Description
This Classic Caramel Sauce recipe delivers a rich, smooth, and buttery caramel perfect for drizzling over desserts, ice cream, pancakes, or using as a flavorful ingredient in various treats. Made with simple ingredients like sugar, butter, cream, and vanilla extract, it’s easy to prepare on the stovetop and yields a luxuriously sweet and creamy sauce.
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 granulated sugar while stirring constantly with a wooden spoon. The sugar will clump initially but will eventually melt into a smooth amber-colored liquid.
- Add the butter: Once the sugar is fully melted, carefully add the cubed unsalted butter. The mixture will bubble vigorously. Stir continuously until the butter is completely melted and fully combined with the sugar.
- Incorporate the cream: Slowly pour in the room temperature heavy cream while continuing to stir. The mixture will bubble up again. Allow the sauce to boil gently for 1 minute, then remove the saucepan from heat.
- Finish the sauce: Stir in the vanilla extract and add a pinch of salt if desired. Let the caramel sauce cool for 5 to 10 minutes before transferring it to a jar or airtight container.
- Store properly: Refrigerate the caramel sauce for up to 2 weeks. Before serving, warm the sauce slightly to restore its pourable consistency.
Notes
- Be careful when handling melted sugar as it reaches very high temperatures and can cause burns.
- Use room temperature heavy cream to prevent the caramel from seizing or hardening when added.
- If the caramel thickens too much after refrigeration, warm it gently in a microwave or on the stovetop while stirring.
- You can adjust the salt amount or omit it depending on your preference for salted or classic caramel flavor.
- This sauce pairs beautifully with ice cream, cakes, apples, and many desserts.
