Description
This homemade caramel sauce is rich and creamy, perfect for drizzling over desserts.
Ingredients
Scale
- 1 1/2 cups granulated sugar
- 6 tablespoons water
- 1 cup heavy cream
- 6 tablespoons butter
- 1 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Pour the water in a medium heavy-bottomed sauce pot. Place over medium heat and add the sugar. Watch closely while the sugar dissolves and darkens, 5-10 minutes.
- The moment the sugar darkens to your desired color (somewhere between golden-brown and medium-brown, not dark brown) remove from the heat. Darker caramels are very flavorful, but don’t let the sugar get too dark, or you’ll have to start over.
- Immediately whisk in the heavy cream. When you add the cream, it’s normal for the caramel to seize up. Just keep stirring until it melts into the cream.
- Once the cream is incorporated into the caramel sauce, stir in the butter, salt, and vanilla extract until smooth. Serve warm, or jar and refrigerate until ready to use.
Notes
- Store any leftover caramel in the refrigerator and reheat before use.
- Be cautious when working with hot sugar to avoid burns.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 100
- Sugar: 15g
- Sodium: 4mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 15mg