Description
This classic caramel sauce recipe is a rich, creamy, and versatile topping perfect for desserts, ice cream, pancakes, or coffee. Made with simple ingredients like sugar, water, heavy cream, butter, and vanilla, it combines the deep flavor of caramelized sugar with buttery smoothness. Ready in just 15 minutes, this sauce can be customized as salted caramel with a touch of salt for a delightful twist.
Ingredients
Scale
Caramel Base
- 1 cup granulated sugar
- 1/4 cup water
Finishing Ingredients
- 1/2 cup heavy cream, warmed
- 3 tablespoons unsalted butter, cubed
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt (optional, for salted caramel)
Instructions
- Caramelize Sugar: In a medium saucepan over medium heat, combine the sugar and water. Stir the mixture until the sugar dissolves completely, then stop stirring to prevent crystallization. Let it come to a boil and cook until it reaches a deep amber color, approximately 8 to 10 minutes. Watch carefully to avoid burning the sugar.
- Add Cream: Carefully pour the warmed heavy cream into the hot caramel mixture while whisking constantly. The mixture will bubble vigorously, so pour slowly and keep whisking to blend smoothly.
- Incorporate Butter: Add the cubed unsalted butter to the caramel and whisk until the butter melts fully and the sauce is smooth and creamy. Remove the saucepan from heat.
- Flavor and Season: Stir in the vanilla extract and, if desired, the optional salt to create a salted caramel flavor. Mix until well combined.
- Cool and Store: Allow the caramel sauce to cool for 10 to 15 minutes before using. Transfer to a clean jar and store in the refrigerator for up to 2 weeks. Reheat gently if needed before serving.
Notes
- Use warm heavy cream to prevent the caramel from seizing when added.
- Do not stir the sugar once it starts boiling to avoid crystallization.
- The caramel will thicken as it cools.
- Store in an airtight container in the refrigerator and gently warm before use.
- Adjust salt quantity to taste for salted caramel variation.
