The other day I gave you my recipe for Caramel Buttercream Frosting (Along with my version of caramel buttercream, inside) for my Angry Orchard Cupcakes. Today I want to give you the recipe for my Homemade Caramel Sauce. After many trial and errors, I finally developed a recipe that I am sure you all will love as much as I do!
I LOVE caramel!! I’ve never been able to turn down a soft, chewy piece of caramel candy or a warm drizzle of velvety caramel sauce over a cold scoop of vanilla ice-cream. In fact, when Mason (my hubby) and I make a random stop to Starbucks (these stops seem to be more frequent, lately), he always orders the Salted Caramel Cake Pops. That is, until they stopped selling them. Boo. (Insert Sad face…here).
This past Christmas, my husband asked me to make a cheesecake for his best friend and his wife (I still haven’t perfected my cheesecake recipe-boo! Sorry, Holly.). He told me that she, too, is a big fan of caramel and that’s about the only dessert she will eat. So, with that in mind, I decided I wanted to give the whole “make-your-own” caramel sauce a try. I love trying to go above and beyond when I get into baking. I guess that’s me trying to impress people, I don’t know, but being in culinary school I should be stepping up my game somewhere.
When I started, I kept in mind that the caramel is going to get its amber color and nutty flavor from the cooking down of the sugar (caramelization). I just didn’t know the best method to start with, so I tried it two ways. The first way, the very unsuccessful way, I added about 2 cups of sugar with a few tablespoons of water and cooked it in a large pot over medium heat. It started out great with very little color changes. After a few more minutes, it started crystallizing. Big nope. I tried adding a little more water to thin it and rid it of the crystals but it only worked for so long. I decided straight away that this wasn’t the approach I wanted to stick with so I remembered what Chef Rob told me about Gordon Ramsey’s method. For a simple caramel, Ramsey adds a layer of sugar in a pan over heat and lets the sugar melt down. He swirls the pan making sure the excess sugar gets melted as well. He adds butter and Viola! Caramel!
Sure enough, this way worked best for me! Ofcourse, I added a few more things to make it more of a silky-smooth sauce. This caramel has a deep amber color and is very rich in flavor that reminds me of Creme Brulee.
Here is how I make mine:
Homemade Rich, Velvety Caramel Sauce
- 1 Cup Granulated Sugar
- 3 Tbs. Butter
- 1/2 Cup + 2 tbs. Heavy whipping cream
- Heat a large pot over medium to medium high heat.
- Add 1 cup of sugar to pot and swirl to make an even layer over the bottom.
- Wait for sugar to start melting then swirl pot occasionally to finish melting the rest of sugar in pot. (bring off heat every now and then if you think it’s cooking too fast).
- Once all the sugar is melted and has an amber color, remove from heat and whisk in butter.
- Once butter is incorporated, gradually whisk in the cream. Do this step slowly to keep the caramel from getting sugar clumps.
- If the caramel sauce seems like it is too thick in the bend of the pot, place it back on the heat and whisk constantly until it is easily incorporated back in. (As soon as you return it to the heat it will bubble up so be sure to whisk quickly).
- Remove from heat and allow to cool a few minutes before using diving into this velvety smooth, rich decadent sauce!
This recipe may be a little complicated at first, but with practice and patience it will come easily after you get the caramelization of the sugar down pat. If you would like to see how Gordon Ramsey does it click here.
I hope you give this recipe a try and let me know how it worked for you. What would you use this sauce on?
Got a recipe you wanna share? Send it to me and I will give it a try and even feature it on my blog. Wanna be Blogger-Buddies? Contact me and let’s chat! 🙂
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