Description
A rich, buttery caramel sauce perfect for drizzling over desserts, ice cream, pancakes, or using as a dipping sauce.
Ingredients
- 1 cup granulated sugar
- ¼ cup water
- 6 tablespoons unsalted butter, cut into pieces
- ½ cup heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt (optional, for salted caramel)
Instructions
- In a heavy‑bottomed saucepan, combine the sugar and water, stirring just to moisten — avoid stirring once it begins to heat.
- Over medium heat, let the sugar dissolve and the mixture bubble, turning a light golden color.
- Continue cooking without stirring until the mixture deepens to an amber hue (watch carefully so it doesn’t burn).
- Remove from heat and immediately whisk in the butter until melted and smooth.
- Slowly pour in the heavy cream while whisking continuously (the mixture will bubble up). Continue whisking until fully combined and smooth.
- Whisk in the vanilla extract and salt (if using).
- Let the sauce cool in the pan for about 10 minutes, then transfer to a jar and let it cool completely. The sauce will thicken as it cools.
Notes
- Use a heavy‑bottom pan to ensure even heating and to reduce risk of burning. :contentReference[oaicite:0]{index=0}
- Do not stir or agitate the sugar mixture once heating begins, until the cream is added — this helps prevent crystallization. :contentReference[oaicite:1]{index=1}
- If crystallization occurs, add ~¼ cup water and gently reheat to dissolve the crystals. :contentReference[oaicite:2]{index=2}
- Store the sauce in a sealed jar in the refrigerator (because of the dairy). Reheat gently before using if it becomes too thick. :contentReference[oaicite:3]{index=3}
- Adjust salt to taste for salted caramel — start small (¼ to ½ teaspoon) and increase if desired. :contentReference[oaicite:4]{index=4}
Nutrition
- Serving Size: 2 tablespoons
- Calories: 180 kcal
- Sugar: 20 g
- Sodium: 6 mg
- Fat: 11 g
- Saturated Fat: 7 g
- Unsaturated Fat: —
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 34 mg
