Homemade Caramel Sauce Recipe
Ingredients:
- 1 cup granulated sugar
- 6 tablespoons unsalted butter (cut into cubes, room temperature)
- 1/2 cup heavy cream (room temperature)
- 1 teaspoon vanilla extract (optional)
- 1/2 teaspoon sea salt (optional, for salted caramel)
Instructions:
- Melt the Sugar
- In a medium heavy-bottomed saucepan, heat the sugar over medium heat.
- Stir constantly with a heat-resistant spatula or whisk until the sugar melts into a thick, amber-colored liquid. Be careful not to burn it.
- Add the Butter
- Once the sugar is melted, carefully add the butter. The mixture will bubble vigorously—keep stirring until fully combined.
- Add the Cream
- Slowly pour in the heavy cream while stirring. The caramel will bubble up again, but continue stirring until smooth.
- Add Flavor
- Remove from heat. Stir in vanilla extract and salt (if making salted caramel).
- Cool & Store
- Let the caramel sauce cool slightly, then pour it into a glass jar.
- It will thicken as it cools. Store in the fridge for up to 2 weeks.
✨ Tips:
- If the sauce is too thick after refrigerating, reheat gently in the microwave or on the stove.
- For a deeper flavor, let the sugar cook to a slightly darker amber before adding butter.
Would you like me to also give you a quick microwave version for when you want caramel sauce in just a few minutes?