Homemade Caramel
Smooth, creamy homemade caramel that's perfect for topping a big bowl of ice cream, spreading between cake layers, or stirring into cupcake batters.
Ingredients
- 1 cup granulated sugar
- 1/4 cup water
- 1/4 cup butter cut into 1/2-inch thick pieces and chilled
- 1/2 cup cold heavy cream
Instructions
- Heat sugar and water in a heavy-bottom, high-walled, light-colored saucepan over medium heat.
- Cook, stirring only occasionally (to get some of the caramel off of the sides of the pan), until the mixture is a deep golden amber color (caramel-colored) (this could take around 10 minutes). Remove from heat and stir in butter.
- Whisk in heavy cream, stirring until smooth. Pour caramel into a separate bowl and cool completely.
Notes
Store the caramel in an airtight container in the refrigerator for 1 month or freeze for 3 months.