Because of some concerned comments on our recent whiskey caramel marshmallow bacon bark, we figured it was time to roll our sleeves up and get down to basics with a homemade caramel sauce recipe. The method we used for this post is a wet vs. dry process (dry process being no water added to dissolve the sugar – this method is a bit trickier).
To begin, let’s talk safety. Wear an oven mitt if you can to protect yourself from any steam or splatters. To prevent anything from boiling over, make sure to use a pan that is at least 2 quarts in size. We also recommend that you keep a bowl filled with icy water nearby. Should any splatters hit your arm or hand, you can plunge it into the bowl. Resist the urge to put your mouth to any splatters that hit your skin or you will have a burnt tongue and lip as well.
If this is your first time making homemade caramel sauce and you biff it, no worries, we’re pretty sure most people do and did on their first run. Luckily, sugar is cheap and you’ll nail it on the second time.
