A jar of caramel lies on a beige background. A jar of caramel lies on a beige background. Near it is a red ribbon, which emphasizes the presence of a festive mood and gives a reference to the celebration of the new year.

Dessert

Caramel for presents

Prep Time: 2 min / Cook Time: 10 min / Total Time: 12 min

You can make this easy caramel sauce recipe as a fun gift idea for your friend. This quick recipe will be ready to give in just a few minutes and everyone loves a good homemade caramel.

Author and photographs: Olga

Jump to Recipe

I am going to show you how to make DIY Caramel Sauce Jars for gifts!

These super easy homemade gifts are sure to be a hit under anyone's tree this year.

Plus, this homemade caramel sauce is better than what you can buy in a store.

Caramel for presents

Yield: 5 jars

Ingredients

Caramel

200 gr sugar
25 g glucose (If you haven't - just skip it.)
170 gr cream
85 gr butter

Instructions

Caramel

Pour sugar into a dry frying pan (or a saucepan with a THICK bottom) and add glucose.

If you don't have glucose on hand, just don't add it.

Secrets

The glucose in this recipe is helpful but not required. Caramel will turn out without glucose!

Thanks to glucose, caramel is more likely not to crystallize. And also - the shelf life of caramel increases.

So if there is no glucose, there are 2 secrets that replace glucose:

Do according to the recipe - where it says not to interfere - do not interfere, where it says to wait until 40C degrees - we are waiting! Let's not rush.
You will have to eat caramel without glucose a little faster than with it, but I don’t think that you will have problems with this item!

Caramel jar. A jar of caramel lies on a beige background. Near it is a red ribbon, which emphasizes the presence of a festive mood and gives a reference to the celebration of the new year.

We put on medium-high heat and DO NOT TOUCH!

We don't interfere! Only occasionally we raise the saucepan and tilt it to the right and left so that that part of the sugar - which caramelized - clings to new saccharins.

At the same time, heat the cream ALMOST to a boil.

When more than HALF of the sugar melts, start helping it by interfering with a wooden spatula. Why it should be wooden? Because it is hard! This means it will collect well from the bottom and not melt (the caramel temperature will be at 180C degrees!)

After adding the cream, cook the caramel for another 1 minute, and turn it off! And when the caramel is about 40 degrees - add butter at room temperature, punch with a blender, and pour into jars.

There will not be much caramel ... I pour it into jars of 50-100 ml.

Subtle moments - yes, it is necessary to warm the cream! If you do not warm it - you improve the chances of sugar crystallization!

It is better if your cream is in a long-handled saucepan - because when you pour it into hot caramel there will be a HUGE amount of steam and the first few times I tried to pour the cream from a mug - I got BURNS from the steam!

Next - a saucepan with caramel - I like to make caramel in a metal saucepan without a non-stick surface - so after adding butter, with a clear conscience, put an immersion blender into the saucepan and work ENERGETICALLY with it! 😛

That seems to be it!

The photo - is an example of a carrot cake with caramel. You can also find this recipe on my blog.