Homemade caramel is so easy to make with just a few ingredients and it genuinely tastes so much better than store bought. I know it seems tricky but if you follow the simple steps I have shown in the pictures below it's not really that hard.
The key is to have all your ingredients ready, watch the syrup colour closely and take it off the stove as soon as it reaches the perfect golden colour. The photo's below show the progression from clear to gold over about 6 minutes. But once it reaches that golden stage you don't have a lot of time.
Make sure you have a safe spot to pop your hot saucepan onto to whisk in the cream, and also that the cream and butter are already measured and your whisk is already out and ready to go.
Oh and defiantly make sure you warm your cream. If your cream is prewarmed before you pour it in, it will not seize or become a big clumpy mess when you add it to the super hot syrup. A few seconds in the microwave to get the cream lukewarm will make a big difference to your caramel making experience.
This batch in the photo's has a touch of honey, salt and vanilla to add flavour, but really you can leave all those ingredients out.
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| Edible cookie dough recipe CLICK HERE |
I drizzled this caramel onto some chocolate chip cookie cups filled with scoops of cookie dough frosting (CLICK HERE for cookie dough recipe) and it was incredibly decadent. Then I followed up with brownie cups filled with the same frosting and they were even more delicious.
Once you learn how to make caramel sauce you'll be reluctant to ever buy it again it's so easy and seriously tastes so much better.
Happy Baking
XX
Linda M
Caramel Sauce for drizzling or dipping - yield just over 1 cup. Best storage is airtight sterile glass container at room temperature for up to 2 weeks. Can be stored in fridge or frozen. I have used a little honey in this sauce, if you prefer you can use liquid glucose or light corn syrup.
45 g (1 5/8oz) water
1 tsp honey
40 g (1 3/8oz) butter (heated in microwave for 20 seconds)
120 g (4 1/4oz) cream (heated in microwave for 30 seconds)
1/2 tsp salt
1/2 tsp vanilla
Put water, honey and sugar into a saucepan and stir very gently.
Cook on medium heat until the sugar is dissolved. DO NOT STIR!
Increase heat until the mixture boils and becomes a clear syrup and then starts to turn golden.
If necessary swirl the pan very gently and only a little to cook evenly, do not stir.
Cook until the colour reaches the desired strength of caramel, around 6-8 minutes. The one in the pictures was simmered for approximately 6 minutes.
Remove from heat, add the cream whisk , then add the butter and whisk until well combined
Add the vanilla and salt and whisk again. Pour into a clean jar.
This caramel is drizzle consistency, if you want it thicker return to heat (at medium low) after adding cream and butter and cook for a little bit longer until it thickens. The consistency in these pictures is for drizzling or dipping and it will not harden.
I stored my caramel in a clean glass jar at room temperature and it lasted for 2 weeks. Ensure your glass is very clean and the utensils you put into it are also clean. You can also store in fridge or if you want freeze smaller portions in ziplock bags and defrost in fridge as needed.
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| I used a disposable zip lock bag to pipe the sauce onto the cookies |
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Linda McCubbin is a blogger, baker, maker and author of the cookbook ' Sweets on a Stick': More than 150 kid friendly recipes for cakes, candies, cookies and pies on the go!. Published in the US in 2011 (under my previous name Linda Vandermeer).
Original photos and recipe from the Bubble and Sweet blog ©Linda McCubbin 2025. I love when people share my blog ideas and give credit. Please feel free to link back to my blog for non commercial purposes or contact me. Affiliate links and adds may earn me money, however all ideas and opinions are my own.
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