Could that have made that much of a difference? I still then added the cream in batches like you suggest. It was tricky to get In a 3-quart stainless steel saucier, combine water, sugar, and salt over medium heat. I got myself burned because I touched my spatula while making the caramel. Keeps in the fridge a week or so + freezes well. If you add a small amount of water, just enough to wet sugar you won’t have the problem of  burning clumps. Thanks! My mouth is watering. I haven’t tried it but I think it’d be ok. I’m sorry, but you should NOT be stirring the sugar with a whisk! My only issue is that my sauce has an ever so slightly burnt flavor. I tried it and it works perfectly. Last year I shared this Easy Caramel Sauce made with brown sugar with you and this year I’m taking it up a notch! have you made this with evaporated (“Pet”) milk instead of heavy whipping cream?? This shortcut caramel sauce takes about 15 minutes to make. You just don’t want to over cook it or it’ll taste a little burnt. thank you for posting this. can i make this caramel sauce the day before or will it go hard overnight? I am NOT looking forward to learning to cook all over again!!. Did you have a chance to watch the video? The caramel realllllly is sensitive to temperature. But when adding the butter, you do need to whisk very quickly and it can take a little bit for everything to incorporate. Add butter and whisk until combined. The whole thing should take about 10-15 minutes. Can I substitute the heavy cream with evaporated milk? That is dulce de leche. I’m glad you enjoyed it! Place the sugar in a … I did substitute evaporated milk for the whipping cream (because I live a distance from town and that’s what I had on hand); it turned out perfect! The taste is amazing! Makes about 2 1/2 – 3 cups. The caramel glaze for this caramel bundt cake recipe is very easy to make. Hey Lindsay, I am LOVING this caramel sauce, it was absolutely perfect!!! I melted the sugar, didn’t let it burn, added the butter and it melted and bubbled and sort of encorperated but then got stringy and I added the whipping cream slowly as I was whisking and then it clumped and became a hard lump of sugar! In a medium saucepan over medium heat, add sugar and salt and cover with water. And you don’t need Corn Syrup for this recipe. I reckon the trick is to use a really heavy based pan which distributes the heat well. But, believe it or not, I have NEVER made caramel sauce, have just always bought it. This caramel sauce is so delicious – salted or not. The caramel flavor comes from how long you cook the sugar before adding the butter and cream. The melted sugar is extremely sensitive and if the butter is too cool, it does exactly what you describe – it hardens. Hi I’m thinking of doing the caramel sauce as favours for my wedding. even though it is on heat!!! It’s in a few upcoming recipes, so why not just have it ready. Salt can help amp up the flavor, and some people just like a more salty caramel sauce. If you just proceed with the recipe without letting it sit as much, it’ll still turn out great. Cream has a high fat content and it’s going to give you a thicker result. Thanks! the only thing I did differently was to brown the butter slightly for a deeper caramel flavor, before adding the other ingredients. If you’d like to use brown sugar, I’d recommend this sauce. You were not joking about the 10 minutes of whisking. I have always used a gas stove to cook and bake. Store leftovers in a jar with a lid. Bring it. Clumping is part of the process. I made this easy caramel sauce (emphasis on unbelievably luscious) yesterday for the thousandth hundredth millionth time, and while it appears on this website as part of this Ice Cream Pie recipe (which, incidentally, was posted almost exactly four years ago, which was approximately four years after I started blogging, which means I’ve almost been Also, check out my new video showing you what the process looks like! I made this and it worked wonderfully for me. my sweet sweet caramel, anyway thank so so much for this a-m-a-z-i-n-g recipe . I used to dread it because it meant I would have to spend what seemed like forever at the stove stirring the caramel to keep it from burning. I had to stir really fast and it worked but I have a few hard sugar clumps. Making homemade caramel can be really easy! Continue whisking until most of the clumps are out and then strain the caramel into a separate heat resistant container. I love to eat caramel even more. A classic recipe with only 3 ingredients that you'll make over and over. Print the FULL recipe here: https://inthekitchenwithmatt.com/caramel-sauceIn this episode of In the Kitchen with Matt I will show you how to make caramel. Added butter and it just clumped and I can combine! The smaller the dish you use, the thicker the caramels will be, I like to make them in an 8×8 pan. At that point, you want to add the butter and whisk it in to the sugar. I will always need you Yesterday I tried making this 3 times and they all seized up! The second attempt went a little better, I partially melted the butter this time and it started to seize so I started mixing like crazy after adding the butter and added the cream. Line a 9×9 baking pan with foil and coat with nonstick spray, or butter. You can substitute evaporated milk. Caramel sauce on all the things! My cream was not quite room temp and it seized. 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