The Easiest Caramel Sauce You’ll Ever Make

You will learn how to make the easiest homemade caramel sauce that’s rich, buttery, and perfect for drizzling over all your favorite desserts.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️

CARAMEL SAUCE INGREDIENTS:
► 1 cup granulated sugar
► 1/4 cup water
► 6 Tbsp unsalted butter, cubed
► 1/2 cup warm heavy cream
► 1 tsp vanilla extract
► 1 tsp sea salt (to taste)

🖨 PRINT RECIPE HERE: https://natashaskitchen.com/easy-caramel-sauce-recipe/

📖 ORDER MY COOKBOOK HERE: https://amzlink.to/az0vR1N8PiUPw

⭐️TOOLS, USED IN THIS VIDEO (affiliate):
► Heavy-bottomed saucepan: https://amzlink.to/az0Gr1t3qfKUw
► Whisk: https://amzlink.to/az0hFjrGadoZq
► Heat-safe spatula: https://amzlink.to/az0XGOYZW6SQQ
► Instant-read thermometer: https://amzlink.to/az0p9CxmOryjY

ALWAYS IN MY KITCHEN (affiliate):
►See ALL TOOLS in our Shop: https://amzlink.to/az0eAEWDMABAC
►Javelin Pro Thermometer: https://amzlink.to/az0ngl67IOPnt
►My Favorite Cutting Board: https://amzlink.to/az0Wq8oQ19uRP
►Hand Mixer: https://amzlink.to/az0pyXgX6NEaM
►Favorite Blender: https://amzlink.to/az0edeFiMDZ5P
►Food Processor: https://amzlink.to/az0VpLsYgbKx5
►Glass Bowls: https://amzlink.to/az0pL0KwmB4yH
►Kitchen Scale: https://amzlink.to/az0EQbKni8vXb
►Glass Storage Containers: https://amzlink.to/az0Rk76ieqQ1K
►Knife Block Set: https://amzlink.to/az0zfn1h7Nn1u
►Our Dinnerware Set: https://amzlink.to/az0QlUNrpIy94
►My White Apron: https://amzlink.to/az0faFt8CxaQy

⏱️TIMESTAMPS⏱️
00:00 – Intro & What You’ll Need
00:12 – Melt the Sugar
01:10 – Add the Butter
02:00 – Stream in the Warm Cream
02:40 – Add Vanilla and Salt
03:00 – Cooling, Storing & Freezing Tips
03:35 – Troubleshooting Crystalized Caramel

💌Fan Mail:
Natasha’s Kitchen
PO Box 161
Meridian, ID 83680
USA
#CaramelSauce #HomemadeDesserts #NatashasKitchen

Today we are making one
of the easiest and most delicious things you can keep in
your fridge. It is homemade caramel sauce. And what I love
most about this is it’s foolproof, no candy thermometer,
no stress, and it turns out perfect every time. And wait
until you see the taste test, because you are gonna crave it.
And I’m craving caramel sauce, so let’s get started. Okay, in a
heavy bottom medium saucepan, combine your sugar and water
using a spatula, stir until the sugar is combined with the
water, then set the pan over medium low heat and stir just
until it melts. Make sure to avoid high heat, or it can
crystallize Once the mixture turns clear and starts to
simmer. Stop stirring and swirl the pan occasionally until the
mixture is completely liquid and very light, amber in color
towards the end, you’ll notice, as you keep swirling, that those
bits of sugar stuck to the side of the pan will melt into the
sauce. Do not let the mixture brown too much, or it’ll taste
bitter once you see it starting to get color. Reduce the heat to
low and add in half your butter at a time, whisking until fully
incorporated, the mixture will bubble vigorously, and that’s
normal. If it separates. Take it off the heat and whisk until it
comes back together next gradually, whisk in your warm
cream. It will bubble up and steam, but keep whisking until
it’s completely smooth. If you want to double check with a
thermometer, the caramel is done when it reaches 220 degrees
Fahrenheit. Take it off the heat and stir in your vanilla and
salt. Look at this. It is thick, glossy and just the right
drizzling consistency. Also, keep in mind that as this cools,
it will thicken up a lot. So if you want it thicker, like for
dipping caramel apples, which you totally could just let it
sit and cool down a little bit. And it keeps well in the fridge
for like two weeks. So it stores really well. Look at how it
flows all thick, buttery, and it has that rich caramel aroma. I
love those ribbons of caramel. And you can use this on so many
different desserts. You can drizzle it over ice cream,
drizzle it over your coffee, put it onto cheesecake, all kinds of
cakes, cupcakes, cookies, use it as a dip for apples. Make
caramel apples in the fall. It puts every store bought version
to shame. It’s amazing. You’re never gonna want store bought
again. Hopefully we don’t overflow this jar. And here’s
what I mean by it puts store bought versions to shame. First
of all, it tastes so good. This is the best one that I could
find at my local grocery store, premium sauce, I don’t think so.
And then you look at the ingredients, and the first
ingredient says, corn syrup. No, thank you. Barf. Barf, barf. And
then it has natural flavor, which we’re not sure what that
is. So um, bye, bye. I am totally craving this. It’s still
a little bit hot, but I think we can do a taste test, right? I
think we can. And I’ve got apples here from my mom’s yard.
I feel like this is the best after school snack. My daughter
loves enjoying homemade caramel sauce this way, just gonna slice
up this beauty right from my mom’s trees and your dad’s trees
and my mom’s and dad’s trees. Love you, Dad. Look at this. It
is simply irresistible. Totally an amazing caramel apple dip.
You don’t have to unwrap those little candies ever again. It’s
so delicious. Hope it’s not so hot that it burns my mouth. Here we go. It’s so good. It has, like this
rich, deep flavor, if you like a darker caramel sauce, like if
you let the sugar cook longer and go beyond that, like golden
color, you’ll get a darker one. But I don’t know, I kind of feel
like it starts tasting burnt after a while. This is the most
kid friendly. You have to try this recipe. It’s gonna be the
star of your fall desserts. It really elevates everything. Make
it once. You’ll make it over and over. Yeah, I’m gonna enjoy this
very much. I mean, come on. Let me know if you guys have any recipe
requests. Also, let me know where you spotted Sharky. I have
a date with this caramel sauce. It’s so good, better go put on
my stretchy pants. You.