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Homemade Caramel Sauce

Yields16 ServingsPrep Time5 minsCook Time10 minsTotal Time15 mins

Sticky and sugary! Brings back memories of grandma's jar of Werther's Caramel Candies.

 1 cup Granulated White Sugar
 ⅓ cup Water
 ¾ cup Heavy Cream
 2 tbsp Unsalted Butter
 ½ tsp Salt
1

In a heavy-bottom pot, add sugar and level it out. Add water.

2

Put it over medium heat, until sugar dissolves and turns clear.

3

Raise the heat to medium-high and cook until golden brown. If you have a thermometer, you're aiming for 338 - 350°F.

**DO NOT LOOK AWAY DURING THIS STEP!!

4

Turn off the heat and immediately pour in the cream. The sauce may seize up, and that's okay.

5

Add the butter and salt and stir everything together until smooth. If you're having trouble getting it to smooth out, you can put it back on low heat while still stirring.

6

Let the sauce cool before storing it in a glass jar.

7

It will stay liquid and keep in the fridge for 1 month. Or it will stay fudgy and keep in the freezer for 12 months.

8

ENJOY on apples, ice cream, cake, etc. Just heat up in the microwave at 5 second increments.

Nutrition Facts

0 servings

Serving size

1 Tbsp

Amount per serving
Calories79
% Daily Value *
Total Fat 3.5g5%

Saturated Fat 2.2g12%
Cholesterol 12mg4%
Sodium 303mg14%
Total Carbohydrate 12.7g5%

Dietary Fiber 0g
Total Sugars 12.7g
Potassium 5mg1%
Vitamin D 20mcg100%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.