Caramel Recipe – Easy Homemade Butterscotch with Fresh Cream

Last Updated on 4 months by Neha Deshmukh

Caramel Recipe – Easy Homemade Butterscotch With Fresh Cream

Hey everyone! If you’ve ever craved that rich, golden goodness of caramel – the kind that makes everything better – you’re in the right place. I remember the first time I tried making caramel; it felt a little intimidating, honestly! But trust me, this recipe is so much easier than it looks. It’s become a staple in my kitchen, and I can’t wait to share it with you. This isn’t just a caramel recipe; it’s a little bit of homemade happiness.

Why You’ll Love This Recipe

This homemade caramel is seriously addictive. It’s perfect drizzled over ice cream, swirled into coffee, or even just enjoyed straight from the spoon (no judgement!). It’s incredibly versatile and comes together in just 15 minutes. Plus, the flavour is so much deeper and richer than anything you can buy in a jar. You control the ingredients, and you get that amazing, fresh-made taste.

Ingredients

Here’s what you’ll need to create this golden magic:

• 1 cup granulated sugar (approx. 200g)
• 6 tbsp butter (85g)
• ½ cup fresh cream (120ml)

Ingredient Notes

Let’s talk ingredients – a few little things can make all the difference!

Granulated Sugar: Choosing the Right Type

Regular granulated sugar is best for this recipe. Don’t bother with powdered or brown sugar; we want that clean, amber colour.

Butter: Salted vs. Unsalted & Quality Considerations

I usually use salted butter because I like the little bit of saltiness it adds to the caramel. If you’re using unsalted, you might want to add a tiny pinch of salt later on. And honestly, good quality butter really shines through, so use the best you can afford!

Fresh Cream: Full Fat vs. Low Fat – Impact on Texture

Full-fat cream is key here. It gives the caramel that beautiful, smooth, and luxurious texture. Low-fat cream just won’t give you the same results – it can end up a bit grainy.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, pour your granulated sugar into a heavy-bottomed saucepan. Medium heat is your friend here. Start stirring constantly with a wooden spoon or whisk. You’ll see the sugar start to melt around the edges.
2. Keep stirring! The sugar will gradually melt into a clear liquid, then start to turn golden. This is where patience is important.
3. Once the sugar reaches a beautiful amber colour (we’ll talk more about that in the tips section!), reduce the heat to low. Now, carefully add the butter.
4. Stir until the butter is completely melted and combined. Let it simmer for about a minute, but don’t stir constantly at this point.
5. Now for the exciting part! Slowly pour in the fresh cream while whisking continuously. It will bubble up – that’s normal!
6. Boil the mixture for just one minute, then remove the saucepan from the heat.
7. Let the caramel cool slightly before storing it in an airtight container. If it gets too thick when refrigerated, just gently reheat it before using.

Expert Tips

A few little secrets to caramel success!

Achieving the Perfect Amber Color

This is the trickiest part! You want a deep amber colour, but not burnt. Watch it carefully – it can go from perfect to burnt very quickly. Swirl the pan gently to check the colour evenly.

Preventing Crystallization

If sugar crystals form on the sides of the pan, brush them down with a wet pastry brush. This helps prevent the whole batch from crystallizing.

Working with Hot Sugar – Safety First!

Hot sugar is extremely hot. Be very careful when working with it, and avoid splashing. I always keep a bowl of ice water nearby, just in case.

Variations

Want to get creative? Here are a few ideas:

Vegan Caramel

Swap the butter for a vegan butter alternative and use coconut cream instead of fresh cream. It will have a slight coconut flavour, which is delicious! My friend, Priya, swears by this version.

Dairy-Free Caramel (Coconut Cream Adaptation)

Similar to the vegan version, using full-fat coconut cream creates a wonderfully rich dairy-free caramel.

Salted Caramel

Add a generous pinch of flaky sea salt to the caramel after you remove it from the heat. It’s a classic for a reason!

Spice Infused Caramel (Cardamom, Cinnamon)

Add a teaspoon of ground cardamom or cinnamon to the sugar while it’s melting. This adds a lovely warmth and complexity. My grandmother used to make cardamom-infused caramel for Diwali – it was heavenly!

Festival Adaptations (Use in Indian Sweets)

This caramel is amazing in Indian sweets! Use it as a base for barfi or drizzle it over gulab jamun.

Serving Suggestions

The possibilities are endless!

• Drizzle over ice cream or waffles.
• Swirl into coffee or hot chocolate.
• Use as a dip for apples or pears.
• Spread between layers of cake.
• Pour over cheesecake.

Storage Instructions

Store the caramel in an airtight container at room temperature for up to a week, or in the refrigerator for up to two weeks. If it gets too thick in the fridge, gently reheat it in the microwave or on the stovetop.

FAQs

Got questions? I’ve got answers!

What is the best type of saucepan to make caramel?

A heavy-bottomed saucepan is essential. It helps distribute the heat evenly and prevents the sugar from burning. Stainless steel is a good choice.

How do I prevent my caramel from burning?

Watch the sugar very carefully as it melts. Reduce the heat if it starts to smoke or turn too dark.

Can I make caramel ahead of time?

Yes! Caramel can be made ahead of time and stored as described above.

What can I do if my caramel seizes up?

If your caramel seizes up (becomes grainy), try adding a tablespoon of water and gently heating it, stirring constantly.

How can I adjust the sweetness of the caramel?

You can’t really reduce the sugar without affecting the texture. But you can balance the sweetness with a pinch of salt.

Can I use a different type of cream?

While you can try, full-fat cream really is the best for achieving the right texture. Avoid using anything with a low fat content.

Enjoy making (and eating!) this delicious homemade caramel. Let me know how it turns out for you in the comments below!