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Easy Caramel Sauce Recipe

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3.9 from 3 reviews

A simple and luscious homemade caramel sauce recipe that takes just 22 minutes to prepare. With basic ingredients like sugar, butter, and cream, this sauce is perfect for drizzling over desserts, ice cream, or even breakfast treats. Easy to make on the stovetop, this caramel sauce has a rich, deep golden color and a smooth, creamy texture.

Ingredients

Caramel Sauce Ingredients

  • 1 cup granulated sugar
  • 1/4 cup water
  • 6 tablespoons unsalted butter, cut into pieces
  • 1/2 cup heavy cream
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Combine sugar and water: Add the granulated sugar and water to a 3-quart heavy-bottomed pot. Stir just slightly to combine, ensuring the sugar is in a flat, even layer and avoid letting it climb up the sides of the pot.
  2. Dissolve sugar over medium heat: Warm the pot over medium heat. Cook until the sugar dissolves, turning from cloudy to clear, and starts to bubble. Avoid stirring beyond the initial blend; just let it bubble and cook evenly.
  3. Caramelize the sugar: If sugar clumps form on the pot’s sides, gently brush them down with a spatula to prevent crystallization. Continue cooking without stirring until the mixture thickens and turns a deep golden honey color, about 8 to 15 minutes. Watch closely to prevent burning.
  4. Add butter: Carefully add the cut butter pieces and whisk continuously until the butter has fully melted into the caramel. The mixture will bubble up rapidly, so proceed with caution.
  5. Add heavy cream: Remove the pot from the heat. Slowly pour in the heavy cream while whisking continuously to incorporate it smoothly.
  6. Season the caramel: Whisk in the vanilla extract and a pinch of salt, blending thoroughly.
  7. Cool the sauce: Let the caramel cool in the pot for 10 minutes to slightly thicken.
  8. Store: Pour the caramel sauce into a lidded glass jar and allow it to cool completely. Once cooled, store it in the refrigerator. Reheat gently before using again.

Notes

  • Be patient while the sugar caramelizes to avoid burning; the color should be a deep golden honey shade.
  • When adding butter and cream, the mixture will bubble vigorously; handle with care to prevent burns.
  • Store the sauce in the refrigerator because of the dairy content and reheat gently to restore pourability.
  • The sauce will thicken and develop a chewy texture as it cools.

Find it online: https://lauracooks.com/easy-caramel-sauce-recipe/