Easy Caramel Sauce
Caramel sauce is such a delicious sauce and surprisingly easy! With only 5 ingredients you can whip up a batch in 15 minutes.
Cook Time15 minutes mins
Total Time15 minutes mins
Course: Dessert
Cuisine: American
Servings: 16
Calories: 103kcal
Medium Saucepan
Whisk
pastry brush optional
- 1 cup granulated sugar
- 1/4 cup water
- ¼ cup unsalted butter 1/2 stick, cut up into smaller pieces
- 1/2 cup heavy whipping cream
- 1 teaspoon vanilla
- 1/8 tsp salt decrease to just a pinch if using salted butter
- 1 tablespoon light corn syrup optional
In a medium saucepan add sugar and water and stir to combine.
Cook over medium heat, about 3-5 minutes, stirring until the sugar dissolves. Once the liquid is clear and starts to bubble, continue cooking on medium until the mixture reaches 338-350 ℉, about 10-15 minutes. During this time not stir the mixture or it can cause the caramel to get grainy.
Be sure to wipe down any sugar crystals form the sides of the pan using a pastry brush dipped in water. You can also place the lid on the pot for a few minutes and allow the steam to dissolve any sugar crystals.
Once the sugar hits the correct temperature it will have have thickened up a bit and turned a golden amber color.
Immediately remove from heat and stir in the butter. It will bubble up quite a bit, this is totally normal, just continue stirring.
Then, slowly add in the cream and continue mixing until it has fully incorporated.
Stir in vanilla and salt.
The sauce will thicken as it cools. Once it’s cooled down it’s ready to use on your favorite dessert or be stored in an airtight container for later use.
- 1 tablespoon of light corn syrup can help combat the caramel getting grainy, but it is not necessary. If you have trouble with grainy or chunky caramel, check out the troubleshooting/Q&A section of the post.
- The darker/higher temperature you cook the caramel the darker and thicker your caramel will be. But watch closely because it can easily overcook and burn.
- This recipe makes about 2 cups of caramel.
- It will last 2-3 weeks in an airtight container in the refrigerator or up to two months in the freezer.
Serving: 2tbsp | Calories: 103kcal | Carbohydrates: 14g | Protein: 0.2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 16mg | Sodium: 22mg | Potassium: 9mg | Sugar: 14g | Vitamin A: 198IU | Vitamin C: 0.04mg | Calcium: 6mg | Iron: 0.01mg