Homemade Caramel (Soft & Pourable)
A recipe from the Bmarchai Recipes collection.
Bmarchai RecipesCaramelFromScratchHomemadePourableDessertSauceRich
Nutrition (per serving)
300Calories
0 gProtein
78 gCarbs
0 gFat
76 gSugar
400 mgSalt
Ingredients
- 200 g Granulated sugar
- 60 ml Water
- 150 ml Heavy cream (warmed)
- 30 g Unsalted butter
- ½–1 tsp (for salted caramel) Sea salt
Method
- In heavy-bottomed saucepan, combine sugar + water → heat over medium → do NOT stir (swirl pan gently if needed).
- Let sugar dissolve and boil → watch carefully until color turns deep amber (≈8–12 min).
- Remove from heat → slowly pour in warmed heavy cream while whisking constantly (mixture will bubble vigorously).
- Add butter + salt → whisk until smooth and glossy.
- If caramel is too thick, return to low heat 1–2 minutes → whisk until pourable.
- Pour into clean jar → cool to room temperature → refrigerate up to 3 weeks (warm gently to pour).
- Makes ≈300 ml — rich, smooth homemade caramel sauce for desserts, coffee, or dipping.
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