So what doesn’t caramel go with? You can use it for desserts, dip an apple in it, pour over ice cream… honestly, I think the options are endless (and delicious)! I love to keep a jar of this in the fridge especially as the holidays come around (it doubles as a wonderful hostess gift) and use it in… well, anything. This is my basic go-to caramel sauce.
There is always a difference in approach when making caramel. You can either do the dry method or wet method (which means boiling water with the sugar). I find that while many feel the dry method is more intense, it’s easier. Caramel sounds scary but this is so quick and fast!
This seriously is so delicious! Sprinkle with salt for a salted caramel or enjoy it as is. Now you can make caramel all the time!
Watch how to make this homemade caramel sauce:
Homemade Caramel Sauce
- 2 cups sugar
- 2 tbsp corn syrup
- 1 cup heavy cream
- 4 tbsp cold butter
- 2 tsp vanilla extract
- 1 tbsp rum, optional
- Place sugar and corn syrup in a 4-5 quart kettle and place over medium-high heat.
- Let sugar begin to melt. The sugar will liquefy around the edge of the kettle. Begin to stir constantly to ensure the sugar melts evenly.
- Stir until the sugar is completely melted and dark amber in color.
- Remove from heat.
- Slowly stir in heavy cream in small amounts. The caramel will bubble vigorously, but continue adding cream until it is incorporated and the caramel is smooth.
- Add the vanilla and rum, if using.
- Add in cold butter and stir slowly to bring down the temperature of the caramel. Stir until completely smooth.
- Pour into an airtight jar and store in the refrigerator.
- Caramel will harden when it’s in the refrigerator. To use, bring to room temperature or heat slowly in the microwave.