Homemade Caramel Sauce Recipe
- 1 1/2 cups white granulated sugar
- 1/4 cup (4 Tbsp) butter
- 1 cup heavy cream
- Begin by placing sugar in a medium to large saucepan over low heat. Even though this recipe only makes about 1 pint of sauce altogether, you need a much bigger saucepan because the caramelized sugar will bubble and foam up a lot when you add the butter and cream, and you don't want to get burned.
- Melt all of the sugar completely, stirring and swirling the pot as necessary to keep it from burning. Be aware that too much stirring can make the final product a little lumpy.
- Once all of the sugar is melted, add the butter carefully and stir to combine. Some of the caramel may harden and seize, but if you just keep stirring it over low heat, it will melt into liquid again.
- Then add the cream a little at a time because this is when the mixture will really bubble up. The caramel will harden again, but just keep stirring over low heat until it melts. Cook and stir until the mixture is well combined, and then turn off heat, and allow to cool. Cooking down the mixture a long time will result in wonderful chewy caramel candy, but if you are looking for sauce, you may not find that quite as wonderful.
- Pour over your favorite dessert or into a glass jar, and refrigerate for later.