easy home made caramel sauce

I love caramel. Don't you?

When I was a kid I had to stop myself from eating tubes of Werther's Original. I adored them!!

Since I am now a (mostly) health-conscious adult, chomping on bags of caramel sweets is not exactly something I would should do. So I guess the next best thing to do is to drizzle caramel onto my bakes. In this way, I can still taste caramel (swoon) but at a much more reasonable quantity.

Because I am obsessed with everything home-made, I make my own caramel sauce. Caramel sauce is not difficult to make, and as long as you follow a few simple basic rules, you will end up with yummilicious caramel sauce every time.

Here's are the instructions (and tips) on how to make caramel sauce!

To start, melt butter in a heavy bottom saucepan over medium-low heat. It is important to use a heavy-bottom saucepan because this ensures even heating, which means that it conducts heat efficiently and will not lead to “hot spots” that can cause the butter to separate.

Once the butter has melted, add the brown sugar and heavy cream. Make sure that the temperature remains constant throughout the entire cooking process.

Whisk continuously until the sugar has completely melted.

It is very important to whisk constantly or you risk the butter separating later. Trust me, that will be a traumatizing experience.

Once the sugar has melted, stop whisking. Let the caramel come to a boil and continue to boil for 3 minutes. Use a stop-watch to time the process. Remember, boil for 3 minutes and no more than that!

Remove the saucepan from the heat.

Allow the caramel to cool and you can either use it immediately, or store it in the fridge until needed.

There! As you can see, caramel sauce is not at all hard to make, so why not give it a try when you have the time? :)

RECIPE
Easy Home Made Caramel Sauce (Make about 1 1/2 cups)
Adapted from lifeloveandsugar

Ingredients:
1/2 cup (113.5g) butter
1 cup (200g) light brown sugar
1/3 cup (80ml) heavy cream

Method:
1. To start, melt butter in a heavy bottom saucepan over medium-low heat. It is important to use a heavy-bottom saucepan because this ensures even heating, which means that it conducts heat efficiently and will not lead to “hot spots” that can cause the butter to separate.
2. Once the butter has melted, add the brown sugar and heavy cream. Make sure that the temperature remains constant throughout the entire cooking process.
3. Whisk continuously until the sugar has completely melted. It is very important to whisk constantly or you risk the butter separating later. Trust me, that will be a traumatizing experience.
4. Once the sugar has melted, stop whisking. Let the caramel come to a boil and continue to boil for 3 minutes. Use a stop-watch to time the process. Remember, boil for 3 minutes and no more than that!
5. Remove the saucepan from the heat.
6. Allow the caramel to cool and you can either use it immediately, or store it in the fridge until needed.