Description
This homemade caramel recipe delivers a rich, smooth, and creamy caramel sauce made from scratch using simple ingredients. Perfect for drizzling over desserts, mixing into drinks, or spreading on toast, this quick and easy caramel sauce is ready in just 15 minutes with minimal equipment.
Ingredients
Scale
Caramel Sauce Ingredients
- 1 cup (200 g) granulated sugar
- 6 tbsp unsalted butter, cubed
- 1/2 cup heavy cream
- 1 tsp vanilla extract
- Pinch of salt (optional, for salted caramel)
Instructions
- Melt the sugar: In a medium saucepan, heat the granulated sugar over medium heat, stirring constantly with a wooden spoon or heat-resistant silicone spatula. The sugar will begin to melt and form clumps before turning into a smooth, amber-colored liquid. Be careful not to burn it—this process takes about 5-7 minutes.
- Add the butter: Once the sugar has melted and turned golden brown, add the cubed butter. Be cautious, as the mixture will bubble up. Stir the butter into the caramel until fully melted and combined.
- Add the cream: Slowly pour in the heavy cream while stirring continuously. The mixture will bubble up again. Continue to stir until the caramel is smooth and thickened, about 2-3 minutes.
- Finish the caramel: Stir in the vanilla extract and a pinch of salt, if using. Continue stirring until the caramel is fully combined and smooth.
- Cool and store: Remove from heat and allow the caramel to cool for a few minutes before using. The caramel will thicken as it cools. You can store it in an airtight container in the fridge for up to 2 weeks.
Notes
- Use a heavy-bottomed saucepan to prevent the sugar from burning.
- Stir continuously to ensure even melting of sugar and prevent scorching.
- Handle the hot caramel with care, as it can cause burns.
- You can adjust the salt quantity to make salted or plain caramel.
- Store in an airtight container and reheat gently before use if it thickens too much.
