This Thick Caramel Sauce recipe is the perfect balance of buttery, creamy, and sweet with a rich depth from the dark brown sugar. It’s a versatile topping that can elevate a variety of desserts or even be enjoyed straight from the spoon. The key to making this caramel sauce is controlling the temperature and stirring consistently to ensure smooth, glossy results.
Ingredients
- 1 cup butter: Unsalted butter is best for control over the saltiness. Make sure it’s softened for easy incorporation.
- 2 cups packed dark brown sugar: Dark brown sugar gives the caramel a deeper, more complex flavor. It’s what gives the sauce its signature rich color and flavor profile.
- 1 cup light corn syrup: This acts as a stabilizer, preventing the caramel from crystallizing and helping it reach the desired texture.
- 1 can (14 oz) sweetened condensed milk: The condensed milk adds creaminess and contributes to the thick, luscious texture of the caramel.
- 4 tablespoons heavy whipping cream: This is the key to making the caramel rich and smooth. Whipping cream adds both a velvety texture and extra richness.
- 2 teaspoons vanilla extract: For flavor depth and aroma, pure vanilla extract is a must.
- 1 teaspoon salt: Salt enhances the sweetness and balances the flavors. Adjust to taste for that perfect sweet-salty harmony.
Step-by-Step Instructions
Step 1: Melt the Butter
- In a heavy-bottomed saucepan, add the butter, brown sugar, corn syrup, and sweetened condensed milk.
- Place the saucepan over medium heat and stir continuously to prevent burning. The butter will begin to melt, and the mixture will start to come together into a smooth liquid.
Step 2: Bring to a Boil
- Continue to stir the mixture as it heats, keeping a close eye on it. Once the mixture reaches a boil, increase the heat slightly to maintain a gentle boil, but avoid boiling too rapidly to prevent splattering.
Step 3: Add the Whipping Cream
- After the mixture has boiled for a minute or so, carefully add the whipping cream. The addition of cream will make the mixture bubble up, so be cautious. Stir the cream into the caramel until fully incorporated. This creates the desired smooth, silky texture.
Step 4: Attach the Candy Thermometer and Simmer
- Attach a candy thermometer to the side of the pan, making sure it doesn’t touch the bottom of the pan. Lower the heat to simmer.
- Stir regularly as the caramel continues to cook. Keep the temperature of the mixture between 225°F and 238°F, or until it reaches the soft ball stage. This typically takes around 15-20 minutes depending on the heat.
- At 238°F, the caramel will reach the soft ball stage, meaning it will form a soft ball when dropped into cold water, but still hold its shape. This is the perfect consistency for pouring over desserts or cooling into a thicker sauce.
Step 5: Add the Vanilla and Salt
- Once the caramel reaches 238°F, remove the saucepan from the heat immediately. Stir in the vanilla extract and salt. Taste the sauce and adjust the salt if you want a stronger contrast to the sweetness.
Step 6: Cool and Store
- Let the caramel cool for a few minutes before using it, as it will thicken slightly as it cools. You can use it immediately or store it in a sealed jar or container for later use. To store, let it cool completely before refrigerating.
- When ready to use, you can reheat the caramel in the microwave or on the stovetop to restore its smooth, pourable texture. If it becomes too thick, simply add a tablespoon or two of heavy cream and stir until smooth.
Ideas for Using Your Caramel Sauce
- Drizzle over ice cream: The classic use! Pour it warm over vanilla ice cream and enjoy the rich, gooey goodness.
- Dip for fruit: Slice apples, pears, or bananas and dip them into the caramel for a sweet and satisfying snack.
- Fill cakes or cupcakes: Use this as a filling for cakes or cupcakes, layering it between cake layers or as a topping on cupcakes.
- Topping for brownies: Warm up the caramel and pour it over freshly baked brownies for a decadent finish.
- Stir into coffee or hot chocolate: For an indulgent twist, drizzle some caramel sauce into your coffee or hot chocolate for a sweet, creamy boost.
Tips for Success
- Constant stirring: The key to a smooth caramel is constant stirring. If you stop stirring at any point, the sugar could burn or crystallize, leaving you with a lumpy, unpleasant texture.
- Control the heat: Don’t rush the process—let the caramel simmer slowly. Too high a heat will make the sauce too thin and potentially scorch it.
- Candy thermometer: A good quality candy thermometer ensures the caramel reaches the perfect consistency. If you don’t have one, you can test the caramel by dropping a spoonful into cold water—if it forms a soft ball, it’s ready.
- Avoid substitutions: Using high-quality ingredients like unsalted butter and dark brown sugar gives the best flavor. The dark brown sugar is crucial for achieving that deep, rich caramel flavor.
Storage Tips
If you have leftovers (although that’s unlikely!), store the caramel in a sealed container in the refrigerator for up to 2 weeks. Reheat gently before using, adding a little extra cream or milk if it gets too thick. This caramel can also be frozen in an airtight container for up to 3 months, though reheating may cause it to lose some of its smooth texture, so be sure to add a bit of cream when reheating.
This Thick Caramel Sauce will surely become a favorite in your kitchen for all your sweet indulgences. It’s simple, customizable, and full of rich flavor! Enjoy!