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Classic Caramel Sauce

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A rich, buttery caramel sauce made from simple ingredients, perfect for drizzling over ice cream, cakes, pancakes, or stirring into coffee for a sweet, velvety treat.

Ingredients

Scale
  • 1 cup granulated sugar
  • 6 tablespoons unsalted butter, cut into pieces
  • 1/2 cup heavy cream
  • 1/4 teaspoon salt (optional, for salted caramel)
  • 1 teaspoon vanilla extract (optional)

Instructions

  1. In a medium heavy-bottomed saucepan over medium heat, melt the sugar while stirring constantly with a heat-resistant spatula or wooden spoon.
  2. The sugar will clump and then melt into a deep amber-colored liquid. Watch carefully to avoid burning.
  3. Once fully melted and golden, carefully add the butter. Stir until melted and combined (the mixture will bubble vigorously).
  4. Slowly pour in the heavy cream while stirring. Continue stirring until the mixture is smooth and bubbling.
  5. Remove from heat and stir in salt and vanilla, if using.
  6. Let cool slightly before using. The sauce will thicken as it cools.

Notes

  • Store in an airtight jar in the refrigerator for up to 2 weeks.
  • Reheat gently in the microwave or on the stovetop to liquify before use.
  • For salted caramel, increase salt to 1/2 teaspoon or use salted butter.

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