Description
Silky, rich, and buttery — this caramel sauce is perfect for drizzling over ice cream, cakes, pancakes, or just enjoying by the spoonful!
A quick kitchen staple that transforms any dessert into something extra special.
Ingredients:
1 cup granulated sugar
6 tablespoons unsalted butter, cut into pieces
1/2 cup heavy cream, room temperature
1 teaspoon vanilla extract
Pinch of salt (optional, for salted caramel)
Instructions:
Heat sugar in a medium saucepan over medium heat, stirring constantly with a heat-resistant spatula or wooden spoon until it melts into a smooth, amber liquid. (6–8 minutes)
Carefully add butter, whisking until melted and fully combined. Be cautious — the mixture will bubble vigorously. (2 minutes)
Slowly pour in the heavy cream while stirring. Allow the mixture to boil for 1 minute. (3 minutes)
Remove from heat and stir in vanilla extract and salt if using. (1 minute)
Let the caramel cool slightly before transferring to a jar. It will thicken as it cools. (10 minutes)
Prep Time: 5 minutes | Cook Time: 10 minutes | Total Time: 15 minutes
Kcal: 140 kcal | Servings: 1 1/2 cups
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Step-by-Step Guide
Follow these detailed instructions for perfect caramel every time. Start by ensuring all ingredients are measured and the butter and cream are at room temperature to prevent shocking the hot sugar. Use a light-colored, medium saucepan so you can easily monitor the sugar’s color change. Over medium heat, melt the sugar, stirring constantly to prevent burning. Once it becomes a deep amber liquid with no sugar granules, immediately proceed to the next step to avoid bitterness. Add the butter all at once and whisk vigorously until fully incorporated and the bubbling subsides. Then, very slowly drizzle in the heavy cream while continuing to whisk—the mixture will bubble aggressively. Let it boil gently for exactly one minute to thicken slightly before removing from heat. Finally, stir in the vanilla and optional salt.
Serving Suggestions
This versatile sauce elevates countless desserts. Drizzle it warm over vanilla ice cream, cheesecake, or bread pudding. Use it as a dip for apple slices, churros, or pretzels. Swirl it into your morning oatmeal or yogurt. It’s also fantastic as a filling for layered cakes or as a topping for pancakes, waffles, and French toast. For a gourmet touch, add a spoonful to your coffee or hot chocolate.
How-to Summary
In summary, making caramel sauce involves three key stages: melting sugar to amber, carefully incorporating butter and cream to create a smooth emulsion, and finishing with flavorings. The entire process takes about 15 minutes of active time. Success hinges on constant attention during the sugar melting phase and adding dairy products slowly to manage the reaction with the extremely hot sugar syrup.
Frequently Asked Questions
Can I make this sauce ahead of time? Absolutely. Store it in a sealed jar in the refrigerator for up to 2 weeks. Reheat gently in the microwave or a saucepan, adding a splash of cream if it’s too thick.
Why did my sugar crystallize into a grainy mess? This happens if sugar crystals stick to the pan’s sides. To prevent it, avoid stirring once the sugar begins to melt and instead swirl the pan. You can also brush the sides with a wet pastry brush at the start to dissolve any stray crystals.
Can I use salted butter? Yes, you can use salted butter and simply omit the optional pinch of salt. The flavor will be slightly different but still delicious.
My caramel is too thin. How can I thicken it? The sauce thickens significantly as it cools to room temperature. If it’s still too thin after cooling, you can simmer it for an additional 1-2 minutes next time, or let it reduce slightly after adding the cream.
Is it possible to make a dairy-free version? For a dairy-free alternative, substitute the butter with a plant-based alternative (like coconut oil) and use full-fat coconut milk instead of heavy cream. The flavor and texture will vary.
Common Mistakes to Avoid
- Walking away while melting the sugar: It can burn in seconds.
- Using cold cream or butter: This can cause the hot sugar to seize and create lumps.
- Stirring too vigorously after the sugar melts: This can introduce air and cause crystallization.
- Not using a large enough saucepan: The mixture will bubble up dramatically when you add the cream.
- Under-cooking the sugar: If it’s too light, you’ll miss the deep, rich caramel flavor.
Conclusion
Homemade caramel sauce is a simple yet transformative kitchen staple. With its rich, buttery flavor and silky texture, it far surpasses anything store-bought. By following this guide and avoiding common pitfalls, you can confidently create this decadent topping in just minutes. It’s the perfect way to add a special, sweet finish to any dessert or treat, making it a recipe you’ll return to again and again.