Caramel Sauce Recipe

French · Condiment · 15 min total

This rich and buttery caramel sauce is perfect for drizzling over ice cream, cakes, or pancakes. Made with simple ingredients, it comes together in minutes.

Ingredients

• 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

1. Heat sugar in a medium heavy-bottomed saucepan over medium heat, stirring constantly with a wooden spoon or heatproof spatula. The sugar will clump and then melt into a deep amber liquid.
2. Once the sugar is completely melted and reaches a deep amber color (about 350°F on a candy thermometer), immediately add the butter. Be careful as the mixture will bubble up vigorously. Whisk until the butter is fully melted.
3. Slowly pour in the heavy cream while whisking constantly. The mixture will bubble up again. Continue whisking until the cream is fully incorporated and the sauce is smooth.
4. Remove from heat and stir in the vanilla extract and salt. Let cool slightly before serving. The sauce will thicken as it cools.

Tips

• For a salted caramel sauce, increase salt to 1/2 teaspoon or more to taste.
• Store in an airtight container in the refrigerator for up to 2 weeks. Reheat gently before serving.
• If the sauce crystallizes or seizes, add a splash of warm water and whisk over low heat until smooth.

More about Caramel Sauce →