Do you love a good caramel latte? Me too. I also love fresh brownies with caramel sauce on top, but I digress. Once you’ve had a REAL caramel latte from a hipster coffee shop, you’ll detest the pumps of fake caramel syrup at the chain places (you know who I’m talking about). If you’re into saving money and not spending $5 plus tip every day, I’m going to teach you how to make homemade caramel sauce.
Caramel Sauce Recipe
Homemade Caramel Sauce
- 1 cup (200g) pure granulated cane sugar
- 6 Tablespoons (90g) salted butter, room temperature cut up into 6 pieces
- 1/2 cup (120ml) heavy cream, room temperature
- 1 teaspoon salt (optional to make it "Salted Caramel Sauce")
Ingredients
- Granulated Cane Sugar
- Heavy Cream
- Salted Butter
- Salt (optional)
Instructions
- Heat cane sugar in a medium heavy-duty saucepan (I prefer stainless steel) over medium heat. Stir constantly with rubber spatula or wooden spoon. Don't leave the sugar unattended or it may burn. This process takes quite a while, so don't give up early! Sugar will start clumping and then melt into a thick, brown liquid.
- Once the sugar has completely melted, immediately add in the butter and stir until combined. The caramel may splatter when the butter is added, so you may want to wear rubber gloves. If the butter does not combine or if the sugar clumps up, remove from heat and whisk vigorously to combine it again. This could take several minutes, but keep at it. Return the pan to heat after it's all combined.
- Very slowly pour in the heavy cream and stir. The mixture will bubble when added, so be careful. After you've added all the heavy cream, stop stirring and allow to boil for 1 minute. It will rise in the saucepan as it boils.
- Remove from heat and stir in the salt (optional). Pour into a glass jar and leave the lid off until the sauce has mostly cooled. Allow to slightly cool down before eating or you'll burn your tongue (trust me!).
- Cover with a lid (I prefer these BPA free plastic lids) and store for up to 1 month in the refrigerator (I've actually stored up to 9 months and it's been fine). Caramel solidifies in the refrigerator. Reheat in the microwave or stir into hot coffee.
How to Make the Best Caramel Latte
- Prepare espresso in a mug and stir in 1 tablespoon caramel sauce to combine
- Heat milk (for richest flavor, use whole milk)
- Pour warmed milk over espresso
Drink Recipes
Turn your Caramel Sauce into a Gift
- After your caramel sauce has cooled, place a lid on top (I prefer these BPA-free plastic lids because they don’t rust). Unless you’re giving this gift immediately, place it in the refrigerator.
- You can decorate your jar any way you’d like! Tying a festive ribbon around the neck of the jar is always a good idea. I would use a satin ribbon, grosgrain ribbon, or baker’s twine.
- Use a paper gift tag and slide ribbon through to attach it to the jar. On the tag, you can write your “To/From” information, “Homemade Caramel Sauce,” a list of ingredients, uses and the expiration date. Whatever information you want to include is fine.
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