Caramel Recipe
This rich and glossy homemade caramel sauce is made with just sugar, butter, cream, and salt.
Ingredients
Caramel Sauce
- 1 cup white granulated sugar preferably pure cane sugar
- 6 tablespoons unsalted butter room temperature, cut into pieces
- ½ cup heavy cream room temperature
- 1 teaspoon salt adjust to taste
Instructions
- Place a medium heavy saucepan over medium heat. Add the sugar and begin stirring continuously with a wooden spoon or spatula. The sugar will clump before melting into a thick amber liquid. This takes about 5–7 minutes. Watch carefully to prevent burning.
- Lower the heat and slowly add the butter pieces while stirring. The mixture will bubble rapidly. Continue stirring until the butter fully melts and blends smoothly.
- Slowly pour in the heavy cream in a thin stream while stirring constantly. The mixture will bubble and release steam. Once all cream is added, stop stirring and let it boil for 1 minute over medium heat.
- Remove the pan from heat and stir in the salt. The caramel will appear thin but will thicken as it cools.
- Allow the caramel to cool slightly, then transfer it to a clean glass jar. Let it cool completely before sealing and storing.
Notes
If your caramel seizes or becomes grainy, return it to low heat and whisk until smooth. If butter separates, whisk vigorously off heat to recombine. Store in the refrigerator for up to one month or freeze for up to three months. Reheat gently before use to restore a pourable consistency.
Nutrition Facts (Per Serving)
- Calories: 120 kcal
- Fat: 7g
- Saturated Fat: 4g
- Carbohydrates: 15g
- Sugar: 15g
- Protein: 0g
- Sodium: 150mg