How to Make Caramel at Home

Najat

Photo by Najat

Caramel is one of those irresistible ingredients that can take any dessert or sauce to the next level. Its sweet, creamy flavor and silky texture add a touch of indulgence to everything from cakes and puddings to ice cream and coffee. The best part? You don’t need to be a professional chef to make your own caramel at home. With a few simple ingredients and some careful attention, you can create this luxurious treat in no time. Follow along for a step-by-step guide to making perfect homemade caramel that’s guaranteed to impress!

10 minutes

6 Portions

Easy

Ingredients

Portions

CARAMEL

200 g granulated sugar

50 ml water

125 ml heavy cream

40 g butter, unsalted

Tips

Use a clean pan: Any residue in your pan can cause the caramel to crystallize.

Caramel burns quickly: Once the caramel reaches a light golden brown color, remove the pan immediately from the heat. It will continue to cook slightly from the residual heat of the pan.

Avoid stirring while boiling: Once the sugar has dissolved and the mixture starts boiling, refrain from stirring. Stirring can cause the sugar to crystallize and become lumpy.

Room-temperature ingredients: Ensure the cream and butter are at room temperature before adding them to the caramel.

Use a sugar thermometer for precision: If you want to be precise, a sugar thermometer can help. The ideal temperature for caramel is between 170-180°C (338-356°F).

Flavor enhancements: Add a pinch of salt for salted caramel or a drop of vanilla extract (or vanilla sugar) for extra aroma.

Instructions

Water koken met suiker in een steelpan totdat deze is opgelost

Place the water and sugar in a saucepan and set it over medium heat. Stir gently until the sugar is fully dissolved. This usually takes a few minutes. Make sure to use a saucepan with a thick bottom to ensure even heat distribution.

Suiker samen met water tot het lichtbruin kleurt in een steelpan

Once the sugar is dissolved, turn the heat to high. Let the mixture boil for 3-4 minutes without stirring. You’ll notice it starting to change color; it should reach a light golden caramel color. Be careful not to let it get too dark, as this can make it taste bitter.

Slagroom en roomboter toevoegen aan het suikermengsel

Remove the saucepan from the heat and carefully stir in the heavy cream and butter. Be cautious, as the mixture may bubble vigorously. Continue stirring until you have a smooth, creamy caramel. Allow the caramel to cool to room temperature.