If you’re making a Snickers cake, this caramel sauce is perfect to use as filling. It’s a basic caramel sauce, but honestly it’s so much better than store bought. I added peanuts to keep it true to the Snickers theme, but you can swap them out for any other nuts you like.

Caramel sauce is one of those things that looks simple, but it can be tricky to get right. I’ve had my fair share of fails in the past. Sometimes it burned, sometimes it crystallized and other times it just didn’t taste right. After many tries, I finally found a method that works for me every time. I prefer the wet method, which means starting with sugar and water instead of melting the sugar dry. It gives more control and helps prevent burning.

I made this caramel sauce with peanuts for a Snickers cake, which gives it that classic flavor. But you don’t have to add peanuts if you don’t want to. This recipe also works as a simple, classic caramel sauce. When you first make it, the sauce will be more liquid but as it chills in the fridge it thickens up beautifully. You can use it right away if you want a runnier drizzle or chill it for a few hours for a thicker, spoonable caramel.

The peanuts are optional, but they add a nice crunch to the caramel. If you prefer, you can swap them for hazelnuts, almonds or leave them out entirely. Homemade caramel tastes so much better than store-bought. It has a deep, buttery flavor that really elevates any dessert. Once you make it at home, you won’t want to go back to the jarred version.

“Wet Caramel” vs “Dry Caramel” - What’s the difference?

The dry method of making caramel involves heating sugar in a saucepan without adding any water to it. As the sugar heats up, it melts and caramelizes. This method can be faster but it requires careful attention since the sugar can go from caramelized to burnt very quickly.

In contrast, the wet method starts by mixing sugar with water before heating. The water helps the sugar dissolve more evenly and slows down the caramelization process. As the mixture heats, the water gradually evaporates, and the sugar begins to caramelize. This method takes longer but gives more control over the caramelization, reducing the risk of burning the sugar.

Which method is easier for beginners?

The wet method is generally easier for beginners because it offers more control. The added water dissolves the sugar and slows down the caramelization process, giving you more time to monitor the sugar as it cooks. This reduces the risk of burning the sugar, which can happen quickly with the dry method, where the sugar caramelizes faster and requires more precise timing. The wet method also helps the sugar melt more evenly.

Important tips and tricks

Room temperature butter - It's important for the butter to be at room temperature when making caramel sauce because cold butter can cause the caramel to harden, which can lead to a lumpy texture. Room temperature butter melts more easily, ensuring a smooth and even consistency in the sauce.
Slightly warm cream - If cold cream is added to hot caramel, the sudden temperature difference can cause the caramel to harden and form clumps, making it difficult to achieve a smooth sauce. Also cold cream can lead to violent bubbling and splattering, which is dangerous due to the high temperature of the caramel. Warm cream helps the ingredients blend more smoothly and safely, ensuring an even, creamy texture. For this, I recommend microwaving the cream for about 20 to 30 second before using.
Incorporating the cream slowly - By adding the cream slowly, you can manage the bubbling and give the caramel time to adjust to the cream without creating any lumps. This helps maintain a consistent, creamy texture in the final sauce.
Fixing lumpy caramel - If your caramel looks lumpy after adding the cream and butter, don’t worry. Just place the pan back on low heat and stir gently. The lumps will melt as it warms, leaving you with a smooth, silky caramel. Keep the heat low to avoid burning. You can do this step right after adding the cream or right after adding the butter, whichever part looks lumpy.
Do not stir - Once the sugar starts melting, it’s best to let it sit and avoid stirring.
Keep an eye on the color - The deeper the color, the more bitter. Make sure to take it off the heat once it turns into a nice amber color.
Be patient - As I said before, it took me many fails until I figured out how to make caramel sauce. So if you fail, just keep practicing and don’t give up.

Ingredients you will need for this recipe

Granulated sugar: This is the base of your caramel.
Water: Helps the sugar dissolve evenly and prevents it from crystallizing too quickly.
Unsalted butter: Adds creaminess to the caramel. Using unsalted butter gives you control over the saltiness. You can substitute with salted butter if needed, but reduce the pinch of salt.
Heavy cream: Makes the caramel silky. Warming it slightly prevents shocking the hot sugar and helps it mix smoothly.
Peanuts: Give the caramel a crunchy, nutty element. You can leave them whole or chop them, depending on your prefecrence. You could substitute with almonds, hazelnuts or pecans depending on your taste or the dessert you’re pairing it with.
Vanilla powder or vanilla bean paste: Adds a subtle vanilla flavor.
Salt: Balances the sweetness and enhances the caramel’s flavor. You can use fine sea salt or regular table salt, just a pinch is enough.

Step by step instructions

1. In a small saucepan combine the sugar and the water.

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2. Over medium-high heat, let the sugar fully dissolve without stirring.

3. Once the sugar has dissolved, let the mixture simmer without stirring, until it turns into an nice dark (but not too dark) amber color.

4. As soon as the caramel reaches a nice amber color, remove it from the heat. Gradually whisk in the warmed cream, a little at a time, to prevent the caramel from seizing or becoming lumpy. If the caramel hardens, return it to low heat on the stove and stir constantly until it melts and comes to a gentle boil.

5. Once the cream is fully incorporated, whisk in the butter. If the butter doesn’t mix smoothly, gently reheat the caramel on the stove while stirring until it becomes silky.

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6. Laslty, mix in the salt, vanilla and peanuts.

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7. Pour the caramel in a heat resistant jar and let it completely come to room temperature, then place it in the fridge for a few hours to set.

Yield: 420g

Author: Angie