Description
This classic caramel sauce recipe is a simple, luscious treat made with just a few ingredients. Perfect for drizzling over ice cream, cakes, or your favorite desserts, it combines melted sugar, rich butter, and creamy heavy cream to create a smooth, amber-hued sauce with a hint of vanilla and a touch of salt for balance.
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 first clump then gradually melt into an amber-colored liquid, so keep stirring to avoid burning.
- Add the Butter: Once the sugar is fully melted, carefully add the cubed butter. The mixture will bubble vigorously, so stir continuously until the butter is completely melted and fully combined with the sugar.
- Incorporate the Cream: Slowly pour in the heavy cream while continuing to stir. The sauce will bubble up again; allow it to boil gently for 1 minute to fully blend the ingredients, then remove the saucepan from heat.
- Add Flavorings: Stir in the vanilla extract and a pinch of salt if desired. The salt enhances the caramel flavor without overpowering it.
- Cool and Store: Let the sauce cool for 5–10 minutes before transferring it to a jar. Store it in the refrigerator for up to 2 weeks. Warm it gently before serving to restore its pourable consistency.
Notes
- Ensure the heavy cream is at room temperature to prevent the caramel from seizing when added.
- Stir constantly during sugar melting to avoid burning and achieve smooth caramelization.
- Use unsalted butter to control the saltiness, adding salt separately to taste.
- Warm the sauce gently in a microwave or on the stovetop before using if it thickens too much after refrigeration.
- This caramel sauce pairs well with ice cream, pancakes, cakes, and coffee.
