Easy Caramel Sauce Recipe - The ONLY recipe you need. 

I'll show you how to make a simple, easy caramel sauce at home. Simple ingredients - heavy cream, sugar and butter, make this amazing caramel that goes well on ice cream ! So let's get started on this super yummy home made caramel sauce ! Video link at the end of this video for mobile users: SUPER MOIST Chocolate Cupcakes - Video Recipe ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-7E7ErXfzgyM.html Please subscribe, like and share if you can, I do appreciate it. My Facebook Page: facebook.com/BakeLikeAPro My Twitter: twitter.com/BakeLikeAPro instagram.com/bakelikeapro #recipe #recipeshare #recipes #recipesandmore #recipeoftheday

Zahrah Catlover Hi Zahrah, you must link your Google Plus page and your RU-vid accounts. Have you noticed that nobody is respondingt to your questions you make on videos ? this is the reason why.... nobody can reply ( there is no reply button ) . To answer your question, if you use brown sugar, you are now making butterscotch and not caramel. Typically, the use of brown sugar make more of a toffee type taste, which we all know as butterscotch. Check my RU-vid channel, I do have a recipe for butter sauce sauce too. Oh ... here it is : ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-pSH5WA67OlU.html

If you don't have heavy cream, check your pantry for evaporated milk! I used that and it turned out great!

I'll show you how to make a simple, easy caramel sauce at home. Please SUBSCRIBE: ★► ► bit.ly/1ucapVH True caramel only requires sugar, whipping cream and butter. We also use water to melt our sugar, but that's it. True, authentic caramel needs nothing more. Use it over ice cream, or filling for cakes. One taste and you'll fall in love. So let's get started on this super yummy home made caramel sauce ! Video link at the end of this video for mobile users: ► SUPER MOIST Chocolate Cupcakes - Video Recipe ► ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-7E7ErXfzgyM.html Please Subscribe ★★► bit.ly/1ucapVH ▬▬▬▬▬▬ஜ۩۞۩ஜ▬▬▬▬▬▬▬ ★► My Website with Printable Recipes: BakeLikeAPro.ca/ ★► Facebook: facebook.com/BakeLikeAPro ★► Twitter: twitter.com/BakeLikeAPro ★► Instagram: instagram.com/bakelikeapro ★► Pinterest: www.pinterest.com/BakeLikeAPro ★►GOOGLE Plus: plus.google.com/+BakeLikeAPro ▬▬▬▬▬ஜ۩۞۩ஜ▬▬▬▬▬▬▬▬ Please subscribe - Thank you ! ★► bit.ly/1ucapVH ▬▬▬▬▬▬ஜ۩۞۩ஜ▬▬▬▬▬▬ #recipe #caramel #recipeshare #bakelikeapro #youtube #caramelrecipe

Thank you so much!! I'm making a turtle cheesecake that requires a caramel sauce and had no idea!! I was reading my recipe like uh oh!! You're a life saver!!! Happy Thanksgiving!!

I've tried 3 times with 3 different videos this was the first one that worked for me and it's so delicious!!! Thank you!!!

I'll show you how to make a simple, easy caramel sauce at home. Please SUBSCRIBE: ► bit.ly/1ucapVH Simple ingredients - heavy cream, sugar and butter, make this amazing caramel that goes well on ice cream ! So let's get started on this super yummy home made caramel sauce ! Video link at the end of this video for mobile users: ► SUPER MOIST Chocolate Cupcakes - Video Recipe ► ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-7E7ErXfzgyM.html My Facebook Page: facebook.com/BakeLikeAPro My Twitter: twitter.com/BakeLikeAPro instagram.com/bakelikeapro Pinterest: www.pinterest.com/BakeLikeAPro Please subscribe, like and share if you can, I do appreciate it. ► bit.ly/1ucapVH #recipe #recipeshare #recipeoftheday #caramel #candy #candymaking #baking #cooking #cakes #chocolate #cupakes #cooking #youtube

Made this in 20 minutes. Using all ingredients except salted butter and cream. I used whatever butter I had in my fridge & milk, still turned out flawless! Thanks for the recipe! :D

Bake Like A Pro’s Homemade Caramel 4 T water 1 C white sugar (Lightly Caramelized) Remove from heat 1/3 C chilled salted butter (slows Caramelization) then back on heat 1/2 C heavy whipping cream mixed 1/2 t vanilla extract (slows Caramelization) Remove from heat and bottle at room temperature

This is such a great video - thank you for taking us step by step! Most videos and recipes of caramel are so brief, and here we get to see what it looks like at every stage of the process. Couldn't make caramel before and now I can. Thank you!

