Homemade Silky Caramel Sauce
A rich, golden caramel sauce made with just two pantry staples. Drizzle it over ice cream, cheesecake, or pancakes for an instant crowd-pleaser. Once you make it from scratch, you'll never reach for the store-bought jar again.
🛒 Ingredients
2 servings
- 10 tablespoons granulated sugar
- 1 cup (240 ml) hot water
- a pinch of sea salt (optional, for salted caramel)
- a few drops of lemon juice (to prevent crystallization)
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Directions
- 1
Place the sugar in a heavy-bottomed saucepan over medium heat. Resist the urge to stir with a spoon — instead, gently swirl the pan to ensure the sugar melts evenly without burning.
- 2
Watch carefully as the sugar transforms into a deep amber color. Remove from heat as soon as it reaches a rich golden hue to avoid a bitter taste.
- 3
Carefully pour in the hot water in a slow, steady stream — the mixture will bubble up vigorously. Stir gently to combine, keeping your hand away from the steam.
- 4
Return the pan to low heat and simmer, stirring occasionally, for 3 to 5 minutes until any hardened bits dissolve and the sauce thickens slightly.
- 5
Remove from heat and allow to cool completely before using. Transfer to a clean glass jar and refrigerate.
💡 Chef's Tip
For a richer sauce, whisk in 2 tablespoons of unsalted butter while the caramel is still warm. The sauce keeps well in the fridge for up to 3 weeks and can be gently reheated in a saucepan or microwave.
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