Caramel Sauce
This easy caramel sauce is rich, smooth, and versatile, perfect for drizzling over desserts like ice cream or brownies.
Ingredients
Main Ingredients
- 1 cup Sugar Granulated sugar works best for this recipe.
- 6 tablespoons Butter Use unsalted butter for a more controlled flavor.
- 1/2 cup Heavy cream You can use half-and-half for a lighter option, but be aware it will alter the texture.
- 1 teaspoon Vanilla extract For the best flavor, use pure vanilla extract.
- Pinch Salt Enhances the overall flavor of the caramel.
Instructions
Preparation
- In a medium saucepan over medium heat, heat the sugar, whisking constantly until it melts and turns amber in color.
- Carefully add the butter to the melted sugar and stir until it completely melts.
- Slowly pour in the heavy cream while continuing to whisk; be careful, as it may bubble up.
- Remove from heat, stir in the vanilla extract, and add a pinch of salt to enhance the flavor.
- Allow to cool slightly before using. Store any leftover sauce in an airtight container in the refrigerator.
Notes
Always whisk continuously when melting sugar to prevent burning. Use a heavy-bottomed saucepan for even heat distribution. If the caramel hardens in the fridge, gently reheat it to maintain consistency.