Description
This easy caramel sauce recipe yields a rich, creamy, and buttery topping perfect for desserts, coffees, and more. Made with simple ingredients including sugar, butter, heavy cream, vanilla, and a pinch of salt, it’s a classic caramel that cooks in just over 20 minutes on the stovetop. The resulting sauce is smooth, luscious, and can be stored in the refrigerator for use throughout the week.
Ingredients
Caramel Base
- 1 cup granulated sugar
- 1/4 cup water
Finishing Ingredients
- 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 to combine, making sure the sugar sits in a flat, even layer and does not climb up the sides of the pot.
- Dissolve Sugar: Warm the pot over medium heat. Cook until the sugar dissolves, changing from cloudy to clear, and starts to bubble. Avoid stirring once the syrup begins bubbling; just allow it to cook steadily.
- Caramelize Sugar: If sugar clumps form on the pot edges, gently brush them down with a spatula to prevent crystallization. Continue cooking without stirring until the mixture thickens and turns a deep golden color similar to honey, approximately 8 to 15 minutes. Watch carefully to prevent burning.
- Add Butter: Carefully add the butter pieces to the hot caramel. Whisk continuously until the butter is fully melted. Expect rapid bubbling during this step, so proceed with caution.
- Incorporate Cream: Remove the pot from heat. Slowly pour the heavy cream into the caramel while whisking continuously until completely combined.
- Finish Sauce: Stir in the vanilla extract and a pinch of salt to balance the sweetness and enhance flavor.
- Cool the Caramel: Allow the caramel to cool in the pot for 10 minutes to thicken slightly.
- Store the Sauce: Pour the cooled caramel into a lidded glass jar. Let it cool completely at room temperature, where it will thicken into a chewy texture. Refrigerate afterward because of the dairy content. Reheat gently to use again.
Notes
- Be careful not to stir the sugar once it begins bubbling to prevent crystallization and ensure smooth caramel.
- Constantly watch the caramel as it changes color to avoid burning; it can go from perfect to burnt quickly.
- When adding butter and cream, the mixture will bubble vigorously—use caution to avoid burns.
- Store leftover caramel refrigerated for up to two weeks. Reheat gently before use.
