Caramel sauce

I had leftover liquid cream after the holidays, forgotten in a corner of the fridge. Instead of leaving it there, I decided to make a simple caramel sauce. It keeps well, doesn't require complicated ingredients, and satisfies a sweet craving when it strikes out of nowhere. The method is straightforward – caramelized sugar, a bit of butter, and the cream I would otherwise have thrown away.

Quick Info

Total time: about 30 minutes
Preparation time: 5 minutes
Cooking time: 20-25 minutes
Servings: about 1 jar (350-400 ml)
Difficulty: easy
Recipe type: homemade caramel sauce, suitable for various desserts

Ingredients

120 grams butter
2 cups sugar (preferably brown, but white is fine too)
1 cup liquid cream (unsweetened)

Preparation method

1. Put the sugar in a heavy-bottomed saucepan over low heat. Let it melt slowly without stirring at first. When it starts to liquefy, gently swirl the pan to melt it evenly.

2. Watch the color carefully – you want a golden caramel, not too dark. If it burns, it will be bitter, so stay close.

3. After all the sugar has caramelized, add the butter cut into pieces. Stir quickly with a wooden spoon or whisk until completely melted.

4. Pour in the liquid cream all at once. The sauce will puff up, and the sugar may harden momentarily. Stir vigorously and continuously to combine as quickly as possible.

5. Keep the sauce on low heat for another 1-2 minutes until you no longer see any traces of hard caramel and everything is fluid. Remove from heat.

6. Let it cool, stirring occasionally to keep it smooth. Don’t let it sit completely still to avoid a thick skin forming.

7. While it’s still warm, pour it into a clean jar. Once it reaches room temperature, put on the lid and refrigerate.

Why I make this recipe often

It’s a simple recipe, great for using up leftover cream. The sauce keeps well in the fridge, doesn’t need to be made fresh every time, and can quickly save any dessert. I love that it doesn’t require special ingredients.

Tips and Variations

Tips

The easiest way is to use a heavy-bottomed pot to prevent the sugar from burning quickly.
Don’t walk away from the caramelization, it burns fast.
If the sugar hardens after adding the cream, no problem – stir well, it will dissolve over low heat.

Substitutions

If you don’t have brown sugar, white will work too, but the flavor will be simpler.
You can use liquid sour cream instead of cream if you don’t have unsweetened liquid cream.

Variations

You can add a pinch of salt at the end if you want a salted caramel sauce.
A splash of vanilla at the end changes the flavor if you prefer it that way.

Serving Ideas

The sauce goes well over pancakes, ice cream, cake, or directly on a slice of toast.
You can use it as a topping for desserts or in coffee if you want something sweeter.

Frequently Asked Questions

1. Can it be made with whipped cream instead of liquid cream?

No, you need liquid, unsweetened cream here. Whipped cream doesn’t behave the same way over heat.

2. What if the sauce hardened in the fridge?

You can warm it slightly in the microwave or over a double boiler, it will soften immediately.

3. Can it be stored at room temperature?

No, it needs to be kept in the fridge, especially if you want it to last more than a few days.

4. What do I do if my sugar burned?

It’s best to start over, burnt sugar changes the taste to bitter.

5. How long does it keep in the fridge?

It lasts well for 2-3 weeks in a sealed jar.

Nutritional Values

Estimate for 1 tablespoon (about 25 g): approximately 110 kcal, 6 g fat, 13 g carbohydrates, 0.3 g protein. Values are approximate and vary depending on the cream used and how thick the final sauce turns out. It is a sauce rich in sugar and fat, so use in small portions as a topping.

Storage and Reheating

Store the caramel sauce in a jar in the fridge with the lid on. If it hardens, warm it briefly before use. I do not recommend freezing, as the texture changes. The sauce keeps well for 2-3 weeks in the cold, as long as no water or other debris enters the jar.