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No Fail Homemade Caramel Sauce (My 10 Minutes to Heaven Caramel Sauce Recipe)

October 3, 2019 by Mirlandra 5 Comments

Jump to Recipe
I call this my 10 easy minutes to heaven caramel sauce! Rich, buttery, smooth and all things decadent caramel is supposed to be! Well except one! Where most caramel is hard this one is a no fail – can’t loose recipe! So go ahead – make up a batch and drizzle it in coffee, dunk apples in it, and by all means spoon it over every dessert you make!
A mason jar full of homemade caramel sauce sits on a blue cloth napkin. Apples drizzled in caramel sauce sit on a white plate by the jar.

 

Do you know how to make caramel sauce?

Let’s be clear – this is so easy your kids can do it! (And they should do it cause then they can spoil you with this decadent treat!)

Let’s Break It Down!

  1. Melt butter in pan
  2. Add the other stuff
  3. Whisk (fancy name for stirring with a wire whisk)
  4. Leave sauce to simmer

There you are – FOUR steps anybody old enough to turn on the stove can follow! Just save it in a jar and try not to eat it all with a spoon. You. Are. Welcome!

What do you do with caramel sauce?

The better question is what do you NOT do? (Answer please don’t smear it on the cat – this makes the cat ANGRY.)

  • drizzle in coffee
  • slather on creme brulee french toast
  • eat on bread pudding
  • dip apples
  • ice cream Sundays
  • on apple crisp
  • cocktails
  • drizzle on cookies
  • spoon over warm brownies
  • dutch baby drizzle
  • as syrup on pancakes
  • to sweeten oatmeal
  • pack in brown bag lunch as a fruit dip
  • creatively on date nights with your spouse (oops – did I write that out loud?!?)

Is it safe to can homemade caramel sauce?

Inquiring minds want to know all the details on storing this sauce for the long term. The simple answer is that NO, you should not can dairy products either in a water bath canner or a pressure canner. This recommendation comes from the FDA so I’m not going to mess with it. There are places I bend the rules with our personal food storage but canning is not one of them!

I know you see it in glass jars “canned” in grocery stores. Please understand that home canning and commercial canning are two different processes. For reasonable food safety when it comes to canning follow FDA guidelines.

Can I freeze homemade caramel sauce?

YES! After readers started asking about canning the sauce I decided to do a little test to see if it could be frozen!

I made a sample batch and froze half and refrigerated half. Then I thawed the frozen sauce in my refrigerator overnight. It actually thawed quite a bit faster than overnight but you get the idea.

There was zero flavor or texture difference between the sauce that was frozen and the sauce that was refrigerated.

To freeze caramel sauce follow these easy steps:

  1. Let the sauce cool to room temperature in the pan.
  2. Use a canning funnel to pour into the jars without getting them sticky.
  3. Leave SPACE – at least 1″ at top of jar so the sauce has room to expand. Everything expands when it freezes and if you don’t leave room glass jars will crack / break. (You can freeze in plastic jars instead of glass to avoid the hassle.)
  4. The freezer life should be about 6-12 months. If you keep garlic or other pungent items in your freezer the caramel might pick up the flavor.

Tip: I love getting plastic screw top lids for my mason jars! For freezing or refrigerating these lids are wonderful!

A mason jar full of homemade caramel sauce sits on a blue cloth napkin. Apples drizzled in caramel sauce sit on a white plate by the jar.
Print Pin
4.46 from 11 votes

Easy Homemade Caramel Sauce

I call this my no fail 10 minutes to heaven caramel recipe! It is stupid easy and makes the most rich, lovely caramel sauce! I use it on all sorts of stuff from stirring it into warm apple cider to drizzling it on pancakes instead of syrup. Just try not to eat it all out of the jar with a spoon! (That would never happen in my house…)
Course Breakfast, Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 5 minutes
Servings 16
Calories 138kcal

Ingredients

  • ½ cup salted butter
  • 1 cup heavy cream
  • 1 cup packed light brown sugar
  • 2 tsp. vanilla extract
  • 1/8 tsp. sea salt

Instructions

  • In a heavy bottom sauce pan melt butter over medium-high heat. While it is melting measure cream. Add brown sugar, vanilla and salt to the measuring cup with the cream.
  • When butter is melted use a rubber spatula to scrape everything from the measuring cup into the butter. Whisk until combined. When the mixture returns to a hard boil, turn the heat down to a medium-low temperature. The stove should be just hot enough to keep the caramel sauce bubbling a little bit at a low simmer.
  • Leave the sauce to simmer for 8-9 minutes. You don’t need to stir. It will thicken and turn a more golden brown as it cooks down.
  • Cool to room temperature and then refrigerate for up to 1 month. This recipe makes a scant 2 cups.
  • Eat with a spoon, serve over ice cream, brownies, cake, bread pudding, in coffee, with gingerbread, as a dip for apples, or drizzled over shortbread cookies!

Notes

This sauce can be frozen for 6-12 months! 
  1. Let the sauce cool to room temperature in the pan.
  2. Use a canning funnel to pour into the jars without getting them sticky.
  3. Leave SPACE – at least 1″ at top of jar so the sauce has room to expand. Everything expands when it freezes and if you don’t leave room glass jars will crack / break. (In fact a wise person might freeze in plastic instead of glass to avoid the hassle.)

Nutrition

Nutrition Facts
Easy Homemade Caramel Sauce
Amount Per Serving
Calories 138 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 7g35%
Cholesterol 36mg12%
Sodium 71mg3%
Potassium 11mg0%
Carbohydrates 1g0%
Sugar 1g1%
Protein 1g2%
Vitamin A 396IU8%
Vitamin C 1mg1%
Calcium 11mg1%
* Percent Daily Values are based on a 2000 calorie diet.

PIN FOR LATER

 

homemade caramel sauce promo image

 

Reader Interactions

Comments

  1. Aileen

    October 09, 2019 at 12:31 pm

    This looks amazing! And I love this post, haha! 🙂

    Reply
    • Mirlandra

      October 10, 2019 at 1:27 pm

      Thanks, Aileen! I had SO much fun writing it! Maybe a little too much – I have yet another batch of the sauce in my fridge this week to test reader questions about freezing it! Seriously – I can’t eat a jar of this stuff weekly! Maybe I will give Jack a spoon and let him at it!

      Reply
  2. Jenny Davis

    November 04, 2021 at 8:16 am

    Thank you. I can’t wait to try this. I enjoy reading your comments and instructions.

    Reply

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Welcome!  I’m Mirlandra

I provide real dinner solutions so busy women can kick kitchen overwhelm to the curb and learn to make simple, healthy dinners to fit any schedule and family.

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