This caramel sauce is just the best. It is delicious and creamy and a perfect addition to your coffee, pound cake, ice cream, apple pie, frappuccinos, and our favorite Apple Cider Float. It used to intimidate me, but once I saw how easy it was it frightened me no more. This is a great recipe to make when you are going to have company over. You can make this and our delicious chocolate sauce and have it at your coffee bar to put on your friend’s or family’s coffee on top of a dollop of sweet whipped cream. It will really kick up the taste and the look of their mug of coffee and impress the guests that you took the extra step for them.
Kids love this sauce on their hot cocoa on top of marshmallows or whipped cream. It is a delicious addition to top off a hot slice of apple pie as well.
Carmel was first invented in France by the chocolatier Henri Le Roux in the 1960s who was in Switzerland studying to make candy. After graduation, he went back home and opened a candy shop in France. It was brought to America first in fine dining restaurants then being picked up by ice cream manufacturers, coffee establishments and so much more.
If your caramel turns grainy you need to add a little more water and dissolve the sugar again. Be careful stirring the sauce and getting it up on the sides of the pan where it is cooler and will solidify the sugar again.
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The addition of the heavy cream to this recipe makes this caramel into a rich pourable sauce allowing it to be used as a topping to your coffee, ice cream, coffee cake, hot cocoa, apple pie and other desserts.
1 Cup Raw Sugar
1/3 cup of water
3/4 cup of Heavy Whipping Cream
2 Tablespoons of Grass-fed Butter – we use grass-fed, but use what you have.
1 Teaspoon Real Vanilla extract [Learn how to make homemade vanilla]
1/2 Teaspoon Himalayan Pink Sea Salt
Don’t forget to get a copy of our Farmhouse Kitchen Cooking Handbook for many of our favorite recipes.
Directions For Caramel Sauce:
Measure out all of your ingredients.
In a flat pan spread the sugar over the bottom of the pan, and add the water to it.
Turn the heat on the stove up to medium-high. With a whisk or wooden spoon, you begin to stir the sugar and water until the sugar has completely dissolved in the pan and all you have is liquid.
Now we are going to work to evaporate all of the water. Reduce the heat on your stove. You will continue cooking the sugar water until it has reached a bubbly honey color, and then quickly remove it from the heat.
While it is off the burner you will need to add to the hot sugar your heavy whipping cream. Stir well to incorporate the cream. Then next, add butter to the mixture stirring constantly.
Next, you will want to add your vanilla to flavor your caramel. Add the vanilla and salt, stir until combined, and allow to cool.
hen it is cooled off you will store the caramel sauce in an air-tight container like a canning jar, a spouted sauce bottle with a cap, or a plastic container with a tight-fitting lid.
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- 1 Cup Raw Sugar
- 1/3 cup of water
- 3/4 cup of Heavy Whipping Cream
- 2 Tablespoons of Grass-fed Butter - we use grass-fed, but use what you have.
- 1 Teaspoon Real Vanilla extract [Learn how to make homemade vanilla]
- 1/2 Teaspoon Himalayan Pink Sea Salt
Measure out all of your ingredients.
In a flat spread the sugar over the bottom of the pan, and add water to it.
Grab your whisk or wooden spoon. Turn the heat on the stove up to medium-high. Begin to stir the sugar and water until the sugar has completely dissolved in the pan and all you have is liquid.
Continue cooking the sugar water until it has reached a bubbly honey color, and then remove it from heat.
To the hot sugar water add heavy whipping cream and stir. Then next, add butter to the mixture stirring constantly.
Follow that with vanilla and salt, stir until combined, and allow to cool.
Before you go, check out these other recipes: