Caramel sauce is the ultimate indulgence! Whether you’re drizzling it over a slice of apple pie, dipping your favorite fruit into it, or eating it straight from the spoon, this classic condiment is a must-have in every sweet tooth’s kitchen.
Thankfully, there are so many delicious caramel sauce recipes to choose from. We’ve rounded up the very best ones for you! From classic recipes to salted and spiced, there’s something to satisfy every craving. Get ready to make some seriously delicious treats! With so many recipes to choose from, you can create your own signature caramel sauce.
Try one and see how it turns out—we’re sure you won’t be disappointed!
Caramel Drizzle Recipe
This caramel drizzle recipe can be used to flavor frosting, decorate a cake or cupcakes, or even drizzled over ice cream! It's the perfect additional to any dessert.
Every dessert’s best friend, this salted caramel sauce recipe is made with sugar, butter, and a fine salt that will enhance the flavor, but not change the texture of your salty-sweet, delicious caramel.
This heavenly salted caramel sauce is the perfect balance of sweet and salty, resulting in a rich and creamy topping that is sure to become a go-to for many desserts. Drizzle over ice cream or apple pie, or use it as a dipping sauce for sliced fruits.
Before starting, prepare all your ingredients - cut the unsalted butter into small cubes, and have the heavy cream and salt nearby. Also, have a strainer ready to strain the caramel sauce.
In a flat, deep-bottomed pan with a white or stainless-steel base, combine the white granulated sugar and water. Swirl the pan around to moisten the sugar.
Place the pan on medium heat and cover the pan with a glass lid. Avoid stirring or swirling the pan, and keep a close eye on it.
After 9 minutes, remove the lid to check for an amber hue. This should take about 10-12 minutes.
Once the sugar has turned amber, remove the pan from the heat. Carefully pour the heavy cream into the pan while whisking, keeping your face away from the pan. The mixture will bubble up and then settle down.
Add the unsalted butter cubes and continue whisking until the butter melts and the sauce is smooth.
Mix in the salt and whisk again.
Strain the salted caramel into a clean, airtight jar.
Sprinkle a little more salt on top and let the caramel sauce cool to room temperature. The sauce will thicken as it cools and will thicken even more when refrigerated in the fridge.