Yields: About 1 – 1 1/4 cups
Prep time: 5 minutes
Cook time: 10-15 minutes
Ingredients:
- 1 cup (200g) granulated sugar
- 1/4 cup (60ml) water
- 6 tablespoons (85g) unsalted butter, cut into pieces, room temperature
- 1/2 cup (120 ml) heavy cream, room temperature
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine sea salt (or more to taste)
Equipment:
- Medium-sized, heavy-bottomed saucepan (light-colored is best to monitor color)
- Heatproof silicone spatula or wooden spoon
- Whisk
- Heatproof container for storage (like a glass jar)
Instructions
Melt and Caramelize the Sugar:
- Combine sugar and water in the saucepan over medium heat. Stir gently until the sugar dissolves.
- Once dissolved, stop stirring and let the mixture bubble undisturbed until it turns a deep amber color.
- Swirl the pan occasionally for even caramelization. This takes about 5-8 minutes. Watch carefully to avoid burning!
Add Butter:
- Immediately remove from heat. Carefully add the butter, whisking constantly. The caramel will bubble up vigorously.
- Keep whisking until the butter is fully melted and incorporated.
Add Cream:
- Slowly whisk in the heavy cream. The mixture might splatter, so use caution.
- Keep whisking until the sauce is smooth. If any lumps form, return the pan to low heat and whisk until melted.
Finish It Off:
- Remove from heat and stir in vanilla extract and salt. Taste and add more salt if desired.
- For a smoother texture, strain the sauce through a fine-mesh sieve.
Cool and Store:
- Allow the caramel sauce to cool slightly. It will thicken as it cools.
- Store in an airtight container in the refrigerator for up to 2 weeks. Rewarm gently before using.
Tips:
- Heavy-bottomed Pan: This distributes heat evenly for better caramelization.
- Don’t Over Stir: This can cause crystallization and a grainy texture.
- Room Temperature Ingredients: This helps prevent the caramel from seizing (forming hard lumps).
- Watch the Color: Deep amber is ideal. Too light, it will be weakly flavored; too dark, it can become bitter.
- Strain if Needed: For an ultra-smooth sauce.
- Flavor Variations: Add a pinch of cinnamon, a splash of bourbon, or a touch of espresso powder for different flavor profiles.
Uses:
- Over ice cream
- With apple slices
- Drizzled on cakes or brownies
- Filling for cookies
- Swirled into coffee
- Gift in a pretty jar
