I'd be lying if I didn't say I made my own caramel sauce recipe because the ones that I'd been using weren't sinfully indulgent enough. Anyone who knows me can tell you that there are two things that I love adding to any recipe: butter and brown sugar. This caramel sauce is no exception. It is based on a recipe from one of my favorite food bloggers but has a uniquely Ryan twist to it.
The image below is a recipe card that you can save or print. Click on it for more options. Make sure to read my notes below the recipe before you make it. This one can be a little tricky to get right without practice.
As simple as the ingredients for this are, it can get really tricky really quickly. Any time you're working with sugar, butter, and the stove you're at risk of burning something or ruining it by not being careful. So here are a few notes to keep in mind.
- Stir constantly once the sugar is melted. If you stop stirring when you are adding the butter and cream then you run the risk of the sugar turning into a solid blob when the temperature difference kicks in.
- Pre-measure everything. Unlike cookie dough or most baked goods, you can't stop and pause this halfway through the process. Once the sugar is melted it's go time. Having everything measured and sitting next to your stove will increase your odds of success.
- Don't double or triple this recipe. It is INCREDIBLY DIFFICULT to get the sugar to heat evenly when you do more than one batch. It also means that you have to add lots more liquids, which increases the bubbling and boiling levels. That sort of thing is very hard to manage. Stick with one serving at a time.
- Use a medium sauce pan. Anything smaller and you risk one batch boiling over. Anything larger and it become difficult to easily stir it constantly with a spatula.
- Stir constantly. I know I said this before, but you're going to want to stop when you put the butter in and it starts hissing and bubbling because of the temperature difference. If you stop stirring then you will ruin the recipe and end up with a mess in your sauce pan that is very difficult to clean out.