Description
A simple and delicious homemade caramel sauce recipe that is perfect for drizzling over desserts, ice cream, or adding to your favorite recipes. Made with just sugar, water, butter, cream, vanilla, and a pinch of salt, this easy caramel sauce is rich, buttery, and perfectly sweet with a smooth texture.
Ingredients
Scale
Main Ingredients
- 1 cup granulated sugar
- 1/4 cup water
- 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; stir just slightly so it’s combined and sits in a flat even layer, avoiding the mixture going up the sides of the pot.
- Dissolve Sugar: Warm the pot over medium heat and cook until the sugar dissolves, turning from cloudy to clear and starting to bubble. Do not stir again; allow it to bubble and cook at medium heat.
- Caramelize Sugar: If sugar forms clumps on the sides, gently brush them down with a spatula occasionally to prevent crystallization. Continue cooking without stirring until the mixture thickens and turns a deep golden color like honey, watching carefully to prevent burning (8 to 15 minutes).
- Add Butter: Carefully add the butter pieces and whisk until completely melted. The caramel will bubble up rapidly, so be cautious and keep whisking.
- Incorporate Cream: Remove the pot from heat. Slowly pour in the heavy cream while whisking continuously until fully incorporated.
- Add Flavorings: Whisk in the vanilla extract and a pinch of salt to enhance the flavor.
- Cool the Caramel: Set the pot aside and allow the caramel to cool in the pot for 10 minutes.
- Store Properly: Pour the caramel into a lidded glass jar and let it cool completely. Once cooled, store in the refrigerator to keep fresh and reheat before use.
Notes
- Be patient with caramelizing sugar; heat source and equipment affect timing. Watch carefully to avoid burning the caramel.
- Storage: Keep caramel sauce tightly sealed in the fridge for up to 3 weeks or freeze for up to 2 months.
- Caramel solidifies when refrigerated; reheat gently in the microwave for 10-15 seconds before using.
- Use a heavy-bottomed pot for even heat distribution and better caramelization control.
- Carefully handle hot caramel as it can cause severe burns.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 150 kcal
- Sugar: 18 g
- Sodium: 50 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 25 mg
