn syrup.
Thank you for your time in working on this recipe. The caramel taste very good. My other family members are going to love this one.
Chris-
I am so glad you enjoyed the recipe. Thanks for stopping by and offering your feedback- have a great day!
-Jamie
Delicious! Thanks for the recipe. I pinned it to make again! Yum!
Crystal-
I am so glad you enjoyed the recipe! Thanks for stopping by and providing your feedback – have a great day!
-Jamie
I needed caramel syrup to make homemade starcrunch. I made this caramel recipe and it was AWESOME. Then I used it for the starcrunch recipe. FAIL. But the caramel was SO good….
I just made these again last night as Christmas gifts for neighbors and teachers. I tripled the recipe this time and it filled 2 pint-sized mason jars… obviously I’ll be making more, or using smaller jars. While the caramel is still hot, pour it into the mason jar, put the lid on and twist it tight. Then turn the jar upside down and let it cool for a couple hours. The button on the lid should suck in, and your caramel is then sealed/ canned! Add some cute fabric around the lid, attach the recipe (or this website), and package it with some red and green apples for Christmas. Everyone who has tried it as LOVED IT! A wonderful, inexpensive and easy gift.
I tried the recipe this morning. It turned out great. Substituted the heavy cream with 1% lowfat milk and the butter with olive oil. This was so simple. Happy I came across this website.
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