Easy Homemade Caramel Sauce
A sweet and salty addition to those special occasion treats.
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Servings: 2 cups sauce
Calories: 97kcal
Ingredients
- 1 cup Organic Sugar or coconut sugar
- 1/4 cup water
- 6 Tbs. Pastured Butter
- 1/2 cup Heavy Cream
- 1 tsp. Sea Salt
- Course sea salt for garnishing
Instructions
- In a 2 quart sauce pan, add sugar and water and stir to combine. Turn on heat to medium.
- Allow sugar to come to a boil, give a quick stir, then continue to let it boil. You'll notice the sugar begins to darken in color a bit.
- Continue to stir every once in a while as the sugar darkens. Once the sugar darkens, add the butter and stir to combine (be careful, as caramel sauce can bubble up and steam once you add the butter).
- Remove pan from heat and stir in heavy cream (again, being careful, as caramel sauce can bubble up and steam once you add the cream).
- When your sauce is silky and smooth, add salt and stir to combine.
- Allow caramel to cool completely. Caramel will thicken as it cools.
- Use immediately, or transfer to a jar with lid and refrigerate until ready to use.
Notes
This recipe makes approximately 2 cups of caramel sauce. Store the sauce in the refrigerator and use within 2-3 weeks.
If you choose to sub coconut sugar for the organic sugar, be careful as the higher molasses content is more likely to burn while cooking. Keep a close eye on it, keep the heat lower and stir consistently! We love using coconut sugar and prefer the richer and deeper flavor it gives to the caramel.
Use this recipe in one of our favorite Fall drinks, Homemade Salted Caramel Apple Cider.
Nutrition
Serving: 1Tablespoon | Calories: 97kcal | Carbohydrates: 12.6g | Protein: 0.1g | Fat: 5.5g | Saturated Fat: 3.9g | Cholesterol: 16mg | Sodium: 188mg | Sugar: 12.5g