Classic Caramel Sauce Recipe – Rich, Buttery & Foolproof
This classic caramel sauce is rich, buttery, and irresistibly smooth, perfect for drizzling over ice cream, desserts, pancakes, or fruits. Made with simple ingredients, it takes about 20 minutes from start to finish and fills your kitchen with a heavenly aroma. Homemade caramel is always better than store-bought and worth every minute!
Ingredients
- 1 cup granulated sugar
- ¼ cup water
- 6 tablespoons unsalted butter cut into pieces
- ½ cup heavy cream warmed
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Combine sugar and water in a heavy-bottomed saucepan; stir slightly to combine.
- Cook over medium heat without stirring until sugar dissolves and turns a deep amber color (about 8-15 minutes), brushing down sides with a wet brush if needed.
- Remove from heat and whisk in butter until melted.
- Slowly whisk in warm heavy cream until smooth.
- Stir in vanilla extract and salt.
- Allow to cool before transferring to a jar; sauce will thicken as it cools.
Notes
- Watch caramel closely to avoid burning.
- Use a wet pastry brush to prevent crystallization on pot sides.
- Store refrigerated up to 2 weeks; warm gently before use.
- For salted caramel, increase salt to 3/4 teaspoon.
- Handle with care—caramel is hot and can splatte
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