Easy Homemade Caramel Sauce

Recipe for the easiest homemade caramel sauce – gooey, rich, sinful and melt in the mouth. Just 3 ingredients and you’re all set to dig into the smoothest butterscotch sauce ever.

Homemade Caramel Sauce-Slurpy Platter

When I first made these almond butter-crunch toffees, little did i know that making caramel sauce involved the first step. After making this caramel sauce at home I swore to myself that I will never buy them at store. I mean, it is easy as hell to make it, involves just 3 ingredients and you have such gooey goodness at the end of it all, that you’ll almost start licking it while making it, and CANT RESIST yourself from not licking the bowl. Ummmmm.. the richness, the smoothness and the perfect golden-hazel hue that makes it look oh-so-good! You’re bound to get a room to make all the noises 😛 Mini-orgasm for sure!

Homemade Caramel Sauce-Slurpy Platter

Even for a rookie, this recipe will prove as fail-proof because it only involves 3 ingredients and a the process isn’t too much. So, are you ready to make this super easy caramel sauce?

Homemade Caramel Sauce-Slurpy Platter

Homemade Caramel Sauce-Slurpy Platter
Easy Homemade Caramel Sauce
Easiest ever homemade caramel sauce - gooey, rich, sinful and melt in the mouth. Just 3 ingredients and you're all set to dig into the smoothest butterscotch sauce ever.
Homemade Caramel Sauce-Slurpy Platter
Easy Homemade Caramel Sauce
Easiest ever homemade caramel sauce - gooey, rich, sinful and melt in the mouth. Just 3 ingredients and you're all set to dig into the smoothest butterscotch sauce ever.
Servings Prep Time
2Jars 10Minutes
Cook Time
30 Minutes
Servings Prep Time
2Jars 10Minutes
Cook Time
30 Minutes
Ingredients
  • 1Cup SugarBrown sugar also works but you'll get a darker caramel sauce
  • 60ml WaterRoom temperature
  • 1/2Cup ButterSoft, At Room temperature
  • 3/4Cup Fresh CreamI used Amul
Instructions
  1. In a heavy bottomed pan, add sugar and water(on medium flame), bring to a boil and scrape the side very slowly and ensure the sugar dissolves and the crystals don't stick to the pan. Do this till the mixture attains a light amber colour or turns slightly golden brown.
  2. Now add the butter and stir slowly until it melts. The mixture will now bubble up slightly.
  3. At this point, keep the flame completely low or take the pan off the heat and add the cream. The mixture will bubble up rapidly. Keep stirring and scraping the sides as the sauce may appear to bubble up. Check for smoothness and ensure there are no lumps. Cool the sauce completely and transfer it to an airtight container. It has lasted me for more than a month so ensure you refrigerate it properly.


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