The Perfect Caramel Sauce (Or The Purrfect Catamel Sauce)

I love caramel from the bottom of my pan…I mean my heart. If you make it at home once, there is no way  you will ever buy it from a store. It’s easy to make if you are a little attentive. Also, you need just 3 ingredients. Once you are armed with this mighty sauce, the world will never be the same again. You can put it in cakes, brownies, ganache, breakfast cereal, ice-cream, truffles, puddings or eat it straight up from the jar. Oh! you will do that, I promise. You will lose all control and be enslaved by it. Add a tsp or two of sea salt and you’ll probably never forgive me for turning you into a salted caramel addict. But, I’ll happily take the blame.

This recipe is from Stacy’s blog. She has written extensively about the process of making a caramel sauce with our without a candy thermometer. She has also included safety tips as working with hot sugar can be dangerous if things are not handled with care. For this, I am very grateful to her cz I do not have a candy thermometer and just like her, I prefer to work with my senses while in kitchen whenever possible.

There are 2 ways to make caramel: Wet and Dry.

In wet method you add water to sugar and cook it long enough for it to become deep amber in colour before you add butter and cream. In dry method, you simply let the sugar melt and caramelize slowly till it becomes deep amber in colour and starts smoking, after which you add the butter and cream.

You may choose any method but I have tried both and I surely prefer dry method. I found the taste and texture to be better. Maybe it’s just me but I did feel a difference. So let’s make this divine caramel sauce.

Note: My cat loving friend insisted on that title and I liked it too and I am not ashamed.

Here’s what we need:

  • 2 cups (400 grams) castor sugar
  • ¾ cup (170 grams) salted butter at room temperature
  • 1 cup (240 ml) heavy cream at room temperature
  • 1 to 2 tsp sea salt (optional but highly recommended)
  • A deep, heavy bottomed sauce pan
  • Wooden spatula


Wear oven mitts for safety.

Throw in the sugar in a clean, heavy bottomed saucepan. Make sure you get good quality sugar and the pan is clean without any traces of grease. Cut the butter into medium sized cubes.


Start heating and melting the sugar on medium heat. If you are not at all familiar with caramel, you may choose to keep the heat to minimum. It will only take a bit more time which is totally fine if you are new to this.

The sugar will slowly start to become light brown in many parts. Use a wooden spatula and mix it around a bit to help it melt evenly.


Gradually, it will start melting and becoming more caramelized.


It might seem a bit lumpy and messy at some point but keep mixing it around slowly for even melting.


After about 15 minutes, the lumps will start melting and everything will begin to smooth out.


As all the sugar melts completely, it will start becoming deep amber in colour. You will be able to smell the caramel notes distinctly  and it will also begin to smoke. That’s when you know it’s done. Turn off the burner and remove the pan from the stove.


Gently add butter to the caramel. The caramel will bubble up a bit violently but keep whisking in the butter. Make sure you are wearing oven mitts.


At this point your kitchen will smell like heaven. We are almost done!


Slowly and carefully add the cream. The sauce will bubble up again. Mix in the cream thoroughly until the sauce is smooth.


At this point you can add the sea salt to your taste. Start by adding 1 tsp at a time. Since, I used salted butter, this sauce already has a very mild salty flavour.


It’s all done. Let the sauce cool completely and store it in air-tight containers for up to a week in the refrigerator, if it lasts that long!





Hello...My name is Yeshi. I love cooking and baking.I started experimenting in the kitchen when I was 12 years old. As soon as mom would leave from home, I would quickly go into the kitchen and try to create something new. Through my blog, I would like to share my passion for cooking & baking, some original, some inspired and some classic recipes. I hope you like it.

One Response to “The Perfect Caramel Sauce (Or The Purrfect Catamel Sauce)”

  1. Shweta
    August 26, 2015 at 1:01 pm #

    Hey Yeshi,

    Slurp, slurp…this is sooo yummy. I am dreaming of this on a sponge cake. (Heaven!)
    What is heavy cream? Which brand sells it in India?

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