Description
This rich, buttery homemade caramel sauce is perfect for drizzling over desserts, stirring into coffee, or enjoying by the spoonful. It’s made with simple ingredients, and no candy thermometer is required.
Ingredients
- Granulated sugar
- Unsalted butter, room temperature
- Heavy cream, room temperature
- A pinch of salt (adjust to taste)
- Optional: vanilla extract, espresso powder, cinnamon, or bourbon
Instructions
- In a dry, medium heavy-bottomed saucepan, warm the sugar over medium heat. Stir continuously as it clumps, melts, and turns a deep amber color (about 5–8 minutes).
- As soon as the sugar fully melts, carefully add the butter—watch for bubbling—and stir until it’s fully incorporated.
- Slowly pour in the heavy cream while stirring; the caramel will bubble vigorously.
- Allow it to simmer for about 1 minute, then remove from heat. Stir in salt (and vanilla or other flavorings, if using).
- If desired, strain through a fine mesh to ensure smooth texture.
- Pour into a heatproof jar or container and let cool slightly before sealing.
Notes
- For salted caramel, add ½–1 tsp flaky sea salt right at the end.
- For vanilla caramel, stir in 1 tsp vanilla extract after removing from heat.
- For coffee caramel, add 1 tsp instant espresso powder.
- For spiced caramel, sprinkle in ½ tsp cinnamon or a pinch of nutmeg.
- For boozy caramel, stir in 1 Tbsp bourbon, rum, or whiskey off the heat.
- For chocolate caramel, melt in ¼ cup dark chocolate chips after cooking.
- Caramel can be stored in the fridge for 2–3 weeks. Reheat in the microwave or on the stove, adding a splash of cream if too thick.
- It can be frozen for up to 2–3 months, then thawed and reheated before use.
Nutrition
- Serving Size: 2 tbsp
- Calories: 120
- Sugar: 18g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 20mg
