Description
This classic caramel sauce recipe yields a rich, buttery sauce with a smooth, velvety texture. Perfect for drizzling over desserts like ice cream, cakes, or fresh fruit, this homemade caramel is easy to make with just a few simple ingredients and a straightforward cooking process.
Ingredients
Scale
Caramel Base
- 1 cup granulated sugar
- 1/4 cup water
Enrichment
- 1/2 cup heavy cream, warmed
- 3 tablespoons unsalted butter, cubed
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt (optional, for salted caramel)
Instructions
- Combine Sugar and Water: In a medium saucepan over medium heat, combine the granulated sugar and water. Stir gently until the sugar dissolves completely, then stop stirring to prevent crystallization. Allow the mixture to boil and watch carefully as it changes color.
- Cook to Amber Color: Continue boiling the sugar mixture for 8-10 minutes until it reaches a deep amber hue. This indicates the formation of caramelized sugar—be vigilant to avoid burning.
- Add Warmed Cream: Remove the pan from heat momentarily and carefully pour in the warmed heavy cream while whisking constantly. The mixture will bubble vigorously, so proceed cautiously to avoid splatters.
- Incorporate Butter: Add the cubed unsalted butter to the caramel and whisk continuously until it melts and the sauce becomes smooth and homogeneous.
- Flavor and Season: Stir in the vanilla extract and, if desired, the optional salt to create salted caramel. Mix thoroughly to combine all flavors evenly.
- Cool and Store: Let the caramel sauce cool for 10-15 minutes at room temperature before using. Transfer to a jar and store in the refrigerator for up to two weeks. Rewarm gently before serving if needed.
Notes
- Use a heavy-bottomed saucepan to ensure even heat distribution and prevent burning.
- Be cautious when adding the cream, as the mixture will bubble up vigorously.
- If the caramel hardens, simply reheat gently while stirring to restore smoothness.
- For a dairy-free alternative, substitute the cream and butter with coconut cream and coconut oil, respectively.
- Store leftover caramel sauce in an airtight container in the refrigerator for up to 2 weeks.
