Description
This thick caramel sauce is rich, creamy, and perfect for drizzling over desserts, stirring into coffee, or enjoying by the spoonful. Made with simple ingredients, it’s a versatile treat that comes together in minutes.
Ingredients
Units
Scale
Makes about 1 cup
- 1 cup (200 g) granulated sugar
- 1/4 cup (60 ml) water
- 6 tablespoons (90 g) unsalted butter, cubed
- 1/2 cup (120 ml) heavy cream, at room temperature
- 1/4 teaspoon salt (optional, for salted caramel)
- 1 teaspoon vanilla extract (optional)
Instructions
- Melt the sugar:
- In a medium, heavy-bottomed saucepan, combine the sugar and water. Cook over medium heat, stirring gently, until the sugar dissolves.
- Stop stirring and let the sugar cook, swirling the pan occasionally, until it turns a deep amber color. Watch closely to avoid burning.
- Add the butter:
- Reduce the heat to low and carefully add the butter, whisking constantly. Be cautious, as the mixture will bubble vigorously.
- Incorporate the cream:
- Slowly pour in the heavy cream while whisking. The mixture will bubble up again, so take care. Continue whisking until the caramel is smooth.
- Add the flavorings:
- Remove from heat and stir in the salt and vanilla extract, if using.
- Cool and store:
- Let the caramel sauce cool for about 10 minutes in the pan, then transfer to a heatproof jar or container. The sauce will thicken as it cools.
Notes
- For an extra-thick caramel sauce, reduce the amount of cream to 1/3 cup (80 ml).
- If the caramel hardens after adding the cream, return it to low heat and whisk until smooth.
- Store in the refrigerator for up to 2 weeks. Reheat gently in the microwave or on the stovetop before using.