Description
This easy caramel sauce is rich, buttery, and velvety smooth, made with simple pantry staples in under 25 minutes—perfect for drizzling, dipping, or stirring into drinks.
Ingredients
1 cup granulated sugar
1/4 cup water
6 tablespoons unsalted butter, cut into pieces
1/2 cup heavy cream
1 teaspoon vanilla
Pinch of salt
Instructions
- Add sugar and water to a heavy-bottomed 3-quart pot, stirring just slightly to combine into an even layer.
- Cook over medium heat until sugar dissolves and turns from cloudy to clear, then starts bubbling.
- Without stirring, let it cook until the mixture thickens and turns deep gold (8–15 minutes), brushing down the sides as needed to avoid crystallization.
- Carefully add butter and whisk until fully melted—it will bubble rapidly.
- Remove from heat and slowly whisk in the heavy cream until smooth.
- Stir in vanilla and a pinch of salt.
- Let cool in the pot for 10 minutes, then transfer to a lidded glass jar and cool completely before refrigerating.
Notes
- Add 1/2 tsp sea salt after cooking for salted caramel.
- Stir in a splash of bourbon post-cooking for a warm, boozy twist.
- A pinch of cinnamon or nutmeg adds cozy fall flavors.
- Reheat in the microwave for 10–15 seconds to soften refrigerated caramel.
- Prep Time: 2 minutes
- Cook Time: 10 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 170
- Sugar: 18g
- Sodium: 20mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 30mg
