The Ryan Table

Homemade Caramel Sauce for Cake Topping (Or ice cream, or cookies, or cupcakes, or . . . )

Caramel sauce topping for cake topping a pumpkin cheesecake

This homemade caramel sauce is perfect for cake topping or topping anything and everything (it is also perfect to eat out of the jar with a spoon). Caramel makes everything better. Caramel makes you so fancy, but Homemade caramel sauce offers a whole other level of desert mastery and fancery. Impressive and easily completed in 10 minutes with a few ingredients? Yes, please. I am all about the biggest impact with the least amount of work.

How to make caramel sauce for cake toppings

Start with your water and sugar. Place them in a pot (larger than you think you will need) and on medium heat whisk until the sugar is completely dissolved.

 Whisking in sugar for caramel sauce for cake topping

Once the sugar is dissolved, stand there and watch it. Don’t leave. Don’t whisk. Just watch. It will slowly turn into an amber color. You can swirl the pan from time to time to keep it cooking evenly. It may take up to ten minutes for the amber color to appear but don’t leave it for a second.

sugar and water boiling for caramel sauce for cake topping

Sugar mix turning amber color The darker the color becomes, the less sweet the caramel will be — but be careful that you don’t push it to far. It can turn bitter or burn. But there is no reason why you can’t experiment with different shades of amber. No need for a thermometer because once it turns amber you can turn off the heat and add the cream or you can give it another few seconds to further darken.

Once a golden amber hue appears, cut the heat and slowly pour in the (preferably room temperature) cream while once again whisking. This is when it is going to rise quite a bit and bubble vigorously. Adding cream to the mix for the caramel sauce for cake topping Adding more cream to the mix for the caramel sauce for cake topping

Once the cream is incorporated you can begin adding the room temperature butter, one tablespoon at a time. Lastly, stir in the vanilla and, if you want salted caramel, the salt.Adding butter to the mix for the caramel sauce for cake topping

Once everything is whisked together, let it cool for a few minutes before storing in a heat resistant jar. Let it cool completely before capping with a lid.

Salted caramel for cake topping in a jar

The caramel sauce will thicken as it cools. Store it in the fridge for up to two weeks . . . if it lasts that long in your house, it does not in mine! To warm the caramel sauce, simply place the jar in a bowl of warm water.

Salted caramel sauce topping pumpkin cheesecake

I’m so glad you can now make homemade caramel sauce on your own. The world needs less fake caramel from a jar and more real caramel from the heart.

With caramel love,


It's easy to follow The Ryan Table:
Print Recipe
Homemade Caramel Sauce
Easy and wonderful for any kind of topping
Cook Time 7-10 Minutes
Servings
Cup
Ingredients
Cook Time 7-10 Minutes
Servings
Cup
Ingredients
Instructions
  1. Start with your water and sugar. Place them in a pot (larger than you think you will need) and on med heat until the sugar is completely dissolved.
  2. Once the sugar is dissolved, stand there and watch it. Don't whisk. Just watch. It will slowly turn into an amber color. You can swirl the pan from time to time to keep it cooking evenly. It may take up to ten minutes for the amber color to appear but don't leave it for a second.
  3. Once a golden amber hue appears, cut the heat and slowly pour in the cream (preferably room temperature) while once again whisking. This is when it is going to rise quite a bit and bubble vigorously.
  4. Once the cream is incorporated you can begin adding the room temperature butter, one tablespoon at a time. Lastly, stir in the vanilla and, if you want salted caramel, the salt.

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