Homemade easy caramel sauce, made with 5 ingredients and 10 minutes. It is extremely easy to make caramel sauce at home and is so much better than the store-bought caramel.
This caramel sauce recipe video will take you through step by step process to make your own caramel within minutes. I was reluctant to make this sauce after an initial disaster but I soon realized that it’s not very difficult to make. It is as easy as it can get. Just make the simple caramel sauce once and then go ahead and play with flavors you fancy. Beetroot, toffee, whiskey, orange, possibilities are endless.
This recipe is definitely going to help you because you can see exactly at what stage I add the cream and whether or not I stir the sugar syrup to make the caramel. When I started reading about the recipe for caramel, I came across so many rules and tips that people follow but frankly it confused me to no end. I finally made the way I thought will be the easiest for me and I am glad I did! This recipe is definitely a keeper!
It only takes 5 ingredients for a simple caramel sauce. Sugar, water, salt, vanilla essence and cream. This recipe of caramel sauce is made with white sugar. You can always use brown sugar or cane sugar.
This sauce keeps for up to 20 days in the fridge and only for a couple of days outside as it has a dairy element in it. You can pour this sauce over french toast, ice cream, desserts, cakes, candies, pancakes, popcorn! In short, pour it over everything or simply dip a spoon and lick it! You have to make the sauce once to experience what a fresh caramel tastes like!
How To Make Caramel Recipe Video | Easy Caramel Sauce Recipe
Homemade easy caramel sauce, made with 5 ingredients and 10 minutes.
- 3/4 cup Sugar
- 1/2 cup Water
- Pinch Salt
- 1/2 cup Heavy cream
- 1 tsp Vanilla Essence
Heat sugar, salt and water on medium flame till sugar melts and starts bubbling.
Once it starts getting brown, keep an eye on it. Swirl the pan a bit or mix with a spatula for uniform heat throughout.
Once you see that the sugar syrup is almost golden brown, add cream and mix through.
Once the sauce is sufficiently thick, switch off the gas and add vanilla essence. Mix well.
Store in a dry jar at room temperature for up to 2 days and in the fridge for up to 20 days.
If it's refrigerated, slightly warm the sauce before using to loosen it a bit.