How to Make Caramel

Three ingredients are all you need to make smooth and creamy homemade caramel sauce.
Forget spending your money on store-bought caramel. Making it yourself is easy!
Plus you can modify it as much as you like.
Want salted caramel? Just stir in half a teaspoon of salt at the end.
Fancy some nutty caramel? Sprinkle some chopped peanuts on top (salted or unsalted) before serving.
Perfect for drizzling on ice cream, making your own caramel-filled candy or even as a decadent topper for breakfast bananas on toast.
It’s a lot easier to make than you think, and you don’t even need a candy thermometer.
Be warned though, the melted sugar is HOT. Be extra careful when stirring in the butter and cream (it’s a good idea to keep the kids out of the kitchen to prevent any accidents!).

  • 2 cups granulated sugar
  • 12 tbsp (180g) unsalted butter cut into small chunks
  • 1 cup heavy cream
  1. Place the sugar in a large heavy-bottomed pan over a medium heat. Once the edges of the sugar starts to turn to liquid, stir with a heat resistant rubber spatula. Keep stirring every few seconds.
  2. The sugar will initially go very lumpy, then will turn to a golden liquid. Continue to heat whilst stirring until all the sugar (including any smaller lumps) have melted. If it seems to be taking a long time, turn the heat down whilst stirring, to prevent the caramel from burning.
  3. Once all the sugar has melted, very carefully add the butter to the pan. It will bubble and spit, so you may want to lower it in with a spoon to be extra careful.
  4. Stir the butter in for 2 minutes. You may find that the butter doesn’t completely stir in – some of it may stay on top. This is fine (it will mix in properly once the cream is added).
  5. Pure in the cream, whilst stirring. The caramel will bubble up quite a lot at this point. Once combined, allow the caramel to bubble for a minute – stirring once or twice – then turn off the heat.
  6. Leave to cool, then pour the caramel into one large or 2 small sterilised jars.
  7. Serve once cool, or cover and refrigerate until needed.
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