Description
This easy caramel sauce recipe is a quick and foolproof way to create a rich, buttery, and creamy topping perfect for desserts, coffee, or snacks. With simple ingredients and straightforward steps, you’ll have a luscious homemade caramel sauce that thickens as it cools, offering a chewy texture and deep flavor.
Ingredients
Scale
Caramel Base
- 1 cup granulated sugar
- 1/4 cup water
Additions
- 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, stirring just enough to combine so that the mixture sits in a flat, even layer. Avoid letting it climb the sides of the pot.
- Dissolve Sugar Over Medium Heat: Warm the pot over medium heat and cook until the sugar dissolves completely, turning from cloudy to clear and beginning to bubble. Do not stir during this process to prevent crystallization.
- Caramelize Sugar: Allow the mixture to continue cooking on medium heat until it thickens and turns a deep golden color similar to honey, which takes about 8 to 15 minutes. If clumps form on the pot’s perimeter, gently brush down the sides with a spatula occasionally.
- Add Butter Carefully: Remove the pot from heat and carefully whisk in the butter pieces until fully melted. The caramel will bubble vigorously during this step, so be cautious.
- Incorporate Heavy Cream: Slowly pour in the heavy cream while whisking continuously until completely integrated into the caramel.
- Finish with Vanilla and Salt: Whisk in the vanilla extract and a pinch of salt to enhance the flavor.
- Cool the Sauce: Let the caramel cool in the pot for 10 minutes to slightly thicken.
- Store the Caramel: Pour the cooled sauce into a lidded glass jar and allow it to cool completely. Once cooled, refrigerate to preserve. Reheat before use as it thickens in the fridge.
Notes
- Be patient during caramelization; time varies with pot type, heat source, altitude, and weather conditions.
- If crystallization occurs, gently brushing down the pot sides helps prevent it.
- Store caramel sauce tightly sealed in the fridge for up to 3 weeks or freeze for up to 2 months.
- Caramel thickens and solidifies in the fridge, so reheat for 10 to 15 seconds in the microwave before use.
- Use a heavy-bottomed pot for even heat distribution and to minimize burning risk.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 120 kcal
- Sugar: 18 g
- Sodium: 35 mg
- Fat: 6 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 20 mg
