Description
A rich, creamy, and decadent classic caramel sauce made with simple ingredients, perfect for drizzling over desserts, ice cream, or stirring into coffee.
Ingredients
- 1 cup granulated sugar
- 6 tablespoons unsalted butter, cut into pieces
- 1/2 cup heavy cream, room temperature
- 1 teaspoon pure vanilla extract
- Pinch of salt (optional, to taste)
Instructions
- In a medium heavy-bottomed saucepan over medium heat, pour in the sugar. Stir gently with a heat-resistant spatula or whisk until the sugar melts and turns a deep amber color, about 5–7 minutes. Be careful not to burn.
- Once the sugar is fully melted and amber-colored, immediately add the butter pieces. Stir continuously until the butter is completely melted and combined.
- Slowly pour in the room‑temperature heavy cream while stirring. The mixture will bubble vigorously—continue stirring until the sauce is smooth and well blended, about 1–2 minutes.
- Remove from heat and stir in vanilla extract and a pinch of salt, if using. Allow the sauce to cool for 10 minutes before using.
- Let the caramel cool completely before transferring to a jar. Store in the refrigerator for up to 2 weeks and reheat gently before using.
Notes
- Use room‑temperature ingredients to prevent the caramel from seizing.
- Monitor the sugar closely—it can go from caramelized to burnt within seconds.
- For a salted caramel variation, increase salt to 1/4 teaspoon, or sprinkle flaky sea salt on top before serving.
- If the caramel crystallizes in storage, reheat gently with a splash of cream.