Rich Caramel Sauce in a Crockpot
This luscious, velvety caramel sauce is made effortlessly in your crockpot. With its deep, golden-amber color and rich, buttery flavor, it’s perfect for drizzling over ice cream, cakes, pancakes, and other desserts. The slow-cooker method ensures an even, controlled caramelization that minimizes the risk of burning while developing intense flavor.
Equipment
- Crockpot (Slow Cooker): 6-quart (or larger) preferred
- Measuring cups/spoons
- Whisk or Silicone Spatula
- Heatproof Bowl or Jar (for transferring and storing the sauce)
- Candy Thermometer (Optional): To help monitor the caramel’s temperature
Ingredients
- Dry Ingredients:
- 1 cup granulated sugar
- 1/4 cup water
- 1/4 cup light corn syrup helps prevent crystallization
- Finishing Ingredients:
- 6 tablespoons unsalted butter cut into small pieces (use room-temperature butter)
- 1/2 cup heavy cream room temperature
- 1/2 teaspoon salt adjust to taste
- 1 teaspoon vanilla extract
Instructions
- Prepare the Base:
- In the crockpot insert, combine the granulated sugar, water, and light corn syrup. Stir gently just long enough to dissolve most of the sugar. (Tip: Avoid over-stirring to reduce the risk of crystallization.)
- Caramelize the Sugar:
- Cover the crockpot and set it on high. Allow the mixture to cook undisturbed for about 2 hours. During this time, the sugar will slowly transform into a deep amber caramel.
- Note: Do not stir during this phase. If using a candy thermometer, aim for a temperature near 350°F (177°C) as a rough guide.
- Incorporate Butter:
- Once you’ve achieved a rich amber color, carefully add the butter pieces. Stir gently until the butter melts completely and is fully incorporated.
- Add Heavy Cream:
- Slowly drizzle in the heavy cream while continuously stirring. Be prepared for vigorous bubbling—this is normal. Continue stirring until the mixture smooths out.
- Final Cooking:
- Stir in the salt and let the sauce cook on high for an additional 15–20 minutes. This extra time helps the flavors meld and ensures a silky texture.
- Finish with Vanilla:
- Remove the crockpot insert from the heat and stir in the vanilla extract until evenly combined.
- Cool and Serve:
- Allow the caramel sauce to cool for about 10–15 minutes. It will thicken as it cools. Once at your desired consistency, transfer the sauce to a heatproof jar or serving dish.
- Details:
- Prep Time: 10 minutes
- Cook Time: Approximately 2 hours 15–30 minutes
- Total Time: About 2 hours 30 minutes
- Yield: Approximately 1 cup of caramel sauce (roughly 8 servings if using 2 tablespoons per serving)
- Category: Dessert Sauce / Topping
- Method: Crockpot / Slow Cooker
- Cuisine: American / International
- Diet: Vegetarian, Gluten-Free (contains dairy)
- Keywords:
- Crockpot, Slow Cooker, Caramel Sauce, Rich, Dessert, Homemade, Easy, Decadent, Sweet Sauce
- Nutrition (per serving, based on 8 servings – about 2 tablespoons/30g per serving):
- Calories: ~265 kcal
- Sugar: ~35 g
- Sodium: ~75 mg
- Fat: ~14 g
- Saturated Fat: ~6.5 g
- Unsaturated Fat: ~7.5 g
- Trans Fat: 0 g
- Carbohydrates: ~36 g
- Fiber: 0 g
- Protein: ~1 g
- Cholesterol: ~30 mg
- Note: These values are approximate and may vary based on specific brands and measurements.
Notes
Temperature Is Key:
Use room temperature heavy cream and butter. This helps prevent the caramel from seizing or curdling when they’re added to the hot mixture. Handle with Care:
When you add the heavy cream, the mixture will bubble up vigorously. Stir slowly and carefully to avoid burns. Don’t Stir Too Early:
Avoid stirring the sugar mixture during the initial caramelization phase. This helps prevent crystallization and ensures a smooth sauce. Storage:
Store any leftover caramel sauce in an airtight container in the refrigerator for up to 2 weeks. Gently reheat on the stovetop or in the microwave (stirring frequently) before serving. Adjusting Consistency:
If the sauce becomes too thick after cooling, gently reheat it and whisk in a small splash of extra heavy cream until you achieve the desired consistency. Enjoy your homemade rich caramel sauce—perfect for elevating any dessert with its deep, buttery sweetness!
Use room temperature heavy cream and butter. This helps prevent the caramel from seizing or curdling when they’re added to the hot mixture. Handle with Care:
When you add the heavy cream, the mixture will bubble up vigorously. Stir slowly and carefully to avoid burns. Don’t Stir Too Early:
Avoid stirring the sugar mixture during the initial caramelization phase. This helps prevent crystallization and ensures a smooth sauce. Storage:
Store any leftover caramel sauce in an airtight container in the refrigerator for up to 2 weeks. Gently reheat on the stovetop or in the microwave (stirring frequently) before serving. Adjusting Consistency:
If the sauce becomes too thick after cooling, gently reheat it and whisk in a small splash of extra heavy cream until you achieve the desired consistency. Enjoy your homemade rich caramel sauce—perfect for elevating any dessert with its deep, buttery sweetness!