Caramel Sauce

Servings: servings

Calories: 155cal

Combine sugar, corn syrup, and water in a heavy saucepan or dutch oven and stir.
Bring to a simmer over medium heat, stirring gently and frequently to ensure that the sugar dissolves.
Wash down the sides of the pan (any visible sugar granules) using a wet pastry brush. This will prevent the sugar crystals from incorporating back into the caramel later and turning it grainy.
When the mixture begins to simmer and the sides are completely washed down, stop stirring and insert a candy thermometer into the sugar mixture.
Cook over medium heat until the mixture reaches 360°F. The sugar will turn to an amber caramel color.
Remove from heat and slowly stir in the cream, being cautious as the mixture will splatter.
Stir in vanilla extract and the butter, adding a couple tablespoons at a time until it is all melted and mixed in.
Cool caramel sauce completely before storing.

5 from 4 votes

This recipe yields about 2 1/2 cups. Each serving is calculated at 2 Tbsps.
The temperature increases rapidly once the sugar mixture begins to caramelize (turn amber). The time leading up to this change may seem slow, but monitor the caramel carefully once it hits about 145°F so that it does not burn.
Store in the refrigerator for up to 3 months. Store on the countertop, in a sealed container, for up to 3 days.
Grainy caramel can happen if the sugar sits on the side of the pan while you are cooking and dries out, creating sugar granules. Or perhaps you stirred the mixture when it's supposed to rest without interference. The corn syrup in the recipe, as well as the steps to wash down the sides of the pan and not continuing to stir (low agitation), are all implemented to prevent a grainy caramel sauce.
If your caramel is grainy, remove the pan from heat and add enough water to cover the crystallized caramel in the pan. Adding water will loosen up and dissolve the sugar crystals. Place pan back over medium-high heat and allow the mixture to come back to a simmer.
To reheat, microwave the caramel sauce in 30 second intervals, stirring in between each interval. Feel free to add a splash of heavy cream to loosen it up a bit if needed.

Course: Condiments

Cuisine: American

Prep Time5

Cook Time30

Total Time35