Classic Homemade Caramel Sauce
Classic Homemade Caramel Sauce
Ingredients
For the Caramel Sauce
- 1 1/2 cups granulated sugar
- 1/4 cup water
- 1/2 cup unsalted butter, cut into 8 pieces
- 3/4 cup heavy cream, warmed
- 1/2 teaspoon fine sea salt
- 1 teaspoon vanilla extract
Instructions
- 1
In a heavy-bottomed 2-quart saucepan, combine the granulated sugar and water. Stir gently with a heat-proof spatula or wooden spoon until the sugar is moistened. Avoid stirring vigorously, as this can cause crystallization.
⏱️ 1 min
- 2
Place the saucepan over medium heat. Cook without stirring until the sugar dissolves and the mixture begins to boil. Once boiling, allow it to cook undisturbed. You can gently swirl the pan occasionally to ensure even cooking, but do not stir with a utensil.
⏱️ 3 min
- 3
Continue to cook until the sugar syrup turns a rich amber color. This can take anywhere from 8 to 12 minutes, depending on your stove. Watch it carefully, as it can go from perfect to burnt very quickly. The ideal color is similar to a copper penny or dark honey.
⏱️ 8 min
- 4
Immediately remove the saucepan from the heat. Carefully add the butter pieces, one at a time, whisking constantly until each piece is fully melted and incorporated. The mixture will bubble up vigorously, so be cautious.
⏱️ 2 min
- 5
Slowly and carefully pour the warmed heavy cream into the caramel while continuously whisking. Again, the mixture will bubble and steam intensely. Continue whisking until the caramel is smooth and all the cream is fully incorporated.
⏱️ 2 min
- 6
Stir in the fine sea salt and vanilla extract. Whisk until evenly distributed. Allow the caramel to cool in the saucepan for about 10-15 minutes before transferring it to a heat-proof jar or container.
⏱️ 2 min
- 7
The caramel will thicken significantly as it cools. Store it in an airtight container in the refrigerator for up to 3 weeks. Reheat gently in the microwave or a saucepan over low heat, stirring until smooth, before serving.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Homemade Caramel Sauce
Ingredients
For the Caramel Sauce
- 1 1/2 cups granulated sugar
- 1/4 cup water
- 1/2 cup unsalted butter, cut into 8 pieces
- 3/4 cup heavy cream, warmed
- 1/2 teaspoon fine sea salt
- 1 teaspoon vanilla extract
Instructions
- 1
In a heavy-bottomed 2-quart saucepan, combine the granulated sugar and water. Stir gently with a heat-proof spatula or wooden spoon until the sugar is moistened. Avoid stirring vigorously, as this can cause crystallization.
⏱️ 1 min - 2
Place the saucepan over medium heat. Cook without stirring until the sugar dissolves and the mixture begins to boil. Once boiling, allow it to cook undisturbed. You can gently swirl the pan occasionally to ensure even cooking, but do not stir with a utensil.
⏱️ 3 min - 3
Continue to cook until the sugar syrup turns a rich amber color. This can take anywhere from 8 to 12 minutes, depending on your stove. Watch it carefully, as it can go from perfect to burnt very quickly. The ideal color is similar to a copper penny or dark honey.
⏱️ 8 min - 4
Immediately remove the saucepan from the heat. Carefully add the butter pieces, one at a time, whisking constantly until each piece is fully melted and incorporated. The mixture will bubble up vigorously, so be cautious.
⏱️ 2 min - 5
Slowly and carefully pour the warmed heavy cream into the caramel while continuously whisking. Again, the mixture will bubble and steam intensely. Continue whisking until the caramel is smooth and all the cream is fully incorporated.
⏱️ 2 min - 6
Stir in the fine sea salt and vanilla extract. Whisk until evenly distributed. Allow the caramel to cool in the saucepan for about 10-15 minutes before transferring it to a heat-proof jar or container.
⏱️ 2 min - 7
The caramel will thicken significantly as it cools. Store it in an airtight container in the refrigerator for up to 3 weeks. Reheat gently in the microwave or a saucepan over low heat, stirring until smooth, before serving.
⏱️ 5 min