Description
A rich and creamy caramel sauce perfect for drizzling over desserts, stirring into coffee, or dipping fruit.
Ingredients
- 1 cup granulated sugar
- 6 tbsp unsalted butter, cut into pieces
- 1/2 cup heavy cream
- 1/4 tsp salt (optional)
- 1 tsp vanilla extract (optional)
Instructions
- In a medium saucepan over medium heat, melt the sugar while stirring constantly with a heat-resistant spatula or wooden spoon. The sugar will form clumps and eventually melt into a thick amber-colored liquid.
- Once the sugar is completely melted, immediately add the butter. Be careful as the mixture will bubble rapidly.
- Stir the butter into the caramel until it is completely melted, about 2–3 minutes.
- Slowly drizzle in the heavy cream while continuing to stir. The mixture will bubble up again.
- Allow the mixture to boil for 1 minute without stirring, then remove from heat.
- Stir in salt and vanilla extract if using.
- Let the sauce cool in the pan for a few minutes before transferring to a jar to cool completely.
Notes
- Store in an airtight container in the refrigerator for up to 2 weeks.
- Reheat before using to make it pourable again.
- Use a deep saucepan to prevent spills due to bubbling.