Description
This caramel sauce is quick to make, rich, buttery, and deliciously smooth. With just a few ingredients and 15 minutes, you’ll have a sauce perfect for drizzling over desserts, dipping, or adding to coffee. Skip the store-bought versions—this homemade caramel sauce is a game-changer!
Ingredients
Scale
- 1 cup granulated sugar
- 5 tablespoons unsalted butter, cut into 10 cubes
- 1 teaspoon vanilla extract
- 1/2 cup heavy cream
- 1/4 teaspoon kosher salt
Instructions
- In a medium saucepan, heat the sugar over medium heat, stirring occasionally until it melts completely and turns a deep amber color, about 5-10 minutes.
- Add the butter cubes and vanilla extract, stirring continuously until melted. Be cautious, as the mixture will bubble up.
- Slowly pour in the heavy cream, stirring constantly until the caramel is smooth and creamy.
- Stir in the salt, then remove from heat. Let the sauce cool to room temperature before transferring to a jar with a lid.
- Store in the refrigerator for up to 2 weeks. Reheat in the microwave in 20-second intervals, stirring each time, until smooth and pourable.
Notes
This caramel sauce can be stored in an airtight jar in the refrigerator for up to two weeks. To reheat, microwave in short intervals until liquid and smooth.
- Prep Time: 5 minutes
- Cook Time: 10 minutes