Just made another batch for the 10th time💓 Love this recipe! I just put a splash of vanilla essence in this time and nearly fainted from how yummy it tasted😍

Hi Pam, a long time. A good month or more. It really won't go bad. You could have it 2 months, and as long as you have it airtight, like in a tiny bowl with a good seal of plastic wrap, you are good to go. To use it with ice cream, just zap the home made caramel sauce in the microwave a tiny bit ( 10 seconds ) and it will be runny enough to pour out. It's really really good. Thanks for watching Pam ! :-)

Thanks for this recipe! This is more natural, and I'll never have to buy Caramel Sauce again. :-)

Hi TheAwsome 5000, This is what I'm using. Heavy cream is the same thing as whipping cream. It should be 35% approx MF ( milk fat ) Thanks for watching :-)

Hi fasya91, I"m glad you had such success with the caramel sauce recipe :-) Thank you for telling me, it's nice to see when people have success.

Shanna Gibbs Hi Shanna, I can't directly reply to you, because your RU-vid account is not linked to your Google plus account. Anyway, I'm glad you had success with my caramel recipe :-) Thank you for watching, and also coming back to let me know of your success !

Thank you for making this easy, fast and understandable. We searched for a long time for an EASY way, this was it. Explaining things and putting notes along the way helped to keep us on the right path. We didn’t have to rewind. We’ve made it twice now and Will never spend 3.50 at the store again. 👍

This channel always gives accurate tutorials than some other youtubers,

Hi Suzana, that is totally fine. The great thing about caramel is this - if it is too watery, you can just put it back into your pot and boil it for a minute, this will thicken it. This will remove moisture from the caramel and it will be more thick. IF it is too thick, you can just heat it gently and add a bit of cream to it and stir, and then remove from heat and let it cool. It is a very forgiving caramel sauce. I'm glad you tried it :-)

Hi Diorene, glad you found my recipe :-) and glad you tried it out ! Amazing how easy it is, when you know how.... and less expensive than buying it at the store.... fun to make also :-) Thanks for the kind words I appreciate that. Thanks for watching Diorene !

Thanks for watching, I'm glad you enjoyed my recipe, and yes, I will be doing macarons in the near future

Caramel sauce 1 cup sugar 1/2 heavy whipping cream 1/3 cup butter (75g) 4 tbsp water

Every time I look up caramel sauce recipes I keep getting butterscotch sauces that people CALL caramel, and it never turns out the way I want. This recipe is awesome, thank you.

Hi Annabelle, That's super great to hear ! I'm glad you found my recipe :-) Very nice to hear your results were so good, thanks for letting me know :-) and thank you for watching too Annabelle :-)

I did it AGAIN...for the 3rd time...and just perfect...added a whiff of vanilla this time...cooling, as I speak...and again I will slip it into a GHIRARDELLI plastic bottle and sell it...NNNAAAAA...just joking ! :):):) ...but it tastes that good...and frankly, even a tad better ! Thanx BLAP !!!!!!!!!!!....................................the impatient me hates the waiting time for the color to bloom...but it is worth it ! I must admit !

hey i love your videos i like how you make everything simple. but i would really like it if you could make a printable recipe thank you :-)

Thank you! I followed step by step and even though my sugar started to crystallize right after boiling and then start to turn color - everything turned out great! Loved the vanilla tip (I used 1tsp bc I love vanilla) thank you !

SUBSCRIBED! Your presentation is so clear and easy to follow. I can bake! Thanks for listing the ingredients right at the start in both cups and grams. Best cake recipe in youtube. Keep posting please 👏👍

so good thanks i can make my coffe now

Hi Rachael ! Yes :-) when you use brown sugar, you are getting more of a butterscotch type of candy, but to answer your question, yes you can and it will be awesome :-) Thanks for watching Rachael

@chantal bergeron, sounds like you made fudge :-) If you didn't burn the caramel, you can easily fix it, by adding it back to your pot, add a bit of cream to it, and heat it, you have boiled out too much moisture, that's all you did wrong. Just add moisture to it, and bingo you can bring it back to a liquid caramel.

Hi there Alexandra ! Well, this is 7 hours later ( for my reply ) as I was sleeping when you wrote this, but I hope your caramel turned out great :-) I do have another caramel recipe and my "staged of caramel" on my RecipeBasics site, where I show this caramel at different temps, - room temp, warm, and from the fridge, it hopefully teaches some who don't know about caramel what to expect. Thank you for your kind words :-) I appreciate them, and thank you for watching :-)

Thanks so much! Great vids! Keep it up please

Hi can I put this in a squeeze bottle and put it in the fridge or would that sauce become to thick to squeeze?

Thank you great tutorial!! The easiest video I found!!

Hi Hassena, you're welcome :-) I'm glad you are inspired to bake and try recipes :-) that is a great thing ! Thank you :-)

After watching your video my caramel turned out to be perfect and very tasty! thank you :)

it's hard to find heavy whip cream in my country, what can i use instead to make it success?

Just made this with your recipe ! Awesome taste. I want to fill my cake with this ❤ thank you

I made this yesterday, after it cools down it gets exactly as thick as I wanted, perfect! Best caramel I ever tasted, thank you so much for the clear instructions! :D

Fool proof and no fuss recipe for caramel sauce right here!

you are really amazing! how long have you cook this caramel to get the good thick? :) cant wait to make this one too! thanks for sharing. I would definitely make this soon :D God bless and more power to you.

OH MY GOSH I am eating it right now!!! it tastes to goooood!

If we were to use a candy thermometer, which should be the temperature of the caramel before adding the cream? I love the way you explain, I've made your Mud cake and ganache hundreds of times, thank you so much

First of all, I want to say thank you chef. I always wanted to make caramel sauce but found some recipes intimidating. Your recipe made it look so easy that I had to try it today itself even though we are quarantined and couldn't go out to buy the salted butter and cream. I used what I had on hand. Instead of the salted butter, I used margarine and instead of cream I mixed 6 tablespoons of powdered milk in half cup water. It was fabulous, so good, so delicious. And also same texture as yours. My whole family loved it, thanks sir. God bless you.

I used the butter and milk I had I used normal milk no heavy cream

im 12 and I did it but took me a while to cook it

It sounds like you did not let the sugar caramelize. If you leave the sugar on your stove long enough it will without fail start to turn a golden brown color, it will, I promise you. I am positive this is what happened... you removed it before it caramelized. I know it's a bit scary working with something if you have never before, and I just have a feeling you removed it too early. Try again, it will work ... I promise :-)

Hi, there! I am having a problem with this sauce and need your help. I have stainless steel pots, and am wondering if this is the issue. I set the water and sugar mixture on a pretty low setting for a gentle boil and left it alone. Looked like it was doing well, but it never changed color. I did not stir, however, it went from clear bubbling liquid to crystalized mess. Never turned color, just went from boiling to major crystalization and I had to throw it out. Any advice? Maybe it's the pot and I need to make this in a non-stick one?

using brown sugar gives you a butterscotch sauce, check my channel for a recipe on that. Brown sugar gives it a different taste, and I do love that ... yum ! heavy cream and whipping cream are one and the same, both are 35% in fat content. That will be indicated on the carton as MF ( milk fat ) you can also make caramel with a coffee cream, which is only 10% fat, but it won't be as rich, but still works. Try it with brown sugar if you like that, you won't be disappointed.

omg Yumm! thanks so much! my pregnant aunt was Craving caramel apples and this is oooo good! [subscribed] :D

Hi Destiny, yes indeed, - if you check my channel, I have a video recipe for caramel filled chocolates and I use this caramel in them, - believe me when I say they are good :-) ... and they are simple to make also. If you don't have a moil like you see in my video, you can watch my Nutella filled chocolates video where I use simple paper liners to make the same kind of filled chocolates.

I actually made this 4 times in one night , i am very desperate 😂 1st i burned the sugar 2nd and 3rd the sugar crystallised and 4th is successful ! I am very happy ! Just try and try guys you can do it ! Thanks for the tutorial #bakelikeapro you’re the best !

Whipping cream is food safe ( in North America ), when you create whipped cream, you whip and use it. ( No heating is ever required ) With that said, no sterilization is necessary, however I'd keep this for no longer than a few weeks. Heavy cream keeps much longer than milk, I'm not sure why that is, but it does. You can also freeze your caramel if you wish, then you'll have a much longer shelf life.

As soon as I add the butter it makes a ridiculous yellow thing and never turns brown or thick

Hi Jane, crystallization usually means stirring too much, but in your case you didn't so this makes me wonder what sort of sugar you used. This is a problem that is very fix when I'm not there seeing it. Sugar and water should melt very quickly, within 1 minute or less. If you say whisk then the crystals can form, and this will make the caramel sauce grainy, but it would still be caramel. Did your sugar brown ( caramelized ) during your process ? Sorry it didn't work for you Jane :-(

Can I use full fat milk instead of heavy cream?

How will I ever make my caramel look this good? I don't know if it will look right. Love the outcome. I made caramel with condensed milk it got burnt at the bottom so id rather make caramel again w skimmed milk. Would skimmed milk work?

How can I make it thick enough to make caramel apples and it wint just slide off?

Hi Emillio, I have buttercream recipes on my channel, you can go there and comment, it is better to ask that question where the video is on the same subject so others can learn, but to answer your question, it is better to use powdered sugar, because you will have less of a grainy texture to your buttercream.

What if I only have low fat milk or caned evaporated milk?

The butter is added in seconds before the cream, so I'd just keep it like this. If you add the cream first you drop the temp of the mixture on a whole, then the butter may not melt as quickly, if you feel like pouring in the cream first, then the butter afterwards, that's fine, is there a specific reason you want to add the butter after the cream ?

how long can i store this in the fridge?

Hi grey skull, yes it will do a great job. Check out my video "stages of caramel" over on my RecipeBasics channel, I show you the different stages of caramel - in terms of being warm, room temp and from the fridge, I show in detail how firm or liquid the caramel is. ( RecipeBasics) is another of my RU-vid baking channels. I hope that helps.

Whoa i bet the taste will be so delicious!!!!

Hi La vaqa Beltrana, you can just let it boil longer on your stove. Let it cool and then you will see if it is thick enough. The longer you boil it, the more moisture is driven out of the mixture, and the harder it will become when cool. The real test is when the caramel is cool r cold, that is when you really know how it will be. I hope this helps, and thanks for watching !

I do not know what I did wrong. My water & sugar crystalized before it started to turn color, please advise, thank you. However I did melt the sugar, butter, cream till all dissolved and added some baking coco and that was pretty good, no waste. I do want to make the caramel still. Thank you in advance.

Hi Glazese, if you are adding an a few teaspoons of rum flavoring, then do not even work about it, don't put it in right at the beginning, wait til about 30 seconds before you take it off the heat, just so that you have it incorporated with the caramel, but not so long so you diminish the flavour of the rum. I hope that helps :-) Thanks for watching Glazese ! :-)

hii... after trying out so many other recipe's... i finally got it right wid ur recipe... going to use it as a chocolate filling... thanks a tonne....

For me it turned out to be like fudge as you can see in the picture...I have no idea where it went wrong. It is still very good but not caramel at all :-( Maybe I will try it again some other time.

Hi mimin ame nisa, you can try this if you wish, I like to keep my recipes more simple, and adding condensed milk adds more cost. You can even use milk for this recipe, it won't be as rich, but it will still work ) You may try it with the condensed milk though

Thank you for the recipe

Hi Lis, I'm going to guess it is the length of time you boiled the sugar... the more you boil it the darker it becomes, and in the final seconds, it can go from a light color to very dark ( I'm talking 15 seconds longer ! ) after you do it a few times you'll get better, don't worry :-)

can you use milk

Hi Usha ! Yes absolutely :-) I actually have a video recipe for caramel filled chocolates on my channel and I use this recipe in it. RU-vid does not allow direct links to videos so you would have to search my main channel using the search icon.

HI! This is the first video I've watched from you and I really love how it looks! I've tried making caramel sauce before but the sugar burned even before it melts LOL I have 2 questions. I saw that you didn't stir it at all at first when it's just sugar and water. You only gave it a little tilt, right? Will it not burn? And will it keep darkening even after I take it off from the heat? You know, because it's still very hot?

