Description
This Classic Caramel Sauce recipe delivers a rich, buttery, and smooth caramel perfect for drizzling over desserts, ice cream, or baked goods. Made with simple ingredients and cooked on the stovetop, it’s quick to prepare and irresistibly delicious.
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 the 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 fully incorporated into the caramel.
- Incorporate Heavy Cream: Slowly pour in the room temperature heavy cream while stirring constantly. The sauce will bubble up again as everything combines. Let it boil for 1 minute to thicken slightly, then remove the saucepan from heat.
- Flavor and Cool: Stir in the vanilla extract and a pinch of salt, if desired, to enhance the flavor. Allow the sauce to cool for 5 to 10 minutes before transferring it to a jar or container.
- Store and Serve: Store your caramel sauce in the refrigerator for up to 2 weeks. Warm it gently before serving for a smooth, pourable texture.
Notes
- Use room temperature heavy cream to prevent the caramel from seizing when added.
- Be cautious when melting sugar as it becomes extremely hot and can burn quickly.
- The sauce thickens as it cools; warm gently to restore pourability.
- For a salted caramel variation, increase the salt to taste after cooking.
- Store in a glass jar for best preservation and easy reheating.
