Description
This classic caramel sauce offers a rich, buttery sweetness with a warm amber depth and a velvety, pourable texture.
Ingredients
Scale
- 1 cup granulated white sugar (200 g)
- 1/4 cup water (60 ml)
- 6 tablespoons unsalted butter (cubed and brought to room temperature (85 g))
- 1/2 cup heavy whipping cream (brought to room temperature (120 ml))
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon fine sea salt
Instructions
- Combine the granulated sugar and water in a 2-quart heavy-bottomed saucepan over medium-low heat, stirring gently until the sugar crystals dissolve completely.
- Increase the heat to medium-high and bring the syrup to a boil without stirring; swirl the pan gently every 2 minutes until the liquid turns a rich, deep amber color, approximately 7 to 9 minutes.
- Remove the saucepan from the heat immediately, then carefully whisk in the cubed butter until melted; the mixture will steam and bubble vigorously.
- Slowly pour in the heavy cream while whisking continuously until the sauce is completely smooth and cohesive.
- Return the saucepan to low heat for 1 minute while stirring to emulsify, remove from heat, and stir in the vanilla extract and fine sea salt. Allow the sauce to cool for 20 minutes before serving or transferring to a glass jar.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1
Keywords: Let the caramel cool completely, transfer it to a clean airtight glass jar, and store it in the refrigerator for up to 3 weeks.