Ingredients
Caramel Sauce Ingredients
- 1 cup granulated sugar
- 6 tablespoons unsalted butter, cut into pieces
- ½ cup heavy cream
- 1 teaspoon salt (adjust to taste)
Instructions
- Heat the sugar: Place 1 cup of granulated sugar in a saucepan over medium heat. Stir constantly for 10-15 minutes as the sugar melts, first forming clumps and eventually turning into a smooth amber to brown liquid syrup.
- Add the butter: Once sugar is fully melted, add the 6 tablespoons of cubed unsalted butter. Stir continuously as the mixture bubbles and the butter melts. The mixture may look separated initially, but this is normal.
- Incorporate the cream: Gradually pour in ½ cup of heavy cream while stirring. The mixture will bubble again; continue stirring for about a minute until fully combined.
- Season and finish: Remove the saucepan from heat and stir in 1 teaspoon of salt. For best results, start with ½ teaspoon salt, let the caramel cool slightly, taste, and then add more salt if desired.
- Cool the sauce: Allow the caramel sauce to cool to room temperature. It will be runny when warm but will thicken significantly as it cools.
- Store properly: Once completely cooled, transfer the caramel sauce into a mason jar or airtight container and refrigerate. It can be reheated gently before use if needed.
Notes
- Stir constantly during melting to prevent burning the sugar.
- The caramel sauce thickens as it cools; do not overcook it on the stovetop.
- Use unsalted butter to control the salt level in the final sauce.
- Adjust salt quantity according to your taste preference for salted caramel.
- Store refrigerated and use within 2 weeks for best freshness.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: American
