Dark Caramel Sauce

Silky smooth homemade Dark Caramel Sauce comes together with simple ingredients using these tried and true steps. This recipe creates a rich, indulgent drizzle that transforms any dessert into a decadent masterpiece or can be made into a luxurious caramel candy.

Course Dessert

Cuisine American

Keyword Dark Caramel Sauce, Homemade Caramel Sauce

Prep Time 10

Cook Time 20

Servings servings (2 tablespoons per serving- 3 1/2 cups total)

Calories 65kcal

Author Heather

Equipment

Wooden Spatula
Whisk
Candy Thermometer *see Note #1 below
Heavy Bottom Saucepans
Kitchen Scale *see Note #2 below

Ingredients

350 grams granulated sugar
375 grams heavy whipping cream
75 grams glucose syrup *or light corn syrup , see Note #3 below
100 grams unsalted butter
4 grams salt

Instructions

Weigh all ingredients.
Place heavy cream into a small saucepan. Heat over low heat stirring consistently until cream reaches 80℉-100℉. Set aside. (See Note #4 below.)
Place sugar into a heavy bottomed stainless steel saucepan and place over medium heat. Stirring constantly with a wooden spatula (or high heat spatula) cook to 365℉. (The sugar should be a deep amber color.)
Gradually pour in the warmed cream while continuously whisking. (See Note #5 below.)
Add in glucose syrup, butter and salt.
Continue cooking over medium heat, whisking constantly, until the mixture reaches the desired consistency: 220°F for a sauce, 230°F for a spreadable caramel at room temperature, or 245°F for a firm and chewy caramel.
Let cool slightly if using for a sauce. Let cool to room temperature if using as a spread or chewy caramel. (See Note #6 below for storage and reheating.)

Notes

Recipe Notes

Note #1- A candy thermometer provides precise temperature readings, allowing you to control whether you produce a light or dark caramel sauce. Additionally, the texture of your caramel is dependent on its final temperature.

Chart showing temperatures ranges in making Caramel Sauce shades and textures.

Note #2- Weighing your ingredients, especially sugar, ensures that you are using the same proportions every time you make caramel sauce. Consistency in ingredient ratios is essential for achieving the same results each time.

Note #3- Although optional, using either glucose syrup or light corn syrup plays a crucial role in preventing sugar crystallization during the caramelization process. In other words, by using either of these syrups you will achieve a luxuriously smooth and stable caramel sauce.

Note #4- Part of achieving a luxurious smooth textured caramel sauce is using warm cream. Not only will this lend to faster emulsification, it will also prevent the sugar from crystallizing.

Note #5- Exercise caution when incorporating the heated cream, pouring it in gradually while whisking, as it will boil rapidly.

Note #6-

Refrigeration: Store your dark caramel sauce in an airtight container in the refrigerator. Ensure that it’s completely cooled before sealing the container. Clearly label the container with the date when you made the sauce. This helps you keep track of its freshness.
Freezing: Allow the caramel sauce to cool completely before freezing. Choose a freezer safe container and leave some space for expansion when freezing.
Storage: Homemade dark caramel sauce can typically be safely stored in the refrigerator for up to 2 to 4 weeks or frozen for up to 6 months.
Reheating: When you’re ready to use the frozen caramel sauce, transfer it to the refrigerator and allow it to thaw slowly. Once thawed, gently reheat it on low heat, on the stovetop, stirring until it reaches the desired consistency. Be cautious not to overheat, as caramel sauce can scorch.

Nutrition