Caramel Sauce

Caramel Sauce

Sugar melted to deep amber and swirled with cream for a rich, pourable sauce.

Total 25 min Makes 16 oz Calories 110/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher

Allergens

Dairy

This caramel sauce turns granulated sugar into a glossy, deep amber base finished with butter and cream for a smooth, pourable consistency. It works well drizzled over ice cream, cakes, or apples, and keeps in the refrigerator for easy reheating.

Ingredients

  • 1 cup granulated sugar
  • 6 tablespoons unsalted butter, cut into pieces
  • 1/2 cup heavy cream
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract

Method

  1. Measure the cream and set it near the stove; caramel moves fast once it starts to color, so have all ingredients within reach.

  2. Spread the sugar in an even layer in a 6-quart saucepan over medium heat. Let it melt undisturbed for 2 to 3 minutes until the edges begin to liquefy.

  3. Gently stir or swirl the pan as the sugar continues to melt, drawing the liquefied edges toward the center, until all the sugar is melted and turns a deep amber color, about 5 minutes.

  4. Immediately add the butter pieces, whisking constantly; the mixture will bubble vigorously. Whisk until the butter is fully melted and incorporated, about 1 minute.

  5. Slowly pour in the heavy cream while whisking constantly, taking care as the mixture will bubble up. Whisk until smooth.

  6. Remove the pan from heat and stir in the salt and vanilla extract until fully combined.

  7. Let the caramel cool in the pan for about 10 minutes, then transfer to a heatproof jar. It will continue to thicken as it cools to room temperature.

Rate this recipe

★ 3.9 (1)

Caramel Sauce

This caramel sauce turns granulated sugar into a glossy, deep amber base finished with butter and cream for a smooth, pourable consistency. It works well drizzled over ice cream, cakes, or apples, and keeps in the refrigerator for easy reheating.

25 min 16 oz 110 cal

Ingredients

  • 1 cup granulated sugar
  • 6 tablespoons unsalted butter, cut into pieces
  • 1/2 cup heavy cream
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract

Method

  1. 1

    Measure the cream and set it near the stove; caramel moves fast once it starts to color, so have all ingredients within reach.

  2. 2

    Spread the sugar in an even layer in a 6-quart saucepan over medium heat. Let it melt undisturbed for 2 to 3 minutes until the edges begin to liquefy.

  3. 3

    Gently stir or swirl the pan as the sugar continues to melt, drawing the liquefied edges toward the center, until all the sugar is melted and turns a deep amber color, about 5 minutes.

  4. 4

    Immediately add the butter pieces, whisking constantly; the mixture will bubble vigorously. Whisk until the butter is fully melted and incorporated, about 1 minute.

  5. 5

    Slowly pour in the heavy cream while whisking constantly, taking care as the mixture will bubble up. Whisk until smooth.

  6. 6

    Remove the pan from heat and stir in the salt and vanilla extract until fully combined.

  7. 7

    Let the caramel cool in the pan for about 10 minutes, then transfer to a heatproof jar. It will continue to thicken as it cools to room temperature.