Caramel Sauce

Today I’m sharing the recipe for our Organic Caramel Sauce. This recipe only has three ingredients and is pretty simple to make. I love the fact that our caramel sauce only has three essential ingredients. A lot of people make caramel with other things like water, corn syrup or more. But, we use the original method of dry burning the sugar to create actual caramel. Other recipes (especially ones that are labeled as “fast” or “easy”) just mimic a caramel flavor, instead of actually making a true caramel. We believe that this is a huge difference and part of what makes are Caramel Sauce so delicious, even for people who have never liked caramel – such as myself! 

This is perfect for dipping apples in, drizzling over ice cream, putting a drop in your coffee or hot chocolate or you can also put it in and on cakes and cookies (like we do every day here at the bake shop!) We always have Caramel Sauce on hand at all times.

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Caramel Sauce
Makes 30 ounces

454 grams (2 cups) organic cane sugar
1/2 cup (113 grams) organic salted butter, room temperature
2 cups organic heavy whipping cream, room temperature

In a medium pot, add the cane sugar and put over medium heat. Once the sugar on the bottom starts to melt, stir with a high heat spatula to keep from burning. The dry sugar will then sink to the bottom, so it can melt. Sugar clumps will form until the sugar turns into a liquid.

Once the sugar has completely melted into a liquid, add the butter. Be careful because steam will rise up quickly. Stir rapidly until the mixture is combined.

Once the butter is completely combined, add in the cream a little at a time. Be careful, because the cream is colder than the sugar mixture so more steam will rise up quickly. Stir rapidly to combine completely when each amount of cream is added. Once about half the cream is added you can add more at a time.

Once completely combined, remove from heat. Strain the caramel with a strainer to remove any clumps.

Transfer caramel to a glass jar or plastic squeeze bottle. Let come to room temperature before using in recipes.

Store caramel sauce in the fridge for up to 2 weeks.

High Altitude – Follow the recipe exactly as noted.

Did you make this recipe? Make sure to tag @mimibakescookies and @mimibakesphotos on Instagram!

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