Easy Caramel Sauce
A quick and delightful sauce made with sugar, butter, and cream that adds a rich flavor to desserts, perfect for ice cream and pancakes.
Ingredients
Main Ingredients
- 1 cup granulated sugar The star of your sauce, this creates that delightful caramelization.
- 6 tablespoons unsalted butter Adds richness and a creamy texture to your sauce.
- 1/2 cup heavy cream This gives your caramel its sumptuous feel. Can substitute coconut cream for a dairy-free option.
- pinch salt Enhances the sweetness of the caramel, balancing the flavors.
Optional Add-Ins
- 1 dash vanilla extract For a touch of flavor, consider adding this.
- 1 tablespoon bourbon or rum For an adult twist.
- 1 tablespoon coconut sugar For a lower glycemic index version.
- 1 tablespoon pumpkin spice A festive touch during the holidays.
- 1 tablespoon espresso powder For a coffee-flavored caramel.
Instructions
Preparation
- In a medium saucepan, heat the sugar over medium heat. Stir constantly with a wooden spoon as it begins to melt, watching for the edges to turn golden.
- Once the sugar is fully melted and amber in color, carefully add the butter. The mixture will bubble vigorously—don’t worry, that’s perfectly normal! Stir until fully combined.
- Gradually pour in the heavy cream while stirring continuously. The mixture will bubble again, so be careful!
- Add a pinch of salt and continue to stir until smooth and silky. Remove from heat and let it cool slightly.
- For added flavor, you can mix in a splash of vanilla extract at this stage.
Notes
Store leftover sauce in an airtight container in the refrigerator for up to two weeks. Reheat in 15-second intervals or on stovetop until pourable. Using a heavy-bottomed pan helps distribute heat evenly and reduces the risk of scorching your sugar.