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Classic Caramel Sauce

  • Author: slsrecipes
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: About 1 cup of caramel sauce
  • Category: Sauce/Topping
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

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

  1. 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.
  2. Once the sugar is fully melted and amber-colored, immediately add the butter pieces. Stir continuously until the butter is completely melted and combined.
  3. 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.
  4. 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.
  5. 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.