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Caramel Sauce

Time to finish: 10 minutes

Ingredients

  • Granulated Sugar: 1 cup (200 g)
  • Unsalted Butter, cubed, room temp: 6 tbsp (85 g)
  • Heavy Cream, warm: 1/2 cup (120 ml)
  • Fine Salt (or to taste): 1/2 tsp
  • Vanilla (optional): 1 tsp

Method (wet caramel—most forgiving)

  1. Combine sugar and 2 tbsp water in a light-colored saucepan; stir to wet all the sugar.
  2. Cook over medium, no stirring—swirl occasionally—until it’s deep amber (6–8 min).
  3. Off heat, whisk in butter (it will foam).
  4. Slowly whisk in warm cream until smooth.
  5. Stir in salt (and vanilla). Cool 10–15 min; it thickens as it cools.

Use/Store

  • Drizzle on pie, ice cream, coffee.
  • Refrigerate up to 1 month. Rewarm gently.