Homemade Caramel Sauce

A spoon scooping caramel sauce out of a jar.

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This homemade caramel sauce is deliciously rich, buttery, and smooth, with just a hint of sea salt. It’s easy to make in about 15 minutes and is perfect for drizzling over pie, ice cream, or any dessert.

Cook Time15

Cooling Time:15

Course: Dessert

Cuisine: American

Diet: Halal

Servings: Tablespoons

Calories: 51kcal

Author: Amira

Ingredients

1 stick butter 113g
½ cup granulated white sugar 100g
½ cup heavy cream
1 teaspoon vanilla extract
½ teaspoon of sea salt

Instructions

Place a stick of butter and the sugar in a heavy bottom pot.
Cook over medium-low heat, stirring occasionally as the butter melts and the sugar begins to dissolve.
Lower the heat and allow the mixture to simmer.
Stir occasionally as it starts to bubble and turns golden brown. It should start to smell like caramel. This takes about 10 minutes.
Remove the pan from heat and carefully whisk in the heavy cream (it may bubble up).
Return the pan to the heat and continue cooking for another 4–5 minutes, or until a candy thermometer reads 225°–230°F.
Remove from heat and stir in the vanilla and salt.
Pour the hot caramel sauce into a heatproof bowl (glass or ceramic). Use caution—it's extremely hot. Heatproof gloves or oven mitts are recommended.
Let the sauce cool for at least 15 to 30 minutes before using.

Notes

Never taste or touch caramel sauce while it’s hot - it can cause serious burns.
Rinse your saucepan immediately after pouring the caramel out to prevent it from hardening and sticking.
If refrigerated, reheat the caramel in 15–20 second intervals before enjoying it over ice cream, cakes or favorite desserts.

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