Homemade Caramel Sauce — 3 Ingredients

Cooking method

1. Step 1:

   

   You'll definitely need a heavy-bottomed saucepan for this.

2. Step 2:

   

   Pour about half of the sugar into the pan and begin melting it over slightly below medium heat.

3. Step 3:

   

   It's best not to stir with a spoon, which can make the sugar clump — instead, just swirl the pan from side to side now and then.

4. Step 4:

   

   Once almost all of that sugar has dissolved, add the second half, again swirling the pan from side to side occasionally.

5. Step 5:

   

   While the sugar melts, warm the cream in the microwave — it needs to be hot when it goes in.

6. Step 6:

   

   When all the sugar has melted into a smooth caramel, add the butter. Watch closely — don't let the caramel cook too far, or it will turn bitter and be ruined. Stir everything together well, and be careful not to burn yourself.

7. Step 7:

   

   Next, pour in the hot cream — take care here, as the mixture will bubble up vigorously thanks to the big temperature difference; that's normal. Stir thoroughly so nothing scorches on the bottom, then let it cook down. This is a good moment to add a pinch of salt to round out the flavor; for a pronounced salted caramel, add 1/2 teaspoon of salt.

8. Step 8:

   

   For a pourable sauce, 5 minutes is enough; for something thicker, go 10 minutes. I cooked mine for 8. Here's how it turns out: while hot it's thin and runny, but it thickens as it cools, and after some time in the fridge it holds its shape beautifully.

9. Step 9:

   

   Let it cool slightly, then transfer it to the jar you'll store it in. After it rests in the fridge, the caramel tastes even better.

10. Step 10:

    

    Our caramel cream sauce is ready. It tastes a lot like soft toffee candies.

11. Step 11:

    

    This is the consistency after a night in the refrigerator. Warm it back up and it turns pourable again!