Homemade Caramel Sauce

Homemade Caramel Sauce

Rich, buttery, and luxuriously smooth—this foolproof caramel sauce is perfect for drizzling over ice cream, dipping apples, or gifting in jars!

🍯 Ingredients

• 1 cup granulated sugar

• ¼ cup water

• ½ cup heavy cream, warmed

• 4 tbsp unsalted butter, cubed

• ½ tsp vanilla extract

• ¼ tsp salt (or more for salted caramel)

🔥 Step-by-Step Instructions

1. Dissolve the sugar:

   • In a light-colored saucepan (to monitor color), mix sugar and water over medium heat.

   • Do not stir—just swirl the pan occasionally until sugar dissolves (~3-5 mins).

2. Caramelize:

   • Once boiling, watch closely as syrup turns amber (~5-8 mins).

   • Tip: Remove from heat when it’s a shade lighter than desired (it keeps cooking!).

3. Add butter & cream:

   • Carefully whisk in butter (mixture will bubble violently).

   • Slowly pour in warm cream while whisking.

4. Finish:

   • Stir in vanilla and salt.

   • Cool 10 mins before transferring to a jar.

💡 Pro Tips

✅ Prevent crystallization: Brush saucepan sides with water before heating.
✅ Too thick? Add 1-2 tbsp hot water and reheat gently.
✅ Storage: Keeps for 2 weeks refrigerated (reheat in microwave).

🍎 Ways to Use It

• Drizzle over cheesecake, pancakes, or affogato.

• Dip pretzels, apple slices, or churros.

• Swirl into brownie batter or hot cocoa.

“So good you’ll eat it with a spoon!” 😋

Want a darker caramel? Cook syrup until deep amber (but don’t burn!).