Easy Caramel Sauce Recipe
Introduction
This easy caramel sauce is rich, smooth, and perfect for drizzling over desserts, ice cream, or even coffee. Made with simple ingredients, it comes together quickly and adds a deliciously sweet and buttery touch to any treat.
Ingredients
- 1 cup granulated sugar
- 1/4 cup water
- 6 tablespoons unsalted butter, cut into pieces
- 1/2 cup heavy cream
- 1 teaspoon vanilla
- Pinch of salt
Instructions
- Step 1: Add the sugar and water to a 3-quart heavy-bottomed pot; stir just slightly to combine so the mixture sits in a flat, even layer. Avoid letting the sugar climb up the sides of the pot.
- Step 2: Heat the pot over medium heat and cook until the sugar dissolves, turning from cloudy to clear and starting to bubble. Do not stir at this point; simply let it bubble and cook evenly.
- Step 3: If sugar clumps form around the pot’s edges, gently brush them down with a spatula to prevent crystallization. Continue cooking without stirring until the mixture thickens and turns a deep golden color like honey, watching carefully to avoid burning (this takes about 8-15 minutes).
- Step 4: Carefully add the butter pieces and whisk vigorously until fully melted. Be cautious as the caramel will bubble up quickly.
- Step 5: Remove the pot from heat. Slowly pour in the heavy cream while whisking continuously until the cream is fully incorporated.
- Step 6: Whisk in the vanilla and a pinch of salt.
- Step 7: Let the caramel cool in the pot for about 10 minutes.
- Step 8: Transfer the caramel to a lidded glass jar and cool completely. The sauce will be liquid at first but will thicken and develop a chewy texture as it cools.
Tips & Variations
- Use a heavy-bottomed pot to ensure even heat distribution and prevent burning.
- If you prefer a thinner caramel, add a little more cream at the end.
- For a salted caramel twist, increase the salt slightly or sprinkle flaky sea salt when serving.
- Keep a close eye during the caramelizing stage; color changes quickly, and burning will give a bitter taste.
Storage
Store the caramel sauce in a sealed glass jar in the refrigerator for up to 2 weeks. Before using, gently reheat the sauce in the microwave or on the stovetop to return it to a pourable consistency. Stir well after reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use light or dark brown sugar instead of granulated sugar?
Granulated sugar works best for smooth caramel as it melts evenly. Brown sugar may alter the texture and flavor but can be experimented with for a richer taste.
Why did my caramel harden or crystallize?
Crystallization happens when sugar recrystallizes on the sides of the pan or if stirring agitates the sugar prematurely. Gently brushing down the sides with water and not stirring during cooking helps prevent this.
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Easy Caramel Sauce Recipe
- Total Time: 20 minutes
- Yield: About 1 1/2 cups caramel sauce 1x
Description
This Easy Caramel Sauce recipe guides you through creating a rich, buttery, and smooth caramel sauce perfect for drizzling over desserts, ice cream, or incorporating into your favorite recipes. Made from simple ingredients like sugar, butter, and cream, this homemade caramel is delightfully creamy and packed with deep, golden caramel flavor.
Ingredients
Caramel Base
- 1 cup granulated sugar
- 1/4 cup water
Additions
- 6 tablespoons unsalted butter, cut into pieces
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Combine Sugar and Water: Add the sugar and water to a 3-quart heavy-bottomed pot, stirring just slightly to combine so that the sugar forms a flat, even layer. Avoid letting the mixture climb up the sides of the pot.
- Dissolve Sugar Over Medium Heat: Warm the pot over medium heat and cook until the sugar dissolves and transitions from cloudy to clear, then starts to bubble. This step takes a few minutes, and you should avoid stirring after this point.
- Caramelize the Sugar: If sugar crystals form on the sides of the pot, gently brush them down with a spatula to prevent crystallization. Continue cooking without stirring until the mixture thickens and turns a deep golden color, approximately 8–15 minutes. Watch carefully to prevent burning.
- Add Butter: Remove the pot from heat and carefully add the butter pieces, whisking continuously until fully melted. The caramel will bubble vigorously during this step, so exercise caution.
- Incorporate Cream: Slowly pour in the heavy cream while whisking continuously until fully integrated, creating a smooth sauce.
- Add Flavorings: Whisk in the vanilla extract and a pinch of salt to enhance the flavor profile.
- Cool the Sauce: Allow the caramel to cool in the pot for 10 minutes. Then transfer it into a lidded glass jar and let it cool completely. The sauce will thicken and develop a chewy texture upon cooling.
- Store Properly: Because the sauce contains dairy, store it in the refrigerator once cooled. Reheat gently before using again to restore its pourable consistency.
Notes
- Be patient and watch the caramel closely to avoid burning it; the color change is your best indicator of doneness.
- Do not stir the sugar once it begins bubbling to prevent crystallization, only gently brush down the sides if needed.
- When adding butter and cream, expect vigorous bubbling and take care to whisk continuously.
- Store in a sealed jar in the fridge for up to two weeks. Reheat gently in the microwave or on low heat before serving.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: American
Keywords: caramel sauce, easy caramel, homemade caramel, dessert sauce, buttery caramel
