Description
This Classic Caramel Sauce recipe delivers a rich, buttery, and smooth caramel perfect for drizzling over desserts, ice cream, or incorporating into your favorite recipes. Made with simple ingredients, it comes together quickly on the stovetop and stores well for future use.
Ingredients
Scale
Ingredients
- 1 cup granulated sugar
- 6 tbsp unsalted butter, cubed
- ½ cup heavy cream, room temperature
- 1 tsp vanilla extract
- Pinch of salt (optional)
Instructions
- Melt the Sugar: In a medium saucepan over medium heat, melt the sugar while stirring constantly with a wooden spoon. The sugar will initially clump but will eventually melt into a smooth amber-colored liquid.
- Add Butter: Once the sugar is fully melted, carefully add the cubed butter. The mixture will bubble vigorously. Stir continuously until the butter is completely melted and incorporated into the caramel.
- Incorporate Heavy Cream: Slowly pour in the heavy cream while stirring constantly. The sauce will bubble up again. Allow it to boil gently for 1 minute, then remove the saucepan from heat.
- Add Vanilla and Salt: Stir in the vanilla extract and a pinch of salt if using. Allow the sauce to cool for 5–10 minutes before transferring it to a jar or container.
- Store and Serve: Store the caramel sauce in the refrigerator for up to 2 weeks. Warm before serving to restore its pourable consistency.
Notes
- Use room temperature heavy cream to minimize splattering when adding it to the hot caramel.
- Be cautious when melting sugar as it can quickly burn; stir constantly and monitor closely.
- The caramel sauce will thicken as it cools; warm gently to loosen before use.
- Add a pinch of salt to enhance the caramel flavor, making it a salted caramel variation.
- Store in a sealed container in the refrigerator and reheat gently in the microwave or on the stovetop.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: American
