Description
This Classic Caramel Sauce recipe provides a rich, smooth, and buttery caramel perfect for drizzling over desserts, ice cream, or incorporating into baked goods. Made with simple ingredients like sugar, butter, heavy cream, and vanilla, it’s a timeless sauce that’s easy to prepare on the stovetop and stores well for up to two weeks.
Ingredients
Scale
Ingredients
- 1 cup granulated sugar
- 6 tbsp unsalted butter, cubed
- ½ cup heavy cream, room temperature
- 1 tsp vanilla extract
- Pinch of salt (optional)
Instructions
- Melt the Sugar: In a medium saucepan over medium heat, melt the granulated sugar by stirring constantly with a wooden spoon. The sugar will first clump up but keep stirring until it fully melts into a smooth, amber-colored liquid.
- Add Butter: Carefully add the cubed unsalted butter to the melted sugar. The mixture will bubble vigorously; continue stirring until the butter is completely melted and fully combined with the sugar.
- Incorporate Heavy Cream: Slowly pour in the room temperature heavy cream while stirring continuously. The sauce will bubble up again. Allow it to boil gently for 1 minute, then remove the saucepan from the heat.
- Add Vanilla and Salt: Stir in the vanilla extract and a pinch of salt if using. This will enhance the flavor and balance the sweetness.
- Cool and Store: Let the caramel sauce cool for 5-10 minutes in the saucepan before transferring it to a jar or airtight container. Store in the refrigerator for up to 2 weeks. Warm before serving by gently reheating.
Notes
- Make sure your heavy cream is at room temperature to prevent the caramel from seizing when added.
- Use a wooden spoon or heat-resistant silicone spatula to stir, as metal spoons can get hot and burn your hand.
- The sauce thickens as it cools; warm it gently if it becomes too thick before serving.
- Always be cautious when working with hot sugar mixtures to avoid burns.
- Add a pinch of salt for salted caramel variation.
