Homemade Caramel Sauce
Ingredients
- 1 cup Granulated Sugar
- 6 tbsp Unsalted Butter, cut into pieces
- 1/2 cup Heavy Cream, at room temperature
- 1 tsp Pure Vanilla Extract
- 1/2 tsp Sea Salt (adjust to taste)
Instructions
- Place granulated sugar in a medium-sized, heavy-bottomed saucepan over medium heat. Stir continuously with a heat-resistant spatula or wooden spoon until the sugar starts to melt.
- As the sugar continues to melt, it will clump. Keep stirring until it transforms into a smooth, amber-colored liquid. Be cautious as the sugar can burn quickly; reduce heat if necessary.
- Once the sugar is fully melted and has turned into a caramel color, add the unsalted butter gradually. Stir continuously to incorporate the butter into the caramelized sugar.
- Slowly pour in the heavy cream while stirring constantly. The mixture will bubble, so be cautious. Continue stirring until the caramel sauce is smooth and well combined.
- Remove the saucepan from heat and stir in the vanilla extract and sea salt. Taste the caramel and adjust the salt level according to your preference.
- Allow the caramel sauce to cool for a few minutes before transferring it to a heatproof jar or container. Once cooled, seal the container and store it in the refrigerator for up to two weeks.
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