Homemade Caramel Topping Recipe
Nothing beats a sundae topped with homemade caramel topping. The thick, buttery caramel topping is delicious on and in so many things! Drizzle it on apple pie, pound cake, or brownies. Dip pretzels or apple slices in it, or eat it with a spoon!
Nothing beats homemade caramel topping because everything in it is natural, and you make it with everyday pantry ingredients. You can make it any time you hanker for this buttery sweet golden delight.
Here is all you need! Sugar, butter, vanilla, heavy cream, a pinch of salt, and some water to get it started! And you will need some patience, so be sure you have some of that when you begin. That can be the hard part for someone like me!
Watching plain granulated sugar caramelize as you cook is so much fun. Begin by putting one cup of sugar and one-fourth cup of water in a pan with a heavy bottom. Set the pan on a stove burner set on medium and stir it a little to get things started and evenly distributed in the pan.
At first, the mixture will be cloudy, but as it heats for 3 three or four minutes, the liquid will begin to get clear and start to bubble and boil. At this point, RESIST ANY URGE TO STIR, as this makes sugar crystals form.
Instead, swirl the pan gently and use a silicone spatula to gently brush any sugar crystals down from the side of the pan. You can also buy silicone spatulas at your favorite kitchen store or mass merchandiser. Once you have one, you’ll wonder how you ever cooked without it!
Continue swirling and cooking and watch in amazement while the mixture gets thicker and turns a gorgeous honey-amber color. It is almost magical.
Here is where the patience comes in because it can take anywhere from eight to twelve minutes, during which time you cannot leave the stove. You must watch carefully, so the mixture doesn’t get too dark and burn.
When the caramel gets to this color, carefully whisk in the butter pats and keep whisking until it is all melted.
Now remove the pan from the stove and slowly, carefully whisk in the cream until it’s all blended. Finally, whisk in the vanilla and salt. If you want to make salted caramel, increase the salt to about one-half teaspoon salt. Both vanilla and a small amount of salt enhance the flavor of the caramel.
Let it cool in the pan for about ten minutes and pour it into a jar with a lid or make yourself a caramel sundae right now while it’s warm! 😊
You will need to refrigerate the caramel topping in a jar with a tight lid because it has cream and butter in it. The caramel will thicken and get hard when it’s chilled. Reheat it in the microwave in short bursts, stirring between bursts until it is the consistency you want.
If you put it in a secret corner of the refrigerator where only you can find it, it will keep for three weeks. Don’t bank on it if your kids know where to find it. You can also freeze the topping for two or three months.
Nothing is more welcome than a jar of homemade caramel sauce! There are so many adorable jars available now, which makes the gift even more “gifty,” if you know what I mean! Before we know it, we’ll be trying to come up with unique gifts for special people, and who wouldn’t love a jar of homemade caramel topping?
Homemade Caramel Topping
This is a recipe for a thick, rich, buttery caramel topping you can make with simple pantry ingredients and some patience.
Ingredients
- One cup granulated sugar
- One-fourth cup water
- 6 Tbsp butter, cut into pats
- 1/2 cup heavy cream
- 1 tsp vanilla
- 1/8 tsp salt
Instructions
- Put one cup of sugar and one-fourth cup of water in a pan with a heavy bottom.
- Set the pan on a stove burner set on medium and stir it a little to get things started and evenly distributed in the pan.
- At first, the mixture will be cloudy, but as it heats for 3 three or four minutes, the liquid will begin to get clear and start to bubble and boil.
- At this point, RESIST ANY URGE TO STIR, as this makes sugar crystals form.
- Swirl the pan gently and use a silicone spatula to gently brush any sugar crystals down from the side of the pan.
- Continue swirling and cooking and watch in amazement while the mixture gets thicker and turns a gorgeous honey-amber color. This process can take anywhere from eight to twelve minutes.
- Be patient. You cannot leave the stove. You must watch carefully to be sure the mixture doesn't get too dark and burn.
- When the caramel turns a golden amber color like honey, carefully whisk in the butter pats and keep whisking until it melts completely.
- Remove the pan from the stove and carefully, slowly whisk in the cream until it's all completely blended.
- Whisk in the salt and vanilla.
- Set the pan aside to cool for 10 minutes.
- Pour into a resealable jar with a tight-fitting lid and refrigerate for up to three weeks.
- The caramel will thicken and get hard when it's chilled. Reheat it in the microwave in short bursts, stirring in between until it is the consistency you want.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 150Total Fat: 9gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 26mgSodium: 72mgCarbohydrates: 17gFiber: 0gSugar: 17gProtein: 0g
Chocolate syrup is great on ice cream but for me, caramel beats any topping, hands down. What’s your favorite ice cream topping? Here are two of our favorites you might enjoy! Homemade magic shell, and Homemade hot fudge topping.
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