Description
This homemade caramel recipe is a simple and delicious treat made from just sugar, butter, and cream. It produces a rich, buttery caramel sauce perfect for drizzling over desserts or incorporating into various recipes. The method involves careful melting and browning of sugar with butter, then finishing with cream for a creamy, luscious texture.
Ingredients
Scale
Ingredients
- 1 cup sugar
- 6 tablespoons unsalted butter, room temperature
- 1/2 cup heavy cream
- Pinch of salt
Instructions
- Melt the butter: In a medium-sized saucepan, melt the 6 tablespoons of unsalted butter over low heat, stirring gently to avoid burning.
- Add the sugar: Once the butter is fully melted, add 1 cup of sugar and stir continuously until the sugar completely dissolves into the butter, creating a combined mixture.
- Boil and caramelize: Increase the heat to medium-high. Carefully watch the mixture as it begins to boil and starts to change color. Stir occasionally to ensure even cooking, waiting until it turns a deep golden brown, the hallmark of perfect caramelization.
- Add the cream: Remove the pan from heat and slowly pour in 1/2 cup of heavy cream, being cautious as it will bubble up vigorously. Stir the mixture thoroughly until smooth and well combined.
- Season and cool: Add a pinch of salt to enhance flavor. Allow the caramel to cool slightly before using immediately or storing in an airtight container for later.
Notes
- Use a heavy-bottomed saucepan to ensure even heating and prevent burning.
- Keep a close eye on the caramel as it cooks since it can quickly go from perfect to burnt.
- The caramel thickens as it cools; if it becomes too thick, gently warm it before use.
- Store caramel sauce in an airtight container in the refrigerator for up to two weeks.
- Be very careful when adding the cream, as the mixture will bubble and steam.
