Caramel without a Candy Thermometer!

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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.

Caramel Recipe:

  • 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.




5 thoughts on “Caramel without a Candy Thermometer!

  1. Hi there! So I tried making the caramel using this recipe, but mine became solid really quickly. It just stuck to the bottom of the pan as soon as the heat turned off and none of the butter or cream combined with the melted sugar. Do you have any suggestions as to how I can fix this problem and make my caramel actually liquid? Thanks

    • Strange! My only guess would be that your heat was maybe too low?! As long as the mixture is heated, the sugar should stay in a liquid form. You have to add in the butter and cream immediately after you turn off the heat. I have a full tutorial here, where you can see exactly what I do. Hopefully that helps!

  2. Pingback: Chocolate Ganache Drip Recipe | Chelsweets

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