Easy Caramel Sauce
Follow this easy recipe to make homemade caramel sauce - salted or not. It only takes 10 minutes and 5 simple ingredients. Then drizzle it on everything!
Servings: 10 (2 tablespoons per serving - 1 1/4 cups total)
Ingredients
- 1 cup granulated sugar
- 1/4 cup water
- 6 tablespoons unsalted butter , cut into pieces
- 1/2 cup heavy cream
- 1 teaspoon vanilla
- pinch of salt
Instructions
- Add the sugar and water to a 3-quart heavy bottomed saucepan; stir a little so it sits in a flat, even layer.
- Warm pot over medium heat and cook until the sugar dissolves, turns clear, and starts to bubble. (It will be cloudy at first, but will turn into a clear, bubbling liquid.) This takes about 3-4 minutes.
- (At this point, do not stir again - simply allow to bubble, swirl the saucepan occasionally and brush down the sides of the pan, as needed, to prevent crystallization.)
- Sugar will form clumps, but continue swirling and cooking until the mixture thickens and turns a deep amber color like honey (this can take anywhere from 8-12 minutes), keeping a watchful eye so the mixture doesn’t burn.
- Carefully add the butter and whisk until completely melted. (The caramel will bubble up rapidly, so be careful and continue to whisk.)
- Remove the saucepan from the heat and slowly pour in the cream, whisking continuously until all of the cream has been incorporated.
- Whisk in the vanilla and salt.
- Set aside to cool in the pan for 10 minutes.
- Then pour into a lidded glass jar and allow to cool completely. (It will thicken as it cools.)
Notes
- Read the full article for recipe tips and watch the video!
- Store in the refrigerator, tightly sealed, up to 3 weeks, or freezer for up to 2 months. (Caramel solidifies in the refrigerator. Reheat in the microwave until desired consistency is reached.)
Nutrition
Calories: 180kcal · Carbohydrates: 20g · Protein: 1g · Fat: 11g · Saturated Fat: 7g · Cholesterol: 34mg · Sodium: 6mg · Potassium: 9mg · Sugar: 20g · Vitamin A: 385IU · Calcium: 10mg