Description
This easy homemade caramel sauce is rich, creamy, and perfectly balanced between sweet and salty. Made with simple ingredients like granulated sugar, butter, heavy cream, vanilla extract, and sea salt, it’s a versatile topping for desserts, coffee, or toast. The step-by-step method ensures a smooth, luscious caramel every time.
Ingredients
Scale
Caramel Base
- 1 cup granulated sugar
- 1/4 cup water
Mix-ins
- 6 tbsp unsalted butter (European-style preferred)
- 1/2 cup heavy cream (minimum 36% fat)
- 1 tsp pure vanilla extract
- 1/2 tsp sea salt (or 1 tsp for salted caramel)
Instructions
- Prepare Ingredients: Gather and measure all ingredients beforehand. Using a light-colored saucepan will help monitor the caramel’s color. Keep a bowl of ice water nearby for safety.
- Dissolve Sugar: Combine sugar and water in the saucepan over medium heat. Stir gently until the sugar fully dissolves, about 3 minutes. Avoid stirring after this to prevent crystallization.
- Cook Sugar: Allow the sugar to cook undisturbed, swirling the pan occasionally, until it turns a deep amber color, approximately 8 to 10 minutes. Use a thermometer to check for 350°F if desired.
- Add Butter: Remove the pan from heat immediately and whisk in the butter carefully. The mixture will bubble vigorously; continue whisking until the butter is fully incorporated.
- Add Cream, Vanilla, and Salt: Slowly drizzle warm heavy cream into the caramel while whisking constantly to prevent separation. Stir in vanilla extract and sea salt until smooth.
- Cool and Store: Let the caramel sauce cool for 15 minutes, then transfer it to a glass jar. The sauce will thicken as it cools.
- Refrigerate and Reheat: Store in the refrigerator for up to 3 weeks. Reheat gently before serving to restore pourable consistency.
Notes
- Use European-style unsalted butter for a creamier texture and richer flavor.
- Do not stir the sugar once it dissolves to avoid crystallization and grainy texture.
- Swirling the pan instead of stirring helps even cooking and caramelization.
- Be cautious when adding butter and cream as the mixture bubbles violently.
- Store caramel in an airtight container in the fridge; reheat gently to avoid burning.
- Adjust salt quantity for a salted caramel variation.