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The Best Caramel Sauce

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A rich and velvety homemade caramel sauce made with simple ingredients, perfect for drizzling over desserts like ice cream, brownies, and apple crisps.

Ingredients

1 cup granulated sugar

4 tablespoons water

½ cup heavy cream

5 tablespoons unsalted butter

½ teaspoon kosher salt (optional, for salted caramel)

1 teaspoon vanilla extract (optional)

Instructions

  1. In a medium, heavy-duty saucepan, combine the sugar and water.
  2. Cook over medium heat, stirring frequently, until the sugar dissolves (about 3 to 5 minutes).
  3. Increase the heat to high and bring the mixture to a boil.
  4. Once boiling, do not stir. Instead, gently swirl the pan occasionally and use a wet silicone brush to wash down any sugar crystals from the sides of the pan.
  5. Continue cooking until the mixture turns a deep amber color (approximately 6 to 9 minutes).
  6. Remove the pan from heat.
  7. Carefully stir in the heavy cream, butter, and salt until the butter has melted and the sauce is smooth.
  8. Let the caramel sauce cool in the pan for about 15 minutes before transferring it to a glass jar for storage.
  9. Store in the refrigerator for up to 1 month.

Notes

  • For salted caramel, add ½ teaspoon kosher or sea salt.
  • For vanilla caramel, stir in 1 teaspoon vanilla extract after removing from heat.
  • To prevent crystallization, avoid stirring once boiling and brush down sides with a wet brush.
  • Butter can be substituted with coconut oil or dairy-free margarine for a dairy-free version.
  • Store in an airtight container in the fridge for up to 1 month.
  • Reheat gently over low heat before serving.
  • Freezing is possible; thaw overnight in refrigerator before reheating.

Nutrition

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