Description
A rich and luscious homemade caramel sauce made with simple ingredients like sugar, water, heavy cream, butter, and vanilla. Perfect for drizzling over desserts, ice cream, or incorporating into your favorite recipes.
Ingredients
Scale
Main 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
- Combine sugar and water: In a medium saucepan over medium heat, combine the sugar and water. Stir until the sugar is completely dissolved, then stop stirring to avoid crystallization.
- Cook caramel: Allow the mixture to come to a boil and cook until it turns a deep amber color, about 8-10 minutes. Watch closely to prevent burning, adjusting the heat as necessary.
- Add heavy cream: Carefully pour the warmed heavy cream into the caramel mixture while whisking constantly, as it will bubble vigorously. This step helps achieve a smooth consistency.
- Incorporate butter: Add the cubed unsalted butter and whisk continuously until the butter is fully melted and incorporated into the sauce.
- Finish the sauce: Remove the saucepan from heat and stir in the vanilla extract and salt if you desire a salted caramel flavor.
- Cool and store: Let the caramel sauce cool for 10-15 minutes before using. Transfer to a jar and store in the refrigerator for up to 2 weeks. Reheat gently before use if it thickens.
Notes
- Make sure the heavy cream is warmed before adding to prevent hardening of the caramel.
- Stop stirring once the sugar dissolves to avoid crystallizing the caramel.
- Use caution when adding cream as the mixture will bubble vigorously and can splatter.
- Store leftover caramel in a sealed container in the refrigerator; reheat gently before use.
- For a salted caramel version, add the salt at the end as directed.
