Description
This homemade caramel sauce recipe delivers a rich, buttery, and smooth caramel perfect for drizzling over desserts, ice cream, or using as a dip. Made with simple ingredients like sugar, butter, heavy cream, and vanilla, it offers a deliciously sweet and slightly salted option when adding salt. The stovetop method ensures precise control for a perfect amber caramel every time.
Ingredients
Scale
Caramel Sauce Ingredients
- 1 cup granulated sugar
- 6 tablespoons unsalted butter, room temperature and cut into pieces
- 1/2 cup heavy cream, warmed
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt (optional for salted caramel)
Instructions
- Melt the Sugar: Place the granulated sugar in a medium saucepan over medium heat. Cook, stirring constantly with a heat-resistant spatula or wooden spoon, until the sugar melts completely and turns a deep amber color. Constant stirring prevents burning and ensures even melting.
- Add the Butter: Once the sugar is fully melted, carefully add the butter pieces. Stir continuously until the butter is fully melted and incorporated into the caramelized sugar, resulting in a smooth mixture.
- Incorporate the Cream: Slowly pour the warm heavy cream into the mixture while stirring continuously. Expect vigorous bubbling as the temperature changes. Keep stirring until the mixture is smooth and fully combined.
- Finish with Vanilla and Salt: Remove the saucepan from heat. Stir in the vanilla extract and salt if you are making salted caramel. This enhances the flavor, balancing sweetness with a slight saltiness.
- Cool and Store: Allow the caramel sauce to cool slightly; it will thicken as it cools. Use immediately or transfer to an airtight jar and refrigerate for up to 2 weeks. Reheat gently before each use.
Notes
- Warm the heavy cream slightly before adding to prevent the caramel from seizing.
- This caramel sauce can be stored in an airtight container in the refrigerator for up to 2 weeks.
- Reheat the caramel gently over low heat or in short bursts in the microwave before using after refrigeration.
- Stir constantly when melting sugar to avoid burning or clumping.
