Description
A simple and delicious homemade caramel sauce made with sugar, butter, heavy cream, vanilla, and a pinch of salt. This easy recipe guides you through creating a smooth, rich caramel perfect for drizzling over desserts, ice cream, or adding to coffee.
Ingredients
Scale
Caramel Sauce Ingredients
- 1 cup granulated sugar
- 1/4 cup water
- 6 tablespoons unsalted butter, cut into pieces
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Combine sugar and water: Add the sugar and water to a 3-quart heavy bottomed pot, stirring just slightly so it’s combined and sits in a flat, even layer. Avoid stirring up the sides of the pot.
- Dissolve sugar over medium heat: Warm the pot over medium heat and cook until the sugar dissolves and the mixture turns from cloudy to clear and starts to bubble. Do not stir after this point and maintain medium heat.
- Cook caramel until deep gold: If sugar clumps form on the pot’s perimeter, gently brush down the sides with a spatula to prevent crystallization. Continue cooking the mixture without stirring until it thickens and becomes a deep golden color like honey, about 15 minutes. Watch carefully to prevent burning.
- Add butter and whisk: Carefully add the butter pieces and whisk until completely melted and combined. The caramel will bubble up rapidly, so proceed with caution.
- Incorporate heavy cream: Remove the pot from the heat and slowly pour in the heavy cream while whisking continuously until fully incorporated.
- Season with vanilla and salt: Whisk in the vanilla extract and a pinch of salt to enhance the flavor.
- Cool the caramel sauce: Set the pot aside to cool for 10 minutes.
- Store the sauce: Pour the caramel into a lidded glass jar and allow to cool completely. Once cooled, refrigerate due to the dairy content. Reheat as needed before use.
Notes
- Be patient during cooking; the time to reach a deep golden color depends on pot type, heat source, altitude, and weather conditions.
- Brush down pot sides gently to avoid crystallization, but do not stir the mixture once it begins bubbling clearly.
- Store tightly sealed in the refrigerator for up to 3 weeks or freeze for up to 2 months.
- Caramel will thicken and solidify when refrigerated; reheat for 10 to 15 seconds in the microwave before using.
- Using a heavy-bottomed pot helps ensure even heating to prevent burning.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 120 kcal
- Sugar: 15 g
- Sodium: 30 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 0 g
- Protein: 0.3 g
- Cholesterol: 20 mg
