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Caramel sauce with just three ingredients — honey, maple syrup and a pinch of science. Watching the bubbles grow as the baking soda goes in is half the fun. The other half is drizzling the thick, rich result over ice cream, nuts, and chocolate candies.
Pro Tips
- The mixture should only gently bubble — if it boils and browns the instant it heats, it's burned and you should start over.
- Stir continuously once bubbles form and keep the heat at medium-low; caramel scorches in seconds if left unattended.
- If the bubbles expand over the edge of the pot, pull it off the heat and stir until they subside, then return it to the burner.
- Add the baking soda off the heat after about 10 minutes, once the sauce has thickened and darkened — then whisk furiously as it foams up.
- The sauce thickens as it cools, so judge it off the heat; warm it gently before serving or using.
Frequently Asked Questions
Why did my caramel turn bitter and dark?
It burned — caramel needs a gentle bubble, not a rolling boil. If the mixture browns immediately on contact with heat, the batch is done for and should be remade.
What is the baking soda for?
It reacts with the warm syrup to make the sauce expand and bubble, giving the caramel its thick, airy, rich texture. It's the fun, science-in-action step.
How do I store caramel sauce?
In an airtight container in the fridge, where it keeps for several months. Warm it in the microwave or on the stovetop before using.
What can I use it on?
Candied nuts, Samoa Cake Balls, homemade chocolate candies, and drizzled straight over ice cream. It's one of the most useful jars in the fridge.
Recipe Card
Ingredients
Method
- 1.
- Warm large sauce pan over medium heat, add honey and maple syrup to warm pan—mixture should gently bubble, but if it begins to immediately boil and brown it has burned and you should start over.
- 2.
- Once gentle bubbles begin to form, turn heat to medium low; have little hands continuously stir (to prevent burning).
- 3.
- Mixture will bubble and potentially expand over edge of pot, if that happens, remove from heat and stir; return to heat once bubbles subside.
- 4.
- Once sauce has thickened and the color has darkened (about 10 minutes), remove from heat to add baking soda.
- 5.
- Whisk in baking soda thoroughly and continue to stir as it starts to expand and bubble; return to medium heat for 2-3 minutes.
- Whisk constantly until sauce has become a thick, rich, bubbly sauce that does not reduce when moved off of heat.
- 6.
- Remove from heat and let cool, stirring occasionally–sauce will reincorporate to a thick caramel consistency.
- 7.
- Serve and use warmed (heat in microwave or on stovetop).
- 8. Store in an airtight container for several months in refrigerator.
