Description
This easy caramel sauce recipe delivers a rich, buttery treat perfect for drizzling over desserts, ice cream, or fruits. Made with simple ingredients and straightforward steps, this homemade caramel sauce offers a smooth, luscious texture with a deep golden color, balancing sweet and salty perfectly.
Ingredients
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; stir just slightly to combine so the mixture sits in a flat, even layer avoiding the sides of the pot.
- Dissolve Sugar: Warm the pot over medium heat and cook until the sugar dissolves, turning from cloudy to clear and starts to bubble; avoid stirring during this time and maintain medium heat.
- Cook Caramel: If sugar forms clumps on the pot's perimeter, gently brush down sides with a spatula to prevent crystallization. Continue cooking without stirring until the mixture thickens and turns a deep golden color like honey; this can take 8 to 15 minutes. Watch carefully to avoid burning.
- Add Butter: Remove the pot from heat briefly if needed. Carefully add the butter and whisk until completely melted; the caramel will bubble up rapidly, so be cautious.
- Incorporate Cream: Remove pot from heat and slowly pour in the heavy cream while whisking continuously until fully incorporated.
- Flavor and Season: Whisk in the vanilla extract and pinch of salt to balance the flavors.
- Cool the Sauce: Set the pot aside and allow the caramel to cool for 10 minutes in the pot.
- Store Properly: Pour the caramel into a lidded glass jar and let it cool completely. The sauce will initially be liquid but will thicken into a chewy texture once fully cooled. Store in the refrigerator because of the dairy content, and reheat gently before use.
Notes
- Do not stir the sugar once it starts bubbling, to prevent crystallization.
- If sugar crystals form on the side of the pot, gently brush them down with a wet pastry brush or spatula.
- Watch the caramel closely as it can burn quickly once it reaches the golden stage.
- Store leftover caramel sauce in the refrigerator and reheat gently before serving.
- The caramel thickens as it cools, reaching a chewy texture perfect for desserts.
