This caramel sauce recipe is super easy to make. It’s perfect for drizzling on top of ice cream, apple pie, cheesecake, and anything else you want to put it on!
Sure, you can buy caramel sauce at the store, but as with most foods, homemade tastes so much better and doesn’t have any added unnecessary ingredients. Plus, in the time it would take you to drive to the market, this caramel sauce would be done!
Do I need a Candy Thermometer?
Sometimes I use a thermometer and sometimes I don’t. You definitely don’t need one. If you have a thermometer and want to be very precise, the target temperature you’re after is between 338 and 350 degrees F. Above 350 degrees, it’ll start to smell burnt (and the finished sauce will taste bitter.) Below 338 degrees F, and you won’t be able to achieve the proper color and caramelization.
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