Easy Homemade Caramel Sauce
This Easy Homemade Caramel Sauce is rich, buttery, and perfect for topping your favorite desserts and ice cream.
Ingredients
- 1 c. granulated sugar
- 6 tbsp. unsalted butter at room temperature and cut into pieces
- ½ c. heavy cream at room temperature
- 1 tsp. vanilla extract
- A pinch of salt
Instructions
- Bring the butter and heavy cream to room temperature before you begin for the smoothest caramel.
- In a medium heavy-bottomed saucepan, cook the sugar over medium heat, stirring constantly until it melts into a smooth amber caramel. Be sure to not let it burn!
- Add the butter and stir until completely melted. Slowly pour in the heavy cream while stirring carefully, as the mixture will bubble vigorously.
- Remove from the heat and stir in the vanilla and salt, if using.
- Let the caramel cool slightly before serving. It will thicken as it cools. Store in the refrigerator for up to 2 weeks and gently reheat before using.
Notes
- Bring the butter and cream to room temperature before starting.
- Melt the sugar slowly over medium heat to prevent burning.
- Pour in the cream gradually while stirring constantly.
- Gently reheat the caramel if it becomes too thick.
- Refrigerate for up to 2 weeks and warm before serving.
Nutrition
Calories: 1963kcalCarbohydrates: 240gProtein: 4gFat: 115gSaturated Fat: 73gPolyunsaturated Fat: 5gMonounsaturated Fat: 29gTrans Fat: 3gCholesterol: 324mgSodium: 45mgPotassium: 146mgSugar: 240gVitamin A: 3955IUVitamin C: 1mgCalcium: 102mgIron: 0.3mg
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