Homemade Caramel Sauce
This rich, golden caramel sauce is perfect for drizzling over desserts or enjoying by the spoonful.
Equipment
- Heavy-Bottomed Saucepan
- Wooden Spoon or Silicone Spatula
- Heatproof Container or Jar
Ingredients
Ingredients
- 1 cup Granulated Sugar High-quality for best flavor and consistency.
- 6 tablespoons Unsalted Butter Adds richness and creaminess.
- 1/2 cup Heavy Cream Creates a smooth, velvety texture.
- 1/2 teaspoon Salt Optional, enhances flavor.
- 1 teaspoon Vanilla Extract Optional, adds extra flavor.
Instructions
- Gather your equipment: a heavy-bottomed saucepan, a wooden spoon or silicone spatula, and a heatproof container or jar for storing the sauce.
- Place the granulated sugar in the saucepan and turn the heat to medium. Stir occasionally until the sugar melts into a clear liquid.
- Once the sugar turns a light amber color, stop stirring and swirl the pan gently for even heating.
- Remove the saucepan from heat and quickly add the unsalted butter, stirring continuously until fully melted.
- Slowly pour in the heavy cream while stirring. The mixture will bubble up, so be cautious.
- Add salt and vanilla extract if using, and mix well.
- Allow the sauce to cool before transferring it to a heatproof jar. Store in the refrigerator for up to two weeks.
Notes
Store in an airtight container in the refrigerator. Reheat gently to restore consistency.