Description
This rich and creamy caramel sauce recipe is perfect for drizzling over desserts, ice cream, or even stirring into your coffee. Made with simple ingredients like sugar, heavy cream, butter, and a touch of vanilla, it delivers a luxurious, buttery flavor with an optional hint of salt for salted caramel lovers.
Ingredients
Scale
Caramel Sauce Ingredients
- 1 cup granulated sugar
- 1/4 cup water
- 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
- Create the caramel base: In a medium saucepan over medium heat, combine the sugar and water. Stir continuously until the sugar dissolves completely. Then stop stirring and allow the mixture to come to a boil, cooking it until it reaches a deep amber color, which usually takes about 8 to 10 minutes. Watch it closely to prevent burning the caramel.
- Add the cream: Carefully pour the warmed heavy cream into the hot caramel mixture while whisking constantly. The mixture will bubble vigorously, so be cautious as you mix to achieve a smooth consistency.
- Incorporate butter and flavorings: Add the cubed unsalted butter to the caramel and whisk until the butter melts fully and blends into the sauce. Remove the saucepan from heat, then stir in the vanilla extract and salt if you prefer a salted caramel variation.
- Cool and store: Let the caramel sauce cool for 10 to 15 minutes before using. Pour it into a jar or container and store it in the refrigerator for up to 2 weeks. Reheat gently before serving if desired.
Notes
- Be cautious when working with hot sugar as it can cause burns.
- Ensure the heavy cream is warmed before adding to prevent the sauce from seizing.
- If the caramel crystallizes, gently reheat and whisk to smooth it out.
- Use salted caramel by adding the optional salt or adjust to taste.
- Store the sauce refrigerated in an airtight container for up to two weeks.