Hi Margaret, sure thing, you could make this into a smaller batch.... but.... when you taste it, you will wish you had made the same batch size I made in this video :-) .. but sure, you can if you wanted to. Thanks for watching Margaret :-)

can i use milk?, because i dont have any whipping cream....

Hi ahtisham, yes you can use milk, it will be 100% fine. It won't be as rich, but yes, you can use milk. You can increase you amount of butter if you wish to make up for the lack of fat in the heavy cream. Good luck and thanks for watching :-)

Does the sauce stay at that consistency after being put in the fridge? I don't care if it becomes thick like a ganache would but I don't want it to become like a taffy caramel.

I don't have salted butter :/ how much salt do I add to my unsalted butter for the 1/3 cups that I need?

Hello, you can use regular milk. It will be less rich, but it will still work. You can add a bit more butter, maybe about a tablespoon more of butter to make up for that the lack of fat in the milk. I hope this helps

Hi nada, my name is not heyyyyyy, but you're close LOL. You can use heavy cream, 10% cream ( cream you use for coffee ) or you can use milk. Your caramel won't be as rich if you use milk or the 10% cream but you can use it.

Hi Lahni, I don't know what technique you use to bake them, but the caramel in a cool state is firm enough to cover an apple like you see them in stores ( caramel apples ) , but yes it would work.

Hi Brandon, if you don't mix quickly you don't need it, that said, yes indeed. It's a trick some use to help keeping crystallization at a minimum. Add a bit in and it will help.

Omg....Wow I really did a job on this caramel sauce I made it and put it on a cake because I didn't have any more brown sugar it came out just the same but better .....Thank you Thank you... all smiles on my end

This one is much more detail than any other tutorials I've watched. I've done this twice today and I failed miserably, I'm going to have my third attempt on making caramel sauce after I watched this. This video is really helpful. Thanks!

So I tried this 3 different times and and twice of the those my sugar crystallized. I recently bought a food scale so my measurements were precise. The trick was to add more water and bring it to a boil so the sugar could dissolve and once it got to a pretty golden color, I took it off the heat and added my softened butter and room temp whipping cream, it came out perfect!

Hi Giannis, I've seen a lot of it on the news, but that aside, Greece is a beautiful place. We try to be kind and respectful, so I think you heard correctly :-)

you could, but there is no need for extra expense. Condensed milk is also very sweet, but if this is the only thing you have, use it, it will be fine !

How many onzas of caramel you made with the recipe?

Hi Monika, yes, if you do, if it is 10% it is not a "whipping" cream, and has less fat than whipping cream, however it will work 100% fine !

Hi Annisa, yes you can, it won't be as rich but you can, it will be fine. Let me know if you try it :-) Thanks for watching !

Hi Dennise, I hope you try it, you will never have to buy caramel again, I promise ! good luck if you decide to try this.

Mine crystallised a little bit so I ran it through a sieve and it was then perfectly smooth.

Hi ForeverYoungAmy, yes you can use half and half, there is no problem using that. Thanks for watching :-)

Hi Raven, yes you can, without a problem. Of course it will be less rich, but it will work.

After hearing your voice I realized you're the guy that makes the pizza dough recipe! Lol. It's the only pizza dough I make now, in the Cuisinart stand mixer. I'm gonna try this caramel sauce tomorrow. Looks delicious!

Good morning! when I first saw your videos I didn't think nothing of it, because certain things I can't baked at all, I'm not a baking person cakes I can do. cookies, pies 🥧 no way, won't do it! but from time to time I will see if you have something wonderful and easy. I say that word proudly to make. Thank goodness God bless you. but I still say that little picture of you I thought you him. Question how often do you post your cooking videos ? or can just go to your face book.

I love buying smuckers caramel sauce when I what something sweet to make and eat, but this is a little easier to do. a small jar of this at the grocery store 🏬 that I have my food delivered cost between 3 to 4 bucks at the grocery store. making this recipe I can 🥫 make when I make ice-cream and popcorn and salted peanuts and anything that's sweet. I made a a delicious cake recipe call Better than any thing cake, and I use cool whip and caramel and sweet and condensed sauce soooooo easy to make. Question if I don't have heavy cream, can I substituted for evaporated milk or regular milk?.