Description
Easy caramel sauce recipe that creates a rich, buttery sweet topping perfect for desserts, drizzling over ice cream, or adding to beverages. Made with simple ingredients including sugar, butter, heavy cream, vanilla, and a pinch of salt, this sauce is smooth, creamy, and has a chewy texture once cooled.
Ingredients
Scale
Caramel Base
- 1 cup granulated sugar
- 1/4 cup water
Finishing Ingredients
- 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; stir just slightly so it’s combined and lies flat in an even layer, avoiding sugar going up the sides of the pot.
- Cook sugar mixture: Warm the pot over medium heat and cook until the sugar dissolves, turning from cloudy to clear and begins bubbling, about a few minutes. Do not stir after this point; let it bubble and cook.
- Prevent crystallization: If clumps of sugar form on the pot sides, gently brush them down occasionally with a spatula to avoid crystallization. Continue cooking without stirring until the mixture thickens and turns deep golden, like honey, about 15 minutes, watching closely to avoid burning.
- Add butter: Carefully add the butter pieces and whisk rapidly until fully melted. Be cautious as the caramel will bubble vigorously.
- Add heavy cream: Remove the pot from heat and slowly pour in the heavy cream while whisking continuously until fully incorporated.
- Finish with vanilla and salt: Whisk in the vanilla extract and a pinch of salt for flavor balance.
- Cool the caramel: Set aside the caramel in the pot to cool for 10 minutes.
- Store caramel sauce: Pour the cooled caramel into a lidded glass jar and allow it to cool completely. Once cooled, refrigerate because of the dairy content. Reheat gently before use.
Notes
- Be patient when cooking the sugar; variables like pot type, heat source, altitude, and weather affect cooking time.
- To avoid crystallization, occasionally brush down sugar crystals on the pot sides with a spatula without stirring the mixture.
- This caramel sauce keeps tightly sealed in the fridge for up to 3 weeks or in the freezer for 2 months.
- Caramel solidifies in the refrigerator so reheat for 10-15 seconds in the microwave before serving to return to a liquid state.
- Use a heavy bottom pot for even heat distribution to prevent burning.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 120 kcal
- Sugar: 15 g
- Sodium: 30 mg
- Fat: 7 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 0 g
- Protein: 0.5 g
- Cholesterol: 25 mg
