Description
A rich and buttery classic caramel sauce perfect for drizzling over ice cream, cakes, pancakes, or stirred into coffee.
Ingredients
Units
Scale
- 1 cup granulated sugar
- 6 tablespoons unsalted butter, cut into pieces
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- In a medium saucepan over medium heat, melt the sugar while stirring constantly with a heat-resistant spatula or wooden spoon.
- Once the sugar is completely melted and reaches a deep amber color, add the butter carefully. Stir until the butter is fully melted and combined.
- Slowly pour in the heavy cream while continuing to stir. The mixture will bubble vigorously.
- Let the mixture boil for 1 minute, then remove from heat.
- Stir in the vanilla extract and salt.
- Allow the sauce to cool slightly before using or transfer to a jar for storage.
Notes
- Store in an airtight container in the refrigerator for up to 2 weeks.
- Warm slightly before using if the sauce thickens too much in the fridge.
- Use caution when adding butter and cream as the mixture will bubble intensely.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 140
- Sugar: 18g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 25mg