One of the ingredients in this month’s box is Callebaut Caramel. It’s a favorite of ours because it tastes amazing, it’s so easy to use and the quality of this caramel is one of the best we’ve come across.
What to do however when the caramel is all gone and you’d like to recreate our German Chocolate Cake? We’ve got you covered! Here is a very yummy, no-fuss recipe for Homemade Caramel Sauce. It only requires a few simple ingredients that you probably already have on hand right now. So try out this recipe today. It’s great on everything from fresh fruit and ice cream to cakes and cookies!
Homemade Caramel Sauce
- 1 cup granulated sugar (250g)
- ¼ cup water (60g)
- ⅓ cup salted butter, cold (80g)
- ½ cup 35% cream (120g)
- 1 teaspoon pure vanilla extract (5g)
- Over medium-low heat, pour all the water in a pot and add all the sugar. Do not stir, you may swirl the pot gently to help the sugar dissolve but do not do so with a whisk or spoon at this point.
- Cook until syrup begins to turn a pale amber color (about 4-5 minutes). It’s important to watch it carefully because syrup cooks quickly.
- When it’s amber colored, remove from heat and add all the cold butter.
- Whisk until the butter is melted and incorporated in the sauce.
Next add the whipping cream and vanilla extract. Place back on low heat and continue whisking until all the ingredients combine to form a nice caramel sauce.
- When sauce is smooth and incorporated, remove from heat and allow it to cool down and thicken.