I created a tutorial on my YouTube channel to show how you can make caramel sauce without a candy thermometer! It’s the perfect thickness for drizzling. The recipe is included below, and you can watch step by step instructions in my video.
- 1 cup granulated sugar
- 6 tbsp unsalted butter, room temperature
- 1/2 cup heavy cream, room temperature
- 1/4 tsp
Turn stove onto medium heat, and place a pot over element. Pour in sugar. Using a heat proof stirring utensil (I use an old-fashioned wooden spoon), stir until sugar begins to melt into a clear liquid. Continue to stir, until clumps of sugar begin to form. Slowly the color of the sugar clump will deepen from white to amber. Keep stirring until all the clump of sugar have dissolved, and then turn off the heat. Mix in butter slowly, then stir in cream and salt. Place in fridge to cool for 20 minutes, then pour into desired container. I put mine in a squirt bottle (for drizzling over cakes), but a mason jar or Tupperware container would work great too! The caramel will keep for several weeks in the fridge.