Homemade Caramel Sauce — Stacie Lamoore

I typically find making caramel sauce difficult. I don’t always have the best of luck getting it to turn out right. I often burn the caramel so I don’t make this often. However, I prefer knowing what is going into my caramel sauce when I bake. Especially since store-bought caramel sauce isn’t always gluten free. This recipe is completely gluten free and is fantastic for use in gluten free baking recipes.

This is my favorite homemade caramel sauce recipe that I’ve found to date. It requires the use of a candy thermometer or instant read thermometer. You will need to have one of these to make this recipe. If you don’t you won’t be able to tell when the caramel is done.Be very careful that you don’t burn the sauce. If you do you will be able to taste it in the finished product. The best way I’ve found the keep it from burning is to stir continuously. This keeps everything moving and doesn’t give it time to burn. You will want to let the sauce thicken and cool before using it in any recipe.

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Source: Adapted from: Annies-Eats