- 1 cup granulated sugar
- 6 tablespoons unsalted butter, cubed (plus extra for greasing the pan)
- 1/2 cup heavy cream (room temperature)
- 1 teaspoon vanilla extract (optional, but highly recommended)
- 1/4 teaspoon salt (or more for salted caramel)
Step-by-Step Instructions
1. Prep Your Tools
- Lightly grease a heatproof bowl or measuring cup with butter to hold the melted sugar (optional but helpful).
- Have all your ingredients measured and ready—timing is key when making caramel.
2. Melt the Sugar
- In a medium-sized heavy-bottomed saucepan, sprinkle the sugar evenly over the bottom.
- Heat over medium heat, stirring occasionally with a wooden spoon or silicone spatula. As the sugar melts, it will clump together before dissolving into a smooth, amber-colored liquid.
- Once fully melted and golden brown (about 5–7 minutes), immediately remove the pan from the heat to prevent burning.
3. Add the Butter
- Carefully stir in the cubed butter one piece at a time. The mixture will bubble vigorously, so be cautious.
- Continue stirring until all the butter is fully incorporated and the mixture is smooth.
4. Pour in the Cream
- Slowly pour in the heavy cream while whisking constantly. The mixture will foam and sputter, but keep whisking until smooth.
- Return the pan to low heat if needed to ensure everything is fully combined.
5. Add Flavor Enhancers
- Stir in the vanilla extract and salt (adjust to taste). For salted caramel, you can add up to 1/2 teaspoon of salt or finish with a sprinkle of flaky sea salt.
6. Cool and Store
- Let the caramel sauce cool slightly before transferring it to a heatproof jar or container.
- Allow it to cool completely at room temperature, then refrigerate for up to 2 weeks. Reheat gently in the microwave or on the stovetop before use.
Tips for Success
- Use a Heavy-Bottomed Pan: This ensures even heat distribution and prevents burning.
- Don’t Skip the Thermometer (Optional): For perfect results, aim for a temperature of 350°F (175°C) when melting the sugar.
- Room Temperature Cream: Cold cream can cause the caramel to seize, so let it sit out for 15–20 minutes before using.
- Experiment with Flavors: Try adding espresso powder, bourbon, or cinnamon for a unique twist.
- Safety First: Be careful when working with hot sugar—it’s extremely hot and can cause burns.
Why This Recipe Works
This Homemade Caramel Sauce relies on the simple yet magical transformation of sugar into a rich, golden syrup. The addition of butter and cream creates a velvety texture, while vanilla and salt enhance the flavor profile. With just a few minutes of hands-on time, you can create a sauce that’s leagues ahead of anything store-bought, both in taste and quality.
Ways to Use Your Caramel Sauce
- Drizzle over ice cream, cheesecake, or brownies.
- Dip fresh apple slices or pretzels for a sweet-and-salty snack.
- Swirl into coffee, hot chocolate, or milkshakes.
- Use as a topping for pancakes, waffles, or French toast.
- Layer into parfaits or use as a filling for cakes and cupcakes.
Conclusion: A Sweet Treat Worth Making
Whether you’re satisfying a sweet tooth, elevating your desserts, or gifting something homemade, this Caramel Sauce is sure to impress. Its quick preparation, rich flavor, and endless versatility make it a must-have recipe for any home cook. Plus, the satisfaction of making caramel from scratch is unmatched!
We’d love to see your creations! Tag us in your photos or share your favorite ways to use this caramel sauce—your ideas might just inspire others to try it too! 🍯✨
