Description
A rich, buttery homemade caramel sauce that’s easy to make and far superior to store-bought. Perfect for desserts, coffee, and more.
Ingredients
- 1 cup sugar
- 4 tablespoons water
- ½ cup heavy cream
- 5 tablespoons unsalted butter
- ½ teaspoon kosher salt (optional, for salted caramel)
- 1 teaspoon vanilla extract (optional)
Instructions
- In a heavy-bottomed saucepan over medium heat, combine sugar and water. Stir until sugar dissolves (about 3–5 minutes).
- Increase heat to medium-high and bring to a boil. Stop stirring; gently swirl the pan occasionally and brush down sides with water to prevent crystallization.
- Watch closely and continue swirling until the mixture turns a deep amber color (6–9 minutes).
- Remove from heat and carefully add heavy cream, butter, and salt (if using). Stir until smooth as it bubbles up.
- Stir in vanilla extract, if using.
- Let the sauce cool in the pan for about 15 minutes, then transfer to a glass jar.
Notes
- Add sea salt for a salted caramel version.
- Vanilla enhances the depth of flavor.
- No candy thermometer needed—visual cues guide you.
- Store in fridge up to 3 weeks.
- Microwave to reheat in 30-second intervals at 50% power.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 82
- Sugar: 9g
- Sodium: 12mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 15mg
