Homemade Caramel Sauce
Prep time
Cook time
Total time
Homemade caramel sauce takes your favorite dessert up a notch, and it's easier than you think!
Serves: About 1.5 cups of caramel sauce
  • 1 and ½ cups sugar
  • 1 and ½ Tablespoons light corn syrup
  • ½ cup water
  • ¾ cup heavy cream, heated until warm
  • 3 Tablespoons unsalted butter, softened
  • ¾ teaspoon sea salt
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon vanilla bean paste (optional)
  1. In a large, heavy bottomed saucepan,
  2. In a heavy saucepan (at least 5 cup capacity), stir together sugar, water and corn syrup.
  3. Place candy thermometer over the side of the pan.
  4. Over medium high heat, stir constantly until the sugar dissolves and mixture comes to a boil.
  5. Allow to continue to boil, undisturbed, until syrup reaches 350 degrees and turns a deep, amber brown. This will take about 10 minutes.
  6. Immediately remove from heat.
  7. Carefully add heavy cream. BE CAREFUL, as the mixture will violently bubble and boil. Using a heat-proof spatula, stir mixture carefully until it begins to settle.
  8. Add butter and salt, and stir until butter is melted and completely combined.
  9. Allow to cool for 3-5 minutes, then stir in vanilla bean paste and vanilla extract.
  10. Serve warm, and enjoy!
Important notes:
  1. Hot, boiling sugar can be very dangerous. Please keep children away from the stovetop while preparing caramel sauce, and do not taste-test with your fingers.
  2. Be sure your pan is big enough to hold at least 8 cups of liquid, and do not put your face or hands above the pot after adding the heavy cream.
  3. Allow the caramel to cool in a safe place until the temperature is safely reduced.
Recipe by Lemon Sugar at http://lemon-sugar.com/2013/10/homemade-caramel-sauce.html/