Description
This rich and creamy caramel sauce recipe is perfect for drizzling over desserts, ice cream, or using as a dip. Made with simple ingredients like sugar, heavy cream, and butter, it offers a luscious, homemade treat that balances sweetness with a touch of vanilla and optional saltiness for salted caramel lovers.
Ingredients
Scale
Caramel Sauce Ingredients
- 1 cup granulated sugar
- 1/4 cup water
- 1/2 cup heavy cream, warmed
- 3 tablespoons unsalted butter, cubed
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt (optional, for salted caramel)
Instructions
- Combine Sugar and Water: In a medium saucepan over medium heat, mix the granulated sugar and water. Stir just until the sugar dissolves to ensure even cooking, then stop stirring to prevent crystallization.
- Cook Caramel: Allow the mixture to boil without stirring, watching carefully, until it reaches a deep amber color about 8 to 10 minutes. This signals your caramel is perfectly cooked without burning.
- Add Warmed Cream: Slowly and carefully pour the warmed heavy cream into the hot caramel while whisking continuously as it will bubble vigorously. This step creates a smooth, creamy consistency.
- Incorporate Butter: Add the cubed unsalted butter and whisk until fully melted and well combined into the caramel sauce.
- Add Flavorings and Seasoning: Remove the saucepan from the heat. Stir in vanilla extract and salt if you prefer salted caramel for a savory depth.
- Cool and Store: Let the caramel sauce cool for 10 to 15 minutes before using. Transfer to a jar and store in the refrigerator for up to two weeks.
Notes
- Use heavy cream warmed to avoid shocking the hot caramel, which helps maintain smoothness.
- Be very cautious when adding cream as caramel will bubble vigorously and can splatter.
- If caramel seizes or hardens, gently reheat while whisking to smooth it out.
- Use a light-colored pan to better monitor the caramel’s color to prevent burning.
- This sauce thickens as it cools; warm gently to regain pourable consistency.
