Homemade Caramel Sauce
Homemade Caramel Sauce is easy to make and perfect for drizzling over ice cream, cakes, and more. This rich and creamy caramel sauce is made with just 4 ingredients and is ready in minutes.
Servings: 1 cup
Equipment
- saucepan
- heat-resistant rubber spatula or wooden spoon
Ingredients
- 1 cup granulated sugar
- 6 tablespoons unsalted butter, at room temperature and cut into slices
- ½ cup heavy cream, at room temperature
- 1 teaspoon vanilla extract
- pinch of salt (optional)
Instructions
- Before you start, make sure the butter and heavy cream are at room temperature. This helps them blend smoothly into the caramel.
- In a medium, heavy-bottomed saucepan, heat the sugar over medium heat, stirring constantly with a heat-resistant rubber spatula or wooden spoon. The sugar will form clumps but will eventually melt into a thick, amber-colored liquid as you continue to stir. Be careful not to burn it.
- Once the sugar is fully melted, add the butter pieces. The mixture will bubble up significantly, so be careful. Stir the butter into the caramel until it is completely melted, about 2-3 minutes.
- Very slowly, drizzle in the heavy cream while stirring the mixture. Since the heavy cream is colder than the hot caramel, the mixture will rapidly bubble and/or splatter when added. Continue stirring until all the heavy cream is incorporated, and the mixture is smooth, about 1 minute.
- Remove the pan from the heat, and mix in the vanilla extract and a pinch of salt (if using). Stir well to incorporate. Let the caramel cool down a bit before using or pouring into a container. It will thicken as it cools. If the caramel is too thick, you can reheat it gently to achieve the desired consistency.
- This caramel sauce can be stored in the refrigerator for up to 2 weeks. Warm it up slightly before using to drizzle over your favorite desserts or drinks. Enjoy your homemade caramel drizzle!
Notes
see post for tips