Description
This rich and creamy caramel sauce recipe is the perfect blend of sweet and salty flavors, ideal for drizzling over desserts, ice cream, or adding to your favorite beverages. Made from simple ingredients like sugar, butter, heavy cream, and vanilla, it delivers a smooth, golden caramel with a luscious texture and delicate saltiness. The step-by-step instructions ensure a flawless caramel every time, whether for dessert toppings or baking enhancements.
Ingredients
Scale
Caramel Sauce Ingredients
- 1 cup granulated sugar
- 1/4 cup water
- 6 Tbsp unsalted butter, softened at room temperature and cut into cubes
- 1/2 cup heavy cream, warmed
- 1 tsp pure vanilla extract
- 1 tsp sea salt (or to taste)
Instructions
- Melt the sugar: Place sugar and water in a heavy-bottomed saucepan and stir until combined. Set the pan over medium-low heat and stir until the sugar dissolves fully but then stop stirring as the mixture starts to simmer and become clear. Swirl the pan occasionally until the sugar mixture is completely liquid and reaches a very light amber color, around 6-8 minutes. Avoid browning too much to prevent bitterness.
- Add the butter: Reduce heat to low and carefully whisk in half of the softened butter cubes, then stir in the remaining butter. The caramel will bubble vigorously—this is normal. Keep whisking until the butter is completely incorporated. If the mixture separates, remove from heat and whisk until smooth.
- Add the cream: Slowly drizzle the warm heavy cream into the mixture while whisking continuously. Expect bubbling and steam during this step. Whisk until the sauce is smooth, then remove from heat. For precision, the caramel is done when it reaches 220ËšF.
- Finish with vanilla and salt: Turn off the heat and whisk in the vanilla extract and sea salt. Taste the sauce and adjust the salt level as needed to achieve the perfect balance.
- Cool and store: Allow the caramel to cool slightly; it will thicken as it cools. Store the sauce in an airtight container in the refrigerator for up to 2 weeks. It will firm up when chilled, so rewarm gently before drizzling or using.
Notes
- Use medium-low heat during sugar melting to prevent crystallization and burning.
- If sugar crystals form at the edges of the pan, swirl the pan gently to melt them back in.
- Warm the cream before adding to reduce temperature shock and bubbling.
- The caramel sauce firms when refrigerated; reheat gently to restore pourable consistency.
- Adjust salt to taste to enhance the flavor complexity.
- Store in an airtight container to maintain freshness and prevent crystallization.
